Barbecue Secrets – Details, episodes & analysis

SHOW NOTES

In this episode I talk about building an authentic Jamaican-style jerk pit for this year's Brewery and the Beast in Vancouver, where I joined my friends from Johnston's Pork to serve up 14 delicious jerked pork bellies.

A the same event, ninja chef Rob Belcham of Campagnolo restaurant outdid himself by spit roasting a whole 250-lb. farmed sturgeon using three whole octopi stuffed with chorizo as basting brushes.

At the end of the episode I talk about an experience my wife Kate and I had a Jamaican resort a few years ago. Spoiler alert: contains nudism and vodka.

Here's a link to the recipe I talked about for Greek-Style ribs. 

Before I get into this week's podcast, I want to make sure you know about one of the best ways to listen to the show. Subscribe to it through the iTunes store and it will automatically download to your Mac, PC or iPhone. It's convenient, and it's free. Find Barbecue Secrets on iTunes here. 

SHOW NOTES

This week's show is a doozy. I have a long, boozy, smoky talk with Eric Lorenz of Lorenz Agave Spirits, along with another busted barbecue myth from Meathead Goldwyn of amazingribs.com. 

Please write me at ron@ronshewchuk.com with any questions or comments. I'd love to here from you!

RECIPE OF THE WEEK

Oaxacan Daisy (Courtesy of Eric Lorenz)

1.5 oz Sombra Mezcal

1 oz. Cointreau

.75 oz. Meyer Lemon juice

Shake in iced cocktail shaker, then strain into coupe glass. Garnish with Meyer Lemon peel.

Super easy but surprisingly delicious!

BOOK OF THE WEEK

This week I want to pay tribute to uberchef Rick Bayless for helping bring the flavours of Mexico to the North American home kitchen. Get his book, Mexican Everyday. Quick, easy recipes that make great-tasting meals -- many of which go well with mezcal!

LINKS

More information about all the delicious mezcals Eric Lorenz and I tasted can be found on the products page of Lorenze Agave Spirits. 

You can find Meathead Goldwyn at amazingribs.com, on twitter @ribguy, and like him on Facebook.

My cookbook Barbecue Secrets DELUXE! is available at fine bookstores and online through sites like chapters.indigo.ca and amazon.ca in Canada, and Amazon.com. It's also available as an e-book from places like iTunes and kobobooks.com.

For more about me, visit www.ronshewchuk.com.

When I launched this podcast back in 2006, I had some superb guests. I thought it would be fun to re-connect with some of them and find out how they've been up to.

It was great fun to get caught up with Jackie Weight, the first and only non-American, and the first woman, to win the Jack Daniel's World Championship Invitational Barbecue, way back in 2004. Jackie recounts the story of the contest that changed her life and talks about the evolution of Southern-Style Barbecue in the UK.

I also touched based with Meathead Goldwyn, the founder of amazingribs.com. When I first talked with Meathead he had just launched the site, which has grown over the years to become the most popular barbecue destination on the internet. Meathead is a true barbecue geek. Maybe he's the king of all barbecue geeks. Obsessed with the science of outdoor cooking, he's assumed the role of a kind of barbecue iconoclast -- think of a cross between Alton Brown and Discovery Channel's Mythbusters. He's sharp, he's funny, and he's opinionated to say the least.

Meathead is going to be a regular guest on the show, busting a new myth with each appearance. In this episode he deconstructs one of the most famous grilling techniques, Beer Can Chicken.

LINKS

Recipes of the week: Southwestern Style Grilled Chicken Club Sandwich and Tuscan Grilled Game Hens.

Cookbook of the week: On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee.

Jackie Weight is on twitter @MadCowsBBQ and you can find her company on the web at bbqconsultant.co.uk.

You can find Meathead at amazingribs.com, on twitter @ribguy, and like him on Facebook.

The recipes above are from Barbecue Secrets DELUXE!, which is available at fine bookstores and online through sites like chapters.indigo.ca and amazon.ca in Canada, and Amazon.com. It's also available as an e-book from places like iTunes and kobobooks.com.

For more about me, visit www.ronshewchuk.com.

 
Photo copyright John Sinal Photography. Used with permission. All rights reserved.

I'm BAAAACK!

After a multi-year hiatus, the Barbecue Secrets Podast returns, better than ever. In this episode I connect with tech and barbecue geek Richard Campbell, who shares his recipe for Spanish-style Paella on the Grill and recounts his experience of regional barbecue in Romania, and I have an in-depth conversation with one of the leading lights in Canadian barbecue, Angie Quaale. 

Here's a link to more about Richard, and here's the recipe for Paella on the Grill. 

Here's more about Angie Quaale.

If you'd like to subscribe to this podcast on iTunes, click here. 

You can buy my book, Barbecue Secrets DELUXE!, as an e-book or an old-school paper book in Canada at Indigo, and elsewhere on the net at places like amazon.com.

One last thing -- send me your questions, comments and suggestions to rockinronnie@ronshewchuk.com, or post them on the Barbecue Secrets Facebook page and I'll respond in future editions of this podcast. 

Hope you like it!

Ronnie

One more thin