How the Bearded Canadian created another entrée keeper 

By The Bearded Canadian

“He (The Bearded Canadian) is a rare culinary talent… and a bit mad. Even I had no idea what was happening, but I knew it was something I…

The evolution of the enhanced FoB entrée continues

By The Burger Baron

The more things change, the more things stay the same, as the saying goes. These days, people love change but certainly in the world of food and more…

Try this – Duck breast, the steak you have when you’re [Ed. That’s enough]

By The Bearded Canadian

Recently, I’ve been wading out into the back waters of the feasting kingdom and my back catalogue of sports movies, to expand…

By House of Goff 

Last week, the good lady wife informed me that she was craving a hearty steak for dinner, so I dutifully journeyed by car to the local supermarket (that normally maintains a balance of quality and value)…

Here’s what to look out for 

By Johnno 

Okay, let’s get one thing straight. A good steak from an excellent butcher is always going to be better than a good steak from a supermarket. It’s just the way it is…

Creating steak magic with mayonnaise  - don't judge... yet! 

By The Bearded Canadian 

If you’re in a bind as to how to bring your steaks alive without resorting to adding sauce, I want to share my latest discovery with you…

Mac Bros' Pork Nesia is now an official FoB favourite 

With Train 

I can’t remember the last time I trusted my reputation, such that it is, on a pre-made and packaged pork rub. I’m one of those suspicious souls that…

Johnno speaks, we listen... because it's brisket and it's Johnno 

With Johnno 

Plating a brisket that gets the oohs and aaahs, the admiration and glowing adoration that warms the heart etc is great for the ego, but the big reward…

One Canadian’s take on that critical first dish of the feast 

By The Bearded Canadian 

The big night is approaching. You’ve got the ribeyes, drinks and music all sorted, you checked (and double-checked) that the gas bottle is full(ish), and…

By Train 

“Don’t screw it up!” 

That’s the phrase a lot of you might have echoing through your brain as you unwrap a richly marbled, plump, 2-inch-thick ribeye that cost anywhere between $45-65/kg. Chances are you bought two or maybe…