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)…
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…
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…
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…
Okay, why are we here? Answer: to have a whale of time creating beautiful, succulent meat dishes that will eventually pass into legend. One of the important steps towards creating said legendary dish is of course…