Video Episodes:
5 Views
02:26:22 01/13/11
It's snowing in Vancouver and I miss Texas
[LESS INFO] 5 VIEWS | ADDED 02:26:22 01/13/11
It's been almost a year since I went on a barbecue pilgrimage to Lockhart, Texas, home of the world's first barbecue joint. I've got lots more video, but I just had to get something up here to whet everyone's appetite and help offset the Canadian winter blues.
3 Views
03:00:00 07/29/10
Grilled sliders!
[LESS INFO] 3 VIEWS | ADDED 03:00:00 07/29/10
In this second teaser for Barbecue Academy at the Banff Springs, I show you a great technique I've been working on -- sliders on the grill. It's a great way to feed a bunch of teenagers with minimum fuss!
2 Views
07:30:00 06/26/10
Rocco and Ronnie's Great Northern Adventure: Episode 1, Northern Lights
[LESS INFO] 2 VIEWS | ADDED 07:30:00 06/26/10
This is the first in a series of video vignettes about a trip my friend Rocco Ciancio and I took to the Northwest Territories this spring. I'm sharing it in conjunction with a travel piece that Rocco and I wrote for the Globe and Mail, which was published today.
7 Views
00:12:00 06/17/10
An invitation to Rockin' Ronnie's Barbecue Academy at the Fairmont Banff Springs
[LESS INFO] 7 VIEWS | ADDED 00:12:00 06/17/10
Hey Barbecue Fans. I'm teaming up with Fairmont Hotels and Resorts to put on a weekend getaway with a barbecue theme. Check out this video invitation!
1 Views
07:40:00 06/26/09
Ronnie and Gary Johnstone talk BBQ gear on Urban Rush
[LESS INFO] 1 VIEWS | ADDED 07:40:00 06/26/09
Just before Father's Day, my friend Gary Johnstone, owner of Johnstone's BBQs and Parts , and I talk about grills and accessories on Vancouver-based chat show Urban Rush . The cool charcoal cooker at the beginning of the segment is a Cobb cooker, my favorite portable charcoal grill/barbecue.
0 Views
04:32:00 05/03/09
Ronnie's May 2 Appearance on Global TV
[LESS INFO] 0 VIEWS | ADDED 04:32:00 05/03/09
Hey barbecue fans! Barbecue Secrets DELUXE! is now on bookstands across Canada and I've begun the big cross-Canada media tour. My first TV appearance was May 2, when I visited Global TV B.C.'s Saturday Morning News program. Had a smoky and delicious time with anchor Sophie Lui, sports anchor/reporter Jay Janower and weekend meteorologist Kristi Gordon. On the program I took the opportunity to announce the big Barbecue Secrets DELUXE1 BBQ Tweet Contest, and I got an instant response. Here are some of the first tweets that rolled in: graemeb3 @rockinronnie The easiest and most delicious BBQ salmon recipe: salmon covered in mild salsa placed on tinfoil. Great when camping too! walkingpoles @rockinronnie Thank you for the Awesome demonstration on the News this morning. Nothing like a good BBQ. Don Marshall dougflet @rockinronnie fav bbq appie: blanched asparagus with red pepper strips wrapped in prosciutto and grilled with maple bbq sauce. dougflet @rockinronnie What an awesome concept--using social networking to build your business. Very impressive! Good luck with it. carib1028 @rockinronnie/saute onions, shitake/load on thin patty w/ cheese/top w/ thin patty/seal/grill w/ R%Ds BBQ sauce/serve on toasted bun/ooz'n erlewilliams @rockinronnie Grilled Squid 1lb squid .5c evo 6 garlic, minced 2 tbsp parsley, minced Juice of 1 lemon .5c mustard .5 tsp S%P wendylangridge @rockinronnie side dish of mushrooms, foil them with chunky onions, 2 garlic cloves, 2 tablespoons barbecue sauce. SusanMain @rockinronnie I am a big fan of the BBQ! My friends and fam have been @ my house many times. Still use charcoal - not propane wendymcleod10 @rockinronnie I do my burgers with Gorganzola stuffed inside, instead of your herb butter, love BBQing, the man does not touch the BBQ CortneyLessard @rockinronnie just saw you on the news, def making those ribs for the canucks game tonight! GiseleLaRose @rockinronnie Hi Ronnie! My secret weapon in my homemade bbq sauce or hamburgers is sesame oil and cumin. Sooo good, you have to try it! 8chocolate @rockinronnie When cooking fish on barbq, wrap seasoned fillets in cabbage leaves. Protects fish, keeps juices in and can eat the cabbage 2 YVRBcbudz @rockinronnie I had real BBQ from a southern grandma the day the LA riots started and it was a coming together of races over pulled pork mrkeithk @rockinronnie try marinating in Tequila, lime and chili poweder for some Mexican flavor codias @rockinronnie Mediterranean Burger w/ cucumber, red onion, feta cheese (in core of burger), diced green+yellow pepper, tomato+sliced olives Please feel free to join in the fun and tweet your own tip, recipe or story, or just post a comment (140 characters or less) as a comment on this blog post.
3 Views
04:48:00 07/12/06
Barbecue Secrets #8: More Planking Secrets
[LESS INFO] 3 VIEWS | ADDED 04:48:00 07/12/06
Hey, barbecue fans. Welcome to another Barbecue Secrets video podcast. This spring I was a guest on Vancouver's Global Morning News demonstrating plank cooking recipes from my new book, Planking Secrets . With the kind help of Sharron Bates of Global I'm re-broadcasting them on this podcast, and I'm posting the recipes from each show here on the podcast blog. This is the second of five segments. Planked Pork Loin Roast with Whisky-Apricot Glaze (From Planking Secrets ) Serves 4 to 6 In this recipe the aromatic, spicy, mildly astringent flavor of the cedar smoke nicely complements the sweetness and richness of the pork. The trick with plank-cooking a roast this big is to get the plank smoldering on a high or medium-high heat, and then turn it down to medium as soon as you get the meat on. Serve slices of the pork with roasted vegetables on the side and, if you like, some Roasted Garlic Mashed Potatoes. 1 cedar cooking plank, soaked overnight or at least 1 hour one 14-oz./398 mL can apricot halves in light syrup 1/4 cup/50 mL Dijon mustard 1/4 cup/50 mL Jack Daniel's whisky 1/4 cup/50 mL brown sugar 1/4 cup/50 mL apricot jam pinch cayenne pepper one 3-lb./1.5-kg pork loin roast with a 1/8-inch/3-mm fat cap kosher salt and freshly ground black pepper sprigs fresh parsley and thyme for garnish Open the can of apricots and drain the syrup into a medium-sized saucepan, reserving the fruit. Add the mustard, Jack Daniel's, brown sugar, apricot jam, and cayenne to the syrup. Over medium heat, bring the mixture to a low boil, stirring to melt the sugar and the jam. When it looks like a smooth, fairly thick sauce (about 5 minutes), take it off the heat and set it in a bowl of ice cubes to cool. Lightly score the fat cap of the pork loin in a diamond pattern. Season it with salt and pepper, and set the meat on a sheet of heavy-duty aluminum foil. Spoon half of the mustard-whisky mixture over the loin and pat it all over to coat. Wrap the foil around the meat, sealing it as best you can. Place the wrapped loin in the meat drawer of your fridge. Let it sit for a couple of hours at least, but overnight if possible. Combine the remaining half of the sauce with the reserved apricot halves, cover and refrigerate. Preheat the grill on medium-high for 5 or 10 minutes or until the chamber temperature rises above 500°C. Rinse the plank and place it on the cooking grate. Cover the grill and heat the plank for 4 or 5 minutes, or until it's starting to throw off a bit of smoke and crackling lightly. Reduce the heat to medium-low. Place the marinated pork loin on the plank fat side up. Cover the grill and cook for 1 hour, checking periodically for flare-ups. At the one-hour mark, take the reserved apricots out of the sauce mixture and place them on the plank next to the roast. Baste the roast with some of the sauce and cook for about another 10 or 20 minutes, until the internal temperature of the roast reaches 140°C. Take off the roast and lightly tent it in foil. Transfer the apricot halves to a cutting board and coarsely chop them. Warm the remaining sauce on the stovetop or in the microwave and add the chopped apricots. Let the roast rest for at least 15 minutes (while it's resting, roast some vegetables on the grill). Carve the roast into 1/2-inch/1-cm slices and serve on warmed plates with a spoonful of the apricots and sauce. Garnish with sprigs of parsley and thyme. ___
Rockin' Ronnie Shewchuk is the author of Planking Secrets: How to Grill with Wooden Planks for Unbeatable Barbecue Flavor , and Barbecue Secrets: Unbeatable Recipes, Tips & Tricks from a Barbecue Champion , published by Whitecap Books. Find him, and more recipes, at www.ronshewchuk.com .
1 Views
18:12:00 07/07/06
Barbecue Secrets #7: Whole Hog!
[LESS INFO] 1 VIEWS | ADDED 18:12:00 07/07/06
[Sorry if you had trouble viewing this podcast. I initially posted the wrong media file, and also, I think libsyn doesn't support video on its player in the right hand column of this blog. So, here's a link directly to the podcast download .] In this edition I follow pitmaster Adam Protter of Big Smoke Mountain Barbecue in Whistler, B.C. as he prepares, cooks and serves a whole hog at a special event at Dusty's Bar & Barbecue, home of the Canadian National Barbecue Championships. VIEWER ADVISORY: This podcast contains graphic scenes of raw hog preparation and is not for the squeamish. ___
Rockin' Ronnie Shewchuk is the author of Planking Secrets: How to Grill with Wooden Planks for Unbeatable Barbecue Flavor , and Barbecue Secrets: Unbeatable Recipes, Tips & Tricks from a Barbecue Champion , published by Whitecap Books. Find him, and tasty barbecue recipes, at www.ronshewchuk.com .
3 Views
18:56:00 06/10/06
Barbecue Secrets #6: Planking Secrets video #1
[LESS INFO] 3 VIEWS | ADDED 18:56:00 06/10/06
Hey, barbecue fans! Welcome to the first Barbecue Secrets video podast. A couple of weeks ago I was a guest on Vancouver's Global Morning News demonstrating plank cooking recipes from my new book, Planking Secrets . With the kind help of Sharron Bates of Global I'm re-broadcasting them on this podcast, and I'm posting the recipes from each show here on the podcast blog. This is the first of five segments. Fred's Citrus Salmon with Sesame Mayo Serves 6 to 8 Brian Misko is an enthusiastic barbecuer who recently took the plunge and started up a barbecue team, House of Q. Brian passed on this recipe, which he has cooked time and again for his family. "It was originally crafted after salmon fishing in Tofino with my in-laws," he says. "I had never been fishing on the open ocean before, nor had Fred Kraus, my father-in-law. Nonetheless, a nice side of salmon was decorated for the grill with whatever we had in the cabin." And they've cooked it that way ever since. "Serve with a wonderful fruity white wine and a salad and you have a nice west coast meal," says Brian. 1 alder or cedar cooking plank, soaked overnight or at least 1 hour 1 orange 1 lime 1 lemon 1 tsp./5 mL grated zest from the three fruits (optional) 2 cloves garlic, finely minced or pushed through a press 1/4 to 1/2 cup/50 to 125 mL olive oil kosher salt and freshly ground black pepper 1 whole, boned fillet wild Pacific salmon (about 3 lb./1.5 kg), skin on Squeeze the juice from the three fruits into a nonreactive dish like a lasagna pan. Reserve a few slices for garnish. Don't worry about pulp or seeds in the marinade - it all adds flavor. Add the zest, if desired, and the garlic and oil. The volume of oil depends on how big your piece of salmon is. A larger one will take a bit more oil. Whisk all the ingredients together and pour over the salmon. Marinate for a minimum of 1 hour at room temperature. Preheat the grill on medium-high for 5 or 10 minutes or until the chamber temperature rises above 500°F/260°C. Rinse the plank and place it on the cooking grate. Cover the grill and heat the plank for 4 or 5 minutes, or until it's starting to throw off a bit of smoke and crackling lightly. Reduce the heat to medium-low. Remove the salmon from the marinade and season it with salt and pepper. Place it on the plank and cook for 15 to 20 minutes or until the fish has an internal temperature of 135°F/57°C. Halfway through the cooking time, spoon some of the marinade on top of the fish. When the salmon is done, serve it on the plank garnished with extra citrus slices. Sesame Mayo This is the perfect dip for roasted veggies, and it's also great tossed with rice noodles for a cool, creamy side to grilled Asian-flavored meats. Sprinkle with toasted sesame seeds for extra texture. 1 cup/250 mL mayonnaise 1 tsp./5 mL toasted sesame oil 1/2 tsp./2 mL soy sauce (or to taste) 1 tsp./5 mL Chinese chili sauce or spicy Szechuan chili oil (or to taste) 1 tsp./5 mL grated or finely chopped fresh lemon, lime or orange rind 1 to 2 Tbsp./25 mL toasted sesame seeds (to taste) Thoroughly mix all ingredients. Use immediately or refrigerate. If you're using store bought mayo, it will keep for a week in the fridge. ___
Rockin' Ronnie Shewchuk is the author of Planking Secrets: How to Grill with Wooden Planks for Unbeatable Barbecue Flavor , and Barbecue Secrets: Unbeatable Recipes, Tips & Tricks from a Barbecue Champion , published by Whitecap Books. Find him, and more recipes, at www.ronshewchuk.com .
05/03/09