First of all, this recipe is meant to be dabbled with. Consider it a canvas on which to work with. This recipe calls for my simple BBQ rub, which is just salt, pepper, and paprika. This recipe also requires a BBQ smoker. As with any kind of BBQ it also requires patience, so I’d reccomend starting this recipe shortly after you get your meat in the BBQ. Read the rest of this entry »
Jun
30
Fire Roll
We went to Arigato Sushi in Kamloops this weekend. The food was great. I saw this on the menu and had to order it.
It was called the “Fire Roll.” It was a Dynamite roll topped with BBQ eel, sea cucumber, and flying fish roe. Oh yeah, I almost forgot, it’s surrounded by FLAMES!
The roll is in a little foil boat to protect it from the fuel (alchohol?) and fire. The flames wrap around the roll and heat up the eel on top. After a couple minutes the fire burns out and it’s good to go. The taste was amazing. The BBQ eel is hot but the roll is still cool.
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Jun
4
Well, it’s summer, and if if it wasn’t for Barbecue, I’d move to New Zealand for the winter. Thankfully cooking meat over a fire is as old as time and my wife won’t leave me for moving to New Zealand in the summer. Does that make any sense?
No.
About 5 years ago I read this BBQ brisket “recipe.” I put recipe in quotes because it was more of a narrative than a recipe. Some girl had interviewed this old guy on how to make his famous brisket. I wish I could find this again but Google has failed me for the first time. Anyways, the thing I remember most was his Recipe for BBQ rub. Here it is: Read the rest of this entry »