bbq chicken

Spatchcocked Chicken with White Barbecue Sauce
Spatchcocked Chicken with White Barbecue Sauce

Spatchcocked Chicken with White Barbecue Sauce, Healthy Wood Pellet Grill & Smoker cookbook by Nancy Loseke. Photography by Daniel Showalter.

Healthy Wood Pellet Grill & Smoker cookbook by Nancy LosekeIf you’re looking to fire up your grilling game, then you need a wood pellet grill and smoker. Not only does it grill foods perfectly every time, but it also infuses them with a smoky flavour that enhances the texture and taste of your BBQ dishes.

With Healthy Wood Pellet Grill & Smoker Cookbook as your go-to guide for healthy, competition-level results, you’ll be making lower-carb versions of all your BBQ favourites for summer picnics, backyard BBQs, and family pitch-ins.

This book features:

•  100 recipes for appetizers, beef, lamb, game, pork, poultry, seafood, soups, salads, and sides
•  Full-color photography of mouth-watering recipes
•  Expert advice on how to choose the best wood pellets for grilling and smoking
•  A temperature guide to help you cook foods to the desired doneness
•  Nutritional data that includes carbs, calories, total fat, fibre, and protein

Healthy Wood Pellet Grill & Smoker Cookbook: 100 Low-Carb Wood-Infused Barbecue Recipes is available at Amazon.com and Amazon.ca.  (more…)

Interview with a Chef: Ottawa Ribfest’s Matt Smith of Gator BBQ

11256042
Nick Smith, left, and his father Matt, of Gator BBQ.
Photo credit: MORGAN MODJESKI / THE STARPHOENIX

 

For over 30 years, Gator BBQ has been delivering mouth-watering chicken, pulled pork and ribs to the hungry crowds of Rib Fests all across North America. Touring Canada and the Northern United States, the Smith family of Port Dover continue to win countless awards and events with their signature southern BBQ cuisine. On the eve of Ottawa Ribfest, I caught up with Matt Smith to discuss his humble BBQ beginnings, his secret for achieving great tasting barbecue and if he ever gets tired of being around so much BBQ!

How did you get involved in the BBQ business?
By accident mostly. I used to be part of the carnival circuit for Conklin Shows and eventually crossed paths with a fella who ran these Ribfests. I started my own team and its grown from there—must be 20 years at least. We were there at the very start!

Tell me about the BBQ process. Boil or bake? Smoker? Hardwood or gas?
Always smoked. Ribs, pork and chicken are done in our smoker (Southern Pride) for various times depending on the meat. Although the fuel is propane, there’s a wood oven that heats the smoker and pumps the heated smoke throughout. (more…)