Barbecue Secrets

Description

International barbecue champion and bestselling cookbook author Rockin' Ronnie Shewchuk hosts a podcast about the smoky world of barbecue and grilling. The Barbecue Secrets podcast features interviews with barbecue experts, answers to listener questions, great recipes and useful tips and tricks.

Tags

barbeque grilling bbq smoking barbecue planking

Barbecue Secrets

Rockin' Ronnie
21 Rockin' Ronnie call-in segment May 4th on Vancouver's Christy Clark show2009-05-05 19:38:00
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22 Ronnie's May 2 Appearance on Global TV2009-05-03 04:32:00
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23 Everything I Know About Communication, I Learned From Barbecue: Part III2009-01-21 20:56:00
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24 Everything I Know About Communication, I Learned From Barbecue: Part II2009-01-18 17:22:00
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25 Everything I Know About Communication, I Learned From Barbecue: Part I2009-01-10 08:00:00
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26 Barbecue Secrets #9: Rockin' Ronnie on The Tasting Room2008-08-06 21:35:00
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27 Barbecue Secrets #8: More Planking Secrets2006-07-12 04:48:00
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28 Barbecue Secrets #7: Whole Hog!2006-07-07 18:12:00
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29 Barbecue Secrets #6: Planking Secrets video #12006-06-10 18:56:00
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Barbecue Secrets #6: Planking Secrets video #1

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 MayoServes 6 to 8Brian 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 hour1 orange1 lime1 lemon1 tsp./5 mL grated zest from the three fruits (optional)2 cloves garlic, finely minced or pushed through a press1/4 to 1/2 cup/50 to 125 mL olive oilkosher salt and freshly ground black pepper1 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 MayoThis 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 mayonnaise1 tsp./5 mL toasted sesame oil1/2 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 rind1 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.…read more

30 Barbecue Secrets #5: A barbecue history lesson and more...2006-04-14 19:28:00
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31 Barbecue Secrets #4: A real Barbecue Queen and more...2006-03-04 23:25:00
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32 Barbecue Secrets #3: British BBQ legends and more...2006-02-13 08:12:00
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33 Barbecue Secrets #2: Amazing Ribs and more...2006-01-31 23:08:00
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34 Barbecue Secrets #1: Winter Grilling and more...2006-01-16 10:41:00
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