Habanero Heat, a truly fiery sauce with flavours reminiscent of the Caribbean islands

It’s time for some lip-smackin’ grillin’ action. Sauce genius Denzel Sandberg and I have collaborated to create a delicious new line of barbecue sauces that will be officially launched soon. To order some today call Denzel at +1-250-838-0338.

Every time you think you are out, they haul you back in.

Canadian barbecue champ Rockin’ Ronnie Shewchuck goes for hardwood and concedes that he is using trees and producing greenhouse gases but advocates:

Buy a Prius. Take the bus, Do anything you can to help preserve your right to cook outdoors. We were not born with an SUV steering wheel in our hands, but I think that one of the primordial, defining characteristics of mankind is to cook over fire.

Survey: How do you BBQ? – Treehugger.com

Careful Ron. I heard the Greens have death squads.

If you thought The King of All Barbeque had retired from competition, … you are right.

But on a hot summer day, even an old King’s thoughts turn to his best grill.

… There it is, glistening on the plate as it throws off the classic aroma of seared fat, mesquite smoke and charred spices. Atop the steaming slab sits a slowly liquefying daub of Gorgonzola butter. The dark mass of the steak is framed nicely by slices of ripe red tomato, a few spears of grilled asparagus and a handful of roasted nugget potatoes, all drizzled with fruity olive oil, spritzed with fresh lemon juice and dusted with a sparkling skiff of Malden salt.

That bite. That first bite! Sawn from a corner of the steak with the serrated edge of my knife, the freshly exposed surface shines with juice as I draw the slice to my mouth. Its warm red core is silky on my tongue, and the crusty, chewy outer layers give my teeth the most meaningful assignment in their lives.

I liberate another shiny slice from the beautiful hunk and ceremoniously drag it through the mixture of juice, savory butter and olive oil that has pooled on the plate. The next forkful includes a tangy chunk of tomato; the next, a creamy bite of potato. Then a lemony, palate-refreshing bite of asparagus.

Oh, yes, almost forgot the wine. A big, jammy Shiraz of course. A slug of that, and then back to the motherlode of a steak, which looms on the plate, its edge now jagged like a mine face, waiting to be carved away. …

Ron has the cover story this month on our local food news magazine. Read the entire article: For Your Approval: A juicy article about steak

Or go light your own grill.

The latest video blog from Rockin’ Ronnie learns you how to go whole hog.

It’s pretty graphic! You need a sharp axe and other weapons.

Don’t get too chummy with the hog before you smoke him.

photo – Ian Baird