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Our housemade jerk chicken is on sale this weekend, but I also wanted to share our process for making it; you may want to continue jerking meat all summer long! This marinade works great with chicken, pork, lamb, beef, vegetables…basically anything you want to have a little island flavour. This recipe is adapted form my book Cooking Meat, which has all kinds of marinades and tasty tips for meat-cooking success!

Serves 4

Ingredients:

Marinade

3 Tbsp chopped garlic
1½ Tbsp seeded and chopped Scotch bonnet pepper
1 Tbsp chopped ginger
3 cups chopped green onions
½ cup soy sauce
¼ cup vegetable oil
¼ cup packed brown sugar
2½ Tbsp ground allspice
2 Tbsp fresh thyme leaves
2 tsp salt
1 tsp dried thyme
1 tsp ground cinnamon
½ tsp ground nutmeg

Chicken

4 chicken legs, skin-on and bone-in, split between the thigh and the drumstick
½ cup sliced green onions

Method

1. To make the marinade, place the garlic, Scotch bonnets, and ginger in a food processor and process at high speed until finely chopped. Transfer to a small bowl. Place the green onions in the food processor and purée. Stir this purée into the garlic mixture and pour it all into a blender. Add the soy sauce and oil, followed by the sugar, allspice, thyme leaves, salt, dried thyme, cinnamon, and nutmeg, and purée on high speed until well combined. Measure ½ cup of the marinade into a clean bowl and refrigerate the rest, reserving it for another use. It will keep fresh in your fridge for 4 weeks.
2. Place the chicken in a nonreactive bowl, add the ½ cup marinade, and toss well. If you prefer a healthier dose of marinade, help yourself. Stir in the sliced green onions. Cover the bowl and refrigerate for at least 4 hours or overnight.
3. Preheat the barbecue to medium-high on one side and medium on the other. Place the chicken on the hotter side of the grill to sear, about 5 minutes per side. Transfer it to the cooler side to finish cooking, about 20 minutes. The chicken is done when a thermometer inserted into the thickest part of the thigh reads 165°F.
4. To serve, arrange the legs on a platter and serve immediately.

A whole brisket weighs between 9 and 12 pounds on average and consists of two ends. The flat—also known as the single end, first cut, or thin end—is usually about 2 inches thick with ½ inch of fat cap. The point—also known as the double end, second cut, or fatty end—consists of two muscles separated by a layer of fat with another inch or so of fat cap on top. This thicker end is on average 4 to 5 inches high. If you’re feeding lots of people, use the whole brisket and offer your guests the choice of fatty or lean cuts.

Serves 8 to 10

Ingredients

3 Tbsp                  salt
2 Tbsp                  pepper
2 Tbsp                  packed brown sugar
2 Tbsp                  sweet paprika
2 Tbsp                  onion powder
1 Tbsp                  garlic powder
5 pounds             brisket
5 cups                  chunky wood chips

Method:

1. Mix together the salt, pepper, sugar, paprika, onion powder, and garlic powder in a small bowl. Place the brisket on a baking tray and, using your hands, massage the rub evenly into the meat. Refrigerate, covered, for 4 hours or overnight.
2. Remove the brisket from the fridge and allow it to come to room temperature. Soak the wood chips in cold water for at least 30 minutes.
3. Set up your charcoal BBQ. Light about 15 pieces of lump charcoal. When hot, place them in three even piles around the circumference of your grill. In the empty center of a grill place a catch pan made of either a small stainless-steel bowl or an aluminum tray and fill it ¾ of the way with hot water. Place the grill on top of the charcoal and catch-pan and close the lid, bringing the internal temperature of the grill to 250°F.
4. Place the brisket on the grill above the catch pan and place a handful of wood chips on each pile of charcoal. Close the lid and adjust the temperature to reach 225°F. Every hour, continue to add fresh hot coals and soaked woodchips to maintain the heat and the smoke.
5. When the internal temperature of the brisket reaches 190°F (after about five hours), remove it from the grill and wrap it tightly in either heavy duty aluminum foil or butcher’s paper. Let it rest, wrapped, for one hour to allow the residual heat from the brisket to continue cooking it in a moist environment.
6. After the hour is up, unwrap the brisket, slice it thinly against the grain, and enjoy! BBQ Sauce is optional here. I prefer it Montreal style – with lots of mustard

I’ve cooked many foods on my charcoal barbecue, but one of my favorite ways to do so is slow-roasting pork butt using plenty of wood chips to impart a strong smoky flavor. A pork butt comes from the shoulder of the pig and runs from the top of the pork rack to the base of the head. This recipe is adapted from Cooking Meat.

Serves 8 to 10

Ingredients:

1             (7-8 pounds) whole boneless pork butt
½ cup    brown sugar
½ cup    salt
3 cups   wood chips

Method:

1. Rub the meat all over with the sugar and salt. Place the pork in a bowl or casserole and refrigerate, uncovered, for 6 hours or overnight.
2. In the morning, soak the wood chips in water for 20-30 minutes. Preheat your charcoal barbecue to 300°F. Once the coals are piping hot, arrange them on one side of your barbecue.
3. Remove the pork from the fridge and drain off any liquid, then place the pork on the cooler side of the barbecue, away from the fire, with a drip pan underneath to catch any fat. Throw a handful of the soaked wood chips directly on the hot charcoal, then close the lid of the barbecue and adjust the air vents so the temperature inside remains around 300°F. Smoke for 5-6 hours, adding more charcoal and wood chips every couple of hours and checking the temperature and the smoke periodically.
4. Once the meat is fork-tender, transfer the pork to a cutting board, cover it loosely with aluminum foil, and rest for about 20 minutes.
5. To serve, cut into slices and arrange on a serving platter.

Beer-Roasted Chicken
(recipe abridged from Cooking Meat)

I first heard about beer can chicken when I was younger, but cooking a chicken on a painted aluminum can just doesn’t sound so great. I still want to use the beer, obviously, because it makes the moistest roast bird imaginable without imparting too much flavor, but I use a small mason jar instead of a can. A jam jar that’s been thoroughly cleaned and scrubbed of all labels and glue bits also works well.

 Serves 4

Ingredient:

¼ cup                   BBQ Dry Rub or salt and pepper to taste
2 Tbsp                  vegetable oil
1                           whole chicken, trussed
1 cup                    beer (a pilsner or lager is good here)

Method:

1. Preheat the BBQ to 375°F. Have a roasting pan ready.
2. Mix the spice rub and oil together in a small bowl. Using your hands, slather the mix all over the chicken, making sure you get it into all the little crevices.
3. Pour the beer into a clean mason jar just large enough to fit into the chicken’s cavity. Place the jar in the roasting pan, then press the chicken, butt down, over top. The jar should fit almost entirely in the chicken’s cavity, allowing the bird to balance standing up.
4. Roast the chicken in the closed BBQ until an internal thermometer stuck into the thickest part of the thigh reads 165°F (about 25 minutes per pound). Remove the roasting pan from the BBQ, tent the bird with aluminum foil, and allow it to rest in the pan for 30 minutes.
5. Using either tongs or a carving fork pierced far enough into the bird to lift it, and a kitchen towel (to pull off the jar), carefully pull the jar out of the chicken. A lot of hot juice may come out with it, so be careful. Discard the beer.
6. To serve, carve the chicken, arrange it on a platter, and pass the plates!

It’s probably not a surprise, but as a bigger guy who’s worked in a butcher shop for nearly 15 years, I love steak.  Almost as much as steak, I also love a good steakhouse!  There’s something about the old, wood-dominant rooms, even older waitstaff, oversized appetizers and classic sides that can bring out the best qualities in a steak.  With young kids at home, I don’t get out to eat as much as I would like, but that doesn’t mean I can’t produce a reasonable facsimile of a steakhouse meal at home.

Tri-tip typically gives way to fattier loin cuts on a steakhouse menu, but in this recipe, we’re going to double up on the cooking methods (low and slow with a smoker, hot and fast with a grill) to maximize the flavour. 

Serves 3

Ingredients:

1                    tri-tip, 2-2.5 lbs

2 tbsp            your favourite mustard (yellow, Dijon, etc.)

2-3 tbsp         Sanagan’s southwest steak rub

Method:

1. Roughly 1.5 hours before you’d like to eat, take your tri-tip out of the fridge.
2. Rub the mustard of your choice in a thin, even layer over the surface of the tri-tip (all sides). The mustard is used both for flavour, and to help the rub to adhere to the steak.
3. Generously season the tri-tip with steak rub, coating both sides. It’s hard to add too much rub, so (within reason) err on the side of generosity here.
4. Pre-heat your smoker to 240-250 F, allowing the steak to rest outside of the fridge while you wait.
5. Smoke the tri-tip for approx. 40 minutes and then remove from the heat.
6. Pre-heat your gas/propane grill to its highest heat (note: you could also use a cast-iron pan for this step if preferred).
7. Sear the tri-tip evenly on both sides until desired internal temperature is reached, approximately 4-6 minutes per side depending on the temperature of your grill.
8. Remove from the heat and allow to rest for 10-15 minutes. Slice thinly against the grain, and serve with your best ‘loaded’ baked potato.

Top Sirloin Cap, also called picanha (or coulotte if the fat is removed), is a muscle that sits on the main body of the top sirloin. Its triangular shape is covered with a layer of fat which renders when the steak cooks, ensuring a juicy outcome.

Reverse searing is a method of cooking where you start a cut of meat at a very low temperature in your oven to achieve the intended internal temperature, before searing the meat on a high heat to brown the exterior. The result is a consistently cooked cut, and takes some of the guess work out of cooking a large steak like this top sirloin cap. The following recipe, adapted from Cooking Meat, explains how to do this, and pairs the steak with a bright chimichurri sauce.

Serves 4

Ingredients:

Steak

3                            garlic cloves, sliced in half
6                            thyme sprigs, cut in half
Salt and pepper
3 Tbsp                  red wine vinegar
3 Tbsp                  olive oil
1                            sirloin cap, 2 to 2.5 lbs, fat cap left on, silverskin removed

Chimichurri Sauce

2 cups                  cilantro, leaves picked and washed
1 tsp                     granulated sugar
3 Tbsp                  olive oil
2 Tbsp                  lime juice
1 Tbsp                  red wine vinegar
½                           red onion, finely diced
2                            garlic cloves, minced
1 tsp                     grated lime zest
Salt and pepper

 Method:

1. Place the garlic, thyme, vinegar, oil, and a pinch of salt in a small bowl and mix together.
2. Using the point of a sharp knife, score the fat side of the sirloin cap in a crosshatch pattern. Place the steak in a baking dish, and season both sides liberally with salt and pepper. Rub the marinade all over the steak, and refrigerate, uncovered and fat cap facing up, for at least 4 hours.
3. An hour and a half before you want to eat, preheat the oven to 275°F. Take the steak out of the fridge and bring to room temperature. Place the steak in the oven and cook until an internal thermometer inserted into the middle of the steak reads the desired temperature. Take the steak out of the oven and set aside.
4. Place a large, heavy-bottomed frying pan over high heat. Discard the garlic and thyme, and then sear the sirloin cap, fat side down, in the hot pan. Turn the steak over when golden and sear the other side. The whole process should take about 1 minute per side. Remove from the pan and set on a cutting board to rest for 5 minutes.
5. To make the chimichurri sauce, place the coriander in a blender and purée with the sugar, oil, lime juice, and vinegar. Pour the mixture into a serving bowl and stir in the red onion, garlic, and lime zest. Season with salt and pepper.
6. To serve, slice the steak against the grain and arrange on a serving platter with the chimichurri alongside.

I developed the recipe for a Roasted Cauliflower Risotto when I was the chef of The Falls Inn, a beautiful inn close to Meaford, Ontario. This risotto calls for a sharp cheddar cheese – something the Italian chefs I worked for would berate me for – but I love the combo of cauliflower with cheddar. Add a sliced bavette to the mix and you have a restaurant-worthy main course for your next summer dinner party!

Grilled Bavette with Roasted Cauliflower and Cheddar Risotto

Serves 6 to 8

Ingredients:

4 pc                      bavette steaks, 8-10 oz each
1                            garlic clove, smashed with the side of a knife
6                            thyme branches
2 tbsp                   olive oil
to taste                salt and pepper
2 cups                  cauliflower florets
1 tbsp                   vegetable oil
4 cups                  chicken stock
2 tbsp                   butter (divided)
½ cup                   finely diced onions
1 cup                    arborio or carnaroli (risotto) rice
½ cup                   white wine
1 cup                    grated sharp cheddar (could be orange or white)
1 Tbsp                  aged balsamic vinegar

Method:

1. In a work bowl, toss the bavette with the garlic, thyme, olive oil, and salt and pepper. Place in the refrigerator and marinate for 2-4 hours. 30 minutes before cooking, take the steaks out of the fridge and bring them closer to room temperature.
2. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
3. In a large bowl, toss the cauliflower with the oil and season with salt and pepper. Arrange the cauliflower in a single layer on the baking tray and roast in the oven until nicely browned, about 30 minutes. Remove from the oven and set aside.
4. Set up your grill with a high heat side and a low heat side. Sear the bavette on the high heat side, flipping every minute or so, until browned all over. Move the steaks to the lower heat side of the grill and continue cooking until the internal temperature is to your liking. For a medium steak I would estimate a total cooking time of 10-12 minutes. When finished cooking rest the steaks on a plate for 10 minutes.
5. While the cauliflower is roasting and the steaks are on the grill, start the risotto. Pour the stock into a pot and bring to a low simmer over medium heat.
6. In another pot, melt 1 Tbsp of the butter over medium heat. Add the onions and sweat for 5 minutes, or until translucent. Add the rice and stir with a wooden spoon to coat them with the butter. Add the wine and simmer until it has evaporated, stirring every 30 seconds or so.
7. Start adding the stock to the rice, ladleful by ladleful, stirring as you go. Allow the rice to absorb each ladleful of stock before adding the next. The rice will absorb the liquid and release its starch, creating a thick, soupy rice. Continue adding the stock until the rice is tender when you taste it. Italians call this moment when the risotto is perfectly cooked all’ondo.
8. When the rice is cooked, remove from the heat and stir in the roasted cauliflower. Add the remaining 1 Tbsp butter and the cheddar and stir vigorously until the sauce is emulsified.
9. To serve, pour the risotto into individual plates (about ¾ cup to 1 cup per person). Slice the steaks thinly against the grain and divide among the plates (I would estimate 4-5 slices per person). Drizzle the whole dish with the balsamic and serve immediately.

When you’re after a damn good burger, with no frills and just meat, this is it. Serve these on good-quality brioche buns, dressed (or undressed) as you like. Everyone has their preferences when cooking burgers. I like to pan-fry mine without oil in a cast iron pan, but grill them on a barbecue if you prefer. If you’ve used good beef, you can definitely eat these when they’re still pink in the center.

Serves 6

Ingredients:

2 lbs                      ground beef chuck
1 scant tbsp          salt
1 tsp                      pepper

 Method:

1. Place beef in a bowl, and shower the salt and pepper over the beef. Mix to combine, careful not to overmix (you don’t want the beef too packed). Using your hands, form the mix into 6 balls. Flatten the balls into ¾-inch-thick patties.
2. Heat a cast-iron frying pan over medium heat. When hot, set the patties in the pan to allow the fat to render and lubricate the pan. Using a spatula, press down lightly on the patties to flatten them and then allow to cook for 5 minutes.
3. Turn the patties over, press down lightly with the spatula again, and cook until caramelized brown and crunchy on both sides, about 10 minutes in total. At this point the burgers will be medium-well, which is perfect for most people. Place the burgers on a toasted bun and add your favourite burger toppings.

Soft and sweet Gorgonzola paired with bitter and charred grilled radicchio is fantastic, and in this recipe, I use it to stuff pork tenderloin. Recipe adapted from Cooking Meat.

Serves 4

2                          pork tenderloins  (approx. 12 oz each), cleaned of silverskin and excess fat
¼ cup                  soy sauce
¼ cup                  sherry vinegar
½ cup                  olive oil (divided) + more for drizzling
1 head                 radicchio, cut in 8 wedges
2 Tbsp                 sugar
½                         red onion, cut in 4 wedges
to taste                salt and pepper
½ cup                  Gorgonzola cheese
2 Tbsp                 Balsamic vinegar

1. Using a thin boning knife, create a hole down the center of each pork tenderloin, about a ½ inch wide, being careful not to cut through either side of the meat. Think of it like you’re cutting a hollow tube down the center of the tenderloin, like the air channel in a drinking straw. In a bowl large enough to hold the tenderloins, stir together ¼ cup of the oil, the soy sauce, and vinegar. Add the tenderloins, toss well, and cover with plastic wrap. Refrigerate for 3 to 4 hours.
2. Toss the radicchio with the sugar in a separate bowl. Add just enough cold water to cover the radicchio and set aside for 30 minutes. Drain and pat dry with paper towel.
3. Preheat the oven to 450°F. Line a baking tray with parchment paper.
4. Toss the radicchio with the remaining ¼ cup of oil and the onions. Season with salt and pepper. Arrange the radicchio mixture in a single layer on the baking tray and roast until slightly golden, about 30 minutes. Remove from the oven and allow to cool completely on the tray. Turn down the oven to 400°F
5. Place the radicchio mixture in a bowl and add the Gorgonzola and vinegar. Season with salt and pepper, toss gently, and set aside.
6. Drain the marinade from the pork and pat the meat dry. Using a tablespoon, scoop radicchio stuffing into the center of the meat, generously filling each tenderloin. Drizzle along the outside of the tenderloin with oil.
7. Place a large ovenproof frying pan over medium heat. Once it’s hot, add the tenderloins and brown on all sides. Transfer the pan to the oven, roast for 15 minutes, then remove from the oven and allow to rest for another 10 minutes.
8. To serve, slice the tenderloins into rounds and arrange on individual plates.