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Sweet and Sticky Slow-Cooked Short Ribs

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Sweet and Sticky Slow-Cooked Short Ribs
These sweet and sticky slow-cooked short ribs use my fail-proof method for fall-apart meat that’s packed full of flavour. Like your meat? Then you’ll love these sticky short ribs! Slow cooked until the meat is falling off the bone, then pan fried to crisp up the edges and given a sticky coating right at the… […]
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Korean Style Lamb Cutlets

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Korean Style Lamb Cutlets
These Korean Style Lamb Cutlets are slightly spicy and totally moreish – marinate them for a couple of hours for extra flavour! Have you tried gochujang yet? I like to use it when I make my spicy pork ramen, and also as a dipping sauce for veggie bibimbap. It’s a korean sauce or paste with… […]
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Smoked Sous Vide Brisket Flat

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Smoked Sous Vide Brisket Flat
Combining modernist cuisine with “tried and true” BBQ is no easy task. Figuring out how to fuse new world with old world techniques is a great challenge and one I took on this past weekend. Thinking through the best way to use my Sous Vide Supreme with a Brisket Flat has been on my todo […]
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Big Green Egg Cheeseburger Throwdown

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Big Green Egg Cheeseburger Throwdown
So, you want to cook a good cheeseburger and you think just because you have a Big Green Egg it will be good? Well, you are probably right, your cheeseburger will be delicious! However, there are a some things you can do to help produce spectacular results. The idea for this blog post started after […]
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Grilled Filipino Chicken Skewers

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Grilled Filipino Chicken Skewers
Welcome back and Happy New Year! Mrs. Buddha and I just got back from our annual pilgrimage to Negril, Jamaica where we had our fair share of jerk chicken, patties, and cold Red Stripe lager. Since the new year is upon us, and the holiday indulgences behind us, the first cook of 2017 features a […]
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Grilled Vadouvan Curry Shrimp

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Grilled Vadouvan Curry Shrimp
Hello everyone and thanks for stopping by! I have partnered with RawSpiceBar for this week’s post and recipe. RawSpiceBar is an online store that sources, mixes, and delivers world class spices directly to your door. The possibilities are endless with their array of global flavors that are freshly ground in small batches before shipping directly to […]
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Vinegarize IT Hot Chicken Wings

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Vinegarize IT Hot Chicken Wings
SPONSORED POST Hello again and Happy Holidays! I hope your Thanksgiving break was a good one. I had the pleasure of trying a new rub from the folks at Vinegarize last week that is worth sharing with you. Their Hot blend is so good on chicken wings you won’t need to sauce them after the cook. […]
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Glazed Double Smoked Spiral Ham

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Glazed Double Smoked Spiral Ham
Hello again and thanks for visiting! Smoking a Brined Split Turkey Breast last weekend gave me an opportunity to try my first Double Smoked Ham. This holiday recipe is easy, a great use of your BBQ pit, and turns out a delicious meal with a copious amount of leftovers. The reason this is called a “Double […]
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Smoked Brined Split Turkey Breast

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Smoked Brined Split Turkey Breast
Hello friends and Happy Thanksgiving! Please be sitting down for this… this year we have decided to eat out on Thanksgiving Day. I know… I know… but my in-laws are in town and they wanted to spend quality time with Mrs. Buddha and me. However, I didn’t want this time of year to pass without cooking […]
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Sizzlefish Asian Glazed Sockeye Salmon

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Sizzlefish Asian Glazed Sockeye Salmon
Everyone loves seafood, from the health benefits to the flavor, and seafood is one of my favorite things to cook. You can imagine my excitement when the fine folks at SizzleFish.com reached out to me to try their product. SizzleFish sources premium quality seafood and ships individual portions directly to your home. Stocking up and […]
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Smoked Beef Brisket Nachos

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Smoked Beef Brisket Nachos
Hello again and thanks for coming back! This week I tackled the age-old question of what to do with leftover BBQ, specifically smoked brisket! There are a few posts you can choose from that cover the many ways to cook brisket from turbo style, to sous vide, and finally traditional low and slow. When cooking a […]
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