rob rainford and ted anderson kicks off barbecue season. with recipes. - 2 burner gas barbecue

These days, when Ted Anderson came home from work, his cat Cheerios was fascinated by him.
"She really likes to follow me and won't leave me alone," said Anderson, a partner and chef at the Fat Dragon Asian Grill recently opened on Powell Street.
If you see the menu, you will understand the appeal of cheerios to him.
Most dishes are grilled and/or smoked and add a lot of flavor;
By the end of the shift, Anderson was as fragrant and potentially delicious as his dishes-smoked, fried Dungeness crab, slow --cooked bone-
In the lamb belly, smoked I-
Hot and spicy links with three flavors of pork, smoked and half-baked pork heads, smoked and half-podeside ducks with red curry, etc.
As any serious grill knows, he cooks with charcoal
Not Coal balls made of compressed sawdust, coal, adhesive and filler)
For the high heat and flavor they add.
"Most people in Vancouver use gas barbecues because they are apartment residents and charcoal is unrestricted," Anderson said . ".
"So you have to add flavor with soaked wood chips.
Anderson lives in a townhouse, with a slow gift of peace, bypassing the thorny issues of smoke drifting into the neighborhood
Smoked Ribs for them.
"I made eight ribs when we moved in.
"When cooking," he said.
So far, he said, they have gotten along very well.
"But I do have some days of smoking.
Recently promoting his new recipe in Vancouver "The Rainford method starts with always looking at protein or vegetables to see what kind of heat is needed, how high, and when
Will it be high or fast or slow? ” he says.
He wanted to understand even if he had hamburgers.
"For me, I like the thinner burger even if it's cooked.
My technology is getting wider and wider, not thicker and thicker.
"Before putting things on the grill, he takes them to room temperature, which is also for cooking.
"The external temperature must be the same as the internal temperature.
For juicy meat, he says, the biggest suggestion is to let it rest before eating.
"Even a burger.
Don't use the hot way.
Three to five minutes.
Everything needs rest.
Set up a tent with aluminum foil, let it steam, let the blood redistribute back;
The juice will not appear on the plate.
"His two favorite barbecue dishes are the steak dominated by salt and pepper, the beer and the duroon salmon on the snow pine board. “It has a 30-
Sitting in the minute window of acid [beer].
You can try it.
The berries are also very effective, "he said of salmon. (
See recipes with stories. )Anderson’s at-
As you might expect, the home burger is not a factory operation.
He cuts the meat himself, so "it feels more like chopped meat than ground meat" and adds a little extra fat from the ribs --eye cut.
"I use chuck to taste the taste and the moisture," he said . ".
During the prawn season, he was fascinated by them.
"I will enjoy it.
"I will throw it directly on the fire with salt and pepper and cover it," he said . ".
Or, he will make a delicious marinade before the barbecue (see recipe).
Like a rib.
His eyes are his favorite steak.
"It's a challenge because I like to cook a very thick thing, about 2 inch and a half and share it with my family.
I will start with a very hot grill and move it to the cool side;
Much slower-
Cook from there.
It is incredibly satisfying if it is done just right and it is hard crust outside and butter inside.
I will finish with salt and pepper and finish with high quality olive oil.
A little blood and oil are mixed together.
The tomato salad and wine in August were good.
Anderson's inspiration came from yajuri (Roast Chicken)
A chef who worked in Tokyo for a year.
They will do it on binchotan [
Charcoal that burns at extremely high temperatures and produces very little smoke].
"They even have a Michelin star restaurant in Tokyo," he said . "
"They raise and lower the grill [
Control heat
And rotate the skewers on the edge.
"The barbecue is very different from what I do in my daily work.
I'm not cooking outside.
"It's meat and you feel connected to what you're cooking," he said . ".
"And it won't trigger any fire alarms," he added . ".
Rainford equates the barbecue with family and friends.
"They are the people who really love you and when things happen they tell you the truth and these people are the ones I want to impress you.
"His equipment was really impressive.
He said he had several barbecues, including "a huge horizon smoker and a $8,000 Lynx grill with thousands of inches of barbecues on the surface . ".
He was encouraged to grow up in a racially diverse Toronto community with Greek, Italian and Portuguese immigrants.
"There are lots of charcoal barbecues nearby.
It's great to recall.
"Shrimp: 8 prawns peeled and their tails completely fell off for 8 ounces (250 g)
Canned crab meat 1/2 white onions, 1/2 sweet peppers, seeds and 1/2 scallions (
Green parts only)
4 teaspoons of thin slices (20 mL)
2 teaspoons of Panko crumbs (10 mL)
2 teaspoons of mayonnaise (10 mL)
1 teaspoon of fresh lemon juice (5 mL)
1/2 teaspoon of Worcester County sauce (2 mL)
1/2 teaspoon of chopped garlic (2 mL)
Tasting 8 slices of bacon 1 untreated cedar board with hot sauce Jewish Salt and freshly ground black pepper, soaking in water for at least 2 hours, dark rum glaze: 1/2 cup (125 mL)
1/2 black rum (125 mL)
1/4 cups of apple juice (60 mL)
With a small and sharp knife fresh lemon juice, make a cut at the back of each shrimp, be careful not to cut all the way.
Open each shrimp like a book.
The filling mixes crab, white onion, red pepper, scallions, breadcrumbs, mayonnaise, lemon juice, Worcester County sauce, garlic, chili sauce and salt and pepper for tasting in a bowl
Scoop the crab mixture into the cut of each shrimp and be careful not to overdo it.
Roll each shrimp in a piece of bacon to form a cylinder shape, help shape it with plastic wrap, and then refrigerate in the refrigerator for at least 1 hour or until hardened.
Ignite your charcoal or preheat your gas grill.
You need a medium.
High barbecue temperatures of about 350 degrees Fahrenheit
Prepare the grill and heat the cooking directly.
Glaze: place rum, apple juice and lemon juice in a small pan and cook for 15 to 20 minutes on medium heat or until the mixture is reduced and the glaze consistency is reached.
Place the cedar board on the grill until it starts to break.
It takes 10 to 12 minutes.
Put the shrimp on the Cedar board.
Cook for 10 to 12 minutes or until the bacon is crispy.
Brush with dark rum glaze during the last 3 minutes of cooking.
8 copies.
One trick to keep the shape, Rainford says, is to wrap them tightly with plastic wrap after the bacon stuffing and packaging;
Then refrigerate until refrigerated.
The beauty of these "helicopters" is that they have a built-in
"On the handle so they can eat with one hand," he said . ". 3 pounds (1. 5 kg)
Chicken Wings (about 30)
Sweet red pepper, seeds and cut 2 scallions, cut 3 large green olives, cut and cut 15 pieces of bacon, clip with a sharp stick knife, at one end of each wing, make a small incision between two bones.
Be sure to cut to the same side of each chicken wing.
Through the incision, take out the smaller of the two bones and leave the larger bones (the handle)
Attached to the wing.
Pull the meat back, like an umbrella, showing the bones.
Stir the red peppers, scallions and olives together.
Put a small amount of mixture into the pocket, formed by the pull back meat of each wing piece.
Wrap a piece of bacon tightly on each stuffed wing.
Fix with toothpick and refrigerate until BBQ is ready.
Ignite your charcoal grill and prepare the grill for cooking with indirect heating.
It takes about 350 F to roast the wings.
For a gas grill, preheat the grill to 350 F and then close a burner for indirect heat.
Evenly brown wings under direct heating, then move them to the cooler side of the grill.
Cook for 30 to 45 minutes, turn frequently, or until the juice clears, the bacon crispy, and the temperature inside the chicken reaches 170 degrees F.
About 30 "helicopters ". ¾ cup (60 mL)
1 onion in olive oil, 1 pound in 3 cloves of garlic (1. 25 kg)bone-
Add Jewish Salt and freshly cracked black pepper to the standing fine steak Canola oil and place olive oil, onions and garlic in a re-sealed plastic bag.
Add the steak and put it in the fridge for 4 hours.
Ignite your charcoal grill and prepare the grill for cooking with indirect heating.
You need a medium.
The temperature of the roast steak is about 350 to 400 degrees Fahrenheit.
For gas grill, Preheat grill to medium temperature
Then burn a burner to get indirect heat.
Refuel the grate with canola oil.
Remove the steak from the bag and season it with salt and pepper.
Scorched both sides of the superior rib steak, then moved the steak to the cooler part of the grill to finish cooking.
For rare meat, it takes less than 1 hour to reach the internal temperature of 125 F.
Remove the steak from the grill and let it rest for 10 to 15 minutes before slicing.
6 to 8 copies. ½ cup (125 mL)
Olive oil Cup (60 mL)
2 tablespoons (30 mL)
Juniper Berry 1 lemon, zested 1 chili pepper 8 skin-
Salmon slices, about 8 ounces per set (250 g)
4 untreated cedar boards, soak in water for at least 2 hours teaspoon teaspoons (2 mL)
Teaspoon of Jewish salt (2 mL)
Fresh black pepper mixed with olive oil, beer, gin, lemon peel and jalapeno.
Place salmon in a plastic bag that can be re-sealed.
Marinate for up to 30 minutes.
Ignite your charcoal or preheat your gas grill.
You need a medium BBQ temperature of about 325 degrees F.
Prepare the grill and heat the cooking directly.
Place the cedar boards on the grill until they dry and start cracking.
Remove the salmon from the marinade and season it with salt and pepper.
Put salmon on the board.
Cook, cover for 15 to 20 minutes or until the fillet is easy.
Let the salmon stand for 3 to 5 minutes before serving.
8 copies.
Ted Anderson's BBQ spot Prawns12 slices of kaffir lemon leaves, cut into 6 slices of fresh Thai red pepper, cut into 4 pieces of lemon grass, the tough outer layer and top are removed, cut
20 cloves of garlic, Peel 12 scallions, Peel, slice 8 Thai basil, remove 1/3 cups of STEM (80 mL)
1 1/2 tablespoons of white sugar (7. 5 mL)kosher salt (
If you use sea salt, add 25% less. 1/3 cup (80 mL)
1/2 cups of fish sauce (125 mL)coconut cream (
Thick part on top of canned coconut milk)
24 pieces, live B. C.
Prawns are found in a mortar, pe or food processor, making a paste with lemon leaves, peppers, lemon grass, garlic, scallions, Thai basil leaves, sugar and salt.
Add fish sauce and coconut cream to form a strong marinade.
Add the live shrimp to the marinade, mix well and be careful to avoid the sharp part on the shrimp.
Let marinate for about 20 minutes when you heat the grill or prepare charcoal.
Once your BBQ is nice and hot, add the shrimp one by one with a pair of pliers.
Head open and place 90-
The temperature of the grill bar should not drop. Close the lid.
Check the shrimp after about 2 minutes to make sure they are not burnt and turn them when the caramel is good.
Close the grill or close all vents on the charcoal grill and re-open the lid for 3 or 4 minutes depending on the size of the shrimp.
To check if it is correct, unscrew the head to see if the tail meat is opaque.
There's nothing wrong with having them cooked a little less cooked, but make sure you cook them according to your personal preferences.
Place the cooked prawns on the platter, season the lime on it, cut into wedges, and squeeze your guests to the top.
Don't forget to suck juice out of my head, this is my favorite part.
4 Main courses are provided.