two guys and their grills - gas grills
There are two people who define the purity of barbecue and barbecue cooking, they are all Canadians and both are very talented --
Both are very good.
Rob Rainford and Ted Reader are the faces of outdoor cooking in Canada
Rainford is an award.
Chefs and hosts who have obtained a barbecue license (LTG)
Discovery home in Canada Food Network, United States of AmericaS.
Asian food channels throughout Asia.
He is also a cooking instructor and author of the cookbook book.
Ted Reader is also an award.
Award-winning chefs, teachers and food entertainers with a dozen culinary books, food, television and radio cooking shows and performances, not to mention his own catering company.
They are powerful in themselves, and when they form a team, it's like a year of celebration is all together.
I should have known that I was with both of them (
A few years ago, when he created a barbecue rich mine at the famous James Beard Foundation, he followed the reader to New York City)
Join Rainford for food activities and chew your mouth happily --
The two giants create mouth-watering cuisine in the culinary landscape of Canada.
I don't hide it. I admire both of them very much --
As a professional in the industry, as well as a good father and family member.
Their cooking methods reflect their identity.
Smooth, seamless, delicious, and offers delicious surprises.
Latest news: they all released new summer cooking books
Not only perfect for Father's Day, but also for anyone who wants to learn from master grill.
Rob Rainford was born in Grill-
More than 100 recipes from my backyard to your home (Random House)
The enthusiasm of Ted readers-
The art of cold and cold (
Stewart elland & Stewart)
Bold, colorful and full of recipes that embrace the creative essence and love for the dramatic taste.
Father's Day, pick up these two delicious soups any day
The author knows that a good meal is based on delicious food and good friendship, which is the best condiment in all foods.
This is a New York Avenue with Jamaican people-style rub.
Spices are a key ingredient in most Jamaican recipes.
From Rob Redford's "Born barbecue" (Random House). Robrainford.
Ingredients: 4 tablespoons (60 ml)
Jamaica Blue Hill coffee 4 Tbsp (60 ml)
1/2 teaspoon of brown sugar wrapped. (2 ml)
8 New York steaks, about 8 ounces per serving (250 g)and 1-inch (2. 5 cm)
Grecanola oil: RAINFORD Method: Mix coffee, brown sugar, spices, salt and pepper for tasting.
Every steak has to be wiped on both sides.
Cook with your charcoal grill and Prepare grill under indirect heating.
You need a medium.
High temperature of about 50F (180C)
Gas Grill, pre-heated to medium
Then close a burner for indirect heat.
Rapeseed oil bar.
Heat the steak directly on the grill.
Cook each side for 4 to 5 minutes or until the mark is good.
Move the steak to the cooler part of the grill and cover it.
Cook for 2 to 3 minutes, Medium
Rare, or desired donation.
Remove the steak from the grill and rest for 5 minutes before serving.
Let the 8 service shonking big Tomahawk ChopA real showers have a guaranteed wow factor.
Beer makes this delicious taste more tender
From Ted Reader's Beerlicious (
Stewart elland & Stewart). Tedreader. com.
Ingredients: 1 Tomahawk steak (about 2lb. /1kg)
1 bottle of Goose Island red guest beer * 1 tablespoon. (15ml)
Burnish the Jewish salt1 Tbsp. (15ml)
1 tablespoon of crude red Sichuan pepper. (15ml)
Chopped garlic1 Tbsp. (15ml)
1 cup of olive oil (250ml)
Blue cheese direction: place the steak in a large bowl or pan and pour the beer on it.
Turn over to the coat at room temperature and let it marinate;
Turn an hour every 15 minutes.
Mix salt, pepper, garlic and olive oil in a small bowl.
Dry the steak, remove the marinade, and dry it.
Transfer the steak to a flat surface, apply the salt mixture evenly on it, press to adhere.
Preheat grill to mediumhigh (450-550F/230-280C).
Place the steak on the grill, cook for 15 minutes on each side, rare to medium rare, or cook for 20 minutes on each side. (
Note: Don't poke! )
Remove the steak from the grill and rest for five minutes.
Slice on the grain and sprinkle with blue cheese. Serves 2-4.
* Goose Island red guest beer is from the UK-style deep-
Orange beer with fruit and floral notes with caramel and toffee flavors.
Use a similar beer in this recipe.