Nutritionist by trade. Foodie at heart.
Like many Canadians everywhere, I celebrated Canada Day outside next to a barbecue. But unlike many Canadians, I added a Cantonese twist by making Chinese BBQ pork (aka char siu). My friends have been wanting to learn how to make homemade char siu ever since I told them about this great recipe I learned fromContinue reading “Homemade char siu (Chinese BBQ pork) recipe”
My Nordstrom Friends and Family Cookbook has a recipe for homemade barbecue sauce. I have to admit that I was intrigued by the description. It says ‘I’m going to do a little boasting here. I’ve spent a lot of time around grills, and I have yet to find a sauce, prepared or homemade, that beatsContinue reading “The barbecue sauce cook off”
I have been meaning to make homemade barbecue sauce ever since I made Southern style pulled pork where the accompanying barbecue sauce was Carolina style which is apple cider vinegar based (and not the sweet, tomato based barbecue sauce that I’m used to). I just happen to have a recipe for homemade barbecue sauce inContinue reading “Food lab: Homemade barbecue sauce”
I have a confession to make, I have never made pulled pork – ever and yet it seems so popular these days. For some reason I always thought it was really complicated, involved advanced skills or fancy cooking equipment. In fact, the first time I tried pulled pork from the grocery store (and not atContinue reading “Pulled pork – the art of BBQ…or not”
The pulled pork taste test involved cooking three different types of pulled pork using three different methods: Oven roasted, slow cooker or prepared from frozen. Here are the recipes that we used for each one. Oven roasted pulled pork This is the most authentic method way of preparing pulled pork other than using a barbecueContinue reading “Cook-off: Pulled pork – slow cooker vs. oven method vs. store bought from frozen”