The Mother of all BBQ

It's the end of summer. It's stupid hot out and that leads to one of 3 things in this house smoothies, salads or BBQ everything. Here is my fast take on grilling up some fabulous food.

Before you fire up the BBQ put a little olive oil on a paper towel and rub it all over your grill. It stops everything from sticking and puts perfect grill marks on your food. 

Now fire it up. Our grill has a thermometer at the base of the lid, on each grill, so it's a more accurate temperature reading on what the grill temperature actually is.  

Get your grill really hot. Turn down the temp once you put your food on the grill or you'll end up with raw in the middle burnt hockey pucks.

Meat- You're going to need something for meat. Steak wrapped in bacon, chicken wrapped in bacon. See the theme? Everything is better with a little bacon! Flip your meat

Veggies- Well now this opens a whole weird and crazy world of grilling awesomeness! Our current favourite is sweet potato medallions tossed in olive oil sprinkled with a little salt and pepper. We were at the end of our Kohut Corn we picked last fall so it was already shucked. 

You can grill pretty much everything. We have cut heads of romaine lettuce in half oiled it and slapped it on the grill and it was AMAZING. Seriously try it! 

I'm a sucker for fresh veggies so I usually have some raw, freshness to top off the meal. Tomatoes drizzled with olive oil sprinkled with a little salt and pepper is perfect. 

Tips: Keep your flavours simple. Always use condiments. Horseradish Aioli is amazing on steak and easy to make. Kick it up and try something new.

Pork Loin Roast with Juniper Berries

Pork Loin Roast with Juniper Berries

  
This pork roast recipe is decadent, luscious, and makes the best reduction deglazing I’ve ever tasted! If you feel like having a “fancier” dinner, this is the roast for you!

Ingredients

• 1 pork loin roast (2 kg)
• 1/2 cup Olive oil
  

Rustic Chicken Soup Recipe

 

For my family, having a roasted chicken dinner somewhat resembles that of a Viking hoard feast .... along with the aftermath.  The carcass left over doesn't have much left on it, but you would be surprised to know it will still produce a full meal!

From one 5 - 7 lb chicken you can produce as much as a full gallon of soup.

NOTE: Put this recipe on the stove at 12 noon if you wish to have it for dinner that day. Soup takes TIME. You will be very dissapointed at the flavour and result if you put this one an hour before you're wanting it served.