by Julie Bateman | Dec 7, 2015 | Recipes
Ingredients 1 regular hickory or cedar plank, soaked in water 2 frenched lamb racks, 1 1/2 lb (750 g) each 1/2 cup (125 mL) soy sauce 1⁄4 cup (60 mL) peanut or vegetable oil 1/4 cup (60 mL) tamarind paste, strained 1⁄4 cup (60 mL) rice vinegar 1/4 cup (60 mL) chopped...
by Julie Bateman | Dec 7, 2015 | Recipes
Ingredients 1 regular hickory plank, soaked in water Aluminum foil 2 lb (1 kg) medium beef or large veal marrowbones (approximately 6 to 8 bones each cut about 2–3 inches (5–8 cm) long) 3 Tbsp (45 mL) coarsely ground sea salt or fleur de sel 3 Tbsp (45 mL) coarsely...
by Julie Bateman | Dec 7, 2015 | Recipes
Ingredients 2 green onions, thinly sliced on the diagonal 6 tbsp (90 mL) extra-hot horseradish, drained but not squeezed dry 1 cup (250 mL) whipping (35%) cream, whipped into stiff peaks Salt and freshly ground black pepper 4 T-bone steaks (about 24 oz/750 g each), 1...
by Julie Bateman | Dec 7, 2015 | Recipes
Ingredients 1 thick hickory, oak, maple or mesquite plank, soaked in water 1 boneless, skin on turkey breast, about 3–4 lbs (1.5–2 kg) 4 cups (1 L) apple juice 2 cups (500 mL) water 1 cup (250 mL) Jack Daniel’s Whiskey 1⁄4 cup (60 mL) kosher salt 4 cups (1 L) cubed,...
by Julie Bateman | Dec 7, 2015 | Recipes
Ingredients Napoleon® Multi Basket 1/4 cup (60 mL) Garlic and Herb Rub (see recipe below) 1 chipotle pepper in adobo sauce, minced 1 Scotch bonnet chile, seeded and minced 1 tsp (5 mL) sambal oelek (or other Asian chile sauce) 12 chicken drumsticks, scored right...
