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Backyard Canadian Tacos
What do you get if you cross a campfire cooking enthusiast with a suburban Canadian stuck at home during a pandemic craving some southern-spiced fare? Maybe …you get an experimental campfire taco recipe. After grilling up the vegetable platter that would become a fire-roasted homemade salsa, I kept the fire stoked for some marinated flank
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Campfire Salsa
I’ve been looking for an excuse to break away from the purely carnivore approach I’ve thus far taken with my backyard firepit culinary experimentation. I may like my fire-grilled meats, but I’ve also had some great vegetarian fare that partook of the smoke and flame. And here I’m thinking well-beyond the starches like wrapping a
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Banoffee Swirl Ice Cream
Tales from the Cast Iron Guy Creamery If you, like me, avoid those recipe blogs that spend the first fifteen pages of text explaining the backstory of the recipe, then I have a treat for you… merely two paragraphs, a photo, and of course a delicious ice cream recipe to follow. Our travel-food story goes
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Backyard Ribs: Part One, The Rub
It’s the first Saturday in May and I woke up to a clear blue sky and a weather forecast that was begging for a day outdoors. It’s always a gamble, of course, to plan twelve hours ahead of your cooking time for a backyard grill, particularly something as elaborate as a fire smoking some pork
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Savoury Avacado Chicken in a Cast Iron Wok
I’ve read all manner of reviews about one of the epic cast iron pieces in my collection, the fourteen inch wok, and it turns out the idea of a big and heavy iron wok is divisive and controversial. A traditional wok (which I do not own) is an agile tool. It is light. It’s meant