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Barbecue Secrets

Updated about 9 hours ago

Arts
Food
Leisure
Hobbies
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International barbecue champion and bestselling cookbook author Rockin' Ronnie Shewchuk hosts a podcast about the smoky world of barbecue and grilling. The Barbecue Secrets podcast features interviews with barbecue experts, answers to listener questions, great recipes and useful tips and tricks.

Read more

International barbecue champion and bestselling cookbook author Rockin' Ronnie Shewchuk hosts a podcast about the smoky world of barbecue and grilling. The Barbecue Secrets podcast features interviews with barbecue experts, answers to listener questions, great recipes and useful tips and tricks.

iTunes Ratings

14 Ratings
Average Ratings
4
3
2
3
2

As a backyard griller, i needed his advice ...

By JM, Celebrity Grill Podcast - Oct 15 2009
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The reason i continue to listen to Rockin' Ronnie's Barbecue Secret's Podcast is his ability to not just talk about bbq, but his ability to explain it & break it down for someone like me to understand. I was looking for a show that was going to give something i could use the next time I light the fire - Barbecue Secrets does a good job of that. (...and he doesn't make me feel like a moron for not inherently knowing how to bbq.)

Good start...but no follow thru

By castirongriller - Sep 09 2007
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I downloaded this podcast last year and I really enjoyed it. A bit entertaining and informative as well. Sadly, as of yet I have not heard anymore from this podcast. Its a shame. subscribe to these few episode and videos but after that, I can't say that they'll be more to look forward too.

iTunes Ratings

14 Ratings
Average Ratings
4
3
2
3
2

As a backyard griller, i needed his advice ...

By JM, Celebrity Grill Podcast - Oct 15 2009
Read more
The reason i continue to listen to Rockin' Ronnie's Barbecue Secret's Podcast is his ability to not just talk about bbq, but his ability to explain it & break it down for someone like me to understand. I was looking for a show that was going to give something i could use the next time I light the fire - Barbecue Secrets does a good job of that. (...and he doesn't make me feel like a moron for not inherently knowing how to bbq.)

Good start...but no follow thru

By castirongriller - Sep 09 2007
Read more
I downloaded this podcast last year and I really enjoyed it. A bit entertaining and informative as well. Sadly, as of yet I have not heard anymore from this podcast. Its a shame. subscribe to these few episode and videos but after that, I can't say that they'll be more to look forward too.
Cover image of Barbecue Secrets

Barbecue Secrets

Updated about 9 hours ago

Read more

International barbecue champion and bestselling cookbook author Rockin' Ronnie Shewchuk hosts a podcast about the smoky world of barbecue and grilling. The Barbecue Secrets podcast features interviews with barbecue experts, answers to listener questions, great recipes and useful tips and tricks.

Rank #1: Barbecue Secrets #3: British BBQ legends and more...

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Welcome to the third edition of the Barbecue Secrets podcast, a 29:15 minute show celebrating the many pleasures of outdoor cooking. In this edition:

  • 2:07 An interview with Jackie Weight of Mad Cows Barbecue
  • (22:49) Answers to listener questions about warm-up time for your grill, (24:48) BARBECUE SECRET OF THE WEEK: how to avoid food sticking to the grill and (26:09) when to use granulated garlic (22:49)
  • (27:00) Competition Secret of the week: one word: plenitude!

Photo courtesy Craig "Meathead" Goldwyn.

Links: Jackie and Rick Weight's website, visit www.americanbbq.co.uk. Also, please drop in and post a message at www.bbqforum.co.uk.

This week's recipe:

Stuffed Tenderloin of Pork

  • Ingredients:
    • 1 whole pork tenderloin (weighing around 1-11/2 lbs)
    • 1 small red onion - finely chopped
    • 5 oz. mushrooms - finely chopped
    • 1 oz. butter or olive oil
    • Pinch of dried sage
    • Pinch of dried thyme
    • 4 oz fresh breadcrumbs
    • Grated rind of 1 lemon
    • 2 tablespoons lemon juice
    • 1oz toasted pine nut kernels
    • 4 tablespoons fresh chopped parsley
    • 6 cardamom pods (seeds only - finely ground)
    • 3 teaspoons of sweet chilli sauce (more if you like it hot)
    • 4 tablespoons fresh chopped coriander (cilantro)
    • 4 oz dried apricots - very finely chopped
    • Fresh Spinach
    • Black Pudding / Blood Sausage
    • Butter for brushing the meat
    • Bacon

Fry the onion and mushrooms in olive oil or butter until tender, transfer to a bowl and add the sage, thyme, breadcrumbs, lemon rind, lemon juice, pine nut kernels, parsley, cardamom, coriander and chilli sauce; mix well, season to taste.


Take the pork tenderloin and butterfly it (split lengthways). Place a piece of cling wrap underneath it and one on top and beat it out to a thin square.


Remove the top piece of cling wrap, brush meat with butter and lay spinach leaves (remove any tough stalks from the spinach leaves) so that the whole meat surface area is covered. Take the filling mix and spread it over the spinach - use your fingers to get an even covering.


Now take the black pudding / blood sausage, remove casing and cut in half lengthways, mould the finely chopped dried apricots to form it into a full sausage shape again and place along the length of the meat / stuffing area.


Using the remaining piece of cling wrap to help you, roll the whole thing up (similar to a Swiss roll or roulade). Dispose of cling wrap.


Once rolled, wrap the bacon around the whole piece of meat in a spiral so that you have completely covered the meat. Roll up with a fresh piece of cling wrap and refrigerate until ready to cook (best to leave this for at least 1 hour to allow the flavours to infuse).


Cook in a roasting pan, over indirect heat on a barbecue, or in the oven at 350F for approximately 1 hour or until a meat thermometer inserted into the centre reads 170F. Deglaze the roasting pan with a little white wine and add 1 oz of butter to make a sauce if desired.


Allow meat to rest for at least 15 minutes and serve cut into approx 3/4 inch slices.

Rockin' Ronnie Shewchuk is the author of Barbecue Secrets: Unbeatable Recipes, Tips & Tricks from a Barbecue Champion, published by Whitecap Books. Find him, and more recipes, at www.ronshewchuk.com and e-mail questions, tips and suggestions to rockinronnie@ronshewchuk.com.

Feb 13 2006

29mins

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Rank #2: Barbecue Secrets #4: A real Barbecue Queen and more...

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Welcome to the fourth edition of the Barbecue Secrets podcast, a show celebrating the many pleasures of outdoor cooking. E-mail questions, tips and suggestions to rockinronnie@ronshewchuk.com. In this edition:

  • 2:45 An interview with Barbecue Queen Karen Adler
  • 18:03 Talking with Johan Olsen of Cobb Canada about a great charcoal-fueled portable cooker, the Cobb
  • 30:46 Competition Corner -- Tequilas at dawn

Links

Visit the Barbecue Queens' website. Find more info about the Cobb in Canada, or internationally.

Podcast #4 Guest Recipe

This divinely delicious recipe for grilling flak steak is reprinted with permission from The BBQ Queens' Big Book of Barbecue by Karen Adler and Judith Fertig (Harvard Common Press, 2005)

Grilled Flank, Skirt, Hangar, or Other Thin Steak

The whole steak scene had gotten a bit ho-hum. Very predictable. You knew what cuts were available: rib-eye, strip, sirloin, flank. You knew what to do with them. And then, all of a sudden, things changed. There were new cuts and names, such as beef bavette and skirt, hangar, flat iron, patio, and charcoal steak. Whassup? (as a hip-hop queen might ask).

The change is partly a result of consumer interest in ethnic foods, hence the loose-grained skirt steak (the diaphragm muscle on a steer and the first choice for making great fajitas) and the beef bavette (cut from the flank for the French bistro steak and frites combo). Both can be hard to find at the grocery store but are readily available at butcher shops and from online vendors such as Niman Ranch.

In addition, the National Cattlemen's Beef Association, based in Colorado, has championed new �moderately priced� options such as the flat iron steak, cut from the beef chuck, and the western griller, cut from the bottom round. Cube steak, a.k.a. minute steak, has been around for a while. It is cut from the round and cubed twice to tenderize this tasty but tough piece of meat and make it great for grilling (a minute per side, not surprisingly). The hangar steak comes from the flank and is actually a thick muscle. It is much tougher than flank steak but is a bistro favorite and is also referred to as onglet.

All of these steaks have a chewy texture but great beef flavor. You need to tenderize them either by marinating them for at least an hour (preferably eight hours) or pounding them with a meat tenderizer or mallet. Then you grill them over a hot fire to medium-rare. The final crucial step is slicing them properly to serve. Before you marinate a steak, locate the direction of the grain in the meat, which is easy to do. The grain consists of the lines of muscle fiber, which usually go in one direction. File that information away, grill your steak, and cut the meat against the grain, on the diagonal, holding your knife at a 45-degree angle (so it's slanted, not straight up and down). Perfecto!

For the marinade, we suggest Garlic-Citrus Marinade and the Smoked Garlic Cilnatro Cream Sauce is an excellent serving sauce. They follow below.

Serves 4

1 1/2 pounds beef bavette or flank, skirt, hangar, flat iron, or western griller steak

1. Place the marinade and steak in a sealable plastic bag and refrigerate for at least 1 hour or up to 8 hours.

2. Prepare a hot fire in a grill.

3. Remove the meat from the marinade and pat dry. Grill for 2 to 3 minutes per side for medium-rare. Let the meat rest for 5 minutes, then cut against the grain, on the diagonal and at a 45-degree angle, into slices about 1/4 inch thick. Serve warm.

Garlic-Citrus Marinade

This is a delicious way to marinate skirt, sirloin, or flank steak, but it's also good with chicken, pork, lamb, fish, or vegetables. Guess we like this with everything! Makes about 3/4 cup

1/4 cup fresh lime juice (4 to 5 limes)

1/4 cup fresh orange juice (1 to 2 oranges)

2 cloves garlic, minced 2 tablespoons olive oil

2 tablespoons red wine vinegar

2 tablespoons chopped fresh Italian parsley

1 teaspoon dried oregano

Place all the ingredients in a small jar with a tight-fitting lid. Cover and shake to blend. This marinade will keep in the refrigerator for up to 1 week.

Smoked Garlic and Cilantro Cream Sauce

Delicious served with grilled or smoked meats. If you don't want to use smoked garlic, substitute two minced garlic cloves for a sharper but still delicious flavor. Makes about 2 1/2 cups

2 cups heavy cream

1/2 cup fresh cilantro leaves, plus more for garnish

3 tablespoons fresh lime juice

1/2 teaspoon kosher or sea salt 6 cloves garlic, smoked (see page 000) and peeled

1. In a blender or food processor, combine all the ingredients and process until smooth.

2. Transfer the puree to a medium-size saucepan over medium-high heat and cook until the sauce begins to bubble. Serve immediately.

Rockin' Ronnie Shewchuk is the author of Barbecue Secrets: Unbeatable Recipes, Tips & Tricks from a Barbecue Champion, published by Whitecap Books. Find him, and more recipes, at www.ronshewchuk.com.

Mar 04 2006

34mins

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Rank #3: Barbecue Secrets Episode 18 - a chat with the Godfather of Zin

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Welcome to episode 18 of the Barbecue Secrets Podcast!

Click on the little "pod" icon to the left of the episode title above to listen to the show. You can subscribe to it for free on iTunes here. You can also get a handy Android app to hear the latest show and dive into the back catalogue for only $3.99. Find out how at the end of this post!

SHOW NOTES FOR EPISODE 18

In this episode I sift through the ashes of my team's spotty performance at the Canadian National BBQ Championships in Whistler, B.C. At some point I guess I'm going to have to start referring to myself as a former barbecue champion.  Although they can't ever take all those cheap plastic trophies away from me. 

After a bit of post-Whistler soul-searching interspersed with some audio snippets from the contest, it's time to share my conversation with the Godfather of Zin, Joel Peterson, founder of Ravenswood Winery and California wine legend. Joel and I have done a couple of wine/food events together and he is one of the best storytellers I've ever met. I'm delighted that he agreed to tell my favorite from his youth -- a hilarious wine-making near-disaster that never fails to generate side-splitting laughter.

Joel and I were written up in the local Whistler paper, The Pique. Check it out.

For this week's recipe, I'm sharing our team's Championship Barbecue Chicken, which, with a few tweaks from chicken master Vince Gogolek, saved our dignity with a third place finish.

Oh. One more thing. Here's a pic of the giant tomahawk rib roast I mentioned in the podcast. It placed fourth in the chef's choice category, but it was number one in my books as a piece of over-the-top barbecue theatre. 

I'D LOVE TO HEAR FROM YOU!

Write me at rockinronnie at ronshewchuk.com, tweet me @rockinronnie, or post something on the Barbecue Secrets Facebook page. Hey, if I get enough good questions, maybe I'll do a special Q&A edition of the show!

Get the Barbecue Secrets Android App!

You'll need the free Amazon Appstore app, which you can get by visiting this link on your Android phone. From the Amazon Appstore, search for Barbecue Secrets, pay using your Amazon account, and you're good to go!

Aug 10 2013

50mins

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Rank #4: Barbecue Secrets Episode #17 - An Audience with Barbecue Queen Karen Adler

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Welcome to episode 17 of the Barbecue Secrets Podcast!

Click on the icon to the left of the episode title above to listen to the show. You can subscribe to it for free on iTunes here.

You can also get a handy Android app to hear the latest show and dive into the back catalogue for only $3.99. You'll need the free Amazon Appstore app, which you can get by visiting this link on your Android phone. From the Amazon Appstore, search for Barbecue Secrets, pay using your Amazon account, and you're good to go!

SHOW NOTES FOR EPISODE 17

This show features a conversation with another barbecue icon, the wonderful, wise and funny Karen Adler, who has written some fabulous cookbooks, many of them in collaboration with her friend and fellow Barbecue Queen Judith Fertig. Their latest is The Gardener and the Grill: The Bounty of the Garden Meets the Sizzle of the Grill. 

In the show I asked Karen to name some of her favorite cookbooks. She recommends:

  • Michael Chiarella's Live Fire
  • America's Best BBQ Homestyle: What the Champions Cook in Their Own Back Yards, by Ardie Davis and Paul Kirk
  • Smoking Meat: The Essential Guide to Real Barbecue, by Jeff Phillips, and
  • Championship Barbecue Secrets for Real Smoked Food by Karen Putman and Judith Fertig. 

You can get all these books online through the usual sources, but I recommend that you buy them directly from Karen's book distribution business, Pig Out Publications

I also asked Karen to share a couple of her favourite recipes for the grill, which I posted on the blog last week. I encourage you to give them a try!

I'D LOVE TO HEAR FROM YOU!

Write me at rockinronnie at ronshewchuk.com, tweet me @rockinronnie, or post something on the Barbecue Secrets Facebook page

Aug 03 2013

1hr 4mins

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Rank #5: BBQ Secrets #Sweet 16 - Brisket Secrets, a Texas BBQ Adventure, and a talk with Chris Lilly!

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Welcome to episode 16 of Barbecue Secrets! Click here to listen to the show, or subscribe to it on iTunes here.

SHOW NOTES

In the first segment I talk about brisket. Here's a link to my brisket recipe (along with a bonus lamb dish).

The second segment of the show features highlights of my trip to Central Texas a few years ago that includes behind-the-scenes visits to Smitty's Market and Chisholm Trail Bar-B-Que in Lockhart, Texas and Southside Market in nearby Elgin. I made a short YouTube video about my adventure that you can watch here

I saved the best for last. Legendary pitmaster Chris Lilly of Big Bob Gibson Bar-B-Q in Decatur, Alabama. Find Chris on Twitter @chrislillybbq, follow him on Facebook and buy his Big Bob Gibson BBQ Book. It's one of the best you'll ever see, full of great tips, stories and recipes. 

I'd love to hear from you -- write me at rockinronnie at ronshewchuk.com, tweet me @rockinronnie, or post something on the Barbecue Secrets Facebook page. You can listen to this episode by clicking on the icon next to the title of this blog post, but one of the easiest and best ways to listen to the show is to subscribe to it through the iTunes store. The latest show will automatically download to your Mac, PC or iPhone. It's convenient, and it's free. Find Barbecue Secrets on iTunes here

Jul 27 2013

1hr 11mins

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Rank #6: BBQ Secrets #15: National BBQ Day!

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Hey barbecue fans, welcome to edition #15 of the show! 

I'd love to hear from you -- write me at rockinronnie at ronshewchuk.com, tweet me @rockinronnie, or post something on the Barbecue Secrets Facebook page. You can listen to this episode by clicking on the icon next to the title of this blog post, but one of the easiest and best ways to listen to the show is to subscribe to it through the iTunes store. The latest show will automatically download to your Mac, PC or iPhone. It's convenient, and it's free. Find Barbecue Secrets on iTunes here

SHOW NOTES

This week's show features a call with Peter Kapler, Executive Director of Meal Exchange, to find out about Canada's National BBQ Day, plus interviews with two old friends, Gary Johnstone of Johnstone's Barbecues and Parts and Denzel Sandberg, my partner-in-sauce and owner of Denzel's Gourmet Foods

RECIPES OF THE WEEK - Planked Salmon Two Ways

MORE LINKS

Here's the official announcement of our new Canadian Maple flavour of Ronnie & Denzel's NATURAL CHAMPIONS BBQ Sauce.

My cookbook Barbecue Secrets DELUXE! is available at fine bookstores and online through sites like chapters.ca and amazon.com. It's also available as an e-book from places like iTunes and kobobooks.com

For more about me, visit www.ronshewchuk.com.

Jul 13 2013

1hr 26mins

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Rank #7: BBQ Secrets #14: Blues legend Amos Garrett and Kosta the Fishmonger, plus Ronnie's rotisserie tips

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Hey barbecue fans, welcome to the latest edition of the podcast!

You can listen to this episode by clicking on the icon next to the title of this blog post, but one of the easiest and best ways to listen to the show is to subscribe to it through the iTunes store. The latest show will automatically download to your Mac, PC or iPhone. It's convenient, and it's free. Find Barbecue Secrets on iTunes here

SHOW NOTES

This week's show features talks with two legendary figures -- guitarist and blues icon Amos Garrett and fishmonger extraordinare Kosta Zogaris

Please write me at ron@ronshewchuk.com with any questions or comments. I'd love to here from you!

RECIPE OF THE WEEK

Kosta’s Grilled Halibut

Prepare your grill for direct medium heat. Make sure to scrape the grill before you put the halibut on. 

A nice piece of boneless, skinless halibut

Kosher salt or sea salt

Freshly ground black pepper

Olive oil

Dried oregano leaves

Lemon

Season the halibut with salt and pepper and drizzle a little oil on each side.

Just before you’re ready to cook, put some oil on a scrunched up paper towel and oil the cooking grates (be careful not to burn yourself). Place the halibut on the grill. As you put it on, use your tongs to move it back and forth along the cooking grate for the first few seconds to help avoid sticking. Turn it after just one or two minutes and close the grill. The halibut is done when it’s firm to the touch, or it reads 130F at its thickest part.

Remove the halibut from the grill, let it rest for a couple of minutes and finish it with a squeeze of lemon, a sprinkle of oregano and a drizzle of oil.  Serve it garnished with a lemon wedge with some rice and grilled veggies.

LINKS

You can find Amos Garrett's home page here, and there's a great listing on Wikipedia, too. For more about Kosta, including links to lots of great seafood recipes, go here

My cookbook Barbecue Secrets DELUXE! is available at fine bookstores and online through sites like chapters.indigo.ca and amazon.ca in Canada, and Amazon.com. It's also available as an e-book from places like iTunes and kobobooks.com.

For more about me, visit www.ronshewchuk.com.

Jul 07 2013

1hr 26mins

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Rank #8: BBQ Secrets #13: The Joys of mezcal ... and Meathead tries to bust a BBQ myth

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Before I get into this week's podcast, I want to make sure you know about one of the best ways to listen to the show. Subscribe to it through the iTunes store and it will automatically download to your Mac, PC or iPhone. It's convenient, and it's free. Find Barbecue Secrets on iTunes here

SHOW NOTES

This week's show is a doozy. I have a long, boozy, smoky talk with Eric Lorenz of Lorenz Agave Spirits, along with another busted barbecue myth from Meathead Goldwyn of amazingribs.com

Please write me at ron@ronshewchuk.com with any questions or comments. I'd love to here from you!

RECIPE OF THE WEEK

Oaxacan Daisy (Courtesy of Eric Lorenz)

1.5 oz Sombra Mezcal

1 oz. Cointreau

.75 oz. Meyer Lemon juice

Shake in iced cocktail shaker, then strain into coupe glass. Garnish with Meyer Lemon peel.

Super easy but surprisingly delicious!

BOOK OF THE WEEK

This week I want to pay tribute to uberchef Rick Bayless for helping bring the flavours of Mexico to the North American home kitchen. Get his book, Mexican Everyday. Quick, easy recipes that make great-tasting meals -- many of which go well with mezcal!

LINKS

More information about all the delicious mezcals Eric Lorenz and I tasted can be found on the products page of Lorenze Agave Spirits

You can find Meathead Goldwyn at amazingribs.com, on twitter @ribguy, and like him on Facebook.

My cookbook Barbecue Secrets DELUXE! is available at fine bookstores and online through sites like chapters.indigo.ca and amazon.ca in Canada, and Amazon.com. It's also available as an e-book from places like iTunes and kobobooks.com.

For more about me, visit www.ronshewchuk.com.

Jun 28 2013

1hr 35mins

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Rank #9: BBQ Secrets #12: Checking in With Old Friends

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When I launched this podcast back in 2006, I had some superb guests. I thought it would be fun to re-connect with some of them and find out how they've been up to.

It was great fun to get caught up with Jackie Weight, the first and only non-American, and the first woman, to win the Jack Daniel's World Championship Invitational Barbecue, way back in 2004. Jackie recounts the story of the contest that changed her life and talks about the evolution of Southern-Style Barbecue in the UK.

I also touched based with Meathead Goldwyn, the founder of amazingribs.com. When I first talked with Meathead he had just launched the site, which has grown over the years to become the most popular barbecue destination on the internet. Meathead is a true barbecue geek. Maybe he's the king of all barbecue geeks. Obsessed with the science of outdoor cooking, he's assumed the role of a kind of barbecue iconoclast -- think of a cross between Alton Brown and Discovery Channel's Mythbusters. He's sharp, he's funny, and he's opinionated to say the least.

Meathead is going to be a regular guest on the show, busting a new myth with each appearance. In this episode he deconstructs one of the most famous grilling techniques, Beer Can Chicken.

LINKS

Recipes of the week: Southwestern Style Grilled Chicken Club Sandwich and Tuscan Grilled Game Hens.

Cookbook of the week: On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee.

Jackie Weight is on twitter @MadCowsBBQ and you can find her company on the web at bbqconsultant.co.uk.

You can find Meathead at amazingribs.com, on twitter @ribguy, and like him on Facebook.

The recipes above are from Barbecue Secrets DELUXE!, which is available at fine bookstores and online through sites like chapters.indigo.ca and amazon.ca in Canada, and Amazon.com. It's also available as an e-book from places like iTunes and kobobooks.com.

For more about me, visit www.ronshewchuk.com.

Photo copyright John Sinal Photography. Used with permission. All rights reserved.

Jun 21 2013

1hr 12mins

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Rank #10: BBQ Secrets #11: Richard Campbell's Paella on the Grill and a chat with Angie Quaale

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I'm BAAAACK!

After a multi-year hiatus, the Barbecue Secrets Podast returns, better than ever. In this episode I connect with tech and barbecue geek Richard Campbell, who shares his recipe for Spanish-style Paella on the Grill and recounts his experience of regional barbecue in Romania, and I have an in-depth conversation with one of the leading lights in Canadian barbecue, Angie Quaale. 

Here's a link to more about Richard, and here's the recipe for Paella on the Grill. 

Here's more about Angie Quaale.

If you'd like to subscribe to this podcast on iTunes, click here

You can buy my book, Barbecue Secrets DELUXE!, as an e-book or an old-school paper book in Canada at Indigo, and elsewhere on the net at places like amazon.com.

One last thing -- send me your questions, comments and suggestions to rockinronnie@ronshewchuk.com, or post them on the Barbecue Secrets Facebook page and I'll respond in future editions of this podcast. 

Hope you like it!

Ronnie

One more thin

Jun 14 2013

1hr 39mins

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Rank #11: It's snowing in Vancouver and I miss Texas

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It's been almost a year since I went on a barbecue pilgrimage to Lockhart, Texas, home of the world's first barbecue joint. I've got lots more video, but I just had to get something up here to whet everyone's appetite and help offset the Canadian winter blues.

Jan 13 2011

1min

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Rank #12: Grilled sliders!

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In this second teaser for Barbecue Academy at the Banff Springs, I show you a great technique I've been working on -- sliders on the grill. It's a great way to feed a bunch of teenagers with minimum fuss!

Jul 29 2010

1min

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Rank #13: Rocco and Ronnie's Great Northern Adventure: Episode 1, Northern Lights

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This is the first in a series of video vignettes about a trip my friend Rocco Ciancio and I took to the Northwest Territories this spring. I'm sharing it in conjunction with a travel piece that Rocco and I wrote for the Globe and Mail, which was published today.

Jun 26 2010

3mins

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Rank #14: An invitation to Rockin' Ronnie's Barbecue Academy at the Fairmont Banff Springs

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Hey Barbecue Fans. I'm teaming up with Fairmont Hotels and Resorts to put on a weekend getaway with a barbecue theme. Check out this video invitation!

Jun 17 2010

1min

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Rank #15: Christy Clark interviews Ronnie about burgers and takes listener calls

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On August 11th I had a great time on the Christy Clark Show. In this episode I serve Christy the first-place winner in the Backyard Burger event of this year's Canadian National BBQ Championships in Whistler, B.C., my Beef Burger With Chile Butter Core. I also answer a bunch of great listener questions.

Aug 16 2009

26mins

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