Duff Dixon of Ontario Gas BBQ forecasts ten barbeque trends for 2012. They are as follows:
The use of fruit woods and planks to smoke food
Wood smoke gives barbequed or grilled meats their unique flavor. Indoor chefs are now taking their talents outdoors and want more flavor variety
Continued growth in pellet smokers
Pellet technology creates even convection heating for great flavor to deliver outstanding results. The “Set & forget” automatic temperature control makes long cooking times for smoking a snap.
Outdoor heating solutions
Control the weather by using outdoor heating solutions to spot heat the outdoor spaces you BBQ and entertain in. Extend your season!
Sauces, seasonings and rubs
New lines of BBQ products offering incomparable taste and convenience. The food channels have elevated interest in all kinds of new products.
Old school BBQ enthusiasts have brought back charcoal in a big way. Many choices to suit all budgets.
Displays actual internal food or liquid temperatures in only three or four seconds. Another indispensible gadget for the outdoor chef. (and indoor chef!)
Outdoor Wood Ovens
Not just for Pizza in 4 minutes... these ovens can cook just about anything! They also roast, grill, and bake.
Kamado Style Cookers (Like the famous Big Green Egg)
With these slow cookers, you can crank up the heat to over 800 degrees for high heat grilling or throttle them back to 225 degrees for hours of low and slow smoking... and everything in between.
From small islands to full blown outdoor kitchens these set ups can be as elaborate as you want –only limited by your imagination.
Back to Basics
The love and interest in good old fashion charcoal barbecuing is still alive as many folks are interested in a charcoal add-on to their gas grill. With over 50 tons of charcoal going out the door, we are seeing huge interest in quality hardwood charcoal.
I was featured in Kimberly Lyn's The Souls of My Shoes . She asked her favourite blogger pals about their favourite Christmas presents. ...
I've explained to many people that I have a love/hate relationship with the blog, Kath Eats Real Food . I always talk about how annoying...
Earlier this summer, my buddy said her friend was launching a "cold brew coffee company," which was a new idea to me. This p...
There are more than 10,000 restaurants in the city of Toronto. That is a veritable sea of dining establishments, and there is one person wh...
Just recently, my sweetie and I were discussing how times of economic difficulty breed religious fundamentalism and political fanaticism. H...
For how many times I've thought about Bobotie , I certainly can't spell it. (For the record, it can also be spelt B obotjie .) ...
Huge congrats to Joanne Kates who is taking the helm as the new food critic for Post City Magazines. After 38 years as the food critic for t...
A long time ago, I published a 'template' for any pureed vegetable soup. Given my recent acquisition of a Vitamix blender (thank...
Now that I'm (somewhat of) an adult, I've come to appreciate the value of a good breakfast. While working a busy job at a public r...
Disclaimer: this blog post is based entirely on speculation and conjecture. I have a hunch about Charlie's Burgers , the underground...