Barbecuing for the Final Four - A Perfect Day

This Saturday is my favourite day of the year for two reasons:

1. The Final Four. And Louisville, my favourite team, is looking like they might win it all this year. Go Cards!

2. I get to barbeque for my friends between games. And nothing makes a house feel more like a home than a delicious meal with friends or family.

Two years ago, when our amazing friends were helping us move into our new home, one of them asked me, 'Should we pick up some burgers to barbeque?'

'We don't have a barbeque,' I sheepishly replied.

An hour later we were unpacking our stuff out of Brad's SUV and he pulled out a barbeque box.

'That's not mine,' I told him.

'Yes, it is.'

Now, I was really excited and also embarrassed - I had no idea how to use that beatiful barbeque. I dried the hell out of those burgers.

Two years of practice and mountainous assistance from my wife and Bobby Flay's 'Boy Gets Grill', I'm proud to share this tasty "Tim's creation": Grill Pork T-Bone with Honey Soy Glaze, Grilled Onions and Zucchini.

These steps are exactly how I do it.

1. Go to the Calgary Farmer's Market

2. Ask Mike at Spragg's Meat Shop for pork T-bones - he'll know what you're talking about. Then go to Cherry Pit and get sweet onions and their baseball bat sized zucchini. Go to The Silk Road Spice Merchant and get a spice rub that smells good. Trust your gut.  Or trust them, they know what they're talkin' 'bout.

3. When you get home, watch this YouTube video on 'how to slice an onion into rings' and follow the instructions, but don't separate the rings; keeping the rings intact makes it easier to grill them. Slice the zucchini the same way.

4. For the onions - coat with olive oil, season with salt and pepper. 

5. Put the zucchini in a bowl. Pour over a little olive oil, season with salt and pepper, then add a splash of Ponzu Lime, then another little splash. Get in there with your hands and mix it all up.

6. Turn half the barbeque burners on to medium and the others a little higher than medium.

7. To make the glaze - put a few spoons of honey in a small mixing bowl (I prefer the raw honey from Basic Roots, found at various retailers around the city), but Buzz Honey from the market is also pretty kick ass. And half as much soy sauce. Then, add a splash of apple cider vinegar and as many chilli flakes as you want. Mix it up. Taste it. Add more of something until you love it.

8. Oil and season the pork with salt and pepper. Then, I like to throw on whatever spice rub you bought from the spice merchant (I like Texas Driftwood).

9. Crack a beer.

10. Throw the pork steaks on the hotter side of the BBQ. Listen for the beautiful sizzle they make when the meat hits the hot grill. That's the best part. Close the grill.

11. Drink the beer and relax, all is good in the world. When the beer reaches the neck, dump the zucchini into a barbeque basket and put it on the cooler side of the grill.

12. When the beer is under the rounded part of the bottle, about a third done, flip the pork. Brush some of the glaze over the cooked side. Spread the onions all over the empty space on the grill. Shake the zucchini.

13. Everytime you take a drink, shake the zucch and glaze the pork.

14. When the beer is half done, turn the onions over, they should be more brown then white. Keep drinking, shaking and glazing.

15. Now, the beer isn't finished but if someone asked you if you could use another one, you'd say yes. Everything is done on the grill. Put the food on plates with more finesse than you think is necessary, love the pork with a little more glaze, get another beer.

16. Eat. Celebrate a Louisville victory.

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Tim Olynik

Tim Olynik

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