Because of the diverse nature of the many different restaurants and chefs Brian Henry has worked under he is highly proficient at a wide range of cuisines.

Brian’s cooking is seasonal, inventive and smart, but in no way unapproachable or fussy. When he is coaxed out of the kitchen and starts talking about food, his passion and knowledge are instantly recognizable.

"Chef Brian Henry cooked a series of delicious appetizers for us as we sat around a table in the kitchen". Thanks

Tony Aspler, Wine writer

“Chef Brian Henry puts one hundred percent of his energy into going all the way.”

Birgit Moenke, Editor Stir Media Read More Reviews

Gastronomically yours,

Getting all fired up!!

 

There is something inexplicably tantalizing to one’s taste buds when the gentle wafting aromas of a neighbours BBQ ride find their way into our olfactory senses. It’s almost instinctive the way we react to the smell of flesh cooking over an open flame. This is quite understandable seeing as this is one of the oldest documented cooking methods.

 The word barbeque is a derivative of a Cariban word barbaquoa.  The Carib’s at one time inhabited the southern Caribbean. The Arawak’s inhabited the northern islands.  It was common to find barbaquoa Ararwak on a Cariban’s dinner menu. This influence came from the Caribbean to the Gulf and made its way through Texas into North American cuisine.

 With the arrival of spring many people will be firing up the BBQ for another season of grilling. Regardless of the size and price that you paid for your BBQ a spring tune up is in order before you get all fired up.

 First you should give your BBQ a good cleaning and inspect all of the components within it. The main cause of flare-ups and those nerve wracking explosive starts to your system can usually be traced to a blockage in the venturi tubes on your BBQ. Warning signs of a gas blockage include any of the following; the burner doesn’t light, the burner flames are yellow or you’ve lost an eyebrow during ignition.

 Insects are attracted to the smell of gas and often will take up residence in the tubes used to carry gas from the tank to the burners. Using a venturi brush you can clean the bugs out of the venturi tubes. Similar to a bottlebrush, proceed with the venturi brush an inch at a time using it to pull the cobwebs out of the line. Otherwise you will compact any debris into the line.

Do a soapy water test on the gas line and its connectors to ensure there are no gas leaks. Repair or replace any defected parts that you may find. Any of the metal parts within the firebox can be cleaned with a metal brush this will ensure that all of the burner ports are free of debris. Do not make any modifications to your system.

 Now fire it up, preheat your BBQ gently, as you do not need to re-temper any of the metal causing it to warp or bend. Use a damp cloth and set of long handled tongs to wipe the grilling surface. This will help remove excess dirt and metal bristles from your grilling surface.  Now it’s time to get grilling!

 

 Maple Bourbon Grilling Sauce

In a heatproof bowl combine

 ½ cup of real Maple Syrup

 ¼ cup of bourbon

1 tbsp.  Vanilla extract

A pinch of thyme 

A pinch of ground pepper

Generously brush the sauce over, beef, chicken, pork, salmon or veggies while your cooking.

 

 

 

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