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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

Posts Tagged ‘tune up’

Gastronomically yours,

April 17th, 2016

How to give your BBQ a spring tune up!

Spring is here even though it is still some six weeks until the May long weekend. Clearly we are not out of the snow laden woods yet.  Reflecting on how mild this past winter was, many of us took advantage of it by barbecuing in comfort through the winter. The added wear and tear on our barbecues might mean that a spring-tune up is in order.

No matter the brand, the size or the price that you paid for your BBQ, a spring tune up is easy to perform and may resolve some problems before they arise with the upcoming barbecue season. Essentially we need to give our outdoor grills a thorough cleaning and inspect of all of its components. 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.

Reggae Rub Wings are best when grilled over charcoal!

Reggae Rub Wings are best when grilled over charcoal!

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 and their nests out of the venturi tubes. Slowly insert the venturi brush no more than an inch at a time, slightly turning it using it to pull the cobwebs and debris out of the gas lines, do this with a patient frame of mind, otherwise if you get all rammy on it you will only  compact any debris into the line.

You will also want to do a soap 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. You can also use a vacuum with and appropriate filter to remove the dust and debris.

Now fire it up, preheat your BBQ gently, as you do not need to re-temper any of the metal which might cause 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! I suggest making some burgers up but with a bit of a twist by adding some new flavours to them and using ground pork instead of beef. Pair your burgers with kimchi or a spicy coleslaw.

BBQ Cooking Classes offered year round!!

BBQ Cooking Classes offered year round!!

Asian seasoned pork burgers


¼ cup hoisin sauce

¼ cup barbecue sauce

2 pounds ground pork

½ cup minced green onion

1 tbsp. minced ginger

1 tsp. minced garlic



In a small bowl, whisk together the hoisin and barbecue sauce and set aside.

In a medium bowl, combine the pork, minced green onion, ginger, garlic and 3-4 tablespoons of the hoisin-barbecue sauce mixture. Mix the ingredients together with your hands and then shape the meat into 6 equal-sized patties.

Preheat your barbecue into the 450-500 Cook the burgers on one side for 6 minutes, then flip, brush with the hoisin-barbecue sauce and continue cooking until cooked throughout.

Chef Brian for Hire
The Spice Co.