Cooking on smokers and BBQs takes love, patience and practice. Meats of different quality and type cook differently. Practice, Practice, Practice! Have a bevy and enjoy the experience. Rinse the ribs with cold water and pat dry with paper towels. Remove the membrane from the back of the ribs (hint! pierce under the skin with a knife to lift the membrane and use a paper towel to grip – you’ll impress yourself). Sprinkle with the seasoning mix as your first base flavour – s

The key ingredient in this recipe is fresh ground Italian Sausages! The sausages I buy from our local butcher, I like to call them HEALTHY sausages, meaning no preservatives, no MSG, no fillers, no nitrates. Just pure goodness and flavourful. We're featuring kale and zucchini, however, you can add your favorite veggies or substitute with your favorite veggies. The end product will be delicious. Trust me! TIP: I like to use a combination of Hot Italian Sausages and Mild I

Many years ago I gladly received an Asian Cookbook as a gift. At that time (early 20’s) I didn’t cook much, perhaps not at all. The recipes that caught my eye were Hot and Sour Soup, Won Ton Soup and Singapore Noodle Stir-Fry. Since then, I’ve been developing and learning recipes including recipes inspired by this book. Feel free to check out my previous post for the Hot and Sour Soup. I have had an intolerance to gluten for many years. That being said, most of the recip