Tag Archives: cooking techniques

Slow Roasted Pork Shoulder with Five Spice Glaze

This recipe is a real hit whenever I make it at home, and recently field tested by my boss, who was looking for a long cooked, easy recipe to make for some houseguests. You can vary the flavouring by changing what you put in the glaze, I quite often will do it with barbecue flavours, using chili powder and barbecue sauce, a more European profile with garlic, lemon, honey and herbs, or whatever tickles your fancy. The important part is the cooking process, and a balance of sweet and either salty or sour in the marinade.

Day 1:

5-7 lb (2.5-3 kg) boneless pork butt roast


1/4 cup soy sauce
1/4 cup honey or maple syrup
2 tbsp mustard (french or Dijon)
2 tbsp vegetable oil
1 tsp chopped garlic
1 tsp chopped or grated ginger
freshly ground pepper
1 tsp five spice powder (or 1 tsp cinnamon and a pinch of cloves)

Whisk all ingredients together and rub into pork well
Place in a large resealable plastic bag and marinate overnight in the refrigerator

Day 2:
Preheat oven to 425 F

Remove pork from bag and place into a roasting pan lined with parchment
Baste with any remaining marinade
Roast for 45 minutes, until nicely coloured on top
Remove from oven and reduce heat to 350 F

Cover TIGHTLY with a double layer of aluminum foil, shiny side down. Make sure there are no holes, as it is important to trap all of the natural juices and steam inside

Place covered pork back in the oven and cook for another 2 1/2 hours
Remove from oven and let rest for 1/2 hour, covered
Slice and serve (it should be fork-tender and almost falling apart)

Hot Smoked Barbecued Turkey

A turkey hot smoked on an old fashioned kettle barbecue is one of our start of summer family rituals. For a fun video of doing this check out the bottom of the post!


1 gallon (16 cups) water
1 cup sea salt
1 cup sugar
1 tsp each whole clove, peppercorn, star anise, coriander
1 cinnamon stick

Bring to a boil and let cool

1 turkey (18-20 lb)

Remove thigh bones for quicker and even cooking
Place in brine overnight in refrigerator (use a large bag for this)
The next day, remove from brine, and pat dry

Rub with:
2 tbsp olive oil

Grind together in a mortar and pestle or spice grinder:

1 tsp smoked paprika
1 tbsp chili powder
2 tsp sea salt
1 tsp cracked pepper
1 tsp mustard seeds

Rub all over turkey

Prepare coals:
10 lb lump charcoal
5 lb charcoal briquettes
Heat for 45 minutes, then disperse around edges of kettle

Soak 4 cups wood chips in water while coals are heating, drain and wrap in a foil parcel. Place in centre of coals

Place turkey in a disposable foil roasting pan and place on rack over coals
Cover and cook for 3 1/5 hours, basting every 1/2 hour, until it registers 165 F on a meat thermometer in the thickest part of the breast.

Remove and rest for 30 minutes

Carve and enjoy!

Sweet Pastry (123 dough)

The name implies simplicity, but has more to do with the ratio of sugar, butter, and flour by weight. I like using sweet dough for two reasons: ease of use, as it is less prone to shrinkage, and taste, especially with fillings that are not overly sweet. This makes enough for 2 pie shells or about 18 individual tart shells

270 g flour (9oz)
90 g sugar (3 oz)
180 g butter, cut into small pieces (6 oz)
2 ml salt (1/2 tsp
1 egg
5 ml vanilla extract (1 tsp)

Combine flour, sugar, and salt
Add butter and work in until mealy
Beat egg with vanilla and add to flour mixture
Knead lightly until combined
Divide into two halves and pat each into a thick disc
Wrap and refrigerate for at least 1/2 hour


To make a pre-baked shell:

Roll out and line a pie or tart shell
Dock and trim edges
Chill until cold
Line with parchment paper and weigh down with rice or dry beans
Bake in a 350 F oven for 30 minutes, or until golden brown around edges
Remove parchment and weights and return to oven for 5 minutes to colour centre lightly
Cool to room temperature
Use as directed in recipe

First pie of the season!

Last weekend brought the first pie of the season! I also barbecued twice which will bring a couple of stories and a few recipes in the next few days, but for now, enjoy the pie.
Needless to say, it was delicious!

Roasted Nicola Valley Venison Loin

We are fortunate to have great fallow deer from the Nicola Valley readily available. It is tender and sweet, and a great winter meal with gnocchi and roasted vegetables


1 cup vegetable oil
1/2 tsp peppercorns
1/2 tsp fennel seed
1/2 tsp mustard seed
1 tsp juniper berries
1/2 tsp coriander seed
1 sprig rosemary
1 sprig thyme
1 clove garlic, sliced

Combine all ingredients and set asideWatch Full Movie Online Streaming Online and Download

2 lb venison loin, boneless
Coarse sea salt

Trim venison loin of all silverskin and sinew and place in a container (a large freezer bag works well). Cover with the marinade and refrigerate for at least 2 days

Remove venison from marinade and allow to come up to room temperature

Season well and sear on all sides in a sauté pan over high heat
Transfer to a wire rack and roast in a hot oven 450 F until medium rare (registers 125 F on a meat thermometer)
Remove from oven an rest for at least 10 minutes before serving
Slice into thin slices across the grain and serve with gnocchi and rosemary sherry reduction