Forgive my Latin. If you don’t know it says, “I BBQ, therefore I am.”

Everyone defines himself or herself by an action. You play sports, your career, or community service. Maybe being a parent. But you define yourself.

I’ve worn many hats, (I like hats) and I still do, but I define myself with food. Specifically BBQ.

I’ve been busy over these past few weeks, on and off my grill and smoker. I hold a part-time job, write, and cook. I thought I’d share a few of my creations that have come to life over the months and days that have been.

Curry Rubbed Smoked Lamb.

Curry is one of my secret passions. My father introduced it to me when I was young. His favourite came out of a yellow can in the form of a chicken curry. It was hot, spicy, and burned my mouth. At a young age I couldn’t figure out how anyone could eat it. At this time in my life I have to tame back the spice and heat if I expect anyone else to eat it. The rub is a standard medley of spices, mixed with yogurt and let brake down the meat. So good and so warming. I can’t understand people that shy away from it. Served with toasted coconut rice to add some sweetness.

Spiral Shrimp Dogs.

Ok, a little weird but these days’ people put anything on their hot dogs. Why not grilled shrimp?

I spiraled the dogs before grilling so they opened up and created nooks and crannies for your condiments to hide and hold onto. You also open up new surfaces to create a crust to pop in your mouth when you bite down.

Additional toppings added were bacon (of course) and a Jalapeno/Avocado dressing to add a little heat. Don’t mock, try.

Bacon Sushi?

Ok really Bacon and Sausage Maki. Everything was slow smoked on the BGE.

Stuffed with Italian sausage meat, diced onion, sundried tomatoes, and provolone. Think of it as a junior version of a Fatty. Sliced up and presented as individual slices.

It looks like sushi but tastes like BBQ.

Tonight?

Andouille Burgers with grilled onions. Hungry yet?

Be well and eat well!

Scott Tait

The Artisanal Grill