It's grilling season for Canadians and David has some tips on how to plan and execute an epic locally-sourced BBQ extravaganza: what fresh meats to look for, making your own sausage, grilling techniques, marinades and sauces, unconventional meat choices like rabbit and duck... He also gets into the benefits of the traditional 'black egg' barbeques and new internet-enabled high-tech smokers.
Many culinary detours on this episode of Salt Lick: Lesley has read all the BBQ cookbooks and offers recommendations. As she is experimenting with nut butters, David is spending a lot of time on the tractor and talks more about springtime vineyard management and dealing with wildlife challenges like deer overpopulation, ending with a discussion about how to treat lobster with respect; grilling lobsters, by the way, is tricky and David suggests you boil them, and don't dress them up.
Follow David & Lesley on Instagram.
Salt Lick is a TNKR Media Original Production.
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