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Born and raised in Newfoundland. Migrated to Alberta in 2008 to seek employment in Fort McMurray. 

 

There I worked as a heavy equipment operator in a mine, operating large heavy haul dump trucks and excavators. In 2014 I finished my crane apprenticeship, becoming a red seal mobile crane operator. 

 

In my spare time, bbq and cooking takes up the majority of my time. I have a small home business that keeps me busy, I sell rubs, sauces, charcoal, pellets etc. Authorized retailer for Lumberjack Canada has given me a great opportunity. 

 

I started smoking in 2017 and quickly started collecting my arsenal of grills when I got my feet wet. I usually grill about 5 days a week. I now have a variety of grills, 8 in total. 

 

Hot & fast bbq has become very popular for me recently on my BarrelBossQ drum smoker. My goal is to show that bbq is more than just mainstream social media brisket and ribs. I do alot of "home cooked comfort meals" on my grills. 

BRAISED SHORT RIBS

  • 4-5 lbs of short ribs

  • 1 red onion

  • 2-3 carrots

  • 2-3 celery stalks

  • 1 tbsp tomato paste

  • 1 bottle of white wine or use stock with a splash of apple cider vinegar

  • 1 star anise (its strong so use your judgement)

  • Salt

  • Pepper

  • Vinegar

  • 2-3 big potatoes

  • Cream

  • Butter

  • Frozen peas


Put oil in a Dutch oven or large pot and heat it over medium heat. Brown all sides of the short ribs. Make sure not to burn anything.
Remove the ribs and toss in the chopped celery, onions and carrots. Let the veggies brown for a min, then stir in tomato paste. Once it is mixed well and before the tomato paste burns, deglaze with the wine. Put in the star anise, salt, and pepper. Reduce the alcohol and let simmer for a minute before adding the ribs.

Place the pot on your smoker and smoke for 1 hour. When you have enough smoke to your liking, cover it and simmer until they are as soft as you want. Usually 8 hrs.

When tender as desired, remove ribs and strain the mixture then skim the fat. Put the liquid in a pan, boil it and reduce it until it is like a glaze. Stir constantly and reduce heat towards the end so it doesn't burn.

Boil cube size potatoes until they're fork tender. Drain, and place back onto the burner to get rid of extra moisture. Add European butter, room temperature cream, and salt to desired taste. Toss in some smoked, roasted garlic for extra flavor.

Thaw the peas and add butter and salt to taste. When everything is on the plate, be sure to spoon some of the pan glaze over the ribs. 

All the Best

                   James

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