Book Description
Hot, Sticky and On Fire is chef Ted Reader's "sequel" to
Sticky Fingers and Tenderloins. In keeping with that tradition,
Hot, Sticky and On Fire offers up a wide range of innovative dishes that can be grilled, smoked, sautéed, rubbed, stuffed, wrapped, and glazed.
Always delicious and sometimes outrageous, Ted's offerings include kick-ass rubs such as Scotch Bonnet Chile Hell, Fiery Bone Dust, and Make Space for Mace. There are also sizzling sides, Kama Sutra poultry, passionate pork, luscious lamb, brazen beef, fabulous fish, and dazzling desserts (all fired up on the grill). Added to the mix are loads of tips, detailed descriptions, and a guide to all the equipment and tools needed.
More of what's hot:
- Jack Daniels Pepper Paste
- Olaf's *#%!!&* Smashed Potatoes with Blue Cheese, Ranch Dressing, and BBQ Chicken
- Grilled Leg of Lamb with Rhubarb Blueberry Chutney
- Wet and Wild Grill Poached Salmon with Vermouth and Dill
- Bacon-wrapped Bananas, BBQ Chocolate Cheesecake Cupcakes, and Grilled Lemon Sorbet
About the Author
Ted Reader is an award-winning chef, author and product developer. He spent five years as the executive chef of President's Choice, where he helped develop such products as the PC Real Jerk Wings and PC Thick and Cheesy Burgers along with developing the recipes in the
Dave Nichol Cookbook and the
PC Barbecue Cookbook. He is now the host of two television shows, CTV's "King of the Q" and PBS's "The Grilling Meister," where he demonstrates his flair for making cooking easy and entertaining. His many bestselling cookbook titles include
Sticks and Stones: The Art of Grilling on Plank, which won the Cuisine Canada's silver medal,
Sticky Fingers & Tenderloins and
Hot, Sticky and On Fire. Ted lives in Toronto.