Review
“Ted is so good, he’s the only Canadian chef we’ve ever had on our show. BBQ is his life and here’s a chance to learn how to make your ribs as good as his.” --Regis Philbin, Live! With Regis and Kelly “Ted Reader is the Jackie Chan of the BBQ. The wood is real, the meat is real, the fire is real?and he does all his own stunts.” --Ed Robertson, The Barenaked Ladies “Only a truly gifted chef can pull off the kind of food Ted reader cooks! Ted’s comfort zone: the heat of the fire, the sizzle of the grill, the sight of the smoke and the aroma of the marinade?hopefully there’s a beer close by too. He’s part chef, part artist?part caveman! I can’t tell who he’s really cooking for?us? Or him?” --Kevin Brauch, Thirsty Traveler and Iron Chef America “Nothing feed the great Canadian passion for grilling like Ted Reader’s mouth-watering recipes. His range of techniques and ingredients is so inspired and innovative it makes everyone want to becom a BBQ warrior. I love his books so much I keep copies at home and at the cottage.!” --Chef Michael Bonacini, Oliver & Bonacini Restaurants “One of the most individualistic grill masters.” -Steven Raichlen, Author, The Barbecue Bible “Clever?addictive?absolutely delicious?a summer Barbecue specialist.” --Bon Appetit magazine “Ted Reader is the Crazy Canuck BBQ Kingpin.” --GQ magazine “Chef Ted Reader Rocks!” --Tyler Stewart, The Barenaked Ladies “Canada’s most engaging outdoor Chef” --HOMEFRONT MAGAZINE “Grillin’ and Chillin’ wouldn’t be the same without Teddy Reader smack dab in the middle of it all ? totally awesome, totally Beerlicious!” --Greg Cosway, Toronto’s Festival of Beer “Ted is a true artist and the grill his canvas....” --John Derringer, Q107 Morning Man, Corus Entertainment
Product Description
One of the mainstays of summer?the humble hamburger?leaps off the grill with the help of Ted Reader’s truly unique interpretations of how hamburgers can be prepared and presented. With more than 100 different burger recipes, created using the finest grills in the world, readers will learn how to make more than just plain, old hamburgers. Exciting recipes take readers on a journey to hamburger heaven with every recipe accompanied by a full-colour photo of the final product. Tips and tricks--such as cooking on an uncovered grill and using the right meat binders, to seasoning and chilling ground meat properly prior to shaping?on how to make the most delicious of hamburgers are explained in detail, as readers transform a variety of ingredients into a fiesta of flavour. Whether cooking over gas or charcoal, Ted provides directions for making the perfect burger every time. And whether grinding your own meat or buying from the grocery store, creating professional quality burgers without all the fuss is guaranteed. Home cooks will learn how to grill burgers that are moist and juicy every time. Ground chuck will never be the same again! Recipes include: Orgasmic Onion Burger Surf and Turf Burgers Texas Smoked Brisket Burger Hot Dog Burger Prime Rib Burger with Horseradish Compound Butter Carolina BBQ Pulled Pork Burgers with Mustard Slaw BBQ Jerk Pork Burgers with Mango Orange Salsa Crazy Canuck Burger Greek Lamb Burgers with Tapenade, Grilled Haloumi Cheese Black Pepper Crusted Aussie Kangaroo Burger with Fire Roasted Beet, Quail Eggs Blueberry Venison Burgers with Camembert and Carrot Slaw Grilled Ostrich Burgers with Shiitake Mushrooms, Blackberries and Tilset Cheese
About the Author
Ted Reader is an award-winning chef, author, and product developer. He is the author of several cookbooks, including The Art of Plank Grilling, and Sticks and Stones, which was awarded the Silver Medal in the Cuisine Canada 2000 Culinary Book Awards. Ted is a native of Paris, Ontario, and is a graduate of George Brown College’s Culinary Management Program. Ted appears regularly on radio and TV, where he is known as the “BBQ Guru.” He frequently demonstrates his culinary prowess by grilling in a range of venues?from swanky ballrooms to downtown parking lots. He owns more than 100 barbecues, grills and smokers in all shapes and sizes and never goes anywhere without one in the back of his truck. He lives in Toronto.
