Happy Labor Day, everyone! I just got back from book tour Montreal, which is in the midst of a BBQ frenzy. Smoked buttermilk pork meatballs (at the restaurant Boucan). Magnificent grilled 6 week aged rib steak. House smoked sturgeon and gravlax. I'll tell you more in a future blog.
In the meanwhile, I want to wish everyone a happy Labor Day. We did a warm-up yesterday with jalapeno planked camembert cheese and spit roasted Korean leg of lamb.
P.S. For five strategies for keeping your Labor Day as un-labor intensive as possible, click here: http://barbecuebible.com/2013/08/19/labor-day-bbq-hold-the-hard-work/#.UiRdpRY5tlI