Happy Canada Day! It’s not only Canada’s annual birthday, this is the 150th and Canadians all over the world are letting the locals in their locales know it. Here at home, I’m getting ready to feed a crowd, tending a pile of meat on the smoker for 10-12 hours and making signature summer salads…Read More →
Our recent post on why so many restaurants close so often, so soon after they open triggered a flood of inquiries about what we’re up to these days at Maggie J’s Contemporary Catering. Well, we’ve made some changes and now seems as good a time to trumpet them as any!Read More →
Summer is the time most of us roll out the grill or smoker and get busy with some great cuts of meat! Grill Masters need to know what the Heck Marinade is and how it works? Once you get Marinades down, you’ll be able to work grillside magic on any food you choose to fire up!Read More →
What’s the difference between a Myth and a Legend? Myths are pure imagination and are usually based more on wishful thinking than facts. Legends are as grand and wondrous as Myths, but they’re real. When it comes to grilling, Myths don’t cut it!Read More →
Poultry requires special handling on the smoker. And special prep by way of marinating, brining and basting. It may seem like overkill, but if you take the time and effort to do it all right, you’ll be oh, so glad you did!Read More →
It’s a folk classic from the Carolina Hills. And, like so many folk classics, it has it’s roots in the simple Smokehouse tradition of “low and slow” cooking – just one of the techniques Po Folks invented to make cheap cuts of meat tender and flavourful!Read More →