License To Grill
From mouthwatering recipes to expertise in preparing quality BBQ, this show brings out some funky tunes, fast-paced grilling, and an overriding sense of fun!
Rainford has a philosophy when it comes to the barbecue: "It's pretty simple. Just start with the freshest ingredients you can find, and then you've got two choices: long slow cooking over low indirect heat or red hot and smokin' for fast grilling. If you cook low and slow, then you can use all sorts of rubs and smoking agents to infuse the food with a depth of flavour you can't get out of an oven. As for high heat grilling, your barbecue puts out way more heat than your stovetop, so you can get that wonderful charring and searing, just like in a restaurant."