Brad Watt

[Brad Watt @RareGrillHouse]

Great weekend with family and friends. Got through it with very little turkey, for that I am thankful.

[Brad Watt @RareGrillHouse]

My CSA is rolling strong this year. Circle organics brought a bunch of great stuff yesterday. PGB brought some great tomatoes.

[Brad Watt @RareGrillHouse]

Taking the night off. Lets see how the ship runs on cruise control.

[Brad Watt @RareGrillHouse]

Off to another catering today, Yesterdays double went well. Four down one to goooooooooooooooooooooo.

[Brad Watt @RareGrillHouse]

Wine and Swine at Rare tonight. Lots of pork and other great local Kawartha fare.

[Brad Watt @RareGrillHouse]

Fin and I just made a great batch of headcheese. He now thinks headcheese is the best thing on earth.

[Brad Watt @RareGrillHouse]

I had a new one, chicken part pie. Braised hearts and gizzards in bacon pastry with lobster mushies. Those who had it........ good for you.

[Brad Watt @RareGrillHouse]

I'm thinking of a different root for the smoker. Local veg, local meat and now local welder.

[Brad Watt @RareGrillHouse]

I'm bidding on 4 different BBQ smoker trailers from the southern states. Why do all the best ones have to be the furthest.

[Brad Watt @RareGrillHouse]

Researching new ways to cook meat out doors. Can an old 70's style circular clothes line be turned into a argentine BBQ?

[Brad Watt @RareGrillHouse]

Is this wrong? Flouring lamb shanks, deep drying them for a few minutes, sous vide with bacon fat for 6 hours then roasting for 30 minutes.

[Brad Watt @RareGrillHouse]

Trying to live a tweet lifestyle. My facebook updates from Mexico city didn't cut it.

[Brad Watt @RareGrillHouse]

I lost most of my lettuce in the garden. Still getting frost up here, I should have known better. Frost at night, sunburn during the day.

[Brad Watt @RareGrillHouse]

Just in the planning stages of a farmer chef dinner. 300 people, 10 chefs, 20 farmers and whole lot of open fire cooking!

[Brad Watt @RareGrillHouse]

Spring is in full effect. Out door farmers market opens tomorrow, Yeah!

[Brad Watt @RareGrillHouse]

My fridge still smells like smoked chicken, yuk. Starting to plan the back yard wood oven, laying the foundation as soon.

[Brad Watt @RareGrillHouse]

Found out yesterday that you really can over smoke a chicken, it tasted like ashtray. Live and learn.

[Brad Watt @RareGrillHouse]

Day 12045 on red meat and still alive. It must be the genes.

[Brad Watt @RareGrillHouse]

New study is saying that red meat leads to early death, we'll see about that in six months when a new study comes out saying it adds years.

[Brad Watt @RareGrillHouse]

Wild leek hunting starting soon. Looking forward to a new season of great local produce, farmed and wild.