Western Living Magazine
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These tasty chef recipes for the perfect steak, spicy lamb ribs and braised pork belly might just turn the vegetarians onto meat.
Is there an event in Western Canada that captures the dreams of carnivores better than Brewery and the Beast?This Sunday, July 24, the Concord Pacific Lot will serve as home for the mammoth-sized meat festival, featuring top chefs from more than 45 restaurants between Vancouver and Whistler.The gathering will include an array of roasts, charcuteries and of course, classic barbecuing, with a focus on sourcing and consuming responsibly-farmed meats.In preparation for this weekend’s feastival, we talked to four participating chefs about some of their go-to meat-based recipes:
This pork shoulder taco recipe is brought to us by Royal Dinette chef Jack Chen. It makes for a perfect meal to prepare in advance, as the pork shoulder only gets better the more time it gets to marinade.
Chef Quang Dang of West Restaurant encourages you to overcome your fear of fat. His Vietnamese-style braised pork belly is a versatile dish that can be served on top of vegetables or as an open-faced bun. It’s even better the more it gets to caramelize.
(Photo: Courtesy Chef Deniz Tarakcioglu, Medina.)Tired of the classic tang of barbecued ribs? Chef Deniz Tarakcioglu of Medina has you covered. His lamb-rib recipe diverts away from the tried and true barbecue sauce and instead makes use of traditional North African and Tunisian spices to give ribs an exotic kick.
No need for any fancy rubs or sauces here, Jason Pleym of Two Rivers Specialty Meats shares his simple dry rub recipe that will go perfectly well with any cut of steak. Plus he shares how to grill a Tomahawk to absolute perfection.
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