Western Living Magazine
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The Ultimate Home Design Guide: Top Designer Tips for Every Room
You’re Invited: WL Design Talks With Trish Knight and Nicole Varga
5 Incredible New Wineries Have Hit the Okanagan
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Cycling the Emerald Isle: A Windy Adventure on Ireland’s Greenway
Glamping Utah: Adventure Has Never Felt So Good
Trending Now: 10 New Furniture and Homewares for Fall 2023
Paint Trends 2024: No One Can Agree on the Colour of the Year
Discover California Closets – BC
Q&A: Meet the Texas-Based Contemporary Artist Dan Lam
5 Reasons to Enter the WL Design 25
Introducing Western Living’s 2023 Designers of the Year Award Winners
Fire up the grill. These incredible recipes (think apple burgers, rhubarb-marinated tenderloin and smokey perogy potatoes) make for a pretty incredible backyard feast.
So let’s get our nomenclature straight. Barbecuing is cooking very slowly with indirect heat. It’s fantastic; if you have the surplus of time to do it, then we congratulate you for investing in Apple stock in 2002 and earning your life of leisure. Grilling, on the other hand—that’s what the rest of us do when summer hits. We use gas, occasionally charcoal, and it doesn’t have to take an entire day. But just because it’s faster doesn’t mean that it can’t result in the season’s most memorable meals. We’ve enlisted Brian Misko, champion barbecuer, world-class griller and author of the recently published Grilling with the House of Q, to help navigate your path to outdoor cooking nirvana in a few short and easy steps.
Smoke-Planked Perogy PotatoesGrilled Corn, Black Bean and Peach SaladAward-Winning Apple BurgersRhubarb-Marinated Pork Tenderloin with Jack Daniels Apples
PS: Want to up your burger game? Try out these homemade condiment recipes from award-winning chef David Hawksworth.
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