Ted Reader, award-winning chef and food entertainer, has written more than a dozen cookbooks. GQ magazine labelled him the “crazy Canuck barbecue kingpin,” in February and he has received four medals from the National Barbecue Association Awards of Excellence.
Q: What is your fondest memory from your family kitchen?
A: My dad grilling steaks from our fancy, schmanzy wheelbarrow grill.
Q: What kitchen aromas bring back fond memories?
A: It has to be roast turkey during the holiday season, brine marinated moist and the tender roast turkey served with Partridgeberry sauce.
Q: What is your favourite food to cook?
A: Oxtail and burgers.
Q: Do you use cookbooks?
A: Yes, I have over 1,000 cookbooks I use for ideation and for fun. I don’t follow recipes — I review and create my own recipes.
Q: How did the first meal you prepared turn out?
A: Great, I was 10 or 12 and I made sole fillets stuffed with crab and shrimp. It was oven-baked and served with a white wine butter sauce.
Amazing Steak Spice Rub (Makes 2-1/2 cups)