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)


  • 1/2 cup kosher salt

  • 1/4 cup coarsely ground black pepper

  • 1/4 cup coarsely ground white pepper

  • 1/4 cup mustard seeds

  • 1/4 cup cracked coriander seeds

  • 1/4 cup garlic powder

  • 1/4 cup onion powder

  • 1/4 cup crushed red pepper flakes

  • 1/4 cup dill seeds


  1. In a medium bowl, combine all ingredients

  2. Store in an airtight container in a cool, dry place, away from heat and light.

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