Tools and Techniques

  • smoked brisket

Barbecue 104: Technique

By |May 19th, 2021|2 Comments

Master of the Pit: Barbecue Technique First, remember two things: low and slow. Barbecue uses low temperatures to achieve outrageous flavour and texture. Tenderness is a result of time and temperature breaking down the [...]

  • barbecue

Barbecue 103: Wood and Spices

By |April 15th, 2021|1 Comment

Up in Smoke: What about the wood? The distinction between hard and soft woods is critical. Soft woods, like pine, tend to burn quickly with a lot of heat and produce an acrid smoke. [...]

  • barbecue tools

Barbecue 102: The Tools of the Trade

By |March 19th, 2021|1 Comment

By Dan Domanko There are thousands of patents for barbecue equipment. Generally, equipment used for barbecuing is referred to either as a smoker or a pit. Some equipment requires your full attention, others do [...]

  • ramen


By |February 25th, 2021|0 Comments

Story by Chefs Kaede Hirooka and Jonathan Chung, Respect the Technique As the cold winter months of Alberta drag on, nothing beats a steaming hot bowl of Ramen to warm you up. We have [...]

  • barbecue tips and tricks

Barbecue 101: Grilling vs Barbecuing

By |February 15th, 2021|3 Comments

By Dan Domanko Three sweeter words have never been spoken on a sunny summer afternoon: I’m barbecuing today. You know you’re in for a delicious meal, but did you know that what you’re probably [...]

  • Savour Calgary 2019 Holiday Gift Guide

Holiday Gift Guide 2019

By |November 13th, 2019|2 Comments

By Wanda Baker and Tom Firth Create your own chocolate bar With one Master Chocolat store already in Marda Loop and a second in the works for South Calgary, fourth-generation [...]