Ted Reader BBQ Guru

Time to start off the BBQ season, it doesn't matter that there is still snow
on the ground or the temp is hovering somewhere below 0º.
We stopped by Ted Reader’s house for a brush up on grilling how-to.

Ted Reader is an award-winning chef and food entertainer, who’s parlayed his passion for food into a culinary tour de force that includes more than a dozen cook books, shelves of food products, live culinary performances, TV and radio cooking shows and appearances as well as culinary demonstrations, a catering company and teaching. Known for his wild hair, pyrotechnic charm and fearless culinary spirit, it’s no surprise that GQ magazine labelled him the “crazy Canuck barbecue kingpin.” The dude just loves to cook!
"His career has included positions at some of Toronto's most prestigious restaurants."
Ted’s quest for creating “real food for real people” has seen this high-profile culinary barbecue guru demonstrate his flair for grilling in all venues from swanky ball rooms to the Pacific Ocean to a downtown Toronto parking lot. Today, he owns more than 75 barbecues, grills and smokers in all shapes and sizes and never goes anywhere without one in the back of his truck.
Says Ted: “You can cook anything on the grill. All you need is some imagination and a ‘have no fear’ attitude. I love grilling and barbecuing because it brings out the natural flavours of food. It’s all about the grilling, the glazing, the dipping and the licking.”

What’s Hot

Grilled Sambol Shrimp

Such incredible flavour!

The Indonesian Sambol marinade gives just enough heat and a ton of flavour to these succulent grilled shrimp.
Make Vanilla Extract

Make at home for deeper flavour

I know you can buy this stuff in the grocery store... But if you make it at home you can get better control of the flavour.
Bread Pudding

With Glenfiddich Whisky

Not an average bread pudding, this one has Glenfiddich single malt in it... and don't forget the Glenfiddich whisky sauce!
Short Bread

Melt in your mouth

Gran always said that it was the Rice flour that made the difference.
Microwave Peanut Brittle

So Easy!

This stuff almost makes itself...
Chef School

George Brown College

Learn from the pros!