| Welcome to Sideroads of Dufferin Couunty  VOLUME 7 ISSUE 1, SPRING 2010. |
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Fatboys Lamb Chops By Ingredients: 1 rack of lamb 2 tsp. cracked pepper 2 tsp. kosher salt 3 sprigs of fresh rosemary 3 ounces Tomata-Licious Method: Clean the bones and cut rack into chops. Season the lamb with salt, pepper and rosemary and let rest |
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Fatboys Peppa-licious Salmon By Andrew Hind Ingredients: 1 piece cedar, soaked 1 piece salmon 1 tbsp. Peppalicious Salt and pepper to taste Method: Place salmon on soaked wood and season with salt and pepper. Place over medium high heat and close barbecue. Near the end of |
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Fatboys BBQ Beef Ribs By Ingredients: 1 rack beef ribs 3 tbsp. Fatboy rub 4 tbsp. Chubba-Licious BBQ sauce Method: Remove membrane from back of ribs, rub with spice mix and let rest for an hour. Grill ribs over medium high heat and set |
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Fatboys Fennel Slaw By The Orangeville Banner Ingredients: 2 bulbs fennel, sliced thin 1 green onion chopped 1 red pepper, sliced thin 1 tsp. salt Pepper to taste 2 tbsp. Appa-Licious 1 tbsp. cider vinegar 3 tbsp. oil Method: Slice the fennel thin and sprinkle on the salt. Let the fennel |
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