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Step by Step guid to lighting a wood fired oven. Chef Alan, sparks up the large brick wood fired oven at the Sackville NB ...

Welcome to our kitchen! In this video, we're making Quick and Easy Cured Ham with a straightforward recipe that delivers ...

A day without pickled onions in my fridge is a sad day. Simple Pickle Brine recipe allows you to create a multitude of pickles.

Welcome to our kitchen! In this video, we're diving into the art of making DIY Dry-Cured Bacon from scratch. This step-by-step ...

homecure #drycure #bacon Make your own bacon. A simple DIY recipe for a dry cure. Dry Curing is the first step in making bacon.

What are garlic scapes and how to use them including recipe for pickled garlic scape capers. Simple Pickle Brine Recipe: 1 cup ...

We steam juice a batch of ripe pears in the Mahu-Liisa steam juicer from Finland. Great juicer and technique for processing and ...

Get stuffed! Follow along as Chef Alan makes Italian style sausage out of pork and beef brisket scraps. Alan grinds, seasons, and ...

Transform leftover lobster shells into Lobster Bisque. Bisque is a simple elegant French soup made from the leftover shells from ...

Making gooseberry juice with 12 pounds of frozen berries and 2 cups of sugar in a Mehu-Liisa Steam Juicer from Finland.

A day without pickled eggs in my fridge is a sad day. This recipe goes over all the steps to cook and pickle delicious and safe ...

Welcome to our kitchen! In this video, we're diving into the essentials of classic sauces with a versatile recipe that covers ...

One Pot Classic Baked Beans Recipe. Chef Alan walks through the process and ingredients to make a big Dutch Oven of ...

smokingmeat #bacon #drycure #porkbelly I go through the steps of dry curing and smoking pork belly to make a delicious bacon ...

Making sour cherry juice with 16 pounds of frozen cherries and 2 cups of sugar in a Mehu-Liisa Steam Juicer from Finland.

In "From Garden to Jar: Crafting Delicious Bread and Butter Pickles," join us on an informative culinary journey as we transform ...

A walk through of our restaurant garden. Zone 6a Chef Alan Barbour is based in the Canadian Maritime provinces. He works as ...

Take one pork tenderloin add salt and wait...simplest cured meat ever? This simple pork cure uses just salt! You can make this ...

Make a delicious sugar from readily available spruce tips. Chef Alan Barbour is based in the Canadian Maritime provinces.