Q-ing Fun With The Godfather of The Grill Chef Ted Reader...

And this happened ... What an opportunity to (meet again) and cook with the Grand Daddy of Canadian BBQ & Godfather of the Grill Chef Ted Reader @tedgrills and his bestie Chef Dale Mccarthy for a charity Golf For Good BBQ lunch event for 250, along with my amaZing Aussie foodie friend Vimla Hayman in town for the notable Rotary International Convention. #cookingforcharity #unisonfund #musiccounts #itbetasty

Canadian Ted Reader is an award-winning chef, food innovator and entertainer, product and recipe developer, caterer, a reknown cookbook author to 21+ books, the host/creator behind cooking show King of the Q and travels the world to share his passion for food on the grill. He curates a line of BBQ sauces (with new flavours always in the works) and even vegan burgers @whollyburgers. See here for more on this multi-talented and dynamic chef!

Humble Beginnings.... Over 15 years ago, I met Ted through his bestie Dale Mccarthy, a cooking instructor at George Brown College at the time where I was attending as a part-time Culinary Arts student. I had just left my job working for the Federal government and I had no idea where my love of food and cooking was going to take me. I just knew I was where I wanted to be. I feel so blessed to have encountered true food lovers and culinary educators early on such as Dale, Ted and my late friend and mentor Chef Frederick Bowden because they inspired that spark in me, that propelled my embarking on this fun, multi-faceted, adventurous culinary journey that lead me to where I am happily today. See here for a visual portfolio from my professional experiences.

Ted Reader and I met again at a gig over at Dish Cooking Studio in early 2000.

There's my friend Chef Dale! Looking sharp and readying beef burgers on mega planks for the hot grill.

Juicy beef burgers made more juicy with a basting of Chef Reader's sauce of Worcestershire
and fried onions. Here Ted is describing his new vegan burgers @whollyburgers, made with
portion-serving real veggies in each such as beets for red, cauliflower and turmeric for yellow
and broccoli and onions in green (not shown).

King-Size BBQs fit for the Ultimate King BBQuer!

What a gorgeous shot of my friend Vimla and I. In town for the Rotary International Convention, I was so lucky to finally meet my fellow Australian Food Revolution Ambassador where we connected. Although I am no longer part of the foundation, our love for food, cooking and educating, inspiring and helping others is deeply rooted in what we continue to do. More than 25,000 people attended Rotary's 109th international convention for four days in Toronto, Canada, including Princess Anne, Laura Bush and of course, PM Justin Trudeau. Rotary is about service and amongst the keynote issues, eradicating polio world-wide and promoting early childhood education were applauded for continued priorities. Vimla's sense of compassion, passion and giving back for helping to make the world a better place is Simply InSpiring & AmaZing!!!

Yay! Dale and I grillin' and chillin'... It's been a very long time mate- what a way to reconnect!

Chicken breasts basted in Ted's special barbecue sauce!

Oh my, peameal bacon to top those succulent beef burgers basted in its juice if you wish...

Here they come hungry- 250 of them #golfforgood...

We are ready...

Fully loaded peameal bacon topped beef burger...

Holy Smokes-- succulent luscious medium fatty whole smoked beef brisket!

Oh, and a little fun... for those who want it meatless... lol

Yay! It's been too long Ted! Hope to grill with you again!

Thanks for the invite Chefs Dale and Ted!!

And then..... Ted and Dale were hosting a BBQ event in the Country a few days later over at Dale's Everton Academy of Culinary Arts in Erin, one hour and a bit northwest of Toronto. I couldn't resist taking the fam bam even with rain in the forecast that evening. Heck, no rain was gonna stop us from BBQing and Eating to our hearts' content...🍖🔥 Smoked Beef Brisket, Crispy Pork Belly, Fire Roasted Chickens, Cedar-Planked Salmon Fillets Wrapped in Bacon, BBQ Ribs, Grilled Smoked Sausages, Chinese Char Siu BBQ Pork, Grilled Brie, Whole Cauliflowers, Sweet Potatoes and Garlic Bread with a whole slew of gorgeous deelish salads served anchored on log stacks...

OMG!!!

HOWEVER.... Dessert first cause it's Chefs Dale and Teds' birthdays 🎂!!-- mega-plank grilled then Jamaican rum-torched OveR-the-ToP Creme De Cacao basted homemade brownies smothered in "low cal" toppings of chocolate fudge, jam drizzle, marshmallows, caramel chocolates, smashed butter tarts & caramel sauce. Nummmm...

Here comes the torcher to seal and melt... And a little grass flambe to show who's BOSS...

Now, for the main event....

This is what ReAl old school BBQing looks like with Godfather of the Grill Ted. Mega Cedar-Planked Salmon Fillets wrapped with bacon cooked over the open fire pit! And sweet potatoes all around.

Everything was succulent-- roasted, grilled, smoked and cooked to perfection! I'm still thinking about the melt-in-my-mouth tender moist and crispy skinned pork belly!!!!!

Pork belly chopped up, thrown into a wok with olives and pickled veg
and served as a salad, cause why not?

A real Canadian party for 100!

Such gorgeous, colourful and fresh array of salads offered on stacked logs!

Here comes the rain and the dark....

Alex and Dale hard at work at the carving stations.

Golly.... Alex carving perfectly smoked beef brisket!

Grilled brie and garlic & herbs flat breads partner up on the grill with them meat.

My happy, full and entertained boyz with Chef Ted Reader @tedgrills... 🔥🍖🍗🍺 

#itbetasty #godfatherofthegrill #oldschoolnorules