30 — Sunday, May 23, 1999 ~ North Shore News

© The Five Chef: Fast Grillin ng and Slow
Cooking on the Barbecue by David
Veljacic, Douglas & McIntyre, $22.95.

Deane Lancaster
News Reporter deana@nsnews.com
JUDGING by the tantalizing
aroma scenting the weekend air,
barbecue season has arrived.

And these days there are plenty of

options for outdoor cooking, Beef, pork,
icken, turkey, ostrich meat and even

NEWS photo Terry Peters
ie °S griting season, and ingredients for a successful backyard feast are varied and

Firefi ghter knows barbecues

your accompanying vegetables can all be
cooked on the barbecue.

And David Veljacic knows how. The
Vancouver firefighter is also a champion
barbecue and chili chef — he has consis-
tently won major annual events in both
Canada and the U.S

He kicks off the book with an explana-
tion of the difference between barbecuing
and grilling (according to Veljacic barbe-
cuing is done slowly, over low heat, while
pore means scaring your meat over high

cat)
He offers his best tips, the basics of bar-

Cattle back on the range for

THE important thing for the
°90s barbecue chef is nutrition.

Chutter Ranch, an 800-cow cattle
ranch, rests in B.C.’s Nicola Vallev. The
Chutter family has long known the impor-
tance of a healthy environment. Recently

they introduced Ranchland Natural Beef.
The cattle never receive hormones or
antibiotics and they graze on open grass-
lands for most of the year. By avoiding the
use of antibiotics, as well as preservatives
and additives, even consumers with aller-
gies can have barbecued steaks, ribs or

becue, and includes his secrets for spice
rubs, marinades and sauces.

And he shares recipes, including his
famous Orly Barbecue Salmon, thar range
from appetizers cooked on the grill,
through all pes of main dishes, vegeta-
bles ... even desserts!

Want to wow your backyard guests this
summer? This is a aa le.

Meet David Veljacic when he visits the
Edgemont Village Wine Store for some
tasty grilling, book signing and wine sam-
pling, on July 17.

human health

kabobs. The beef is low-fat and low choles-
terol and still offers protein, Vitamin B12,
iron and zinc.

On the North Shore, Ranchland Beef is
at 3P Poultry Plus in Lynn Valley; Bob the
Butcher at Lonsdale Quay; and Bonanza
Meats & Delicatessen on Lonsdale.

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