Jud Simpson

How could I possibly miss an opportunity to share in this annual BBQ! This year, with a host of interspersed out-of-town trips, I was home for the day – or at least the important part of the day – dinner!

I invited my brother and his family over for an afternoon of swim and BBQ. Because of the insane summer schedule and a group of mostly boys/men, we kept the menu simple. BBQ beef ribs and elk sausage from a local producer were the highlights. Started over an even charcoal heat and then moved on to the Weber propane beast to finish cooking, the ribs were great. The elk sausage only made it to the propane on their way to our large cedar picnic table. We rounded out the meal with warm new potato salad and marinated field tomatoes from the market.

It was a great afternoon had by all and a wonderful opportunity to stop and relax before my trip to Santiago, Chile on Sunday. I can’t wait for next year!

EDITOR’S NOTE: Jud – As Executive Chef for the House of Commons and head of the Canadian Federation of Chefs and Cooks, am honoured to have you at the party. Thank you so much for posting your party! A.S.

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Author: Anita

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