Meet the chef: Rhys Amber cooks from the heart
Credit to Author: Randy Shore| Date: Sat, 17 Aug 2019 18:00:24 +0000
Rhys Amber is a 27-year-old self proclaimed “pan jockey.” Originally from the Sunshine Coast, he cut his teeth on the lines of East Vancouver and ran the kitchens of several beloved neighbourhood restaurants. Most recently he helped produce a documentary film called Off The Line, which delved into the vital relationships chefs have with farmers, local producers, and the community. Today, he runs Big Day BBQ.
Q: What motivates and inspires you as a chef?
A: The people who have taught me, those I have taught, my peers, partners, all the wonderfully talented producers in B.C., and my own quest for knowledge. Being a cook can be a tough gig, these are the things that make it worthwhile.
Q: How would you describe the type of food you like to cook?
A: Simple, honest and from the heart. I like to cook over fire as much as possible and that usually involves creating simple dishes that center around one key ingredient.
Q: What might diners not know about you?
A: My grandma collects newspaper clippings related to my work and then gives them to me when I see her. Hi Nana! I also don’t have a spleen … long story.
Chef Rhys Amber of Big Day Barbeque.
Q: Describe a couple of your most recent creations.
A: Whole Berkshire hog brined in a wine barrel, cooked over fire and smoked with said barrel. Stew of sausage, crab and shellfish cooked in a cast iron pot over beach fire, torn bread to dip. Slow roasted crispy skinned pork belly served in a broth of its own drippings with soy, cabbage & potato cappelletti, bok choi, and chives.
Q: What’s your favourite local product and how do you use it?
A: Local shellfish and ground fish. The best way to use them is with a delicate hand and respect. Simple, light flavours pair well. Quick and concise cookery maintain moisture. I’ll often serve a piece of seared halibut or ling cod with a broth made from their bones, some clams and charred bitter greens.
Q: If there’s one important piece of advice you might have for home cooks, what might that be?
A: Mise en place! Prepare all of your ingredients before you start to assemble/cook your meal. Take a moment to clean up the mess you’ve created. Once your clean and set, enjoy the process. Don’t forget to taste everything always from start to finish.
A feast for the eyes: The Platter at Big Day Barbecue.
1 whole rack pork side ribs
Big Day Rub
¼ cup (60 mL) chili powder
2 tbsp (30 mL) garlic powder
2 tbsp (30 mL) onion powder
¼ cup (60 mL) Kosher salt
¼ cup (60 mL) coarse cracked pepper
2 tbsp (30 mL) sugar
Sweet Baby Rhys’ Sauce
1 cup (250 mL) ketchup
½ cup (125 mL) apple cider vinegar
¼ cup (60 mL) Big Day rub
¼ cup (60 mL) honey
One beef bouillon cube
2 tbsp (30 mL) Worcestershire sauce
Whisk rub ingredients in a bowl until combines. In a pot, whisk sauce ingredients and simmer for 30 minutes, chill before using.
Preheat oven to 275°F (135°C). Unwrap your ribs and pat them dry with a paper towel, flip them so that the meaty side is laying down on your cutting board. Slide a knife under the edge of the membrane and tear it away using paper towel for grip.
Apply 2 tbsp of rub on all sides of the ribs. Place them on a wire rack (meat up) with a solid pan underneath to allow maximum airflow whilst catching any drippings. Bake ribs for 2 hours or until nicely roasted and caramelized.
Turn oven up to 300°F (150°C). Remove ribs from oven and generously coat with sauce, wrap in 2 layers of foil with a few small pieces of butter. Place back in oven and continue to cook for roughly 45 minutes. Gently unwrap to see your progress, you’re looking for the meat to have retracted from the edge of the bone by about 1/2 an inch. Cook a little bit longer if necessary.
Makes 2 servings.