Posts Tagged ‘Canadian BBQ’
This is such an easy recipe perfect for entertaining and everyday eating! Make sure you subscribe to our videos – more coming each week!
Some of the snow has actually melted in my backyard. We still have about 3-4 feet in places.Ugh. Its just never ending with potentially more snow coming on Saturday. Oh my goodness. It just needs to stop.
I walked by a gorgeous pile of lemons at the market and I just had to make something lemony.
I love whole chicken smoked and stuffed with aromatics. This recipe will perk up your taste buds and bring a little bit of sunshine into your day. Even if you still can’t see your lawn under all that snow. I love the leftovers for this as well. I purposely made 2 whole chickens just so I could have shredded chicken, lettuce and tzatziki wraps the next day.
Luscious & Lemony Greek smoked Chicken
- 2 Whole Chickens 3-4lbs each
- 2 lemons zested then quartered
- 3/4 cup extra virgin olive oil
- 1/4 cup freshly squeezed lemon juice
- 3 tablespoons minced garlic
- 2 tablespoons dijon mustard
- 2 tablespoons Greek oregano
- 1 tablespoon apple cider vinegar
- 1 1/2 tablespoons rubbed thyme
- 1 1/2 tablespoons dried parsley
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
In a medium bowl whisk oil, lemon juice, zest, oregano, thyme, parsley, garlic, vinegar, salt, pepper. On a baking tray coat the chicken in the marinade and refrigerate for 1 hour.
Prepare you grill for medium heat indirect. (300F)
Place quarters of lemons into the cavity of the chickens then place on grill indirect.
Grill indirect until the internal temperature of the thigh and leg meat is 180 and the breast 165F approximately 2 hours.
I used hickory pellets in my Traeger for this chicken.
Rest tented lightly for 10 minutes prior to carving.
Serve with tzatziki sauce, grilled pita bread and salad. I bought my Tzatziki sauce the day I made this but the following is my go to recipe for the homemade version.
- 2 cups whole fat Greek yogurt
- 1 large English cucumber seeded, peeled and very finely minced
- 2 tablespoons freshly chopped dill
- 2 tablespoons minced garlic
- zest and juice from one lemon
- generously salt & pepper to taste
In a medium sized bowl mix all ingredients. Taste test then add salt and pepper. Set aside in fridge for a minimum of 4 hours or even overnight.
My two youngest kids entered their very first Kids Q contest last year. It was at Roc City Ribfest. This contest has it all – a World Bacon Championship, a KCBS contest, A Charity Rib Contest and a Kids Q Contest. It is one of my favorite contests and I never miss it.
I think anyone who does Competition BBQ gets a anxious at awards. All that hard focused work and waiting to hear your name called. However I have never ever been so nervous and on the edge of my seat as I have been waiting to see how our kids did. Glad to say they came in 3rd and they and all of us were so proud.
They asked over the March Break if they could do a guest blog post … so here it is. With a couple of videos…
This is Ella & Gabe’s recipe for Bacon Wrapped Double Dogs. They look forward to seeing your comments.
We started making the video with both of them…. ummm well lets say Gabe Tapped out after his funnybone took over.
Bacon Wrapped Double Dogs
Serves 6 o3 Super hungry people who each two each.
- 12 all beef wieners
- 18 pieces of thinly cut bacon
- 6 slices of cheddar (length and width of open sliced wiener and 1/8″ thick)
- 6 hot dog buns toasted
Slice the wieners in half lengthwise careful not to cut all the way through. They should open like a book.
Open one of the sliced wieners and top with a slice of cheddar and additional wiener.
Wrap tightly with 1 to 1 1/2 slices of bacon.
Grill indirect at 275F for 15 minutes then flip to opposite side. Grill an additional 15 minutes. You may want to grill direct in the last couple of minutes or until the bacon is crispy and done to your liking. Serve them on a toasted hot dog bun.
Add condiments (Ella eats it with Ketchup- Gabe likes mustard & ketchup) and serve.
It is always a good day when this comes in the mail. We qualified for the Jack Draw this year from our GC in New York. Our team along with all of the other qualifying events in Canada will have our bungs (they are the stoppers from the actual Jack Barrels) all put into a hat. Out of those qualifiers 3 are chosen to represent Canada at the Jack. We have had this privilege twice before. Hoping for good luck this time again. No matter what Canada has a lot of outstanding teams that really do know their BBQ!
The last time we went…. good things happened.
I have had a pinterest board for a while now. I have to thank one of my team members Patrick for that. Fun way to share and add items of interest. I have a few boards.
I have a lot of pictures up from BBQ Crawl. (This is also the new official logo !! Can’t wait for Spring)
Plus I have been working on a board for BBQ Team Logos. I love the creativity behind some of these logos. Fun to see what people come up with. IF you have a BBQ Competition Team logo and would like it pinned to this board please send me a JPEG of your team logo to email@example.com
I love smoking chuck roasts. I think they are so versatile. You can smoke them to a nice rare (125F) or take them to the pot roast stage where you have broken down all of the protein strands.
Shiitake & Herb Crusted Umami chuck roast
2-4lb boneless chuck roasts
4 cups low sodium organic beef broth
2 sweet onions peeled & slivered
1 cup cold pressed olive oil
1/2 cup dried shiitake mushroom powder (place dried shiitakes in coffee grinder – works great!)
1/2 cup finely chopped fresh rosemary
1/4 cup low sodium soy sauce
1/4 cup finely chopped fresh thyme
1/4 cup finely chopped fresh oregano
1/4 cup kozliks horseradish mustard
(Or a combination of 1/8 cup horseradish & 1/8 cup Dijon mustard)
2 tbsp minced garlic
2 tbsp granulated onion
2 tbsp cracked black pepper
2 tsp kosher or sea salt
In large sized casserole dish combine all of the marinade ingredients. Completely coat both the roasts in the marinade, cover with plastic wrap and refrigerate overnight or for a minimum of 4 hours. Turn the roasts over at least once during the marinade time.
Preheat grill to 225F creating an indirect heat zone or alternately directly on the grill if using a pellet grill (Traeger)
Remove each roast from the marinade.
Place roasts on grill – use hickory & oak chips or pellets or mesquite for chuck roasts * If using chips add a small handful of each every hour until you foil
Baste with the remaining marinade
Grill chuck roasts until the internal temperature is 175F approx 2-3 hours
Place each chuck roast in a 1/2 size disposable aluminum pan
Add 2 cups organic beef broth & slivered onions to each chuck roast. Cover tightly with heavy duty foil.
Grill (approx 1-2 hours) until internal temperature is 205F or when the chuck roast easily comes apart with a fork.
Remove from au jus and rest covered with foil.
Strain the fat from the au jus and serve with the chuck roast.
Served with some creamy mashed potatoes, veggies and biscuits it makes a great meal.
You can do a lot of things with a chuck roast like:
CHILI!!! Perfect for these fall days!
Substitute slices or shreds of chuck roast in your favorite Chili recipe. I like caramelizing a big batch of onions first then adding in some tomatoes, garlic, spices and peppers. Last add the chuck roast and bring to a simmer. Where I am from beans are always added too.
Then how about some chuck roast stew? I really prefer to serve my stews over mashed potatoes. Simply take some of the shredded chuck roast add some low sodium beef stock and add your favorite veggies like onions, mushrooms, carrots & green beans. Throw in a handful of whole garlic cloves and adjust salt and pepper to taste. Simmer for at least an hour. Then to thicken make a corn starch slurry and add that to the pot. Bring to a boil and serve over mashed potatoes. Super easy.
psst. If by any chance you have any left shredded chuck roast is also awesome in quesadillas, burritos, nachos and tacos too!
Having been on the road pretty much for the last 6/7 weeks I have been craving a lot of comfort foods. Since coming home last week from filming BBQ Crawl I have been looking forward to getting back to my grills at home.
Its been raining and cold and generally not the nicest weather either. This leads me to making soothing bowls of happiness.
This is not so much as a recipe that needs to be followed exactly but really a lot of what I had at home at home already just thrown together. No fuss no muss and its ready quickly. All of my kids love it too so no arguments at the dinner table either. PS- You can also add some bacon to this for added goodness.
- 5 cups hominy
- 5 large jalapenos or more to taste
- 3 Chicken Breasts
- 2 cups frozen corn
- 1 can cream of chicken soup
- 1 box low sodium organic chicken broth
- 1/4 c Pork Barrel BBQ All American Rub
- 1/8 c Smoked Paprika
- fresh thyme to taste
- fresh chives to taste
- pepper to taste
- 2 tbsp corn starch
Generously season the chicken breasts with pork barrel BBQ rub and smoked paprika. Preheat your grill to 250F Using hickory wood smoke the chicken breasts and the jalapenos until the internal temperature of the breasts is 155F. Remove both the chicken and jalapenos when done and set aside.
In a large heavy stock pot pour in the chicken broth and the cream of chicken soup. Chop the chives and the thyme and add them to the pot. Add the hominy and the frozen corn. Bring to a simmer. Chop the chicken into bite size pieces and add to the pot. Now here is where it gets personal. If you like spicier foods chop the smoked jalapenos and add them to the pot. Or as we do in our house add the jalapenos whole and then for individual portions chop the jalapenos. This way you benefit from the good smokey flavor of the jalapenos but none of the heat.
To thicken I took the super duper easy route. I had no time to make a roux today so I opted for the corn starch slurry program. In a small bowl mix 1/2 c water with a couple tablespoons of corn starch. Mix until completely dissolved and lump free. Add the entire slurry to the simmering chowder and keep stirring until thickened. Bring the chowder to a boil and then serve. I did not add any additional salt as the rub on the chicken was plenty for my family. Adjust salt & pepper to your liking and dinner is done. Pretty darn easy for a Tuesday dinner.
We have been on the road for a month already and time has flown by. We have traveled from Texas to Kentucky and lots of places in between. We still have a few more BBQ joints to head to and a couple more things to see. Our last stop and where we end this crawl will be at the American Royal in a couple of weeks. Its been a blast up to now with the crew who has been working hard.