Posts Tagged ‘Canadian BBQ’

Smoked Chicken Jalapeno Corn & Hominy Chowder

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.

BBQ Crawl Sizzle Reel coming Spring 2013 Travel & Escape Channel

 

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.

Here is your very first look at BBQ Crawl coming this Spring 2013 on the Travel & Escape Channel produced by RTR Media. I hope you like it. Let me know what you think. Its my life on the road.

BBQ Pitmasters Sneak Peak Tomorrow on Destination America – Plus a surprise announcement……

 

BBQ Pitmasters Returns for another season with a sneak peak on Destination America tomorrow at 10 p.m. Eastern and premieres on Sunday, June 3, at 9 p.m. Eastern.

Here is our BIG news: 

I am really excited to be able to share that once again team Diva Q was thrilled to be on BBQ Pitmasters. Yup thats right you heard it here first that I can finally confirm that our team got another go at it. To be chosen to go back again was terrific.  We have to thank Original Media and the entire crew. They worked their butts off.

It was a freaking blast to be with the crew again. To be judged by 3 UBER awesome real BBQ judges Myron Mixon, Aaron Franklin and Tuffy Stone.  This time around things are different. I loved this years format. Real meats. Real Time. Real Pressures. ALL BBQ!!  I can’t give away any more details you will have to tune in to the show. Thanks to our friends and family for all their support. I am truly the luckiest woman in BBQ. Blessed beyond blessed.

My recommendations for Mother’s Day Giving for 2012

Each year Mom’s everywhere will be treated to he obligatory Card, flowers and dinner out. If they are lucky maybe breakfast in bed or brunch. How about something different for your Mom. Something that shows you put thought and care into her special day.

My first recommendation isn’t BBQ. This may come as a shock. As a Mom of 3 and a busy one at that I like nothing better than coming home to a clean house. Yes that makes me very very happy. IF the laundry is done even better. Even if you are broke a little sweat equity is sure to make your Mom happy.

I love these coupon templates. Perfect for giving your Mom a break.

Once you get through the coupon giving or cleaning … then I think you need to give your Mom this if she likes to cook:

The super fast splash proof Thermapen from Thermoworks. Every person on the planet that cooks should have one.  I love mine. Available in an array of colors you can even co-ordinate it with her purse. Plus if she carries it in her purse (and yes I have one in my purse at all times- you just never know when you will be grilling or cooking) she could also protect herself from creeping marauders, wanna be thugs etc. The thing is sharp. Sharp as a shiv. (Please note in no way does Thermapen  support this use of a Thermapen in this manner – just my own ideas).

If your Mom doesn’t cook well then its time for you to giddyup and stock her freezer full of BBQ goodness.  BBQ Jerk Chicken, Smoked Meatloaf and Pulled pork all freeze wonderfully. Stocking your Moms freezer would give her a break come meal time planning.

There is also of course the option of making your Mother a beautiful BBQ feast.

Start with a yummy cocktail:

Mix 2oz Jack Daniels honey with 4 oz Peach cider or Mango nectar. Serve shaken over ice in a chilled stemmed glass.

 

Then serve with a grilled appetizer flatbread

Diva Q Goat Cheese Spinach Flatbread 

A terrific quick mid week dinner or a delicious appetizer for BBQ parties…..

Ingredients
1 Flatbread
1/2 cup Roasted Red Pepper Spread
1/2 cup Baby Spinach Leaves stems removed
140 gr Goats Cheese thinly sliced
1/8 cup Basil Chiffonade
1/4 cup Thinly sliced ham (prosciutto, black forest etc)
1/2 tsp garlic pepper

Preheat grill to 325F
Hickory Oak Apple pellets/wood chunks/chips recommended

Spread the 1/2 cup Roasted red pepper spread over the flatbread
Layer the spinach, slices of goats cheese and thinly sliced ham.
Sprinkle the garlic pepper and basil over the flatbread
Grill until the cheese is just beginning to melt and the spinach begins to wilt.
Slice into 12 pieces.

*****

Main Course

One of my all time favorites is herb crusted Prime Rib served with grilled asparagus and parmesan topped grilled mushrooms. Any Mom I know would be happy to feast on this.

 

For dessert I love anything to do with apples and caramel. This simple grilled dessert pizza paired with a glass of Prosecco is a wonderful finish.  Then make sure to drive your Mom home. She has had a few cocktails by this time.  Happy Mothers Day to all.

Diva Q’s Caramel Apple Pizza Perfection

This originally ran in the Toronto Star May 18, 2010

Danielle Dimovski, Diva Q, outdoes herself with this over-the-top grilled dessert. To fully gild the lily, sprinkle this with sanding or demerara sugar, and whip up any leftover 35 per cent cream and dollop it over everything. Look for fresh pizza dough in the refrigerated area of supermarkets, usually in the bakery or pasta area.

 BILL SANDFORD/FOR THE TORONTO STAR

Caramel sauce:

1/4 cup (60 ml) water

1/2 cup (120 ml) packed brown sugar

1 tbsp (15 ml) corn starch

1/3 cup (80 ml) whipping cream

2 tbsp (30 ml) corn syrup

2 tbsp (30 ml) unsalted butter

1/2 tsp (2 ml) pure vanilla

Pizza:

750-g bag fresh pizza dough

All-purpose flour and cornmeal for dusting

2 Ontario apples (such as Gala or Red Prince), unpeeled, cored, thinly sliced

Ground cinnamon for sprinkling

125 g (5 oz) cream cheese (half a package), at room temperature

2 tbsp (30 ml) granulated sugar

Skor toffee bits for sprinkling


For caramel sauce, in small saucepan, combine water, sugar, corn starch, cream and corn syrup. Bring to boil over high heat. Boil 2 minutes, reducing heat slightly if needed. Remove from heat; stir in butter and vanilla. Reserve.

For pizza, bring to room temperature as per package instructions. Remove from bag; divide into 2 balls.

On lightly floured surface, pull and shape into 2 pizzas, about 9-inches (23-cm) wide. Crimp edges as you would with pie. Prick dough all over with fork tines. Let rest at room temperature 30 minutes. Slip onto cornmeal or flour-dusted pizza paddle. Place on oiled grill preheated to medium-high (about 550F/280C); close lid. Grill about 3 to 4 minutes per side. Let cool.

Place apple slices directly on grill. Grill 1 to 2 minutes per side, until softened and browned. Transfer to platter. Dust with cinnamon.

In medium bowl, combine cream cheese and granulated sugar. Mash well with fork and beat with wooden spoon until fluffy.

To assemble, spread sweetened cream cheese over each pizza as desired. Divide apples evenly over pizzas. Generously drizzle each with caramel sauce. (Refrigerate any remaining cream cheese and caramel sauce for another use.) Sprinkle each with Skor bits. If needed, return pizza to grill for 1 to 2 minutes to quickly warm.

Makes 2 pizzas (about 12 slices).

 

 

 

Marilyn Denis taping – How to clean & Prep your BBQ!

Headed back to Marilyn Denis for a taping today on how to clean and Prep your BBQ !

About The Show

Hosted by Marilyn Denis and broadcast live before a studio audience, THE MARILYN DENIS SHOW is a daily entertainment and lifestyle talk show featuring Canadian and international celebrities and experts, established and emerging alike. Building on Marilyn Denis’ connection to her fans, interviews and ideas are delivered with the ease and humour of a conversation with your best girlfriend. Celebrities who have appeared on THE MARILYN DENIS SHOW include Sir Elton John, Bradley Cooper, Shania Twain, Anderson Cooper, Donny & Marie Osmond and many more.

THE MARILYN DENIS SHOW airs live Monday-Friday at 10 a.m. ET on CTV and CTV.ca, and then again at 11 a.m. ET (CTV Two) and on demand at marilyn.ca. Fans can also watch Marilyn seven days a week with THE BEST OF THE MARILYN DENIS SHOW, airing Saturdays at 2 p.m. ET on CTV and Sundays at 2 p.m. ET on CTV Two (check local listings).

 

***

Today we covered lots of great tips on cleaning your BBQ and grill. No matter what grill or bbq you have make sure to consult your manufacturer’s instructions. Also all of the items for the show from the heavy duty cleaning brush to the grill wipes came from a store I love to shop at Ontario Gas BBQ. They also stock replacement parts for your BBQ’s so check them out. As the worlds largest BBQ store they have everything you need and more. (Its also the only place my always cool hubby gets nervous for my shopping- shoe stores and malls are no problem- but when I walk into Ontario Gas BBQ its just so darn hard to resist all the great BBQ stuff cha-ching!  )

Click here to see the entire segment

Much thanks to Marilyn, Tara and the entire crew. Lots of fun yet again!

BBQ all over…..and no time to write…..

Yikes. 2 weeks since I last updated…

I have been on a BBQ crawl all over Maryland, Virgnia and North Carolina. I ate everywhere and anywhere I could get to and as time allowed. I also had a great experience at a place called Serenbe with the great group of Char-Broils all star bloggers along the way.

AS I head home back to Canada I am just trying to play catch up to everyday life.  Over the next week or so Ill blog about all the fantastic places I got to eat and where I got to meet some awesome BBQ people. It was one heck of a trip and another thing off my own personal BBQ bucket list.

Stuffed Burger Awesomeness

I love stuffed burgers. They are like Christmas packages full of surprises.  There are thousands of stuffed burger recipes out there. With good reason .. burger consumption is continuing to rise throughout North America. Economical and easy to make we just love burgers.

Source

 

This isn’t so much aa recipe as it is a method of how I make stuffed burgers.

start with your ground beef. I use ground brisket wherever possible but use whatever you prefer.  The final mixture should be 80/20. I have found any more % fat – the stuffing comes out too easily.

Place your ground beef on a cutting board. Here I have made mine into balls that give e a general idea how many burgers I will be making. Each was the size of a hardball.

 

Squish them down into one large rectangle shaped patty. Cover with plastic wrap and roll out with a rolling pin. This really does help make sure they are all an even thickness.

Using a pizza peel makes cutting easy. Much easier than dragging a knife through.  Figure out how many burgers you want. I decided on 8. Enough to feed my family and also provide lunches the following day.

 

Then take inventory of your fridge. You can go out and buy foie gras and lobster if you would like but I need to get rid of some stuff in my fridge.

I love this stuff. We always have it on hand.

Bacon, jalapeno, mushroom, red onion and to bring it all together in one creamy package Philadelphia Herb and garlic cream cheese.

 

 

Spread out a few tablespoons of the cream cheese mixture on one patty for each of the burgers

 

Add some sauteed mushrooms

Add some sauteed onions, roughly chopped cooked bacon and finely minced  jalapenos

 

Generously sprinkle the burgers with freshly cracked black pepper and kosher salt.

 

 

Time for the assembly. I use a slotted fish spatula. Its easy to side under the ground beef and flip it over.  Then seal the edges pressing them together and molding the burger shape.

 

 

Then its time for the grill at medium high heat. I used my Big Green egg for today’s burger cook. I also used Basques an all natural lump charcoal.

Cook until the internal temperature is to your liking. The recommended minimum temperature for ground beef is 160F

These burgers hold up well even with all the stuffing. You won’t have a lot of leakage. Using the rolling pin really helps you make sure that you have a uniform thickness.

Lots of flavor and great texture. This is a favorite of our house.

Make sure you let them rest for 10 minutes after they come off the grill.

Texas Pepper Jelly – Damn Good Stuff.

I am putting this in the category of where have you been all my life.

This is a fully biased post. Be forewarned I am in love with this stuff. I will  be gushing and oohhing and awwwing all over this stuff. IT freaking rocks.

Full disclosure….

I got an email from Texas Pepper Jelly owner Craig  Sharry. I had met this gentleman a while back and he had asked me if I would like to try his products. Now they have been around a while but I just had not gotten around to ordering some.  Craig has been working on these recipes forever. Nice to see such an amazing product on the market. I have seen there logo and products on the competition circuit and I had read about them. I jumped on the opportunity. Craig sent me a nice assortment of his items.  Please note he did not in any way pay for this endorsement.  This is just from what I have tasted.

 

As it is March break I have a bit more time to play on the grills. Today has been designated wing day. 12 lbs of wings to play with.

24 designated to try these 4 items.

 

  

 

I used my Traeger Texas style with oak and hickory pellets for the wings today.

Half were lightly coated in Obie Cues Double Strength Garlic Pepper (another product  I love)

The other half was coated with Dizzy Pig Pineapple Head Rub (this stuff is the bomb) – this will be on another blog post late this week.

They were grilled for 1 hour at 275F (I prefer them crispy)

 

I then took 6 wings for each sample. I used 1/4 cup of jelly on each batch then returned them to the grill for 10 minutes to set.

Cherry Habanero

Peach Habanero

Strawberry Habanero

Apple Habanero

The colors were incredible. Love how sticky they apply to wings.

SO how did they taste?????

The Cherry by far was my favorite. I love the lingering heat on all of them and the flavors are great.  Surprisingly they are not overly sweet – certainly they have more depth to them than I expected. I have tried the peach and the apple on pork chops as well and they are delicious. The strawberry was ok- but not my favorite on wings. I think Ill have it on ice cream next as it was recommended to me.

My advice. You need to get some. Really. They are excellent. I can’t wait to try them on more items like ribs, a stuffed baked brie and more!

Thanks Craig. You made my wing day a blast. Awesome product. Keep up the great work and winning GC’s!!

Texas Pepper Jelly on Facebook 

Texas Pepper Jelly on Twitter

Texas Style Beef Ribs with Mop Sauce

 

I love Texas. Hopefully this year I will be able to go back and eat at some of the legendary BBQ joints. For now though I spend a lot of time over at Full Custom Gospel BBQ reading his reviews and experiences.  These ribs were inspired by my last trip there.

One of the challenges that I always have is finding beef ribs that have enough meat on them. It seems that outside of a few locations this is quite a daunting task.  A friend of mine Mike the owner of Big Bone BBQ came to my rescue. His restaurant serves up BBQ Beef ribs once a week at Big Bone BBQ Barrie. I got some from him and I was all set.

  

Removing the membrane was easy with a clean bar towel. Better grip than a paper towel for this tough membrane.

I also used a spoon to scrape off the large pockets of fat. Whatever you do though don’t discard the fat. Put it aside into a small saucepan and Ill get to it in a bit. After a bit of trimming I had about 2 cups of fat and beef bits.

 

 

Decided to keep the rub super simple only 4 ingredients. Granulated garlic, granulated onion, Morton’s Kosher salt & freshly cracked black pepper.

3/4 c Salt

3/4 c Pepper

1/2 cup garlic

1/2 onion

Generously rubbed (I used about half of the rub and stored the rest for future use) they headed to the grill at 225F . I used mesquite pellets for these.

  

Then I got around to making the mop. The first step was to render out some beef fat from the trimmings. This measured out to be 1/4 cup when finished.  You could also add 1/2 bottle of beer to this Mop if so desired. In addition pay attention to the sodium levels on the beef broth. Some are horrendously high. I used a reduced sodium broth and opted not to use Soy Sauce in this recipe.

Mop Ingredients

2 c beef broth

1/2 c  Worcestershire sauce

1/4 c Apple Cider vinegar

1/4 c Rendered Beef fat

1/2  bottle BV beef upper  ( approx 1.5 oz – you can also substitute Kitchen Bouquet)

4 tbsp Tiger Sauce

2 tbsp Mustard powder

2 tbsp dried onion flakes

 

 

 

 

Bring all of the Mop ingredients to a simmer. Set aside.

About 4  hours in I started Mopping every 15 minutes. I wanted to wait until the ribs had developed a very thick bark (crust).

Before Mopping:

 

 

After mopping:

 

After two additional hours mopping every 15 minutes the ribs were done.  Rested them covered tightly in foil for 15 minutes.  They were dark and crusted over and absolutely delicious. Some of the ugliest ribs I have ever made and it just didn’t matter. Paired with cornbread, cheesy pasta casserole and green beans they made an excellent meal.

   

Bacon Apple Chestnut stuffed & wrapped Pork Loin

Bacon apple chestnut stuffed pork loin

Ingredients

3lb pork loin
10 slices bacon

For the stuffing

3 c large seasoned croutons
2 ½ c diced apple
1 c reduced sodium chicken stock
1/3 c chopped parsley
¾ c chopped roasted chestnuts
6 slices bacon chopped
2 onions diced
1 tsp minced garlic
1 tsp dried thyme
¼ tsp kosher salt
¼ tsp black pepper

In a medium sized pan on medium level heat fry bacon until crisp. Using a slotted spoon or bamboo strainer remove the bacon and set aside.

Add chopped onion, thyme, salt, pepper and garlic to the residual bacon fat. Stir often scraping any bacon residue from the bottom of the pan. Sauté until the onion has softened. Add the diced apples and reduced sodium chicken stock. Bring to a simmer and add the croutons. Mix thoroughly cover and remove from heat.

Butterfly the pork loin using 3 cuts to open like a book. See this video for instructions -

Cover the pork loin with plastic wrap. Pound the pork with a mallet to make it a uniform thickness. Remove cover from the stuffing and fluff with fork. Add parsley to the stuffing mixture.

  

Spoon the stuffing mixture onto the pork loin leaving a 1 inch frame around all of the edges.
Starting at one end – roll the pork and stuffing together to make a tight roll.
Wrap pork with bacon lightly overlapping each layer. Secure with butchers twine.

Grill indirect at 275F until a digital thermometer reads 155F. I used oak and hickory wood pellets. Rest for 10 minutes then slice. Feeds a crowd.

  

  

 

  

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