Posts Tagged ‘Canadian BBQ’
This morning its all about veggies (and tofu too!) on Ontario Morning with Mike Ewing (Filling in for Wei Chen) here are a couple of the recipes I talked about
Grilled Brussel Sprouts
- 1 lb Brussel sprouts cleaned and trimmed
- ¼ cup butter melted
- Granulated garlic
- Fresh thyme sprigs
- 1 BBQ buddy™ pan
On a charcoal grill with a medium heat (300F) place bbq buddy ™ pan.
Fill with brussel sprouts and sprinkle on granulated garlic, salt & pepper.
Brush with butter. Turn after 5-10 minutes then brush with butter again.
Remove when brussel sprouts are just starting to turn soft (approx 15-20 minutes)
Garnish with sprigs of thyme.
Optional : drizzle with a very good quality Balsamic vinegar or truffle oil just prior to serving.
BBQ Spaghetti Squash
- 1 large spaghetti squash halved
- 2 tablespoons canola oil
- 4 sprigs thyme
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tablespoon butter
- 2 tablespoon grated Parmesan cheese
Brush cut sides of spaghetti squash with canola oil and pierce multiple times with a fork. Sprinkle on thyme, salt and pepper. Grill indirect on medium high heat for 3/4- 1 hour until squash is softened. Using tines of fork scrape the squash to create strands. Top each half with 1 tablespoon butter and Parmesan cheese. Serve warm
Diva Q Sweet Potato Casserole
- 5 lg. sweet potatoes
- 1/2 c. butter, soft
- 1 tsp. vanilla
- 1/3 c. milk
- 1/3 c. Butter
- • 1/2 cup packed brown sugar
- • 1/3 cup all-purpose flour
- • 3 tablespoons butter, softened
- • 1 cup chopped pecans
Heat grill to medium high heat. Poke washed sweet potatoes with a fork multiples of times. Wrap in foil and place on grill.
When potatoes are fork tender (depending on size anywhere from 30-45 minutes) remove and set aside to cool a bit.
When cool enough to handle use a paring knife and remove skins. Mash 1/2 cup butter with sweet potatoes.
Add brown sugar, vanilla, milk and butter mash well. Pour all of this into a well greased oven proof 9×12 dish
In a bowl mix together the sugar, flour and cut in butter till a coarse crumble. Add the pecans and sprinkle this mixture over the sweet potatoes.
Place back on the grill indirect at 350 degrees for approx 30 minutes. Serves 8.
Portobello Veggie Heaven Cheddar Burger
- 12 Medium Portobello Mushroom Caps
- ¾ cup Extra Virgin Olive Oil
- ¼ cup Balsamic vinegar
- 2 tsp minced garlic
- 2 tbsp Worcestershire sauce
- 2 tsp Dijon mustard
- 2 tsp oregano
- ½ tsp salt
- ½ tsp freshly ground black pepper
- 12 Ciabatta buns
- 1/2 cup butter melted
- 4 large ripe avocados mashed
- 6 roma tomatoes seeded and finely chopped
- 1 cup minced red onion
- 3 limes zested & juiced
- 1 tsp salt
- ½ tsp black pepper
- ¼ cup chopped cilantro
- ½ tsp chipotle powder
- 12 slices Bothwell Red Hot Chili Pepper Jack
- 12 pieces roasted red pepper
- Thin slices of red radish
- Curly leaf lettuce
- Preheat grill to medium-high, 450–550°F
- In a large bowl, whisk ingredients for vinaigrette. Brush vinaigrette on gill side of mushrooms and set aside.
- Assemble ingredients for guacamole in a medium bowl. Chill until ready.
- Grill the mushroom caps 6-7 minutes per side or until softened.
- Brush buns with melted butter and grill, turning often until golden.
- Top each of the mushroom caps with slice of Thornloe Sundried Tomato & Basil Cheddar return to the grill for 1- 2 minutes & close lid until the cheese has melted.
- Assemble each burger with toppings of curly leaf lettuce, thin slices of red radish and roasted red pepper.
*Always ensure prior to grilling burgers that your grill is well cleaned and oiled.
Grilled Tofu with Tamarind Glaze
- 1 block extra firm tofu
- 2 tablespoons canola oil
- 2 tablespoons tamarind paste
- 1 tsp ketchup
- 1 tsp dijon mustard
- 1/4 cup warm water
- 1 tsp minced garlic
- 1/2 tsp salt
- 1/2 tsp pepper
Cheeses that can be grilled:
Halloumi – Halloumi is the traditional white cheese of Cyprus . It is delicious when grilled .
Guernsey Girl - Upper Canada Cheese Company Delicious and fun to grill.
Great products to use with grilling veggies- Alcan BBQ Buddy available all over Canada at major retail chains and supermarkets.
Weber Veggie Basket available from Ontario Gas BBQ
Frogmats - Great for indirect cooking
I know this came as a huge shock but we did it. We being Tim Brown of Can’t Stop Grilling, Steph Legari, Team Eatapedia and my own team Diva Q !!
Check out what Ron Eade Food Editor Ottawa Citizen had to say about the event on his blog.
The Canadian teams swept the BBQ competition at the US Ambassador’s Residence 4th of July Celebration in Ottawa Ontario. Team Eatapedia and their Chicken recipe took 1st, Steph Legari took first with his rib recipe and Team Diva Q took 1st with our Pork Butt recipe. To say it was a thrill is an understatement.
We were required to submit all three categories and enough samples for 15 judges all within a 10 minute window. It was challenge for sure and I was glad just to get through it.
The team rankings were as follows after the tabulations from the acclaimed accounting firm Ernst & Young :
- Can’t Stop Grilling
- Diva Q
- Natural Born Grillers
- Military Chefs
- 1st Choice Catering
- Steph Legari/Team Eatapedia
Plus on top of it all early on the morning of the 4th I did a short TV segment with John Woods the coordinator of the event for Canada AM. I am thankfrul the other teams were there to help set everything up. We even made sure to have a balance in BBQ’s – the Blue Ole Hickory Mailbox that NPG has won with so many times and the Pink Traeger Pig
On any given day the results could have been vastly different – However the real secret I do believe in the Canada over the USA win was the fact that we shared one of our favorite libations the Canadian Award winning whiskey Forty Creek. You need to spread the love & share with your fellow BBQ’er always with no egos, just making good BBQ and having a ton of fun-
The last time I made this was 2009 and we will be doing one again in the near future for the big game. This is a party sized appetizer of enormous proportions – deliciously decadent…Absolutely this is one of my all time favorites from the grill…
4 lbs sausage (3 regular 1 hot)
2 lbs bacon
3-5 jalapeños (cored membrane removed and sliced in half)
2 tablespoons Smoky Mountain Smokers Spicy BBQ Rub
5 tbsp garlic tobasco sauce
5 green onions chopped
2 packages cream cheese
4 tbsp 3eyz BBQ rub
3/4 c Strodes Cherry BBQ sauce
5 tbsp garlic powder
3 tbsp onion powder
2 tbsp Chipotle powder
Mix all the filling ingredients together in a bowl and set aside in a piping bag with large nozzle.
Lay 3 feet of saran wrap on kitchen counter
Spread out sausage (no casings) on the plastic wrap evenly spreading the mixture to approx 1/2″ thick and forming a rectangular shape that is 21/2 feet long.
place the jalapeños in a line down the center of the sausage mixture
Pipe the cheese mixture onto the jalapeños going the entire length of the sausage.
Using the plastic wrap to aid you bring the sides of the sausage mixture up and around the jalapeños and cheese forming a cylindrical tube.
Place on a large tray and chill in fridge or if room allows the freezer for 30 minutes.
Lay 3 feet of saran wrap on the counter. Arrange the strips of bacon to slightly overlap each other. Depending on the thickness of your bacon you will need between 2 – 3 lbs of bacon . (Please see picture above)
Remove the sausage from the fridge. Roll the sausage out of the saran wrap onto the bacon layers.
Bring the pieces of the bacon at the ends up first then continue to bring the bacon slices up onto the sausage until fully enclosed in bacon.
Sprinkle the entire fatty with the Smoky Mountain Smokers Spicy BBQ rub.
Prepare your grill for indirect cooking medium heat (275-300F).
******* Big Caution here… its a LOT of bacon. Bacon grease fires are serious business. Ensure your grill if using charcoal or propane or gas – utilizes a pan (with about 2 inches of water) under the fatty to capture the bacon grease. Always be prepared with a fire extinguisher and baking soda in case of a grease fire. Stay put and stay close. YOu don’t ever want to be far from a grill that has bacon on it. *******
Place the fatty on your grill in a horseshoe shape. BBQ your fatty until the internal temperature in many locations when probed reaches 165F (approx 2-3hours) and the bacon is crsipy. Glaze in the last few moments of cooking with the Strodes Cherry BBQ sauce. Remove from heat and rest at least 15 minutes. Slice and serve with additional BBQ sauce and hot sauces.
This has to be one of my all time favorite dips. Perfect for when company is coming over, game nights and anytime you need to get your nosh on.. Super yummy and versatile you can add spinach, artichokes and many more ingredients ( crumbled bacon or sausage) to make it different each time.
- 2 packages cream cheese (16 oz)
- 1 cup shredded aged old cheddar
- 1 cup shredded pepper jack cheese
- 1/2 cup finely minced smoked bacon
- 1/4 cup finely minced chives
- 1 tsp Sriracha Hot Chili Sauce
- 1 tsp Smokey Mountain Smoker’s Chipotle Rub
- 1/2 tsp. black pepper
- 3 jalapenos seeded membrane removed finely diced
For the dip:Mix all ingredients in a disposable medium sized aluminum pan. Place on the grill on medium low heat stirring often until the cheese is melting bubbling and hot.
For the breads use any you like whether it be a French baguette sliced thing, triangles of pita or Naan. With any of the breads simply brush with olive oil sprinkle on some freshly cracked black pepper and a sprinkle of salt. Grill each side on high heat and serve on the side with the Jalapeño Dip
In my never ending search for BBQ recipes I thought I may go in a whole different direction today. BBQ & Pasta. Not just any dried pasta – I wanted to play with some homemade dough.
I pulled out my pasta maker. I have had this thing in my kitchen closets for a long time. Never used it- not once. Today was a great day to play indoors. With temperatures hovering at about -20 and snow falling lightly I really didn’t feel like being out at the grill.
- 2 cups OO flour
- 2 tablespoons olive oil
- 3 eggs
- 1 tsp salt
Egg wash – 1 egg mixed with 1 tablespoon water.
Pile all the flour on the counter. Add salt. Mix thoroughly. Make a well in the center add eggs and olive oil. Mix well.
Knead until the dough is smooth and elastic.
Divide in two or three pieces covering the remains in plastic wrap so it doesn’t dry out.
Run through pasta maker multiples of times until you have reached the thinnest setting making sheets of pasta. (Please note I cursed quite a bit here since the clamp for my pasta maker has gone MIA-very challenging to hold pasta and machine at the same time with no one in the house to help)
Decide on what you would like to stuff them with. Going back to my new years resolution I knew I had lots of stuffing candidates available in my freezers but decided on one:
Step 1 – Have a dinner party and overcook the ribs.
Step 2- shred the ribs and freeze.
Step 3 think of ways to use all that shredded rib meat. (I hate throwing good meat out)
I have a large container of this now. I am sure this will not be the last recipe I make with it. I am thinking chili tomorrow sounds pretty good with it.
In a bowl chop the rib meat and shred any larger pieces. Add enough BBQ sauce to hold it together. I used a new prune and sweet chili BBQ sauce I came up with for the filling.
I used a small glass cup to cut out rounds of raviolis. Boil in salted water for at least 4 minutes or so. Top with your favorite BBQ sauce.
In my never-ending search of satisfying recipes for leftover BBQ I haven’t much discussed what I do at breakfast time. I don’t eat breakfast during the week. Its only on the weekends that I personally sit down to nosh before noon. Many times I will put together a quiche, a fritatta or some egg scramble to use up leftovers. So with coffee (ok multiples of coffees) in hand this morning I made something near and dear to my heart Eggs Benedict. I had no lemons, no english muffins, no ham or sausage to crumble. I did however have fresh limes, a whole lot of frozen brisket and whole wheat bread. I made a New Years resolution to try to use what is on hand in my pantry and fridges much more than going out to the store to pick up things I already have reasonable substitutes for. …
Smoked BBQ Brisket Eggs Benedict
- 4 slices Whole wheat bread toasted
- 4 large eggs poached
- 1 cup shredded bbq brisket (preferably from the deckle/point)
- 4 large egg yolks
- 8-10 tbsp butter
- 2 tbsp lime juice
White Pepper to taste
In a medium sized bowl over simmering water, whisk egg yolks until thick enough to coat back of spoon, about 4-5 minutes. Remove from heat.
Warm the brisket up in the microwave or oven until hot. Add 1/4 cup to each piece of toast.
Add a poached egg to each brisket layered toast.
Time for the hollandaise.
Here is a tip that has has saved my sauce many times: If for some reason your hollandaise looks curdled it means your sauce has broken. Don’t panic.. you can usually rescue it by adding a tablespoon of boiling hot water at a time then whisking vigorously until it returns to its sauce state.
Also you may have noticed this recipe does not call for any salt or cayenne pepper or any other spices (smoked paprika etc). Very simple reason- we heavily season our briskets before they are smoked. I have not found that any additional seasonings or spiced have been needed other than a touch of pepper. Yumminess coming up…………
Thats it. Well then of course you have to do the dishes. Ugh.
Diva Q Diablo Sauce
¼ cup finely minced onions
2 tbsp extra virgin olive oil
2 tbsp minced garlic
1 can beef consommé
2 tbsp Worcestershire sauce
¼ cup Sriracha sauce
2 tbsp corn starch
¼ cup water
Salt & pepper to taste
In a small pot on medium heat sauté the onions and garlic in the olive oil until onions are just tender. Whisk in the consommé, Worcestershire and Siriacha sauces. Turn the heat up to high and bring to a rolling boil. In a small bowl mix the corn starch with the water. Add the corn starch slurry to the sauce whisking quickly so that no lumps form. Boil sauce until thickened. Remove from heat. Serve with cuts of beef.
I BBQ and grill all year round. Neither snow nor rain keeps me from getting my grill on. So with this in mind here are my top winter grilling tips as posted on my twitter account from today..
Winter Grilling Tips #BBQ Make sure to clean all of the snow off of the lids of your grills before your start
Winter Grilling Tips #BBQ Use tried and true easy recipes for winter grilling. This is not the time to be planning out a 10 course meal.
Winter Grilling tips #BBQ if you are looking you are not cooking .. seriously keep the lid closed people as much as you can
Winter Grilling tips #BBQ before using a gas grill in winter double check the hoses for any cracks.
Winter Grilling tips #BBQ Cleaning up in winter is a bit more challenging wipe up your drips immediately. Hard frozen fat is harder to clean
Winter Grilling Tips #BBQ Use recipes that call for just a single flip… Less maintenance of the food = happier winter grilling.
Winter Grilling Tips #BBQ You will go through more charcoal in winter. Use a good quality lump charcoal with low moisture level.
Winter Grilling Tips #BBQ get to know your grill and how to use the grill with indirect heat.You can grill larger cuts of meat in the winter
Winter Grilling Tips #BBQ Keep a safe path to your grills. Shovel out before you start. Nothing worse than cooking & dropping dinner in snow
Winter Grilling Tips #BBQ Food takes longer to cook in the winter & grills can take longer to warm up. Give yourself extra time for dinner.
Winter Grilling Tips #BBQ It gets dark a lot earlier in winter invest in a grill light, outdoor patio lantern or other light source
Winter grilling tips #BBQ Try to put your grill in an area that is screened away from wind as much as possible.Wind is your biggest enemy.
Winter Grilling Tips #BBQ A snow pile makes a great beer holder.
Winter Grilling Tips #BBQ always check your propane tank before you start and have a backup
Winter Grilling tips #BBQ Food cools down a lot faster in winter (duh) have a warmed ready to go platter to bring food in quickly
Winter Grilling tips #BBQ Plastic is much more brittle in winter. Take it easy on those tools and knobs.
Winter Grilling tips #BBQ Never grill in your garage. Seriously death by carbon monoxide poising just bites
Winter Grilling tips #BBQ Avoid wearing scarves and stick to well fitting clothing like turtlenecks.
Winter grilling tips #BBQ Keep it super simple … Don’t make things on the grill that require a lot of basting.
I had a serious craving this week for porchetta. Not just any run of the mill porchetta I really wanted porchetta from The Stockyards. IF you are ever in Toronto go. Go for the porchetta and rapini sammie, go for the fried chicken go for the green chili burger … seriously just go and have everything on the menu. You will thank me. Unfortunately due to some commitments I can`t get to Toronto this week. So whats a BBQ lady to do….. make her own porchetta.
I started with a thinly sliced cored fennel bulb, a couple stalks of celery, onions, lots of garlic and some olive oil. I sweated them out till nice and soft. I added some additional fennel seeds (crushed in a mortar & pestle) salt & pepper with some oregano, parsley and shredded basil. I also added a tablespoon of red chili flakes and a couple of minced jalapeños.
I set this aside to cool completely and moved on to prepping a fresh pork belly. These are readily available at Highland farms. They always have them and they are very reasonably priced. The belly was scored very deeply. The reason I did this was to allow as much smoke to penetrate into the porchetta. I wanted to have a very prominent smoke flavor as part of the porchetta I was creating. In addition to prepping the belly I also zested 3 lemons and finely minced two packages of rosemary. Once the belly was scored I mixed the rosemary & lemon zest with enough olive oil to make a paste. Fifteen cloves of garlic were slivered and added to the mix. I was looking for big bold flavorful porchetta cracklin. The last step was a very generous sprinkling of kosher salt and freshly cracked black pepper.
Once that side was completely seasoned I covered it in plastic wrap and laid on a tea towel. I flipped the whole kit and caboodle over to work on the interior. One of the key flavors I wanted to come through with the porchetta was fennel. I had read on a few boards and posts that fennel pollen was the key. I tried to find some locally to no avail so I substituted ground fennel. I ground it to a fine powder and seasoned the belly with it. The next step was a substitution as well. I wanted pancetta on the inside of the belly. However I made a commitment to my freezers to empty them out this year completely so I have given up buying anything I have a reasonable substitute for. Bacon was my answer. Not a lot just a few slices. Double smoked good quality bacon.
Now for the interior meat. There were lots of things I could have used – ground pork, sausage, or pork loin were a few options I entertained. However once again freezer inventory came into play. I have over 100lbs of pork butt in just one of my freezers. It just made sense to use them for the interior. So I pulled out a package of two a few days ago.
The pork butts that I have all have bones. The first step was to debone the butts something I do very infrequently. It wasn`t pretty but I did get the job done. The next part was to decide what parts and muscles of the butts I would use. I decided on the money muscles from each and some from around the bone . The remaining parts of the butt and the bones are going to be used in a posole soup.
At this point its all about tying this little piggie up and leaving it to marinate for the night. It was massive. Very heavy and barely fit on my largest of commercial baking pans. Off to the garage for the night.
Earlier today I pulled my little piggie out and put it on one of my Traeger grills. I admit. I wussed out. I had planned on finishing it on the charcoal weber performer but with -10C and snow falling I finished it completely on the Traeger.
For the first 4 hours it was at 225F then for the remaining hour it was 375F. I used apple and hickory pellets. I pulled it when the internal temperature was 160F.
It was absolutely delicious. Truly one of the best things I have made in the last couple of years. Everyone in our house including our almost vegetarian daughter loved it.
However that is not the only part of this story…… the reason that this is the most expensive porchetta I will ever make is due to the yummy yummy crackling. I can`t resist it. I saw some beautiful crunchy pieces on the porchetta that I had to have. As I was indulging in its salty crust and beautiful texture and full flavored pork goodness…. I heard a crunch. It wasn`t from the pork. Instantly I knew… I had broken a tooth. So be warned. This is a delicious recipe but it may just cost you a tooth. ( I still think it was worth it)
It was a tropical BBQ in a frigid climate this morning on CTV Canada AM. Had the pleasure once again to be on Canada’s most watched national morning show. Usually when I show up to do a grilling or BBQ segment there are lots of staff milling about but with -8 in the sun today it was a little quiet on the patio. Seamus O’Regan had me laughing yet again. He loves anything with Jerk spices on it. Today’s menu was inspired by the tropics. They are super simple yummy & easy recipes. Its for those of us who can’t get to the tropics for the sun but at least we can eat like we are in the tropics…..
Diva Q Jamaican Jerk Chicken
- 1 whole chicken cut into 6/8 pieces
- Jamaican Jerk Rum Wet Rub (see recipe below)
- 2 limes halved
Rub jerk seasoning over chicken pieces. Marinate in the refrigerator overnight. Preheat a barbecue grill to medium high. Grill chicken pieces direct, turning often until the temperature of the dark pieces is 180F and the light pieces is 165F. Remove pieces from the grill and top with freshly squeezed lime juice.
Diva Q Jamaican Jerk Pork Loin
- 1 whole pork loin
- Jamaican Jerk Rum Wet Rub
- 2 limes halved
Rub jerk seasoning over pork loin. Marinate in the refrigerator overnight. Preheat a barbecue grill to medium high. Sear each side of the pork loin direct then move to the indirect side and grill till the temperature of the loin reaches 160F and top with freshly squeezed lime juice. Rest at least 15 minutes prior to serving.
Diva Q Jamaican Jerk Rum Wet Rub:
- 1/2 red onion finely minced
- 2-4 Scotch bonnet peppers finely minced
- 1 1/2 tsp dried thyme
- 1 tsp ground allspice
- 1/2 tsp ground cinnamon
- 2 tsp white pepper
- 1/4 cup green scallions
- 2 tsp kosher salt
- 1/4 tsp ground nutmeg
- 2 small jalapenos finely minced
- 1/4 cup canola oil
- 2 tbsp Appleton Estates Rum
Mix all ingredients in a food processor until smooth. This wet rub is great on pork, chicken and salmon. Marinate larger pieces of meats overnight before grilling.
Diva Q Tropical Grilled Mango Salsa
- 2 ripe mangos seeded and sliced lengthwise
- 1 whole poblano pepper seeded and halved
- 2 jalapeno peppers seeded and finely minced
- 1 red pepper finely minced
- 2 tsp olive oil
- 2 limes juiced and zested
- 1 tsp freshly grated ginger
- 1/4 cup finely minced red onion
- 1 bunch cilantro finely chopped
- Salt and pepper to taste
- Canola oil to coat grates of BBQ
Prepare the grill for medium high heat. Oil grates with canola oil. Grill mango slices directly turning often until just tender and lightly charred. Grill poblano turning often until softened and the skin has blistered. Cube the grilled mango and chop the poblano into small pieces. Add the remaining ingredients and serve with chicken pork or fish.
Diva Q Drunk Pineapple Dessert (just for adults)
- 1 whole pineapple sliced core removed
- 4oz Sangsters Original Jamaican Rum Cream
- 2 cups whipped cream
- Toasted almond slices
Preheat a grill to medium high heat. Oil grates with canola oil. Grill slices of pineapple directly turning often until just tender and charred with grill marks. Cube the pineapple slices and divide between 4 martini glasses. Pour 1 oz of Jamaican Rum cream over pineapples in each glass. Garnish each glass with whipped cream and toasted almond slices.