Posts Tagged ‘Diva Q BBQ’
Sneak Peak BBQ Crawl Season 2 Episode 2 – Helen Turner, lots of Pie, Central BBQ and the Bar-B-Q Shop
SO much fun!! Can’t wait for you all to see it. Ill be live tweeting at 10pm EST. Thanks for watching.
When you have the time it is worth it to invest in a really wonderfully cooked steak. I love the reverse sear method. You end up with a very evenly cooked steak that is oh so juicy and delicious!!
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.
Well it was time for me to create a brand new Youtube Channel. Very excited to share it with you all. I am planning on lots of content uploads this year with how to videos, goofy vids I shoot on my BBQ adventure and so much more.
Please make sure to subscribe and check out this brand new Trailer for Season 2 of BBQ Crawl that will premiere April 1 on the Travel & Escape Channel
Here is the new Promotional Trailer for Season 2 BBQ Crawl! So much fun!
It all starts April 1 on Travel & Escape in Canada.
This is a very rich and decadent sauce for grilled steaks, and all hearty roasts. Turns an everyday dinner into something spectacular.
- 2 cups assorted Sliced Mushrooms
- 3/4 cup heavy cream
- 1 Tablespoon Olive Oil
- 1 Tablespoon Butter
- 1 tablespoon Coarsely ground fresh black pepper
- 1 tablespoon Dried Rosemary (or if using fresh 2 tablespoons finely chopped)
- 1 tablespoon minced garlic
- 1/2 tablespoon kosher salt
* add 1/4 -1/2 cups beefstock or wine if you prefer a thinner sauce.
In a large skillet melt butter and olive oil over medium high heat, when the butter is bubbling (approx 2 minutes) add garlic and cook for one 1 minute. Add mushrooms and cook until softened and golden. Add rosemary, cream, salt and pepper simmer for 5 -6 minutes until thick enough to coat the back of a spoon. Top with additional fresh rosemary serve immediately.
Each year we hold the annual Dimovski Christmas party. It is a tradition that we love. I love getting together with our friends for some festive cheer and fun.
I like to give people a tray of cookies or something festive as a parting gift after each party. This year I made a few batches of BBQ rubs and filled up mason jars. Attached a tag with some rustic jute twine and done. You could also attach an easy recipe that you love using the rubs. Easy gift to give !!
Here are some of my everyday use BBQ rub recipes:
Here is my go to – all purpose Pork & Chicken Rub – the yield is 2 cups and is ideal for doubling up.
It became official yesterday that BBQ Crawl has been renewed for Season 2 ! Very excited to finally share this with everyone. Here is the press release segment about BBQ Crawl from Blue Ant Media/Travel & Escape!
Canada’s BBQ Champion Danielle Dimovski will be back for seconds with BBQ Crawl Season 2 (13 x 30 min). In its first season BBQ Crawl drew the largest audience of any of Travel+Escape’s original productions garnering an unprecedented viewership for an original production on the channel. Season 2 continues the journey in the American South. Kicking off in Nashville Tennessee and ending up in Kansas City Missouri, Danielle will dig deep into BBQ culture and explore new hotspots along the way. Produced by RTR Media, Season 2 will premiere Spring 2014
For the full press release please go here.
So here it is I just want to say Thank you. Thank you to all the amazing places we went in Season 1 Thank you to all of the owners and the places and the friends that allowed us into their worlds. Huge thanks to all of my BBQ family and friends and all the fans of the show. I am blessed beyond blessed to have you all along for this journey. The team at RTR Media rocks. They worked so hard on season 1 and they have been working for months already diligently for Season 2. Thank you from the bottom of my heart. I appreciate each and everyone of you all. We leave next week to start Season 2 -this year we kick off in Nashville there will be new places new adventures some new and old friends making appearances and of course awesome kick a$$ BBQ along the way. Can’t wait for you all to see it unfold. Big hugs much Love from me to you all!! XXOO Danielle
Here is a different recipe as well:
Diva Q Texas Beef Ribs
• 1 large rack meaty Texas beef Ribs (4-5lbs)
• ½ – ¾ cup Montreal Steak Spice
4 cups hickory or mesquite wood chips/chunks (for charcoal or gas grills)
Preheat your grill to 225/250F creating an indirect heat zone.
Pull the membrane from the bone side of the ribs.
Season both sides of the ribs generously with Montreal Steak Spice
Place ribs on grill indirect.
Add 1 handful of hickory/mesquite woodchips to the charcoal grill. Use hickory/oak pellets for a pellet grill. Or use a smoker box of hickory/mesquite wood chips if using a gas grill. Repeat adding wood chips or chunks to the grill every hour.
Grill indirect for 5-6 hours until the meat has pulled back from the bones and is tender.
Montreal Steak Spice
• 3 tablespoons Kosher Salt
• 3 tablespoons Butcher Grind Black Pepper
• 2 tablespoons Granulated Garlic
• 2 tablespoons Smoked Paprika
• 2 tablespoon Granulated Onion
• 1 tablespoon Dill
• 1 tablespoon Ground Coriander
• 1 tablespoon Thai Crushed Red Pepper Flakes
• 1 tablespoon Dried Mustard
Mix all ingredients in a small bowl then transfer to a grinder.
Grind for 10-15 seconds until fully mixed and finely ground.
Store in an airtight container.
Use on pork, and beef.
I have a thing for pie. I seriously love pie. A few years ago I had the pleasure of being a pie judge for two years back to back at the Best of the Best BBQ Competition in Georgia. The memory of that still makes me smile. I really think more people should be making pies and swapping recipes. This is one I ended up coming up with today. This is what happens when I notice I have a few sweet potatoes kicking around that I really need to use up and of course a fully stocked bar that has a lot of whiskey.
I think desserts like pie, banana pudding and a few others are the perfect ending to any BBQ meal. Seriously though pie is darn good for breakfast as well.
Just a note it is super important to use steamed sweet potato chunks in this recipe and not boiled. You don’t want to end up with a soggy pie. Crust texture is really important. This recipe makes 2 pies. Simple reason … I made too much filling for one… Sweet Potato Pies freeze well.
Crown Royal Maple Whiskey Sweet Potato Pie
- 3 cups Steamed Sweet Potato Chunks
- 2 Whole eggs
- 2 egg yolks
- 1 ¼ cups white sugar
- 1 cup half & half cream
- ½ cup Crown Royal Maple Whiskey
- 4 tablespoons melted butter
- 2 teaspoons vanilla
- 1 teaspoon cinnamon
- ½ teaspoon kosher salt
- ½ teaspoon ground ginger
- 2 Frozen 9” pie shells
Whiskey Whipped Cream Topping:
- 2 cups heavy whipping cream
- ½ cup glazed or toasted pecans
- ¼ cup Crown Royal Maple Whiskey
Preheat oven to 350F
In a large bowl, mash sweet potatoes until smooth. Whisk in all other filling ingredients for 10 minutes until the sugar has dissolved. Press the filling mixture through a sieve into another bowl so that there are no potato lumps. Whisk a couple minutes more then pour equal amounts into the frozen pie shells.
Bake for 35-45 minutes until a knife inserted in the centre of the pie comes out cleanly.
While the pies are baking place a medium size stainless steel bowl in the freezer
When the pies are ready to come out of the oven remove the stainless steel bowl from the freezer.
With an electric mixer whip the heavy whipping cream and the Crown Royal Maple Whiskey together until medium peaks form.
To serve top slices of cooled pie with the Whiskey whipped cream, some powdered sugar and a few pecans.