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.


Well I am curious to see this weeks episode from Season 2 BBQ Pitmasters.

I want to take a moment to post my thoughts on BBQ Pitmasters before our episode airs. I have read a lot of negative comments on various BBQ boards twitter and facebook. We knew there was a complete format change this year prior to going in. It was public knowledge so no secret about that.  In fact I looked forward to the opportunity to BBQ something other than the typical 4 meats.

I really do believe a pitmaster should be able to handle more than just those 4 meats ribs chicken pork and brisket. I think a pitmaster should handle the various obstacles thrown at them. No where did it say this was a typical MIM, KCBS, PNWBA, FBA etc contest. Its just bbq on tv. So maybe call it BBQ and grilling entertainment>??? People need to lighten up a bit.  Please note I also have no problem any more using the term BBQ to describe making hot dogs on a grill or even something like grilling asparagus. I used to cringe at it but over time I realized there were so many ppl using the term BBQ to describe something else that I figured it didn’t matter to me as long as people were getting together enjoying great food in the company of their loved ones and friends. For those of you that think this show was scripted let me tell you for sure 100% it wasn’t.  However I will tell you it was the biggest challenge of my bbq career to date and the hardest competition I have ever endured. It took real stamina, knowledge and quick thinking on the parts of all of the teams that went and did this show. Win or lose every single team that appears should be commended for taking on this competition.

We were in California in 110F or higher temps for the entire time. We spent the vast majority of our times standing up racing around or generally plotting our next move. Yes there were times when we did some BS smack talking (and seriously it was hard to keep a straight face on it LOL) but overall when you are BBQing among friends it really is just a bunch of posturing and BS  I love the guys we went up against.

What a fun time we all had Big Poppas Smokers, Big Mistas BBQ and the legendary Johnny Trigg. I absolutely 100% enjoyed myself with our team of my husband and my BBQ BFF Angie. I would do it again in a heartbeat. We had a lot of giggle times and a lot of stressful times but overall I am really happy with how it all went down.

Hope you watch the show. Just take it for what it is a whole lot of fun and entertainment.