Posts Tagged ‘Diva Q’

Garlic Soy & Rosemary Marinated Flank Steak

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Flank

The flank is that portion of the hind quarter which is separated from the loin by a straight cut passing approximately parallel to the lumbar back bones (lumbar vertebrae) beginning in close proximity to or through the flank lymph node (prefemoral) and from the plate by a cut passing between the 12th and 13th rib and cartilage.

Resource: Canadian Beef 

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BIC_logo* One of my favorite sites for referencing all things Beef. Super friendly user site*

Flank is a great tasty marinating cut of beef and perfect for the grill. It is also a more economical cut of beef. Being budget friendly makes this an ideal meal for our family. Which is a darn good thing since my furnace broke last night while it is -30 and I am writing this recipe from a Starbucks. (*Dude is coming to fix today but damn those furnace thingys are expensive)

Ingredients

  • 2 lbs Flank Steak
  • 1 cup Soy Sauce
  • 1/2 cup Rice Wine Vinegar
  • 1/4 cup Fresh Rosemary finely chopped
  • 2 tablespoons Minced Garlic
  • 2 tablespoons Sorghum Molasses
  • 1 tablespoon Granulated Onion Powder
  • 1 tablespoon Freshly Ground Butcher Grind Black Pepper

Mix all of the marinade ingredients together. Place flank steak into a 1 gallon Ziploc bag. Pour marinade over flank steak. Seal bag removing as much air as possible.

Marinate overnight in fridge turning bag over a couple of times to ensure even distribution of the marinade.

 

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Preheat grill to medium high heat.

Remove Flank steak from marinade. Discard remaining marinade. Grill flank steak to rare/ medium rare (120F-130F). Remove from grill and rest for 10 minutes.  Flank steak must be cut across the grain when serving.  I like to sprinkle the slices with a really good kosher or sea salt just prior to serving.

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We served ours with a really nice crisp broccoli slaw. The next day I made sandwiches out of the remaining flank with herbed focaccia. It was delicious.

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Shiitake & Herb Crusted Umami Chuck Roast = 3 meals

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

Marinade ingredients:
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.

But….

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!

Videos from www.BBQing.com Diva Q Pork Butt

Earlier this year I headed up to Ottawa for a fun weekend of BBQ demos with Capital Appliance

 

They asked me to do some short videos on pork butt prep for home.

 

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.

Texas Arkansas and Memphis – Filming BBQ Crawl is in full swing!!

 

Hey all I am hitting the road hard for BBQ Crawl. We have covered over 4600 km/2600 miles already in just a short while.

Make sure you follow our Twitter account for all the latest updates as to where we are …https://twitter.com/divaqbbq

we also post lots on the Facebook page http://www.facebook.com/DivaQBBQ

Catch you on the BBQ trail!!

 

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.

Memphis BBQ Co. – World Championship BBQ

After spending the weekend at Memphis in May the very best thing to do is….. well of course to eat more BBQ!  Where better to eat than the World Champions – Yazoo’s Delta Q and Natural Born Grillers partnered up and opened a restaurant months ago. MEMPHIS BARBECUE CO. They have more World Championships than any other restaurant anywhere.

Yazoo’s Delta Q also just won MIM 2012 !  It came down to the wire and was incredible to see both of them took 1st place in their respective categories of Whole Hog and ribs.  That says a lot about their skill set. We knew we were about to eat some great BBQ!

My buddy Wayne Brown from Big Wayner’s BBQ Blog and I talked about doing this and I am sure glad we were able to make it happen. Both of us had to fly out yesterday so we didn’t have any time to spare.

Even better was that a few really awesome BBQ folks were there too – Shane Draper and Mike Owings from Drapers BBQ  , Ron Worby, and Tim from Tiger Q concessions.  They had all been at the Tucker Cooker site for MIM. I had a wonderful time hanging out with them and I even got to watch their whole hog judging on Saturday. I got to see Melissa again and we talked about the challenges of opening the restaurant. One of their biggest challenges was keeping up with demand. It has been a massive success right from the moment they opened the doors!

Picture Credit – Wayne Brown Big Wayners BBQ Blog 

We ordered an array of appetizers -

Cheese fritters, sausage and cheese platter, bbq nachos, fried green tomatoes, bacon wrapped shrimp and they also give complimentary made in house pork rinds to every table. Everything was really quite enjoyable.  I would say my favorite had to be the cheese fritters, and the bacon wrapped shrimp. They even cure and smoke their own bacon in house. All of the items in the restaurant are made from scratch daily.

Then everyone ordered more BBQ!  Well everyone except Ron. He decided to go with a fun item…. their Donut burger…and a half rack of ribs (this was not a health food day for sure!)

  he really liked it.

I ordered wet baby back ribs, pulled pork, and sausage. My sides were potato salad and macaroni & cheese. (Still keeping with the not so healthy options)

The pork was fantastic. Great smoky flavor, really great texture. I love the fact that the pork had chunks and pulled. It had a great bark to it. Full of flavor. It was my favorite meat from the day.  The ribs had a nice crust to them, the rub was very mild. The sausage has a very fine texture to it. The potato salad was off the charts awesome though. I can’t remember the last time I enjoyed a potato salad so much with its creamy goodness and hints of dill.

The place was packed. With seating for 300 they have a ton of crew all serving people good BBQ.

We hurried through our meal sadly and grabbed t-shirts before we left racing back to the airport to catch our flights… I know Ill be back for another visit the next time I am in town.

Memphis Barbecue Co. on Facebook

Memphis Barbecue Co. on twitter

Sunday to Thursday 11am to 10pm

Friday to Saturday 11am to 11pm

709 Desoto Cove, Horn Lake, MS 38637, USA

Char-Broil Tour – Memphis in May & The Weather Channel

 

I have just come home from a terrific time at Memphis in May with the awesome Char-Broil Tour !!

Memphis in May is a fun place to spend a weekend for sure. Hundreds of teams from all over come and compete in three categories Shoulder, Ribs or Whole Hog

The first event for the weekend was a TV segment with a local FOX Memphis Station

We talked about everyday grilling and we made some delicious Thai Chicken Kabobs, Grilled veggies, and one of my favorites – grilled tater slices with blue cheese and herb crumbles.

The recipes were inspired by Char-Broil’s new cookbooks 

 

On Saturday AM bright and early we did multiples of TV segments with The Weather Channel.  I got to work with an amazing Meteorologist Paul Goodloe. He was terrific to work with. Lots of fun!

 

 

Over the course of the morning we made some delicious lip smacking BBQ all using Char-Broil TRU Infrared grills

Here are the recipes from each segment:

Memphis Rub Ribs

Road Side Chicken

Pulled Pork

Pulled Pork Nachos 

I have to tell you though one of the highlights for the entire weekend was working with the amazing – yes truly amazing people on the Char-Broil Mobile Tour !!

 

The Tour crew did an excellent job grilling up awesome tasty items from the tours sponsors: Flatout, Bubba Burgers, Beano’s, Dole, Arla, Pork,and Amerigas.  Thousands of people stopped by.

They are an incredibly upbeat happy happy group of people.

  

They have very happy grill experiences.  It is a proven fact that happy people just make better BBQ.

It was a really great experience! Thanks so much to the people at Char-Broil, the Weather Channel and the entire Mobile Char-Broil Tour

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).

 

 

 

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