Broil King: Being Canadian Recipes

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How will a BBQ be part of your Canada Day celebrations – and most importantly, what are you grilling? To provide some inspiration for your get-together, we have gathered our favourite creations with an ode to regions all across the country. We look to the west for delicious beef, grilled corn, and cedar plank salmon. Grilled lobster and fingerling potatoes take us to the Maritimes, while central Canada provides us with a savoury pulled pork pizza and homemade poutine. And of course, an all-around classic Canadian treat to top off your meal – Bryn’s Mom’s Butter Tarts.

Check out our selection of appetizers, entrees, sides and desserts – there’s something here for every Canada Day barbecue, whether you’re relaxing with your family or joining the whole neighbourhood.

For recipe pairings, follow the Broil King account on Instagram, Facebook or Twitter

Don’t forget to take photos of how a grill was part of YOUR Canada Day 150 Celebration. Share using the hashtag #BroilKingCanada150 and you will be entered to win 1 of 6 Broil King prize packs. Visit the contest page for more details.


APPETIZERS

broil king Smoked Lamb Sliders recipe

SMOKED LAMB SLIDERS
broil king Pulled Pork Pizza recipe

PULLED PORK PIZZA
broil king Bacon Wrapped Drumsticks recipe

BACON WRAPPED DRUMSTICKS
broil king Smoked Chicken Wings recipe

SMOKED CHICKEN WINGS
broil king Sausage Deluxe Grilled Bacon Potatoes recipe

SAUSAGE DELUXE GRILLED BACON POTATOES
broil king Pulled Pork Poutine recipe

PULLED PORK POUTINE
broil king Smoked Brie on a Cedar Plank recipe

SMOKED BRIE ON A CEDAR PLANK

 

ENTREES

broil king Smokey Beef Ribs With Chili-Mushroom Rub recipe

SMOKEY BEEF RIBS WITH CHILI-MUSHROOM RUB
broil king Apple Roasted Rotisserie Chicken recipe

APPLE ROASTED ROTISSERIE CHICKEN
broil king Maple Smoked Ribs recipe

MAPLE SMOKED RIBS
broil king The Perfect Steak recipe

THE PERFECT STEAK
broil king Grilled Lobster recipe

GRILLED LOBSTER
broil king Beer Can Chicken recipe

BEER CAN CHICKEN
broil king Cedar Plank Salmon recipe

CEDAR PLANK SALMON
broil king Pulled Pork recipe

PULLED PORK

 

SIDES

broil king Smoked Sweet Potatoes With Avocado Dip recipe

SMOKED SWEET POTATOES
broil king Composed Grilled Vegetable Platter recipe

GRILLED VEGETABLE PLATTER
broil king Grilled Corn On The Cob recipe

GRILLED CORN ON THE COB
broil king Grilled Vegetable Stacks recipe

GRILLED VEGETABLE STACKS
broil king Maple Barbecue Sauce recipe

MAPLE BARBECUE SAUCE
broil king Grilled Fingerling Potatoes recipe

GRILLED FINGERLING POTATOES

 

DESSERTS

broil king Bryn

BRYN’S MOM’S BUTTER TARTS
broil king Grilled Pineapple With Maple Syrup recipe

GRILLED PINEAPPLE WITH MAPLE SYRUP
broil king Old Fashioned Strawberry Shortcake recipe

STRAWBERRY SHORTCAKE

Broil King: Smoking Wood Guide

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Smoking is another seasoning to add to grilled favourites. Like spices, different woods impart very different flavours – from the intense, spicy notes of mesquite and hickory, to the sweet and fragrant notes of apple and cherry.

 

Type Flavour Ideal Meats
Mesquite Pungent, Smoky, Spicy Beef, Pork
Hickory Pungent, Smoky Beef, Lamb, Pork
Whiskey Spicy, Smoky Pork, Poultry, Beef
Maple Sweet, Smoky Pork, Poultry
Pecan Rich, Flavourful Pork, Poultry, Lamb
Cherry Sweet, Smoky Pork, Poultry
Apple Sweet, Smoky Pork, Poultry, Seafood, Cheeses
Alder Mild, Smoky Lamb, Pork
Cedar Bright, Spicy, Smoky Seafood, Cheeses

If you’ve never done any smoking before, don’t overdo it – start with a small amount of wood chips (1/2 cup or so), and soak them in liquid for at least 1/2 hour. Drain the wood chips, and then scatter them directly on top of the smoldering coals.

Broil King Grilling Techniques: Indirect Grilling

The indirect method of grilling is a technique for cooking larger cuts of meat such as roasts or poultry. As the name implies, the food is not grilled directly over the heat but by hot air circulating around the food. This set up means there is no need to turn or baste the food. The result is delicious, worry-free barbecuing with little chance of flare-ups.

In this segment BBQ Naz shows you how to grill using the Indirect method. Indirect cooking is great for cuts of meat that take a while to cook. The indirect, convection oven like way the heat circulates around the oven keep the food moist. Watch and enjoy!

DRIP PAN METHOD

Indirect Cooking - Drip Pan

Juices and drippings fall and mix with the contents of the drip pan. This mixture will vapourize, impart delicious flavours and ensure a moist and succulent roast, chicken or turkey.

To use the drip pan method:

  1. Remove the grids and place the drip pan on top of the heat medium

  2. Pour water or other cooking liquid, such as fruit juice or wine, into the drip pan

  3. Replace the cooking grids

  4. Preheat the grill on HIGH for 10 minutes then adjust the heat to MEDIUM or MEDIUM/LOW

  5. Spray or brush the grids with cooking oil, then place the meat directly on the grids above the drip pan

  6. Close the lid, and sit back and relax as your food becomes infused with delicious flavour

ONE-BURNER METHOD

Indirect Cooking - One Burner

  1. Place a drip pan over the heat medium, under the cooking grids, on the side of the grill where you will be turning off the burner

  2. Preheat the grill on HIGH and then turn off one burner.

  3. Brush or spray the cooking grids with cooking oil.

  4. When grilling beef or pork sear the meat on all sides using the lit side of the grill and then transfer it over to the unlit side.

  5. Regulate the heat setting to maintain your desired temperature, (generally MEDIUM)

  6. This method is wonderful not only for roasts but also for thicker steaks, chops and bone-in cuts of chicken.

Broil King Techniques: Indirect Cooking

INDIRECT COOKING

The indirect method of grilling is a technique for cooking larger cuts of meat such as roasts or poultry. As the name implies, the food is not grilled directly over the heat but by hot air circulating around the food. This set up means there is no need to turn or baste the food. The result is delicious, worry-free barbecuing with little chance of flare-ups.

Broil King Direct Grilling

DRIP PAN METHOD

Juices and drippings fall and mix with the contents of the drip pan. This mixture will vapourize, impart delicious flavours and ensure a moist and succulent roast, chicken or turkey.
To use the drip pan method:

  1. Remove the grids and place the drip pan on top of the heat medium
  2. Pour water or other cooking liquid, such as fruit juice or wine, into the drip pan
  3. Replace the cooking grids
  4. Preheat the grill on HIGH for 10 minutes then adjust the heat to MEDIUM or MEDIUM/LOW
  5. Spray or brush the grids with cooking oil, then place the meat directly on the grids above the drip pan
  6. Close the lid, and sit back and relax as your food becomes infused with delicious flavour
Broil King Direct Grilling

ONE-BURNER METHOD

  1. Place a drip pan over the heat medium, under the cooking grids, on the side of the grill where you will be turning off the burner
  2. Preheat the grill on HIGH and then turn off one burner.
  3. Brush or spray the cooking grids with cooking oil.
  4. When grilling beef or pork sear the meat on all sides using the lit side of the grill and then transfer it over to the unlit side.
  5. Regulate the heat setting to maintain your desired temperature, (generally MEDIUM)
  6. This method is wonderful not only for roasts but also for thicker steaks, chops and bone-in cuts of chicken

In this segment BBQ Naz shows you how to grill using the Indirect method. Indirect cooking is great for cuts of meat that take a while to cook. The indirect, convection oven like way the heat circulates around the oven keep the food moist. Watch and enjoy!

What’s In Store: Broil King

Every Broil King gas grill is built to provide unparalleled grilling versatility. No matter what model you choose, the legendary Broil King cooking system gives you the ability to grill almost anything on your barbecue in any style you desire. Every part of the cooking system is designed and engineered for a specific purpose. When combined, the results are simply spectacular. Learn more about the key features that make our grills the best performing gas grills on the market.

 

Shop Broil King at TA Appliances & Barbecues 

Weber: Avoid These 5 Mistakes When Making Ribs

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#1 Wait to put the BBQ sauce on at the end

Putting BBQ sauce on the ribs at the beginning seems like it would be a good idea. After all, isn’t that BBQ sauce flavor going to get into the meat and make it taste better? Well, not really. What’s actually going to happen is the BBQ sauce is probably going to burn and create a layer of black char all over the surface of your ribs. Avoid this by adding the BBQ sauce only at the very end of the grilling session. After brushing the sauce onto the ribs they will usually take another 10 to 30 minutes, depending on the temperature you’re grilling at. You can also wait until you’ve taken the ribs off the grill before putting the sauce on them.

#2 A little flavor goes a long way

Once upon a time, I thought that I needed to go really heavy on using seasonings in order to give my ribs a good flavor, but it’s actually a much better idea to lean a little bit on the light side when it comes to seasoning in order to not overpower the flavor of the meat itself. You can always add more seasoning if you need to, but you can’t really take it off if you’d added too much. The same can be said about using woods to add a smoky flavor to the ribs. Too much smoke might end up making the ribs taste bitter.

#3 Boiling your ribs before grilling them is cheating

It’s not unheard of for some grillers to boil their ribs before grilling them. It’s a method that can be used to cut down the overall cooking time, and can also make for some very tender ribs, but if you’re using your stove to do most of the cooking and then just finishing them on the grill you may as well just cook them in the oven or broiler. Boiling your ribs will also remove a lot of flavor from them.

#4 Remove the membrane

On the back of most ribs, there is a thin connective piece of tissue called the membrane or silver-skin. It’s a good idea to remove the membrane from the rib otherwise it can become tough and rubbery during the grilling process. Click here for instructions on removing the membrane.

#5 Low and slow is the name of the game

Pretty much every rib recipe out there calls for using a low and slow, indirect grilling method. Grilling them over direct, high heat is a great way to overcook them and have them turn out tough. Indirect, low heat will help create tender meat that will easily tear off of the bone. It can be tempting to try and grill them faster over direct, high heat, but going low and slow will allow you to create some ribs that will impress your guests, and your taste buds.

Weber Rib Recipes
At some point, every meat lover has eaten boring, bland ribs that have been drowned with BBQ sauce to provide them with some flavor, but it doesn’t have to be that way! You might be surprised at how creative you can get with ribs. Check out some of our rib recipes here, here and here to help inspire your next grill session.

Baby back ribs are probably the most popular type of rib, but that doesn’t mean you shouldn’t try one of the other ones! Check out our Rib 101 blog to learn about the different types of ribs!

To maximize the rib capacity of your grill, check out some of our rib racks here, here, and here.

Learn how to use a rib rack here.

Crown Verity: Cook Your Favorite Oven Recipe On The Grill. Here’s How.

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TURN YOUR GRILL INTO AN OUTDOOR OVEN

Your oven cooks using indirect heat. Your grill uses direct contact heat. To turn your grill into an oven, you still want to heat the grill but, because you’ll be using it differently, you shouldn’t turn all the elements on. This effectively creates a baking/convection environment. It also leaves a place for you to put the food so it doesn’t touch a direct heat source. Which elements you prefer to use are up to you: some prefer to the inside burners while others like to turn on the outside ones instead.

Another must-do is to set your grill temperature 25 degrees F higher than what is called for in your recipe. This is because grills lose heat faster than an oven when the lid is opened. That extra little bit of heat will help compensate for it. And speaking of opening the lid, try to avoid unnecessary “peeking” since this will definitely affect your grill’s ability to cook evenly and will add to the length of time needed to finish. (Tip: If you’re using a baking sheet, a layer of foil between the sheet and the grill may help reduce scorching.)

TRY STEAMING OR POACHING

Yes, your grill will do this beautifully for you. While there are veggie trays and steam pan accessories available for some grills, you can steam or poach on virtually any grill using a foil packet. Lay a large sheet on a flat surface. Place your ingredients in the centre then pull one side over to the other, roll the edges together to seal and fold the remaining side in to close. It’s recommended that you not seal this too tightly as there will be expansion during the steaming process.

GRILLED VEGGIES ADD A NEW DIMENSION TO SALADS

Don’t be limited by the kinds of vegetables you do on the grill. Sure, there are the go-to veggies that are top performers like carrots, potatoes, corn, tomatoes and the like. But when you use your grill as your oven, it opens up a whole host of possibilities – options that your oven simple can’t offer. For starters, try amping up your greens. Have you tried grilling vegetables like cabbage or romaine? It’s the same as grilling corn or zucchini – just cut the head half, grease lightly with olive oil and place cut-side down on the grill for about five minutes.

SO MANY OPTIONS, SO MANY WAYS TO GRILL

Pizzas? Quesadillas? Yes, and more. Your outdoor grill can do just about anything that your indoor grill can – and then some. Your pizza stone will work just as well on your grill as it will in your oven. Quesadillas are another tasty surprise that you might not have thought about before. Desserts? Absolutely. There’s grilled watermelon, fruit kebabs, cobblers, even pies.

There really is no limit to the delicious possibilities that open up when you adapt a favorite recipe for the grill.