Broil King: Being Canadian Recipes

150-canada-recipes.jpg

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

WEBER’S IDEAL CHEESEBURGERS WITH 5 BURGER TIPS

594bbce9a0e92_WebersIdealCheeseburger copy.jpg

Nothing says summer bbqs like a classic cheeseburger. Over the years we have collected tips to making the best burger and here are 5 key tips.

Once you are ready to grill up a burger scroll down to check out our Ideal Cheeseburger, which is a fan favorite from our newest cookbook, Weber’s Greatest Hits. Preview more recipes from the cookbook here.

5 Burger Tips
What Makes Them Juicy

Fat makes burgers juicy. That’s a big reason why ground chuck (from the shoulder) is better for burgers than ground round (from the rump). Chuck is typically about 18 percent fat, whereas round is often about 12 percent fat. The reality is that most ground beef in supermarkets comes from all kinds of parts of the animal. Ask the person behind the counter to grind some chuck just for you, maybe mixing in some sirloin for extra flavor.

Seasoning Works
Ground beef alone makes a pretty dull-tasting hamburger, so make sure the meat is mixed throughout with at least salt and pepper. Other ingredients, like Worcestershire sauce, hot sauce, or grated onions, will improve not only the taste but also the juiciness of your hamburgers.

Shaping Up
The ideal thickness for a raw patty is 1 inch. If it’s any thinner, it’s likely to overcook and dry out before a nice crust develops on the outside. If it’s much thicker, the crust might turn black and unappetizing before the center reaches the safe internal doneness level of medium.

Level them Off
Burgers tend to puff up in the middle as they cook, making the tops rounded and awkward for piling on toppings. A good trick for avoiding this problem is pressing a little indentation into the top of each raw patty with your thumb or the back of a spoon. Then, when the center pushes up, the top of each burger will be relatively level.

Flip Only Once
You should flip each burger only once, and only when it’s ready to flip. You’ll know when it’s time by slipping the edge of a spatula underneath the edge of the burger and lifting up very gently. If the meat is sticking to the cooking grate, back off and try again a minute later. When you can lift the edge of the burger without sticking, it’s ready to flip.

Weber’s Ideal Cheeseburgers
by Jamie Purviance

For a cheeseburger to merit the word ideal in its title, the meat must ooze with beefy, seasoned juices, the cheese must melt into a smooth, rich blanket, the toppings must be fresh and crisp, and the whole ensemble must travel to your mouth on a toasted bun. Open wide. Here comes that ideal cheeseburger.

Serves: 4
Prep time: 15 minutes
Grilling time: 9 to  11 minutes

Ingredients:

Patties
1 1/2 pounds ground chuck (80% lean), preferably ground to order by your butcher
2 tablespoons minced white or yellow onion
1 tablespoon ketchup
1 1/2 teaspoons Dijon mustard
1/2 teaspoon Worcestershire sauce
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Kosher salt and freshly ground black pepper
4 hamburger buns, split
2 tablespoons unsalted butter, softened
4 slices sharp cheddar cheese, each about 2 ounces
4 leaves butter lettuce Ketchup (optional)
Dill pickle chips

Instructions:

1. In a medium bowl mix together all the patty ingredients with your hands. Gently shape the mixture into four patties of equal size and about 1 inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of each patty to prevent it from doming as it cooks. Refrigerate the patties until ready to grill.

2. Prepare the grill for direct cooking over medium-high heat (400° to 500°F).

3. Brush the cooking grates clean. Lightly season the patties on both sides with salt and pepper. Spread the cut side of the buns with the butter. Grill the patties over direct medium-high heat, with the lid closed, until cooked to medium doneness (160°F), 9 to 11 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, place a cheese slice on each patty to melt and toast the buns, cut side down, over direct heat. Remove from the grill.

4. Build a burger on each bun with a lettuce leaf, a patty, ketchup (if using), and 4 pickle chips. Serve warm.

©2017 Weber-Stephen Products LLC. Recipe from Weber’s Greatest Hits™ by Jamie Purviance. Used with permission. Reblogged from https://www.weber.com/US/en/blog/webers-ideal-cheeseburgers-with-5-burger-tips

Crown Verity: Bacon Bourbon BBQ Chicken Kebabs

bbq-chicken-700x540.jpg

INGREDIENTS

  • 16 oz barbecue sauce
  • ¼ cup bourbon
  • 2 lbs boneless skinless chicken thighs, cut into 1″ pieces
  • 2 teaspoons kosher salt
  • 1 teaspoon ground white pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2 tablespoons paprika
  • 3 tablespoons packed dark brown sugar
  • 1 tablespoon smoked paprika
  • 6 slices raw bacon, cut into small pieces

PREPARATION

  1. Light the grill and heat to medium-high
  2. In a small bowl, combine the BBQ sauce and bourbon. Mix well.
  3. In a food processor, combine the kosher salt, white pepper, onion powder, paprika, garlic powder, dark brown sugar, smoked paprika, and bacon. Pulse until completely smooth.
  4. Put the chicken thigh pieces in a bowl and then rub with the bacon paste. Once well-coated, thread the chicken thigh pieces onto skewers (pre-soaked, if they’re wooden).
  5. Place the kebabs on the preheated grill. Cook for about 5 minutes per side, or until nearly cooked through.
  6. Brush the kebabs with the bourbon barbecue sauce and cook for an additional minute on each side.
  7. Serve with the remaining BBQ sauce.

Bacon Bourbon BBQ Chicken Kebabs

Recipe adapted from Host the Toast. For more information, visit the website.

Broil King: Barbecued Back Ribs

recipe_20006.jpg

A rib rack is a great tool to have, but if you haven’t bought yours yet try stacking the ribs against each other on an angle. Lay the ribs flat on the grids for the last few minutes of cooking while brushing them with the sauce.

INGREDIENTS

  • 3 lb pork backribs
  • salt and pepper to taste
  • 1 cup ketchup
  • 1 cup water
  • 1/3 cup worcestershire sauce
  • 1 tbsp chili powder
  • dash hot pepper sauce
  • 2 tbsp brown sugar

 

DIRECTIONS
  1. Place a drip pan over the vapourizer, under the cooking grids. Pour in one inch of water or other liquid such as apple cider or wine, or a combination. Replace the cooking grids and preheat barbecue on LOW.
  2. Peel the membrane off the back of the ribs using your fingers. (This makes an enormous difference in the tenderness of the ribs.) Cut each sleeve or rack of ribs into six inch sections. Sprinkle with salt and pepper and place in a rib rack on the barbecue. Cook slowly on lowest heat for 1 hour.
  3. Meanwhile, combine the remaining ingredients in a saucepan and simmer on the side burner until the sauce thickens. Apply this sauce during the last few minutes of cooking to prevent the sugar from burning, and pass the extra around the table.

Cook with Fisher & Paykel: Curried Tomato Soup

Curried_Tomato_Soup_Main.jpg

I first stumbled across a version of this curried tomato soup on Heidi Swanson’s 101 cookbooks.  It is one of those dishes I find myself making again and again.  Its quick to throw together, packs lots of flavour and can be finished in lots of ways to mix it up – add a poached egg or serve over cooked brown rice (or both!) to make a meal out of it; serve up with warm roti for dipping; add a big dollop of tangy natural yoghurt; toasted cashews – all delicious!  The topping outlined below though has got to be my absolute favourite – toasted mustard seeds, curry leaves and chili provide an intense flavour punch, perfectly balanced by the relative sweetness of the tomato-based broth.

The original recipe is lighter on coconut milk, but I like to make this super creamy and with added fenugreek and curry leaves to the soup base.

 Ingredients

SERVES 6-8
  • Soup
  • 2 large brown onions, finely diced
  • 2 tbsp butter
  • 1 tbsp oil
  • 1 tsp salt
  • 2 dried red chilies, crumbled
  • 1 tsp dried fenugreek leaves
  • 1 sprig curry leaves, leaves pulled from stem and roughly chopped
  • 2 tsp curry powder
  • 1 tsp cumin
  • 1 tsp coriander
  • 2 x 400g cans crushed tomatoes
  • 2 x cans of water
  • 1 x 400g can coconut milk
  • Topping
  • 2 tbsp oil
  • 2 tbsp butter
  • 1 red onion, finely sliced
  • ½ tsp salt
  • 2 sprigs curry leaves, stems discarded
  • 4 dried red chilies, finely sliced
  • 2 cloves garlic, finely sliced
  • 1 tsp black mustard seeds

 Directions

  • Soup
  • 1. Melt butter in a medium-sized saucepan over a medium heat. Add onions, salt and chillies, and cook for 10-15 minutes until onions are sweet and translucent.
  • 2. Add fenugreek, curry leaves, curry powder, cumin and coriander, and cook for a further 2 minutes, until fragrant.
  • 3. Add canned tomatoes and water and bring to a simmer. Cook for 20-30 minutes.
  • 4. Lastly stir through ¾ can coconut milk (reserve ¼ cup to drizzle over soup when serving).
  • Topping
  • 1. Melt butter and oil in a large frying pan over a medium heat.
  • 2. Add onions and cook for 10 minutes to soften.
  • 3. Add chilies, garlic, curry leaves and continue to cook for further 5 minutes until curry leaves begin to crisp up.
  • 4. Lastly add mustard seeds, turn up heat to high and cook for just a couple of minutes until seeds begin to pop. Stir to prevent catching.
  • Serve immediately on top of soup, drizzled with remaining coconut milk.
Curried_Tomato_Soup_Collage.jpg
 This blog was originally found on the Fisher & Paykel Blog.