Serves 4

Ingredients

1 whole chicken (about 3 pounds)
1/2 cup Whole Ranch marinade, such as Thai peanut, honey ginger soy or rosemary mint
Salt and ground black pepper to taste
1 tablespoon 365 Everyday Value Extra Virgin Olive Oil

Method

Butterfly the chicken or cut in half lengthwise and arrange in a wide, shallow dish. Drizzle with marinade, season with salt and pepper, cover and chill 3 hours or overnight.

Oil grill and preheat to medium. Arrange chicken on grill, skin-side down. Rest a large sheet tray on top and weigh down with heatproof heavy objects such as bricks or cast iron skillets. Grill chicken until skin is golden brown and slightly charred in parts, about 15 minutes.

Carefully flip chicken, replace tray and weights and continue grilling until deep golden brown on the second side and a thermometer inserted in the thickest part of the thigh registers 170°F, about 15 minutes more. Set aside to let rest for 10 minutes then serve.

Nutrition

Per serving (about 6oz/181g-wt.): 440 calories (230 from fat), 26g total fat, 7g saturated fat, 140mg cholesterol, 590mg sodium, 3g total carbohydrate (0g dietary fiber, 3g sugar), 44g protein

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Many say, real good Hot wings don’t come from Buffalo. The BBQ Pit Boys show you how easy it is to make up some smokin’ hot buffalo wings on the grill for tailgating or that back-yard barbecue

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The truth is, the rub in this recipe is so good that the meat doesn’t even need a sauce, but if tomatoes are in season, whip up this cooked salsa for a colourful flourish. Fire-roast the vegetables over Direct High heat, then cook the meat over Direct Medium heat.

For the sauce:

8 ripe, plum tomatoes, stems removed
1 jalapeno, stem removed and seeded
1/2 cup tightly packed fresh basil leaves
1/3 cup roughly chopped red onion
1/4 cup tightly packed fresh cilantro leaves
1 tablespoon fresh lime juice
2 teaspoons minced garlic
Kosher salt
Freshly ground black pepper

For the rub:

1 teaspoon paprika
1 teaspoon dark brown sugar
1 teaspoon kosher salt
1/2 teaspoon chilli powder
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground allspice
2 pork tenderloins, about 1 pound each
Extra-virgin olive oil

To make the sauce: Grill the tomatoes and jalapeno over Direct High heat until black and blistered in spots, turning as needed. The tomatoes will take 4 to 6 minutes and the jalapeno will take 2 to 3 minutes. Put the tomatoes and jalapeno in a food processor along with the other sauce ingredients, including salt and pepper to taste, and process until smooth. Transfer the sauce to a medium saucepan and bring to a boil. Reduce to a simmer and allow to cook until the sauce has thickened slightly, 5 to 10 minutes, stirring occasionally.

To make the rub: In a small bowl combine the rub ingredients and crush them together with your fingertips.

Trim excess fat and silver skin from the tenderloins. Lightly brush or spray the tenderloins with olive oil. Spread the rub all over the tenderloin and press the spices into the surface of the meat.

Grill the tenderloins over Direct Medium heat until the centres are barely pink, 15 to 20 minutes, turning once halfway through grilling time. Remove the tenderloins from the grill and cover loosely with foil. Allow to rest for about 5 minutes before slicing. Serve warm with the sauce.

Makes 4 servings.

Thanks to www.weber.com

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A good soak in a seasoned brine puts osmosis to work inside your pork chops. The meat absorbs moisture and flavour, giving you a shot at your best chops yet. Note: The chops are first seared over Direct High heat and then finished over Indirect Medium heat.

For the brine:

3 tablespoons kosher salt
3 tablespoons light brown sugar
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon freshly ground black pepper
3 whole branches fresh rosemary
4 bone-in loin pork chops, about 1 inch thick each
Extra-virgin olive oil

To prepare the brine: In a medium bowl combine the salt and sugar. Pour 1 cup of hot water into the bowl, and whisk to dissolve the salt and sugar. Add 2 cups of cold water along with the remaining brine ingredients.

Place the pork chops in a large, resealable plastic bag and pour in the brine. Press the air out of the bag and seal tightly. Turn the bag to distribute the brine, place the bag in a bowl, and refrigerate for 4 to 6 hours.

Remove the pork chops from the bag and pat dry with paper towels. Discard the brine. Lightly brush or spray both sides of the chops with oil. Allow to stand at room temperature for about 20 minutes before grilling. Sear the pork chops over Direct High heat for 6 minutes, turning once halfway through grilling time. Continue grilling over Indirect Medium heat until the juices run clear, 6 to 8 minutes. Serve warm with an herbed pasta salad, if desired.

Makes 4 servings.

Thanks to www.weber.com

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• 4 pork steaks, 4″ to 6″ in diameter, just under 1/2″ thick to serve four
• 1 1/2 Tbsp. flour
• 1 tsp. salt
• 1/2 tsp. freshly-ground white pepper 1/2 ripe sweet red pepper, grated very fine
• 1/2 to 1 Tbsp. water
• pinch of cayenne pepper
• 2 tsp. caraway seeds

Wipe the steaks well with a dry cloth. Trim all but a tiny thread of fat from the edges, and score the edges in several places to prevent the meat from curling.

Combine flour, salt, white pepper and red pepper in the water to make a thin paste. Dip the steaks in the paste, place on grill over high heat and cook 1 minute per side to set the coating, then reduce heat and cook 12 to 15 minutes, turning often. Brush with remaining coating liquid just before turning.

In a twist of aluminum foil at the end of the grill, heat the cayenne and caraway seeds while the steaks cook. Remove the steaks to serving plates, sprinkle with the seasoned caraway seeds and serve.

Thanks to www.ducane.com

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The grill adds a special dimension to this delicious, authentic Asian dish.

For the pork chops:

1/4 cup soy sauce
2 tablespoons sesame oil
2 cloves garlic, chopped
1/2 teaspoon anise seed, ground in a spice mill to make a powder
6 pork loin chops (about 6 ounces each), cut 1/2-inch thick

For the sauce:

1 cup chicken broth
2 roasted red peppers, quartered
5 apricots (about 1/2 pound), halved and pits removed or 5 dried apricots
2 cloves garlic, crushed
1-1/2 teaspoons finely grated lemon zest
Soy sauce
Jasmine rice

To make the pork chops: In a small bowl combine soy sauce, sesame oil, garlic, and anise powder. Place pork chops in a large plastic resealable bag. Pour marinade over chops; close bag. Marinate in refrigerator for 2 to 3 hours, turning occasionally.

Meanwhile, make the sauce: In a 2-quart saucepan place chicken broth, roasted red peppers, apricots, garlic, and lemon zest.

Simmer over low heat for 30 minutes, stirring occasionally. In a blender or food processor, purée until smooth and thickened. Adjust consistency by adding more chicken stock to thin or using heat to reduce and thicken, as needed. Add soy sauce, to taste. Keep warm.

Remove chops from bag; discard marinade. Place chops in centre of cooking grate. Grill 12 to 16 minutes for medium (160°F/71°C) or 17 to 20 minutes for well-done (170°F/77°C), turning once halfway through grilling time.

Serve each chop with some sauce and jasmine rice.

Makes 6 servings.

Thanks to www.weber.com

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Although the beef sandwiches from Arby’s would
be very hard to duplicate since they are made
from specially processed beef hunks, thinly sliced,
this fast food chain’s barbecue sauce can be cloned
easily. Now you can whip up this slightly tangy
sauce to put on your own homemade sandwich creations,
even barbecued ribs or chicken.

1 cup ketchup
2 teaspoons water
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon pepper
1/4 teaspoon salt
1/2 teaspoon Tabasco pepper sauce

1. Combine all the ingredients in a small saucepan and cook
over medium heat, stirring constantly, until the sauce begins
to boil, 5 to 10 minutes.
2. Remove the sauce from the heat. Cover and allow to cool.
3. Pour into a covered container for storage in your refrigerator.
Keeps for a month or two.
Makes 1 cup.

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Grill these Australian rolls the traditional way, on hickory or maple twigs. Camping? Reconstituted powdered milk works great, too.

3 cups self-rising flour
1-1/4 cups milk
Vegetable oil for brushing dough
Butter
Jam or marmalade

In a large bowl or food processor bowl combine flour and milk. Mix to make a stiff dough, kneading and adding more flour if necessary. Form dough, 2 tablespoons at a time, into balls. On a lightly floured surface, roll balls into 2-1/2-inch “sausage” shapes. Lightly oil skewers; push single skewers lengthways through the shaped dough. Lightly oil dough on skewers and place in centre of cooking grate. Grill 10 to 15 minutes, turning occasionally. Serve warm with butter and jam.

Makes 6 servings.

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This sweet and spicy jelly sauce comes on the side,
in little 1.5-ounce containers, with Arby’s battered
jalapeno and cheese Side Kickers. But, you know, you
ust never get enough of the tasty gelatinous goo in
those little dipping packs to use later with your own
home-cooked delicacies.  And isn’t it odd that the sauce
is called “Bronco Berry” when there’s not a berry to be
found in there?  Sure, the sauce is bright red and sugary,
but you won’t find a speck of fruit on the ingredients list.
Nevertheless, the sweet and spicy flavors make this a
delicious jelly sauce that has many uses beyond dipping
quick service finger foods.  For one, use it as a side
for your next batch of lamb chops rather than mint jelly.
It would take more than just a few blister packs to perk
u that meal.

3/4 cup water
1/3 cup sugar
1/4 cup corn syrup
3 tablespoons pectin
2 teaspoons cornstarch
1 teaspoon vinegar
50 drops or 1/4 teaspoon red food coloring
1/8 teaspoon onion powder
dash cayenne pepper
dash garlic powder
dash paprika
1/4 cup minced red bell pepper
1/2 teaspoon minced canned jalapeno peppers

1. Combine all the ingredients except the bell and minced
jalapeno peppers in a small saucepan. Whisk well.
2. Set saucepan over medium/high heat, uncovered. Add peppers
and bring mixture to a full boil, stirring often.
3. Reduce heat and simmer sauce for 5 to 7 minutes, or until
thick. Remove from heat and let sauce sit for about 10 minutes.
Stir and cover.
4. Use sauce when it reaches room temperature or cover and chill
until needed.
Makes 1 cup

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There are a couple of key points here. Make sure you leave the salmon grilling on the flesh side long enough that it comes easily off the grill. And don’t forget the anchovies in the sauce; they make all the difference in flavour. The chef at San Francisco’s Palace Hotel created the sauce in the 1920s to honour actor George Arliss, who was performing locally in a play called “Green Goddess.”

For the dressing:

1/3 cup mayonnaise
1/4 cup sour cream
1/4 cup finely chopped fresh parsley
2 tablespoons finely chopped fresh chives
1 tablespoon minced scallions
1 tablespoon tarragon vinegar
2 teaspoons fresh lemon juice
3 anchovy fillets, minced
4 salmon fillets (with skin), 6 to 8 ounces each and about 1 inch thick
Kosher salt
Freshly ground black pepper
Extra-virgin olive oil

To make the dressing: In a food processor blend the dressing ingredients together.

Season the flesh side of the salmon fillets with salt and pepper to taste. Generously brush or spray the flesh with olive oil. Grill the fillets, flesh side down, over Direct Medium heat until you can lift them with tongs off the grate without sticking, 7 to 8 minutes. Turn the fillets and finish cooking them, skin side down, for 2 to 3 minutes. Slide a spatula between the skin and flesh, and transfer the fillets to serving plates. Spoon the dressing over the fillets. Serve immediately.

Makes 4 servings.

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You’ve never really tasted salmon until you’ve paired it with horseradish. Exquisite!

2 tablespoons prepared horseradish
1 medium onion, chopped
3 tablespoons balsamic vinegar
2 tablespoons olive oil
1 teaspoon chopped fresh rosemary
1 clove garlic, chopped
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Olive oil spray for spraying foil
6 salmon fillets (about 5 ounces each)

In a blender or food processor, purée horseradish, onion, balsamic vinegar, oil, rosemary, and garlic. Add salt and pepper; blend.

Place each salmon fillet in centre of a piece of heavy-duty aluminium foil sprayed with olive oil. Spoon 2 tablespoons horseradish mixture over each fillet. Bring up edges of each piece of foil and seal, leaving a little space for expansion of steam.

Place foil packets in centre of cooking grate. Grill 6 to 10 minutes or until fish is opaque and flesh flakes easily with a fork.

Makes 6 servings.

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Pair with: Cabernet Sauvignon or Meritage
Serves 6

• 12 small (1-inch-diameter) Yukon Gold potatoes
• One 12-ounce beef tenderloin filet, cut into 12 chunks
• 12 grape tomatoes
• 2 tablespoons olive oil
• Tarragon Aioli
• 2 large egg yolks at room temperature
• 11⁄2 teaspoons Dijon mustard
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon minced garlic
• 1⁄2 to 3⁄4 cup canola oil
• 2 tablespoons minced fresh tarragon
• Kosher salt and freshly ground black pepper

Soak twelve 6-inch-long bamboo skewers in water for 20 minutes.

Meanwhile, put the potatoes in a medium saucepan and add salted water to cover. Bring to a boil over high heat. Reduce the heat to a simmer and cook until just tender, 10 to 15 minutes. Be careful not to overcook. Drain.

Combine the potatoes, beef, tomatoes, and olive oil in a large bowl. Toss to coat evenly. Thread 1 chunk of meat, 1 potato, and 1 tomato onto each skewer, piercing the tomatoes lengthwise. Set aside.

For the aioli: In a blender or food processor, puree the egg yolks, mustard, lemon juice, and garlic until smooth. With the machine running, gradually add just enough canola oil in a slow, steady stream until the mixture is thick and emulsified. Stir in the tarragon. Season with salt and pepper to taste.

Preheat a gas grill to medium-high. Season the skewers with salt and pepper. Place on the grill, cover, and cook until seared, 1 to 2 minutes on each side. Arrange 2 skewers on each of 6 small plates. Serve with the aioli in small bowls on each plate.

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During my visit to the chilli competition in Washington D.C., and through research on the dish, I learned about how important the chilli blend is to the success of chilli con carne. The particular blend that I ended up with, and give below, combines the sweet heat of three different chillies with the smoky notes from smoked paprika, and the deep, sun-dried flavours of another five varieties that all bring something different to the table. The chillies should be available through www.thespiceshop.co.uk.2-3 dried devil’s penis chillies

• 2-3 dried bird’s-eye chillies
• 1 tsp Somalian extra hot chilli powder
• 10g sweet smoked paprika
• 10g Durango ground chilli powder
• 10g El Rey ground chilli powder
• 10g Madera ground chilli powder
• 20g Pecos Red ground chilli powder
• 20g Rio Tejas ground chilli powder

Making the chilli powder blend

1. Seed the devil’s penis and bird’s-eye chillies (be warned that these are very hot, so please keep your hands away from your eyes and other extremities when handling, and wash them thoroughly afterwards). Finely grind the chillies with a pestle and mortar or a spice grinder. Measure out 1/2 teaspoon of each into a container.
2. Add the remaining ingredients and stir to combine. Cover and store until required.

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INGREDIENTS

• 1 clove garlic, minced
• 90 ml olive oil
• 0.9 g dried basil
• 6 g salt
• 2 g ground black pepper
• 15 ml fresh lemon juice
• 4 g chopped fresh parsley
• 2 (6 ounce) fillets halibut

DIRECTIONS

1. In a stainless steel or glass bowl, combine garlic, olive oil, basil, salt, pepper, lemon juice, and parsley.
2. Place the halibut filets in a shallow glass dish or a resealable plastic bag, and pour the marinade over the fish. Cover or seal and place in the refrigerator for 1 hour, turning occasionally.
3. Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
4. Remove halibut filets from marinade and drain off the excess. Grill filets 5 minutes per side or until fish is done when easily flaked with a fork.

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Ingredients

• 6 x 180-200g Quality Mark eye fillet, sirloin, scotch fillet, or tenderised barbecue steaks (or 6 x 250-300g T-bone steaks)
• 1-2 Tbsp oil
• 1-2 Tbsp salt
• 3 Tbsp cracked black pepper (or mixed peppercorns)
• 1 tsp garlic powder (optional)

For the Mustard Cream

• 250g sour cream
• 2 Tbsp wholegrain (or regular) prepared mustard
• 1 tsp instant powdered chicken stock
• 2 Tbsp fresh chives, chopped
• 1 tsp prepared horseradish (optional)
• 1 tsp pickled green peppercorns (optional)

Method
Combine the salt, cracked pepper and garlic powder. Oil the steaks individually and press the peppercorn mixture onto each side of the oiled steaks. Barbecue steaks over a high heat for 3-5 minutes per side (or 5-7 minutes per side for T-bones), turning once. Combine all the mustard cream ingredients, blending well. Serve each steak with a dollop of mustard cream.

Serves 6

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