BBQ Season

Last modified on June 4th, 2009

I bought a new BBQ a few weeks ago, and have pretty much used it everyday since. My favourite food to cook on the BBQ are peppers roasted in a bit of olive oil. Second favourite thing would be a good steak. I don’t eat a lot of potatoes, but I’m thinking about doing up some nice little potatoes in some type of dill sauce or something.


Anyways, I’m looking for awesome new BBQ recipes. So, please drop a comment with your favourite thing to cook on the BBQ, and possible include some information on how to make it! Thanks.

10 responses to “BBQ Season”

  1. Ryan says:

    Okay for me I Love a great cut of steak but I equally love a salmon fillet cooked on either a soaked piece of wood or wrapped on tin foil with olive oil and lemon juice plus fresh ground pepper.Not to mention Prawns again wrapped in foil,lemon juice,pepper,thyme,little butter.

  2. My favorite thing to toss on the grill is kebabs. They take a lot more prep-work, but they’re so worth it. I’ll buy a sirloin roast, cube it, marinate it in sherry, garlic, parsley, pepper (or similar combo w/ beer) in a large Ziploc bag for 24 hours. I thread it on metal BBQ skewers with pineapple, Maui sweet onions, mushrooms (like portabello chunks, and tri-colored peppers. Toss on grill until meat reaches desired level of cookedness (I like med-rare, hubby likes well-done) and serve over rice or a home made Thai noodle salad.

  3. Remember when we put it together backwards?

    All is a great site to find some good stuff to try or even for inspiration.

  4. Jen says:

    I’m totally into smoking lately, and it’s easy to do on a gas grill (assuming your grill burners go L-R rather than front to back)!

    ingredients: wood chips, tin foil, dry rub, meat

    Turn your grill on so only one burner is lit.

    soak your wood chips for 30 mins, wrap them in foil and stab some holes in the foil so the smoke can escape (or spend a few bucks on a smoker box, but it’s not really necessary). Put the foil packet on the “on” side of the grill.

    Rub your meat with the dry rub and put it on the “off” side of the grill. close the lid. wait.

    Depending on the meat, it’ll take 2 hours (a small chicken) to 8 hours (5lb beef brisket) for the meat to be done. Keep adding foil packets of wood chips (or adding to your smoker box) as they stop smoking, until there’s only 1-2 hours left of cooking time. Then wrap the meat in foil and put it back on the grill to steam cook for the last hour or two.

    Use an instant-read thermometer and/or your own experience to take it off when it’s ready.

    I have more specifics if you want to ping me back, and the Memphis Blues cookbook is a great resource for all this.

    It’s changed the way I look at your grill – and working from home, you’ve got an amazing opportunity to smoke often, since you pretty much set it and forget it!

  5. Jen says:

    And I mean it’s changed the way I look at *my* grill, and it will change the way *you* look at yours. I promise I’m not some creepy grill-stalker, peeping onto your deck 😉

  6. Dave says:

    Lamb Chops!!!!

  7. Paulina says:


  8. Jill says:

    I think this is called Warm Potato Salad, but could use some clever rebranding. One of my faves:

    2lbs small new potatoes
    1/4 cup extra virgin olive oil
    3 tbsp fresh parsley
    3 tbsp fresh dill
    1 tbsp chopped shallots (I usually just use green onion)
    1 tbsp white wine vinegar
    1 tbsp whole grain mustard
    1 tbsp sea salt
    1/2 tsp granulated sugar
    1/4 tsp ground pepper

    Grill potatoes over direct med. heat until tender: 20-25 minutes. When cool enough to handle, cut in half.

    In medium bowl, whisk ingredients together. Add potatoes and gently toss while still warm.

  9. S says:

    For a guy like you Duane, you need to do Beer Can BBQ Chicken.

    I use a recipe similar to

    but there are tons of others.

    You can buy a small holder at Canadian Tire for $5 for that purpose.

  10. Dale says:

    There’s an award winning local Vancouver chef and fire fighter named David Veljackic who calls himself the Fire Chef. He’s done a number of cookbooks. I don’t know if they’re still in print, but I’ve enjoyed the recipes I’ve tried from a number of his books.

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