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Coyote Grills - 36" C-Series Grill Head
Propane Model #: CCX4LP THE BBQ SHOP Price: $2099.00
Natural Gas Model #: CCX4NG THE BBQ SHOP Price: $2099.00
Cart CS36CT THE BBQ SHOP Price: $1549.00
BBQ AND CART PROMO TILL JUNE 30TH
THREE HIGH PERFORMANCE COYOTE IBURNERS™
875 SQ. IN. COOKING AREA
UP TO 80,000 BTU
CUTOUT DIMENSIONS - 11" X 32.5" X 20.5"
OVERALL DIMENSIONS - 22.5" X 35.5" X 23.75
PREMIUM STAINLESS STEEL CONSTRUCTION
STAINLESS STEEL BURNERS, GRATES AND COMPONENT PARTS
DOUBLE WALLED STAINLESS STEEL HOOD
INTERIOR GRILL LIGHTING
CONTINUOUS WELD ON GRILL BOX WITH SEAMLESS EDGING
PERFORMANCE ENHANCING HEAT CONTROL GRIDS™
Cooking Grids (no rust or burn through) ……………………………5 years (limited)
Flavorizer Bars (no rust or burn through)……………………………2 years (limited)
Electric/Plastic Components …………………………………………2 years (limited)
Ignition systems/Valves ………………………………………………1 year (limited)
Grilled Artichoke and Spinach Dip with Pita Wedges
2 cans (14 ounces each) artichoke hearts, drained
1/4 cup extra virgin olive oil, divided, plus more for brushing on the pita
Freshly ground black pepper
3 cloves garlic, finely chopped
2 shallots, finely chopped
1 medium onion, roughly chopped
2 pounds frozen chopped spinach, drained well
1 pint heavy cream
1 pint sour cream
1 cup plus 2 tablespoons grated Parmesan cheese, divided
8 pita rounds
1. Thread the artichoke hearts onto skewers (if using wooden skewers, soak them in water for at least 30 minutes to prevent burning). Lightly brush the artichokes with some of the oil and then season with salt and pepper. Grill over direct medium heat (350°F to 450°F), with the lid closed as much as possible, until golden brown, about 6 minutes, turning once.
2. In a large sauté pan, warm the remaining oil and then sauté the garlic, shallots, and onion. Rough chop the artichokes and add them to the pan. Add the spinach. Fold in the cream, sour cream, and 1 cup of the cheese. Season to taste with salt and pepper. Place in a fireproof dish or heavy-duty aluminum pan and sprinkle with the remaining 2 tablespoons of cheese. Grill over indirect medium heat, with the lid closed, for 20 to 25 minutes until the dip is heated through.
3. Brush pita rounds with the oil and season with salt and pepper. Grill briefly over direct heat to warm them, about 1 to 2 minutes. Cut into wedges.
4. Garnish the dip with sour cream and chopped fresh tomato, if desired. Serve with the pita wedges.
1/4 cup honey
1 tablespoon minced canned chipotle chile pepper in adobo sauce
1/2 teaspoon kosher salt
1 pound extra-large shrimp (16-20 count), shelled and deveined
6 wooden skewers, soaked in water for at least 30 minutes
2 tablespoons minced fresh cilantro
1. In a large bowl combine the honey, chile pepper, and salt. Add the shrimp and toss to coat. Cover and marinate at room temperature for 20 minutes or in the refrigerator for 1 hour. Remove the shrimp from the bowl and discard any remaining marinade.
2. Thread the shrimp onto skewers, three per skewer.
3. Grill over direct high heat (450°F to 550°F), with the lid closed as much as possible, for 2 to 4 minutes, turning once. Arrange skewers on a serving dish and sprinkle with the cilantro.
2 Large tomatoes, peeled, seeded and diced
12 slices of crusty bread, each about 1/2" thick
1/4 cup chopped fresh parsley
2 tbsp chopped fresh basil or 1tsp dried basil
1 large clove garlic, minced, plus 4-6 garlic cloves, halved
1/2 tsp freshly ground pepper
1/3 - 1/2 cup olive oil
Use a long, slender baguette-type loaf for the bread and cut the slices on the diagonal. Preheat the grill to low. In a small bowl, stir together the tomatoes, parsley, basil, minced garlic, salt and pepper. Set aside. Arrange the bread slices on the grid. Grill turning 2 or 3 times, until the bread is golden brown on both sides, about 3 minutes total. Now take the ingredients in the small bowl and spoon gently onto the bread. Place back on the grill for approximately 2-3 minutes to warm.
1lb large shrimp, shelled and deveined
1 lb asparagus, tough ends trimmed, cut diagonally into 2-inch slices
2 tbsp fresh lemon juice
2 tsp Dijon mustard
1 1/2 tsp olive oil
1/4 tsp salt
1/4 cup chopped fresh parsley
1tsp grated lemon zest
1 clove garlic, minced
1/2 cup finely diced red bell pepper
1 tbsp finely chopped pecans
In a medium bowl, combine the lemon juice, mustard, oil, and salt. Set the dressing aside. In another medium bowl, combine the parsley, lemon zest, and garlic. Add the shrimp, toss to coat. Set aside to marinate while the grill preheats. Spray the grids with non-stick cooking spray or brush with a light oil. Preheat the grill to medium heat. Tear off a 24-inch length of heavy-duty foil and fold in half to form a 12 X 18 inch rectangle. Place the asparagus and 2 tbsp of water in the center of the rectangle and seal the packet. Place the packet on the grids and cook for 10 minutes or until the asparagus is crisp-tender. Add the asparagus to the dressing. Grill the shrimp on the grids, turning once, for 3 - 4 minutes or until the shrimp are just opaque. Add the cooked shrimp to the asparagus, tossing to coat thoroughly. Transfer the mixture to a platter, sprinkle with the bell pepper and pecans, and serve warm, at room temperature, or chilled (If you are serving the salad chilled, you can prepare it up to 8 hours in advance).
4 boneless pork top loin chops, cut 3/4 inch thick
6 cups packaged torn mixed salad greens
3/4 cup sliced red or purple radish
1/4 cup thinly sliced green onion
1/3 cup of vinegar
1/3 cup of orange juice
2 tbsp light teriyaki sauce
1 tbsp peanut oil or salad oil
1 tsp sesame seed, toasted
1 tsp bottled minced garlic
Trim fat from chops. Place chops in a self-sealing plastic bag set in a shallow dish. For marinade, whisk together the vinegar, orange juice, teriyaki sauce, oil, sesame seed and garlic. Reserve half of mixture for dressing. Pour the remaining mixture over the chops. Close bag and marinate in refrigerator at least 20 minutes or up to 8 hours, turning bag occasionally. Drain chops, reserving marinade. 2. For use with charcoal, place the chops on the grid directly over medium coals. Grill uncovered for 8 to 10 minutes or till chops are slightly pink in center and juices run clear, turning and brushing once with marinade halfway through grilling. Discard any remaining marinade. 3. For gas grill, preheat grill. Reduce heat to medium. Place the chops on the grids; cover and grill as above. 4. Divide greens, radish and green onion among four bowls or plates. Slice pork diagonally and arrange on top of greens. Drizzle with dressing. The sugar in the marinade caramelizes as it is grilled, giving the pork a beautiful gloss and mellow flavor. Peppery radishes give this salad its zing. Makes 4 serving.
Spiced Grilling Oil for Vegetables
3/4 cup (180 ml) vegetable oil
2 tbsp (30 ml) balsamic vinegar
1 clove garlic, finely chopped
1/4 tsp salt
1/4 tsp pepper
1/4 tsp crushed chili peppers (optional)
Combine all ingredients in a bowl and brush over vegetables before and during grilling. try tying together fresh herbs such as thyme or rosemary to make a basting brush. Brush vegetables again just before serving.
Carrots - 1/4" thick on the diagonal or lengthwise. Brush with spiced oil, butter and cinnamon or curry powder. Grill for 15-20 minutes
Corn On the Cob - In boiling water 5 minutes. Brush with spiced oil or thinned pesto. Grill 5-10 minutes.
Eggplant - Slice 1/4" thick. Salt and drain. Brush with spiced oil. Grill for 10-12 minutes.
Mushrooms - Skewer, brush with spiced oil and grill for 5-7 minutes. Slice Portobello mushrooms or leave whole. Brush with spiced oil or thinned pesto. Grill for 15-18 minutes.
Onions - Slice 1/4" thick or into wedges. Brush with spiced oil. Grill for 15-18 minutes.
Peppers - Slice into sixths or eighths, and discard seeds. Brush with spiced oil or thinned pesto. Grill for 10-12 minutes.
Potatoes - Slice 1/4" thick. Brush with spiced oil. Grill for 10-15 minutes.
Squash (Winter) - Slice 1/2" thick at widest part. Brush with melted butter and sprinkle with curry powder. Grill for 10-15 minutes.
Tomatoes - in half, brush with spiced oil or thinned pesto, and grill for 5-6 minutes. Skewer cherry tomatoes, brush with spiced oil or thinned pesto, and grill for 5-6 minutes.
Zucchini - Slice diagonally 1/4" thick. Brush with spiced oil. Grill for 6-8 minutes
1 lb store bought pizza dough
1 cup shredded part-skim mozzarella cheese (4 oz)
1 zucchini, shredded 8 oz no-salt-added tomato sauce1 tsp dried basil
1/2 tsp dried oregano
1/4 tsp hot pepper sauce
1/2 tsp salt
1 cup frozen corn kernels, thawed
4 scallions, sliced
Cooking pizza on the grill gives it some of the tantalizing smokiness of pizza baked in a wood-fired or brick pizza oven. Experiment with other toppings, such as mushrooms, sliced onions, or roasted bell peppers - just grill them (on the warming rack coated with cooking oil) before browning the pizza dough.
In a small bowl, combine the tomato sauce, basil, oregano, and hot pepper sauce. Set aside. In another small bowl, combine the zucchini and salt and let stand for 10 minutes. With your hands, squeeze the zucchini dry and set it aside. Meanwhile, when ready to cook, spray the grids with cooking oil. Then preheat the grill to a medium heat.
Roll the dough out on a floured surface to an 11-inch circle or rectangle. Place the dough on an inverted baking sheet sprinkled with flour. Slide the dough onto the grids and grill for 2 - 3 minutes or until lightly browned on the bottom. Using two spatulas, flip the dough. Spread the reserved tomato sauce evenly over the dough. Sprinkle the zucchini, mozzarella, corn, and scallions on top and grill, covered, for 3 - 4 minutes or until the cheese is bubbly. Let stand for 5 minutes before slicing. Makes 4 servings
4 cups of mixed fresh fruit, cut into bite size chunks, such as pineapples,strawberries, apricots, nectarines, peaches, pears, and pitted whole cherries
2 tbsp honey
2 tbsp orange juice
1/8 tsp nutmeg
2 tsp grated lime zest (optional)
Preheat the grill to medium heat (When ready to cook, spray the warming rack, off the grill, with cooking oil. Meanwhile, in a large bowl, combine honey, orange juice, and nutmeg. Add the fruit and toss to coat. Alternately thread the fruit on to 4 skewers. Grill the kebabs, turning once, for 4 to 5 minutes or until the fruit is tender. Sprinkle with the lime zest and serve. (You can skewer the fruit up to 30 minutes in advance) Makes 4 servings enjoy!!
1 small pineapple
3 tbsp maple syrup
3/4 cup firmly packed dark brown sugar
2 tbsp fresh lime juice
1/2 tsp grated orange zest
1/3 cup fresh orange juice
2 tbsp finely chopped pecans
Leave the rind on the pineapple slices helps keep them intact on the grill and also conserves their juices. Spray the grids with cooking oil. Preheat the grill to a medium heat. Meanwhile, with a large sharp knife, trim off the top and bottom of the pineapple. Cut the pineapple crosswise into 8 rings (about 3/4 inch thick). With an apple core, sharp knife, cut the tough center core out of the pineapple rings. In a small skillet, combine the brown sugar, maple syrup, and lime juice. Brush the pineapple rings with 2 tablespoons of the brown sugar mixture and grill the pineapple, covered, turning occasionally, for 6 minutes or until golden brown. Meanwhile, add the orange zest and orange juice to the brown sugar mixture remaining in the skillet. Place the skillet directly on the grill or on the stove top over medium heat and bring to a boil. Cook until slightly thickened and syrupy, about 4 minutes. Place the pineapple rings on 4 plates, top with orange-maple sauce, sprinkle with the pecans, and serve. (You can prepare the whole desert in advance but don't sprinkle on the nuts until ready to serve.) Makes 4 servings.
1/2 cup unsalted butter
1 cup firmly packed brown sugar
1/2 cup heavy (double) cream pinch of salt
1/2 tsp vanilla extract
In a small saucepan over medium heat, melt the butter. Add the brown sugar and cream and bring to a boil, whisking almost constantly. Remove from the heat and stir in the salt and vanilla. Cover to keep warm. (If made ahead, let cool, then cover and refrigerate for up to 1 week. Reheat over low heat before serving). To prepare the fruit, peel the bananas. Place the bananas and the pineapple spears on a platter and set aside. In a small saucepan over medium heat, combine the butter, granulated sugar and nutmeg, and stir frequently until melted and smooth. Remove from the heat and pour over the fruit. Turn the fruit to coat evenly with the butter mixture. Arrange the pineapple spears and the bananas on the rack and grill, turning every 2-3 minutes, until the fruit is lightly brown and the bananas are just tender when pierced with the tip of a sharp knife, 10-12 minutes total. Remove from the grill and arrange on a warmed platter. Reheat the sauce to serving temperature, if necessary. Spoon some of the warm butterscotch sauce over the fruit. Pass the remaining sauce at the table. Makes 6-8 servings.
4 Large peaches
1/3 cup quick-cooking oats
2 tbsp fresh lemon juice
2 tbsp firmly packed light brown sugar
1 tbsp finely chopped almonds
1 tbsp unsalted butter, melted
1/2 tsp cinnamon
In a large pot of boiling water, cook the peaches for 30 seconds to blanch. Rinse them under cold water and carefully remove their skins. With a sharp knife, halve and pit the peaches and cut a very thin slice from the back of each peach half so it will lie flat on the warming rack. In a medium bowl, toss the peach halves with the lemon juice. Preheat the grill to medium. Spray the warming rack, off the grill, with cooking spray. Meanwhile, in a small bowl, combine the oats, brown sugar, almonds, melted butter, and cinnamon. Dividing evenly, fill the centers of each peach half with the topping. Place the filled peach halves on the warming rack and cook, covered for 5 to 6 minutes or until the peaches are tender. Serve hot or warm. Makes 4 servings.
8 graham crackers
2 oz mini chocolate chips
1/4 cup unsweetened cocoa powder
3 tbsp firmly packed light brown sugar
2 tbsp evaporated low-fat milk
In a small bowl, combine the cocoa powder and brown sugar. Add the evaporated milk, stirring until the mixture is moistened and thick but not runny. Dividing evenly, spread the cocoa mixture over one side of each of the graham crackers. Sprinkle the chocolate chips onto 4 of the graham crackers. Place 4 marshmallows on each of the 4 chocolate-sprinkled graham crackers. Top with the remaining graham crackers, cocoa-sides down. Preheat the grill to medium heat. Tear off four 6" lengths of heavy-duty foil, fold each in half to form a 9 x 6" rectangle, and spray with oil. Place one s'more in the center of each rectangle and seal the packets. Grill the packets for 4 minutes or until the marshmallows have melted. Makes 4 servings Enjoy!!
8 Slices of bacon, about 1/2 lb (250g) cut into 3" lengths
1 lb (500g) skinless salmon fillets, about 1" thick
1 lb sea scallops (500g)
1/4 cup 60 ml) olive oil
2 tbsp fresh lemon juice
2 tbsp chopped fresh sage or 1 tsp dried sage
1/2 tsp salt
1/4 tsp freshly ground pepper
Blanching bacon - boiling it briefly in water - removes some of its fat and salt and tames its smoky flavor. Fill a saucepan two-thirds full with water and bring to a boil over high heat using your side burner. Add the bacon and blanch for 3 minutes. Drain and rinse with cold water and pat dry with a paper towel. Set aside. Run your fingers over the salmon fillets to detect any errant bones; remove and discard any bones you find. Cut the salmon into 1-inch cubes. If the small, flat muscle, or "foot", is still attached to the sides of each scallop, use your fingers or a small, sharp knife to remove and discard it. Place the scallops in a bowl with the salmon and add the olive oil, lemon juice, sage, salt and pepper. Toss to combine and coat the fish. Cover and refrigerate, tossing once or twice, for about 30 minutes. Preheat the grill to medium. Remove the scallops and salmon from the marinade; reserve the marinade. Wrap a piece of bacon around each scallop and each piece of salmon. Alternate the bacon-wrapped scallops and salmon on 4 - 6 skewers. Arrange the skewers on the rack. Grill, turning frequently and brushing two or three times during the first 4 minutes of cooking with the reserved marinade, until the bacon is lightly browned and sizzling and thescallops and salmon are just opaque throughout, about 8 minutes total. To serve, transfer to a warmed platter and serve at once with lemon wedges Makes 4 - 6 servings.
1/3 cup of orange marmalade
1/3 cup Dijon mustard
1 tbsp fresh grated ginger
1 tbsp Worcestershire sauce
1/4 tsp salt
1/4 tsp freshly ground pepper
accompany it with grilled apple rings
In a small bowl stir together the marmalade, mustard, ginger, Worcestershire sauce, salt and pepper. Preheat grill to high using only the rear burner. Place the pork on the rotisserie, securing it with the forks. Grill on high for about 20 minutes, then reduce heat to medium. Place a shallow dish underneath to catch the drippings. Brush with marmalade mixture every 10 minutes. Cook roast for approx. 1 - 1.1/4 hours. The pork is done when the meat thermometer measure 160 degrees Fahrenheit or 70 degrees Celsius. Remove from the grill, cover loosely with aluminum foil and let rest for 10 minutes. To serve, snip the strings and cut into slices 1/4 inch thick. Makes 8 servings
2 lb skirt steak (or flank)
2 or more flour tortillas, each 8-10 inches in diameter, warmed
2 red or yellow onions, cut crosswise into slices 1/2 inch thick
3 red or green bell peppers, seeded, deribbed and cut crosswise into rings
1/2 inch thick tomato salsa optional, guacamole optional, sour cream optional
1/3 cup (3 fl oz) tequila
1/4 cup fresh lime juice
2 tbsp vegetable oil
2 cloves garlic, minced
1/2 tsp salt
1/2 tsp red pepper flakes
In a small bowl, whisk together the tequila, lime juice, vegetable oil, garlic, 1/2 tsp salt and pepper flakes. Place the meat in a shallow non-aluminum dish large enough for it to lie flat. Pour the tequila mixture over the steak and turn to coat both sides. Cover and refrigerate, turning occasionally, for at least 3 hours, or all day if you wish.Coat the grid with cooking oil. Preheat the grill to medium. Remove the meat from the marinade and pat it dry with paper towels; reserve the marinade. Arrange the onion slices and bell pepper rings on the rack. Brush them with olive oil or vegetable oil and sprinkle with salt to taste. Grill for 3 minutes, then turn and again brush with oil. Grill until lightly browned, about 3 minutes longer. Transfer to a platter, separating the onion slices into rings; set aside while you cook the meat. Place the steak on the grid. Grill, turning and brushing with the reserved marinade every 2 minutes, until done to your liking, about 8 minutes total for rare or 10 minutes for medium. To serve, cut the steak into thin slices on the diagonal and across the grain. Mound the steak slices on the platter with the onions and peppers. At the table, place the sliced steak on the warm tortillas. Top with salsa, guacamole and/or sour cream if desired, then roll up or fold and eat out of hand.Makes 6 servings Enjoy!!