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BBQ BOOKS

BBQ RECIPES

Looking for some new BBQ recipes? Your summer will sizzle with our best recipes for the BBQ. Try them and share them.

Happy Grilling!

February 2010

Bacon-Wrapped Scallop & Salmon Skewers

Feb 16, 2010 12:23 PM
Al Shivji

Bacon-Wrapped Scallop & Salmon Skewers



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)
lemon wedges
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.

* Recipes by Napoleon

  

Blackened Grilled Swordfish

Feb 16, 2010 11:43 AM
Al Shivji

Blackened Grilled Swordfish

4 swordfish steaks, 1" (2.5cm) thick, 8 oz (225g) each
3 tbsp (45ml) vegetable oil
SPICE RUB: 2 tbsp (30ml) coarse sea salt
1 tbsp (15ml) garlic powder
1 tbsp (15ml) onion powder
1 tbsp (15ml) dried thyme
1 tbsp (15ml) dried oregano
1 tbsp (15ml) sweet paprika
1/2 tbsp (7.5ml) black pepper
1tsp (5ml) cayenne pepper (or more to taste)


Combine all rub ingredients. Mix well and set aside. Rinse swordfish steaks under cold water, then pat dry. Spoon 1 to 2 tsp (15-30ml) of rub on top of each steak and spread with the back of a spoon, pressing gently. Turn steaks over and repeat on the other side. Cover steaks with plastic wrap and marinate, refrigerated, for 1 hour. Preheat grill to medium.

Lightly oil grid. Brush rub from steaks and brush steaks with oil. Grill 4 to 6 minutes per side, or until flesh is firm but not dry.

  

 

 
 
 
 
 

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