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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

Grilled Fruit Kebabs

Feb 16, 2010 12:32 PM
Al Shivji

Grilled Fruit Kebabs

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!!

* Recipes by Napoleon

  

Grilled Pineapple With Maple Syrup Sauce

Feb 16, 2010 12:30 PM
Al Shivji

Grilled Pineapple With Maple Syrup Sauce

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.

* Recipes by Napoleon

  

Grilled Bananas With Butterscotch Sauce

Feb 16, 2010 12:29 PM
Al Shivji

Grilled Bananas With Butterscotch Sauce

4 firm but ripe bananas
6-8 fresh pineapple spears
6 tbsp unsalted butter
2 tbsp granulated sugar
1/4 tsp ground nutmeg

Butterscotch Sauce
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.

* Recipes by Napoleon

  

Stuffed Peaches

Feb 16, 2010 12:27 PM
Al Shivji

Stuffed Peaches

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.

* Recipes by Napoleon

  

Double Chocolate S'mores

Feb 16, 2010 12:26 PM
Al Shivji

Double Chocolate S'mores

8 graham crackers
16 marshmallows
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!!

* Recipes by Napoleon

  

 

 
 
 
 
 

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