|   |   |   |   |   | 

BBQ Books & Recipes

Send BBQ Accessories to Family & Friends across Canada

For your convenience, the products below are available for immediate shipping. Please call us at (604) 468-8227 to place your order over the phone.

Shipping cost is $10 and up per order for most places in Canada. We will ship your product(s) to the address you provide. We are happy to combine shipping for multiple purchases! We can also gift wrap for an additional charge. To verify stock availability and to place your order, please contact us at (604) 468-8227 or email us at sales@thebbqshop.com.


(1 items)


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

Spit Roasted Garlic Pork Loin

Feb 16, 2010 12:14 PM
Al Shivji

Spit Roasted Garlic Pork Loin

1 boneless pork loin roast 3 to 5 lbs (1.35 to 2.25 Kg)
3 tbsp vegetable oil
Cajun Injector Roasted Garlic Marinade

Using an injectable marinade syringe, slide the needle just under the skin of the roast and fill with "roasted garlic marinade "Preheat grill to medium-high using only the rear burner, then reduce heat to medium. Skewer roast on the spit, fastening forks securely. Brush with oil. Place a roasting pan on cooking grid below spit to catch drippings. Add a little water to the roasting pan. Close the lid, and roast for approximately 1 to 1 1/4 hours, brushing occasionally with pan drippings. Remove roast from the spit and let rest 15 minutes before slicing. Makes 6 servings.

* Recipes by Napoleon


Country BBQ Spare Ribs

Feb 16, 2010 12:12 PM
Al Shivji

Country BBQ Spare Ribs

4 racks pork back-ribs each approximately 1 1/2 lbs
1 onion
1 carrot
8 whole black peppercorns
1 bay leaf
2 cloves garlic, chopped
2 tbsp Country BBQ Basting Sauce

Country BBQ Basting Sauce - 2 tbsp (30ml) vegetable oil, 1 red onion, diced, 2 cloves garlic minced, 1 cup (240 ml) beef stock, 3/4 cup (180 ml) ketchup, 1/2 cup (120 ml) frozen orange juice concentrated, 1/2 cup (120ml) chili sauce, 2 tbsp (30 ml) Worcestershire sauce, 1 tbsp (15 ml) Dijon mustard, 1 tbsp (15 ml) instant coffee, 1 tsp (5 ml) celery seed, 1 tsp (5 ml) crushed chili peppers
1/2 tsp (2.5 ml) black pepper

Preheat grill to 325 degrees Fahrenheit (165 degrees Celsius). Place ribs meat-side down in a large roasting pan. Add whole onion, carrot, peppercorns, bay leaf and garlic. barely cover all ingredients with water. Cover with aluminum foil and bake for 2 1/2 hours or until meat begins to pull away from bones.

Meanwhile, turn your side burner on & over medium heat, sauté onion in vegetable oil for 3 minutes, or until soft. Add garlic, and sauté for 30 seconds.

Add remaining ingredients and simmer for 30 minutes. (Makes 3 cups of sauce.)

Turn grill down to medium. With ribs on grid meat-side down, brush lightly with sauce. Grill approximately 30 minutes, turning and brushing with sauce frequently, until ribs are crispy and a deep golden brown. 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.


Oriental Chicken Brochettes With Mango & Pineapple

Feb 16, 2010 11:40 AM
Al Shivji

Oriental Chicken Brochettes With Mango & Pineapple

4 boneless chicken, cut into 2inch cubes
1 mango, peeled & cubed
1 cup (240 ml) pineapple, peeled & cubed
6 bamboo or metal skewers
salt & pepper to taste
2 tbsp (30 ml) sesame seeds
1/4 cup (60 ml) Hoisin sauce

1 cup (240 ml) soy sauce
1/2 cup (120 ml) honey
1/4 cup (60 ml) vegetable oil
1/4 cup (60ml) molasses
1/4 cup (60ml) brown sugar
1/4 cup (60ml) medium dry sherry
2 tbsp (30ml) sesame oil
4 tsp (20ml) garlic, chopped
2 tsp (10ml) fresh ginger, chopped

In a medium bowl, combine marinade ingredients. Mix well. Add cubed chicken and marinate refrigerated for 2 hours. Remove chicken from marinade. Reserve half the marinade for basting chicken while it cooks. Pour remaining marinade into a small saucepan and bring to a boil, reduce heat and simmer until thickened. Set aside. Preheat grill to medium-high heat. Thread chicken cubes onto skewers, alternating with mango and pineapple. Season with salt and pepper. Reduce heat to medium-low. Lightly oil grid. Place kebabs on grid, close lid, and cook, turning and basting occasionally, for 12 to 15 minutes. Remove from heat, sprinkle with sesame seeds, and serve with reheated sauce.

« 1 2
RSS Feed


Follow us on Twitter
Become a Fan on Facebook
Floating tab
Top of page