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BBQ Recipes

Cajun Rub

Ingredients:
  • 2 tablespoons paprika
  • 2 teaspoons Kosher salt
  • 2 teaspoons granulated onion
  • 2 teaspoons granulated garlic
  • 2 teaspoons cayenne
  • 1 1/2 teaspoons ground white pepper
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon dry thyme leaves (rubbed)
  • 1 teaspoon oregano leaves
Directions:
  1. Mix all ingredients and keep stored in an airtight container.
  2. Enough for 2 4-5 lb whole chickens.
  3. Inject chicken with Cajun Injection.
  4. Sprinkle Chicken with Cajun rub and grill indirect at 275F for 45 mins– 1 hour or until the temperature of the breast is 160F

Cajun Injection

Ingredients:
  • 1 cup Apple Juice or Cider
  • 2 tbsp liquid crap shrimp boil concentrate
  • ¾ cup honey
  • ½ cup Diva Q Cajun Rub
  • ½ cup clarified butter
Directions:
  1. In a small saucepan bring all ingredients to a simmer until the honey has liquified. Cool slightly then inject into a chicken using a checkerboard pattern of coverage.
  2. Enough for 2 4-5 lb whole chickens.

Pimento Potato Salad

Ingredients:
  • 2 lbs mini potatoes sliced in half
  • 1 cup real mayonnaise
  • 3/4 cup finely chopped celery
  • 3/4 cup finely chopped red onion
  • 1/2 cup sweet pimento paste
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1/2 tsp dried mustard powder
Directions:
  1. Place potatoes in a microwave safe bowl and cover with plastic wrap. Microwave on high for 8 minutes or until the potatoes are fork tender. Set aside to cool. In a medium sized bowl whisk together mayonnaise, celery, onion, pimento paste, mustard powder, salt & pepper.
  2. Add cooled potatoes to the mayonnaise mixture and cover with plastic wrap. Refrigerate for at least 4-6 hours prior to serving.
  3. Serves 6

Vegetable Kabobs

Ingredients:
  • 2 red onions
  • 1 red pepper
  • 1 yellow pepper
  • 1 zucchini
  • 12 mushrooms
  • 12 cherry tomatoes
  • 1/4 cup extra virgin olive oil
  • 1/4 cup grated Parmesan cheese
  • 1/2 tsp granulated garlic
  • 1/2 tsp kosher salt
  • 1/2 tsp ground black pepper
Directions:
  1. Cut and seed peppers into wedges. Cut onions into wedges. Cut zucchini and 1/2” pieces. Thread vegetables onto flat metal skewers. Brush extra virgin olive oil onto skewers then sprinkle them with garlic, salt and pepper.
  2. Grill on medium high heat for 8-10 minutes turning often and until the vegetables are lightly charred and tender. Right before serving sprinkle with parmesan cheese.
  3. Serves 6
  4. Note: You can add cubes of chicken, pork, beef or tofu to these skewers for a complete meal.
  5. If using wooden skewers soak the skewers in water for 1/2 hour prior to assembling and grilling.

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