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Coming Up

Tue 21 One pot dinner and dessert with Vijaya Selveraju
Wed 22 Actress Malin Akerman cooks sweet potato burgers with Chef Rodney Bowers
SEE THE FULL SCHEDULE

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.

Behind the Scenes Video

The BBQ Showdown Set

The BBQ Showdown Set

We take you behind-the-scenes as we get ready for The BBQ Showdown.

Monday, May 21, 2012

Gardening & Outdoors

The BBQ Showdown

Gardening & Outdoors

Backyard Transformation

Entertaining

Easy BBQ Entertaining

The Butler Series

BBQ Etiquette

Gardening & Outdoors

Canada's Greatest Griller is...

Coming Up

Tue 21 One pot dinner and dessert with Vijaya Selveraju
Wed 22 Actress Malin Akerman cooks sweet potato burgers with Chef Rodney Bowers
SEE THE FULL SCHEDULE