West Coast Summer
Barbeque Recipes
GRILLED MAPLE MUSTARD PACIFIC SALMON
INGREDIENTS:
For the glaze:
• 1/3 cup maple syrup
• 3 tablespoons whole-grain mustard
• 1 teaspoon cider vinegar
• 1/2 teaspoon finely chopped fresh thyme leaves
• 1/8 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
For the Fish:
• 4 (6-ounce) skin-on salmon fillets
• Vegetable oil, for oiling the grill and the fish
• Kosher salt
• Freshly ground black pepper
INSTRUCTIONS:
1. Heat a grill pan or outdoor grill to medium high (about 375°F to 425°F).
2. Meanwhile, place all of the glaze ingredients in a medium oven-safe frying pan and
whisk until combined.
3. When the grill is ready, place the frying pan on the grill, cover the grill, and cook
until the glaze just comes to a boil, about 3 to 4 minutes. Using a hot pad or dry
towel, remove the pan from the grill; set aside.
4. Pat the salmon dry with paper towels. Brush both sides of the fillets with vegetable
oil and season both sides generously with salt and pepper.
5.
Rub the grill grates with a towel dipped
in oil. Place the salmon on the grill skin-side
down, cover the grill, and cook undisturbed
until grill marks appear and the skin is starting
to crisp, about 2 to 3 minutes. Using a flat
spatula, carefully flip the fillets over and brush
the skin with some of the glaze. Cover the grill
and continue to cook until the salmon is just
opaque in the center, about 2 to 4 minutes
more. Transfer to a serving plate and serve
immediately, passing the remaining glaze on
the side.
Recipe Courtesy of Chow online
West Coast Summer
Barbeque Recipes
GRILLED LEMON GARLIC
BC SPOT PRAWN SKEWERS
MARINADE:
• 24 to 32 large BC Spot Prawn tails
• 4 cloves garlic – minced
• 1 bunch chives – chopped fine
• 1 tsp sea salt
• 4 tbsp melted butter
• Zest and juice of one lemon
INSTRUCTIONS:
1.Soak eight wooden or bamboo skewers for at least a half-hour before
beginning this recipe.
2.Mix together all ingredients in a small bowl. Pour all but one teaspoon of
the mixture into a large freezer bag with a zip closure. Add 24 to 32 Spot
Prawn tails, and gently toss to coat. Squeeze as much air out of the bag
as possible, and close the zipper. Allow the Prawns to marinate in the
refrigerator for about 30 minutes.
3.Remove prawns from marinade and arrange them on the skewers,
piercing both the meat and the end tail
section. Allow 3 to 4 prawns per skewer.
4.
Place skewers on preheated grill,
brush with reserved marinade, turn after
one minute, and brush with marinade
again. As soon as the meat turns from
translucent to opaque white they are
done.
5.
Remove and serve with melted
butter, aioli, or other dipping sauce.
Recipe Courtesy of The Local Weekly online
West Coast Summer
Barbeque Recipes
BC BLUEBERRY BBQ CHICKEN THIGHS
INGREDIENTS:
• 2 cups blueberries
• 1 tablespoon plus 1 teaspoon rice
vinegar
• 3 tablespoons ketchup
• 1 tablespoon dark brown sugar
• 2 teaspoons molasses
• 1/8 teaspoon allspice
• 1/8 teaspoon cayenne pepper
• Nonstick cooking spray
• 2 pounds bone-in chicken thighs,
skin removed
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
INSTRUCTIONS:
1.To make the barbecue sauce: Combine blueberries, vinegar, ketchup,
brown sugar, molasses, allspice and cayenne pepper in a medium
saucepan, and bring to a boil over medium heat. Simmer, stirring
occasionally, 15 minutes, or until sauce is thick. Set aside, reserving 1/2
cup sauce.
2.
Meanwhile, coat the grill rack with
cooking spray; heat the grill to medium.
3.
Season chicken thighs with salt
and pepper. Place on the grill bone side
up, and cook 15 minutes; turn and cook
10 minutes more. Brush with reserved
sauce and cook until an instant-read meat
thermometer inserted into the center of
largest thigh registers 170 degrees.
4.
Serve with remaining sauce.
Recipe Courtesy of Recipe online
West Coast Summer
Barbeque Recipes
GRILLED BALSAMIC ASPARAGUS
INGREDIENTS:
• 1 lb fresh asparagus
• 3 tablespoons balsamic vinegar
• 2 tablespoons fresh lemon juice
• 1 tablespoon olive oil
• 1 tablespoon low sodium soy sauce
• 1 garlic clove, minced
• 1/2 teaspoon kosher salt
• fresh ground black pepper, to taste
INSTRUCTIONS
1. Snap off tough ends of asparagus and
wash well through 2-3 changes of cold
water.
2. Combine all ingredients in a large ziptop plastic bag, seal and marinate for 30-60
minutes.
3. Preheat grill on high heat.
4. Remove asparagus from bag
(discard marinade) and place on
preheated oiled grill rack.
5. Grill 5 minutes on each side or
until asparagus is done.
Recipe Courtesy of Food online
West Coast Summer
Barbeque Recipes
CHILLIWACK CHILI LIME
CORN ON THE COB
INGREDIENTS:
• 4 ears corn, in husk
• 3 tablespoons unsalted butter, at
room temperature
• 1 teaspoon lime zest
• 1 tablespoons lime juice
• 1 teaspoon chili powder
• 1/4 teaspoon granulated garlic
• 1 teaspoon salt
• 1/2 teaspoon freshly cracked
black pepper
INSTRUCTIONS:
1.In a small bowl, combine butter, lime zest and juice, chili powder, garlic
and salt and pepper and set aside.
2.Carefully peel back husk from the ear, without detaching from the
bottom, remove silk from corn, fold the husk back around the ears and
soak in water for 30 to 45 minutes. Make sure to weigh down the ears
so that they are fully submerged.
3. Preheat a grill to medium, indirect
heat. Remove ears from water, drain,
open husk, dry ears with paper towel
and spread butter mixture evenly on
corn. Fold husk back over corn and grill,
turning often, for 35 minutes (change
heat to medium-high for the last ten
minutes of grilling).
4. Serve immediately.
Recipe Courtesy of Guy Fieri online
West Coast Summer
Barbeque Recipes
GRILLED PEACH & AVOCADO SALAD
INGREDIENTS:
• 3 Tablespoons Dijon mustard
• 3 Tablespoons honey
• 1 clove minced garlic
• salt and pepper
• 1/2 cup olive oil
• 3 cups baby arugula
• 1 cup basil leaves
• 1 cup flat leaf parsley
• 4 peaches
• 1 avocado
• 1/2 cup mozzarella pearls or fresh mozzarella diced
INSTRUCTIONS:
1.Whisk together the Dijon, honey, garlic, salt, and pepper. Stream in the olive
oil while whisking. Set aside.
2.In a large bowl, toss together the baby arugula, basil leaves, and parsley. Add
the baby mozzarella. Put in the fridge.
3.Preheat your grill to medium heat. Slice the peaches and remove the pit. Slice
the avocado and brush both with olive oil.
Season well with salt and pepper.
4. Place the peaches and the avocados
slice side down on the grill. Grill for a few
minutes, you want some grill lines on the
fruit. but you do not want them to turn to
mush.
5. Take the fruit off of the grill.
6. Slice the peaches and avocado and
add to the salad bowl. Drizzle the dressing
over. Toss lightly. Season with salt and
pepper.
Recipe Courtesy of Baked Bree online
West Coast Summer
Barbeque Recipes
HONEY BBQ-MARINATED
CHICKEN DRUMSTICKS
INGREDIENTS:
• 1 lb. - chicken drumsticks
• 1/2 cup - ketchup
• 1/2 cup - honey
• 1/4 cup - vegetable oil
• 2 Tablespoons - soy sauce
• 2 teaspoons - lemon juice
• 1/4 teaspoon - crushed
peppercorns
• 1/4 teaspoon - hot chili sauce
• Salt, to taste
INSTRUCTIONS:
1.Place chicken in large shallow dish.
2.Add ketchup, honey, soy sauce, lemon juice, and vegetable oil,
along with pepper, chili sauce, and salt.
3. Cover the dish and let it stand
for about 1 hour in the refrigerator.
4. Prepare barbecue (mediumhigh heat).
5. Place chicken on grill rack; grill
chicken until cooked through and
golden brown on all sides, turning
frequently, about 30 minutes.
Recipe Courtesy of National Honey Board online
West Coast Summer
Barbeque Recipes
MINI TURKEY BURGERS
INGREDIENTS:
• 2 lbs. ground turkey
• 2 sweet pointed peppers, diced
• 1 red onion, diced
• 1 cup Asiago cheese, grated
• garlic powder
• ¼ cup chives or green onions,
chopped
• cracked black pepper
• Mini burger buns
Yogurt Sauce
• 2 cups plain yogurt
• 1 lemon, juice and zest
• 1 clove garlic, chopped
• 2 mini cucumbers, grated
• kosher salt
INSTRUCTIONS:
1.Sauté peppers and onions in canola oil until tender. Add Asiago cheese, garlic
powder, cracked black pepper (no need to add any salt, the cheese is already
salty). Remove from heat as soon as the cheese begins to melt. Add chopped
chives or green onions and let mixture cool
slightly.
2. Combine pepper mixture with ground
turkey and form into mini burgers.
3. Cook burgers on a grill, in an oven or
frying pan.
4. For the yogurt sauce combine mini
cucumbers with yogurt, lemon juice and
zest. Season with salt.
5. Spread sauce on the buns and top
with a grilled turkey patty. Maybe garnish
with a grape tomato skewer and enjoy.
Recipe Courtesy of Windset Farms online
West Coast Summer
Barbeque Recipes
HALIBUT BBQ POUCHES
INGREDIENTS:
• 4 halibut filets, approx. 200-250g each
• Salt & pepper
• 12 cherry tomatoes, quartered
• 1 stalk celery, sliced thin
• 1 small yellow bell pepper, cut into small short
strips
• 4 garlic cloves, minced
• 8 thin slices onion
• 12 fresh thyme sprigs
• 2 tsp smoked sweet paprika
• Ground cayenne pepper, optional
• 1 tsp sugar
• 4 tbsp cold butter
• 1 lemon
INSTRUCTIONS:
1. Preheat BBQ grill with high heat.
2. Cut 8 pieces of heavy duty aluminum foil – 12 inches x 18 inches. Lay 2 pieces of foil on top of
each other to make 4 separate double-layer foil bases.
3. Place each filet, skin side down, in the center of one half of each of the foil bases, and season
each filet liberally with salt and pepper.
4. Top each filet evenly with 3 quartered tomatoes, equal amounts of celery, equal amounts of bell
pepper, 1 minced garlic clove, 2 thin slices of onion, 3 sprigs of thyme, ½ tsp paprika, pinch of
cayenne, ¼ tsp sugar, and season with more salt & pepper.
5. Top each mound with a 1 tbsp pat of butter.
6. Seal the pouches by folding over the foil in half longwise over the vegetable covered fish.
Starting at one end, fold in and crimp the edges of the
foil tightly and work around the whole open side of
the foil to form a semi-circle pouch. It must be tightly
sealed to keep all the steam and juices in the pouch.
7.
Place the pouches on the hot BBQ grill and
reduce heat to medium low. Close the lid and cook for
approximately 12 to 15 minutes while trying to maintain
a cooking temperature of 375 degrees F on your
BBQ’s built-in gauge.
8.
Remove pouches from the grill and let sit for 5
minutes before opening. The internal temperature of
the fish should be 140-150 degrees F.
9.
Cut open each pouch, squeeze over a bit of
fresh lemon juice, and serve immediately.
Recipe Courtesy of Lepp Farm Market online
West Coast Summer
Barbeque Recipes
HONEY GINGER GRILLED SALMON
INGREDIENTS:
1 teaspoon ground ginger
1 teaspoon garlic powder
1/3 cup soy sauce
1/3 cup orange juice 1/4 cup honey
1 green onion, chopped
1 (1 1/2-pound) salmon fillet
INSTRUCTIONS:
1.In a large self-closing plastic bag, combine ginger, garlic, soy
sauce, orange juice, honey, and green onion; mix well.
2.Place salmon in bag and seal tightly.
3.Turn bag gently to distribute marinade.
4.Refrigerate for 15 to 30 minutes.
5. Preheat an outdoor grill for
medium heat and lightly oil grate.
6. Remove salmon from
marinade, shake off excess, and
discard remaining marinade.
7. Grill for 12 to 15 minutes per
inch of thickness, or until the fish
flakes easily with a fork.
Recipe Courtesy of All Recipes online