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SuperBowl: 100% BBQ

SuperBowl : 100% BBQ - BBQ Québec

Hear ye hear ye! Here we are, that time of year when we get together as a gang to watch football over a (or several) good beers and especially a good meal.

You want to entertain your gang, yes, but you don't want to lose your habit of cooking everything on the BBQ?

Great, I'm going to show you how to make a 100% BBQ menu that everyone will love!

Grilled Beetroot Salad

Ingredients:

  • 4 large beets, red, yellow, orange
  • ½ cup sour cream
  • ½ cup plain yogurt
  • 1 chopped French shallot
  • ½ cup pecans
  • 1 cup crumbled goat cheese
  • ½ cup maple syrup
  • Steven Raichlen's Pepper and Fennel Dry Marinade

Preparation:

  1. Grill the beets, directly in the embers, for about twenty minutes, until the beet is fully cooked (200ºF internal).
  2. While the beets are cooking, stir in the sour cream, yogurt, shallots and maple syrup and mix well until evenly combined. Add spices to taste and reserve the dressing for later.
  3. Once the beets are cooked, remove the skin and cut into cubes about 1 inch by 1 inch (bite size).
  4. In a bowl, mix the beets, pecans, goat cheese and dressing.
  5. Make a bed of rocket then add your mix to the salad and that's it!


Brisket Fire Chili

Ingredients :

  • 1 can of Clark molasses beans
  • 1 can of large red beans
  • 1 large white onion
  • 2 corn on the cob grilled on the barbecue and cut into grains
  • 2 red peppers
  • 4 Italian tomatoes, grilled and then chopped
  • 2 cloves of garlic
  • 2 pounds shredded brisket
  • Tex-Max Dry Marinade
  • Kansas Dry Marinade
  • Maple Bourbon Sauce
  • Smokey Mountain Blues Hog Sauce
  • ¼ pound Butter

Preparation :

  1. Cover your beef brisket with Grilling Addiction spices, then Butcher BBQ Premium Rub.
  2. Cook, smoking, until an internal temperature of 205ºF. Shred or chop, then set aside.
  3. Grill the whole corn with the husks still on the corn for about ten minutes to steam the corn in its packaging.
  4. Peel and cut the corn kernels, then set aside.
  5. Chop the onion, peppers and garlic into small pieces then roast in a pan with the butter.
  6. Grill the 4 Italian tomatoes, whole, then chop, taking care to remove the stone. Set aside.
  7. Add the Clark beans and red beans to a large pot and stir in the chopped vegetables and meat.
  8. Add spices and BBQ sauce to taste, then stir every 10 minutes over very low heat.
  9. Let the flavors infuse and after a minimum of an hour, you will have in your hands the famous Chili BBQ Québec.

Max-ican salsa and chips

Ingredients

  • 4 large Italian tomatoes (remove the stems)
  • ¼ cup Argentina dry marinade
  • 1 onion
  • 1 yellow pepper, quartered and cored
  • 1 orange pepper, quartered and cored
  • 2 tbsp avocado oil
  • 1 tbsp Tex-Max dry rub
  • 1 head of garlic
  • 1 avocado, halved and pitted
  • 1 tbsp. Caribbean dry marinade

Preparation:

  1. Preheat the BBQ for direct heat cooking.
  2. Remove 2.5 CM of flesh from the center of the tomatoes, taking care to keep them intact.
  3. Sprinkle the inside of the tomatoes with the Argentina spices.
  4. Place the tomatoes and onion on a vegetable rack.
  5. Grill the tomatoes and onion for 20 to 25 minutes, or until the skin of the tomatoes is cracked.
  6. Remove the tomatoes from the heat and continue cooking the onion for 10 minutes. Set aside
  7. In a bowl, mix the peppers with the avocado oil and Tex Max spices
  8. Cook the peppers and the head of garlic on the grill for 6 minutes, turning the peppers every 2 minutes. Set aside
  9. Sprinkle the avocado with Ocean spices, then place it on the grill, skin side down.
  10. Cook for 3 minutes.
  11. Turn and cook for 2 minutes more.
  12. Remove the peel and cut the flesh into cubes. Set aside
  13. Dice the tomatoes, onion and peppers.
  14. Chop 2 or 3 cloves of garlic.
  15. Mix all ingredients in a large bowl.

Bacon Wrapped Onion Rings

Ingredients:


Preparation:

  1. Set the grill for indirect cooking and heat to medium-high heat.
  2. Cut the ends off the onions, peel them, then cut them into 1.5 cm thick slices.
  3. Carefully remove the core, keeping only the two outer layers. (For bacon, it's better to have two layers than one.)
  4. Keep the largest slices, which should number 8. (Reserve the rest for another use.)
  5. Pour the hot sauce into a shallow dish. Coat the onion rings with this sauce.
  6. Wrap the bacon rounds by rolling them “in a spiral and overlapping the edges slightly. You will need 2-3 slices of bacon per round. Prick the ends with a toothpick.
  7. Brush and scrape the barbecue grill and grease it.
  8. Arrange the onion rings on the grill away from the flames and close the lid.
  9. Bake rounds for 20 to 30 minutes or until bacon is golden brown and sizzling.
  10. Drain on a rack lined with paper towels.
  11. Remove toothpicks and serve.

Quebec BBQ chicken wings (available in all IGAs)

  1. Reheat frozen chicken wings on the barbecue at 400F for 20 minutes.
  2. Grill on each side.
  3. Small Wing Dip
  4. Follow the recipe on the back of the box of chicken wings
  5. Company Sausages: They Smoke Some Good Ones
  6. Take the opportunity to discover the new 2020 flavors and let yourself be tempted by the Special Edition sausage: Superbowl!

Good BBQ and especially good Superbowl!!!
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