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tasteofBBQ

Canada

about me:

Hi, I'm Ian and I'm host of www.tasteofBBQ.com where I share BBQ & Grilling recipes and tips that we've tested until perfect.

Tough job but someone's gotta do it!

favorite foods:

Pretty much anything I can BBQ & Grill, which is pretty much anything!

Spicy Thai BBQ Shrimp

Spicy Thai BBQ Shrimp

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I'm sharing what is possibly my all-time most favorite recipe for the grill, if you enjoy shrimp then I think you'll love these guys too. I come back to this recipe often because it's got this incredibly perfect blend of Thai flavors and I'm addicted to Thai cuisine. And shrimp are very easy to get along with, they just love whatever flavors you throw at them and they cook very quickly on the grill. No waiting around for these guys. Serve these kabob's as a side dish or as a main dish with a side of rice. Or, if you're into something completely different, try making some crepes and using these spicy thai shrimp kabobs as the filling (minus the skewer!). Yum. Visit me at www.tasteofBBQ.com for step-by-step photo instructions for this recipe and other great BBQ & Grilling recipes.

Bacon Wrapped Shrimp Appetizers

Bacon Wrapped Shrimp Appetizers

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What's a backyard BBQ party without grilled appetizers? Pretty lame actually. If you want to show off and really impress your guests then these bacon-wrapped appetizers will really help. Imagine, jumbo shrimp stuffed with goat cheese, seasoned with garlic & lemon pepper then wrapped up in your choice of prosciutto, pancetta or regular bacon. On and off the grill in 6 minutes, drizzle with some balsamic vinegar and you'll be the star of the party! These are a great one-bite grilled appetizer, check out my bacon wrapped jalapeno's to go with them! If using regular bacon you'll want to partially cook it before wrapping the shrimp so it's fully cooked when the shrimp are. I recommend the prosciutto or pancetta instead though, it doesn't need pre-cooking and it's salty flavor really enhances the shrimp and goat cheese. Visit me at www.tasteofBBQ.com for step-by-step photo instructions for this recipe and other great BBQ & Grilling recipes.

Teriyaki BBQ Ribs

Teriyaki BBQ Ribs

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If you're a fan of "regular" BBQ Pork Ribs then you'll want to give these Teriyaki ribs a try. They're an interesting alternative to the regular routine and provide an asian inspiration to your next meal. Soaked in a teriyaki marinade then on to the grill where they're basted in that familiar japanese sweet ginger teriyaki sauce. These are nice and sticky so have lot's of napkins on hand. Visit me at www.tasteofBBQ.com for step-by-step photo instructions for this recipe and other great BBQ & Grilling recipes.

Grilled Asparagus Wraps

Grilled Asparagus Wraps

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Wondering what to grill for a special occasion like Fathers Day, or just having friends over for a backyard BBQ this weekend? Don't forget the side dishes. Imagine, tender asparagus wrapped in prosciutto and cheese, seasoned with garlic and lemon-pepper then drizzled with balsamic vinegar before grilling. This has been one of my favorite go-to side dishes, especially when I'm grilling chicken or steak. Easy to make and quick to grill these asparagus bundles finish to crispy perfection on the outside but keep a nice melted cheese inside. Here's a nice menu combination, perfectly grilled Rib steak, garlic-infused bbq baked potato (coming soon) and these prosciutto wrapped asparagus bundles. Your family & friends will love you (even more)! Visit me at www.tasteofBBQ.com for step-by-step photo instructions for this recipe and other great BBQ & Grilling recipes.

The King of Steaks

The King of Steaks

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The rib steak is called the King of Steaks for very good reason. A rib steak with the bone-in has just the right amount of marbling (fatty streaks throughout the meat) to keep it juicy and full-flavored from the grill to your plate. It's from the short loin next to the rib so it's also a very tender cut of meat. Ask your butcher to cut you a rib steak (bone-in) at least 1" thick. A very light rub with olive oil, crushed black pepper and kosher salt and it's ready for the grill. Here's a couple tips, - for a medium-rare steak (pink in the center) you'll want the grill at least 600F and you'll only be grilling for 8 minutes total. - you'll flip the steak only once. - never cut into a steak (or any meat for that matter) to see if it's done, all you're doing is releasing it's juices into the grill. Use an instant read meat thermometer instead and remove the meat when it reads 125F. It will raise another 5F while "resting" off the grill. Once you get a feel for your grill you'll be able to cook a perfect rib steak medium-rare everytime without a thermometer and just using the "2-minute, 2-minute, 2-minute, 2-minute" trick below. See how easy this is? Let's get grilling... Visit me at www.tasteofBBQ.com for step-by-step photo instructions for this recipe and other great BBQ & Grilling recipes.

Bacon-Wrapped Sea Scallops

Bacon-Wrapped Sea Scallops

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Backyard entertaining is in full-swing and one of the best ways to make your party a success is to spoil your guests with some awesome grilled appetizers. One of the most popular grilled app's is bacon-wrapped scallops. Forget the pre-made boxed kind, your not saving very much time and the flavor suffers compared to making your own. And these are very easy. Partially cook the bacon in the microwave and then season the bacon with crushed peppercorns, garlic, brown sugar and some chopped lemon rind. Wrap up the scallops and get grill'in. The flavor of these appetizers explodes in your mouth. Give them a try, I'm pretty sure the second time you make them you'll make more, they go quickly. Visit me at www.tasteofBBQ.com for step-by-step photo instructions for this recipe and other great BBQ & Grilling recipes.

Grilled Portabella & Feta

Grilled Portabella & Feta

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A mushroom walks into a bar and the bartender says "We don't serve mushrooms here" and the mushroom says "But I'm a Fungi!" You'll want to pick some big honk'in portabella mushrooms for this recipe. Snap off the stems, give them a quick wash then soak them in a yummy lemon and roasted red pepper vinagrette. These jumbo mushrooms tend to soak up the marinades flavors pretty quickly so an hour or so is good enough. All it takes is 15 minutes on the grill to cook these and to get the feta cheese melting. This makes a decent side dish with both chicken or beef. Visit me at www.tasteofBBQ.com for step-by-step photo instructions for this recipe and other great BBQ & Grilling recipes.

Greek Stuffed Pork Tenderloin

Greek Stuffed Pork Tenderloin

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Because pork is so lean it can easily dry out if not cooked properly. Trust me, I've gnawed on enough pork "moccasins" in my time. Good news, this stuffed pork tenderloin actually bastes the meat from the inside out as it cooks so it stays nice and juicy. I cheat with the marinade and use an off-the-shelf greek dressing to flavor the meat before stuffing. Give it a try for Sunday dinner, I think you'll really like it served with a rice side dish and a nice summer Greek salad. Visit me at www.tasteofBBQ.com for step-by-step photo instructions for this recipe and other great BBQ & Grilling recipes.

Steak Oscar

Steak Oscar

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Yes, there is a Steak under all that creamy rich bearnaise sauce... Beef tenderloin to be exact, about 1 1/4" thick and grilled to perfection. Top the steak with a couple lemon-garlic grilled shrimp and then smother with that rich thick crab filled bearnaise sauce. Serve with fresh steamed asparagus on the side and you've got heaven on a plate. Steak Oscar, every once in a while you've got to spoil yourself. Visit me at www.tasteofBBQ.com for step-by-step photo instructions for this recipe and other great BBQ & Grilling recipes.

Easy Cheesy

Easy Cheesy

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Now, don't get me wrong, I'm as healthy as the next guy, but I'm not a health-nut. So that's why it was odd I found a recipe recently in a health magazine for baked tomatoes. As usual, the pictures are what immediately appealed to me, nice big red juicy tomatoes smothered in melted cheese. How can that be bad? So I figured I could (a) adapt the recipe for the grill and (b) improve on it. Here's what I came up with and cooked it last night (5/24/12) on the grill using indirect heat for about 15 - 20 minutes or so. They were delicious by the way. You can use your oven if you want, but it's not near as fun standing around that with a cold beer as it is a BBQ. I'm just saying. Visit me at www.tasteofBBQ.com for step-by-step photo instructions for this recipe and other great BBQ & Grilling recipes.

Old Fashioned Lemonade

Old Fashioned Lemonade

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When I was a boy summers were a lot hotter than they are now. I remember a day it was so hot all the corn in the field popped. The horses thought it was snow and froze to death. One other thing I remember well was the homemade lemonade my Mother always made for backyard barbecues and picnics. Nothing in the world is more refreshing on a hot summer day than fresh squeezed lemonade. If you want a real treat skip the store-bought stuff and mix up a batch of this old fashioned lemonade, your family and friends will love you for it. And a wee splash of Grey Goose never hurts either! Visit me at www.tasteofBBQ.com for step-by-step photo instructions for this recipe and other great BBQ & Grilling recipes.

Grilled Jalapeno Bombers

Grilled Jalapeno Bombers

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One of my favorite pastimes during the dog-days of summer is to spend a lazy Sunday afternoon with some good friends, share some laughs, maybe a jug of Sangria and a bottle or two of good wine and a nice leisurely menu of grilled appetizers. These bacon wrapped, cream-cheese filled jalapeno peppers are one of our favorites. 6 Jalapenos makes 12 appetizers so gauge the quantities based on the size of your crowd. Often I'll use my small table-side charcoal brazier to grill appetizers, keeps me close to the company, I'm not up and down and back and forth to the other grills and I can serve the app's right off the BBQ, but any type of BBQ or grill works for these. Visit me at www.tasteofBBQ.com for step-by-step photo instructions for this recipe and other great BBQ & Grilling recipes.

Mini Meatloaves Wrapped in Bacon

Mini Meatloaves Wrapped in Bacon

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Want to know what's better than bacon-wrapped meatloaf? Little mini bacon-wrapped meatloaves that you don't have to share with anyone. This recipe makes 4 of them so if you have to share I guess you can. These are really easy to cook on the grill, the bacon not only holds the meatloaf together but it also helps keep them from sticking to the grates. And remember, you don't have to share if you don't want to. Visit me at www.tasteofBBQ.com for step-by-step photo instructions for this recipe and other great BBQ & Grilling recipes.

Stuffed Chicken Roll-Ups

Stuffed Chicken Roll-Ups

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This is one of the more popular quick, weeknight grilling recipes over at www.tasteofbbq.com . Why just grill boring old boneless skinless chicken breasts when you can roll 'em up with prosciutto, provolone cheese and basil? Here's the best part, after you roll them up and put them on the grill their done in under 20 minutes. These look great when you serve them too, just like the picture. I like to serve them with prosciutto and cheese wrapped asparagus (recipe coming soon!). Visit me at www.tasteofBBQ.com for step-by-step photo instructions for this recipe and other great BBQ & Grilling recipes.

Grilled Stuffed Pork Chops

Grilled Stuffed Pork Chops

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Pork chops are great on the grill but if you're not careful they can easily be overcooked and dry out like an old boot. Maybe that's your thing, but if not then here's a couple tricks to grilling the perfect chops. First, I've found you want to start with chops 1" thick with the bone-in and the best way to get what you want is to make your own. Buy a small pork rib roast (sometimes they "french" the roast by removing the excess fat from the bones) with at least 4 bones and slice the roast, between the bones, to make your own chops. Second trick to perfect chops is to stuff them with something that will add a little moisture from the inside out. This recipe stuffs the chops with smoked gouda cheese (or other smoky cheese of choice), some smoked ham slices and a little basil pesto. Easy to make, easy to grill and juicy and delicious everytime. Visit me at www.tasteofBBQ.com for step-by-step photo instructions for this recipe and other great BBQ & Grilling recipes.

BBQ Pork Rib Roast

BBQ Pork Rib Roast

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Company's coming for Sunday Dinner, so why not impress them with this beautiful, garlic-infused Pork Rib Roast. Slivers of garlic are inserted throughout the roast and the garlic flavor infuses the meat as it cooks. Let the roast sit in a dry rub for about 4 hours before cooking and baste the roast near the end of it's cooking time with a unique Honey Mustard Bourbon glaze locking in the flavors. How can anything cooked with Jack Daniels be bad? Cooked on your BBQ means you've also freed up your kitchen to cook other dishes. Note, the cooking time depends on the size of the roast you buy. Always use an internal thermometer and remove the roast when it's internal temperature reaches 150F - 155F and cover with foil. Visit me at www.tasteofBBQ.com for step-by-step photo instructions for this recipe and other great BBQ & Grilling recipes.

Grilled Buffalo Wings

Grilled Buffalo Wings

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Who can resist an order of hot Buffalo Wings and cold Beer on a Friday night? Our favorite pub was offering a variety of wings they called Honey Hot and after some experimenting I adapted these wings to the grill. Now I make my own and, in my humble opinion, they're even better than restaurant made! My so-called secret ingredient in both the marinade and basting sauce is Franks Red Hot sauce, the absolute best wing sauce I've ever used. Give these Honey Hot wings a try and make sure you've lot's of cold beer on hand. Visit me at www.tasteofBBQ.com for step-by-step photo instructions for this recipe and other great BBQ & Grilling recipes.

Beef & Guinness Pies

Beef & Guinness Pies

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These single serving beef pies are perfect for those cold winter nights or at Christmas in front of a roaring fire. The beef is braised in creamy rich Guinness beer and onions for several hours until it's melt-in-your-mouth tender. Divide it equally between 4 small oven-proof bowls, top with puff pastry and bake for 25 minutes. These almost make winter tolerable.

Garlic-infused Baked Potato

Garlic-infused Baked Potato

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Here's the perfect grilling trilogy, a tender, juicy grilled rib steak, prosciutto wrapped asparagus and this amazing garlic infused baked potato. If you're thinking of what to grill for a special occasion (like Fathers Day or 4th of July) or just having family and friends over for a backyard BBQ then maybe this menu is just what you need. The "secret" to this garlic baked potato recipe is all in the preparation. Scoring or pre-slicing the potato and rubbing it in melted garlic butter before cooking pretty well guarantees the flavor's locked into the heart of the potato as it cooks. After the potatoes cooked you can finish them off with your favorite baked potato toppings, sour cream, grated cheese, chives, crumbled bacon, whatever floats your boat. Visit me at www.tasteofBBQ.com for step-by-step photo instructions for this recipe and other great BBQ & Grilling recipes.

Quick & Easy Burgers

Quick & Easy Burgers

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Your summer vacation may be over (like mine, boo hoo!) but that doesn't mean summer's over! Keep your grill fired up with this extremely easy and very tasty burger recipe. Great for a quick weeknight meal the secret ingredients that make the flavor explode are French Onion Soup mix (from a packet) and some Ranch Dressing. Do your part to keep Summer alive, grill up these burgers tonight! Visit me at www.tasteofBBQ.com for step-by-step photo instructions for this recipe and other great BBQ & Grilling recipes.

Lazy Chicken Bruschetta

Lazy Chicken Bruschetta

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I don't know about you but I get kinda lazy sometimes so when it comes to something like making 40 to 50 slices of grilled chicken bruschetta you can bet I found the easiest way out. But just because it's easy (and I'm lazy) doesn't mean it's taste is sacrificed. Quite the opposite actually, when your guests taste these bruscetta appetizers they'll think you slaved for hours in the kitchen. Only you and I will ever know you actually spent the last 3 hours laying in the hammock drinking gin and lemonade (pssst, that's a hint to check out my lemonade recipe!). TIP: you can buy pre-cooked grilled boneless skinless chicken breast at your supermarket. Visit me at www.tasteofBBQ.com for step-by-step photo instructions for this recipe and other great BBQ & Grilling recipes.

Grilled Fish for Dummies

Grilled Fish for Dummies

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OK, you're not a dummy, but do you avoid grilling fish at any cost? Maybe cooking fish on the BBQ hasn't always gone so well for you? Don't worry, your not alone. I don't know how many times I've cursed those darn sea-dwellers as they crumble and slip through the grates of the grill! Bah! Here's a recipe to the rescue that's absolutely no-fail and produces perfectly cooked fish everytime. Cooking the fish wrapped in foil packets on the BBQ guarantees' success everytime. And the really nice thing about this cooking method - you can add whatever flavors and ingredients you want with the fish. The version I'm offering here is the standard lemon-dill flavor. But you can also consider a peach-honey-lime combo, or maybe a salsa version? You're only limited by your imagination. If you come up with something unique go ahead and share it here for all of us to try. Visit me at www.tasteofBBQ.com for step-by-step photo instructions for this recipe and other great BBQ & Grilling recipes.

Famous French Onion Soup

Famous French Onion Soup

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Now you can enjoy better than restaurant quality french onion soup with this recipe. You may be surprised by some of the ingredients but they all come together to produce the most amazing french onion soup you may have ever tasted. I encourage you to use the ingredients specified without substituting if possible to get the famous flavor you're looking for. This makes a great first course to any meal, formal or informal. If you're looking for a dish to serve with this join me over at www.tasteofbbq.com

Spicy Grilled Buffalo Chicken Dip

Spicy Grilled Buffalo Chicken Dip

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Here's an easy appetizer that will warm your innards on a cold winters day. If you love the taste of Buffalo Chicken and you love cheese then you'll really love this dip. It has some kick from the Franks Red Hot sauce (accept no imitations) but the cheese helps to mellow the heat to a nice slow burn... It's best if you grill the boneless skinless chicken breasts but you can also bake them if you have to. Set this out in front of your guests with some tortilla chips and chunks of naan bread and watch it disappear. Some folks don't come up for air until it's all gone. Visit me at www.tasteofBBQ.com for step-by-step photo instructions for this recipe and other great BBQ & Grilling recipes.

Beer & Onion Basted Bratwurst Sausage

Beer & Onion Basted Bratwurst Sausage

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Poaching sausages in beer and onions not only speeds up the grilling time, but infuses them with wonderful flavor. I usually choose Bratwurst sausage for this recipe since it's flavor lends itself perfectly with the beer and onions. You could choose whatever type you prefer, just keep in mind if it's a strong flavored sausage like hot italian you may not get the same effect. I also use a cast iron pan to poach them in but a deep skillet will also do. Visit me at www.tasteofBBQ.com for step-by-step photo instructions for this recipe and other great BBQ & Grilling recipes.

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