7 Tasty Reasons to Fire Up the Grill
Delicious recipes to help you celebrate National Barbecue Day.
It’s National Barbecue Day! Though the weather is less than ideal (the sun needs to show itself eventually…right?), these seven recipes from the WL Recipe Finder will have you cooking an outdoor feast come rain or shine. You can throw just about anything on the barbecue and our recipes for maple-glazed salmon grilled fruit, zesty corn on the cob and tangy ribs prove just that.
Wine’s not the only Okanagan Valley staple. Take a cue from Fresh Ideas Start Here proprietor Jenice Yu and toss ripe fruits with West Coast salmon for an unconventional-yet-delectable salad. Tossed arugula, Okanagan peach slices and candied pecans overlaid with a maple-sriracha salmon fillet will have your taste buds singing.
This is no ordinary burger. Sure, it’s got all the signature elements of one (ground beef patty, smoked bacon, toasted bun and a dollop of barbecue sauce), but Brian Misko‘s has a sweet element that can’t be beat. Topped with grilled apple slices, aged cheddar cheese and apple butter, this burger has all the flavours you want at an outdoor cookout—the patty is made with finely grated Granny Smith apples and cayenne for an extra pop of flavour.
Graham Elliot‘s grilled chicken, with its satisfyingly crispy skin, pairs nicely with a zesty summer medley of watermelon, olive and mint. Try throwing it on a charcoal grill for an extra smoky flavour.
This dish is as simple as it sounds (it takes less than 10 minutes to get from grill to plate!) and is perfect for National Barbecue Day. Add hot chili flakes and a splash of lime juice, and voila! Murray Bancroft‘s mouthwatering recipe will have your guests talking (and eating!) up a storm.
Most people like their salads cold, but the chefs at Heirloom have a good reason for you to put your romaine lettuce on the grill. Topped with fresh basil, halloumi cheese, sauteéd capers and marinated tomatoes, this might just be the perfect summer salad.
It’s no secret that grilled vegetables taste sweet: their natural sugars caramelize from the heat for a rich and nutty flavour profile. Julie van Rosendaal‘s garlic-infused vegetable medley combines the sweetness of pattypan squash, bell pepper and eggplant with a hit of tart lemon juice.
These honey-garlic ribs courtesy of Cochon, a New Orleans cajun restaurant, are a messy but ever-so-tasty way to kick off grilling season. Rubbed in a blend of smoked paprika, ground chili and pepper flakes, the rack only needs a light sear on the grill for the ultimate smoky-tangy flavour.
Don’t want to buy another bottle of barbecue sauce from the grocery store? Try one of these flavourful homemade options:
White Barbecue Sauce
Chef Brian Misko suggest you put a generous smear of this white barbecue sauce on his apple burger (recipe above), but it can accompany anything hot off the grill. Keep the flames on to smoke the garlic and then grind with onion, cayenne pepper, mayonnaise and apple cider vinegar for a sweet-and-sour barbecue flavour.
Smoked Honey Barbecue Sauce
This simple homemade barbecue sauce, from chef J.W. Foster of the Fairmont Banff Springs, has a fruity nip: it’s a smooth pureé of blanched peaches, Dijon mustard and bourbon with a hint of fiery jalapeño. Spread a thin layer on your burger bun or use it to glaze a nice cut of steak.
David Hawksworth’s Burger Sauce
Chef David Hawksworth has crafted the ultimate (easy-to-make!) burger relish. The piquant blend of Worcestershire, ancho chili, smoke paprika and herbe de Provence will linger on your palate in the best way possible.