Lifestyle / Bow Down! Be A Cookout Queen With Our Can’t-Be-Beat BBQ Recipes!

Bow Down! Be A Cookout Queen With Our Can’t-Be-Beat BBQ Recipes!

Lifestyle May 14, 2018

by Geeta Wahab

Did you know you can create an entire meal with the BBQ? A great BBQ along with a few gadgets and tools can take your kitchen from inside to the great outdoors. Check out our post for cool gadgets for your grill here! The BBQ is a fantastic way to whip up whole meals from apps to dessert on one grand appliance and it’s a lot easier than you think. Check out our can’t-be-beat BBQ recipes right here!

Can't-Be-Beat BBQ Recipes — **Can’t-Be-Beat BBQ Recipes: With customizable dials, and ability to switch between propane and natural gas, my fave new BBQ on the market is the MASTER Chef 4-Burner Grill Turismo Propane BBQ**. Photo Credit: Canadian Tire

Grilled Watermelon and Halloumi skewers

Cut half a watermelon into 1 inch cubes and set aside. Take a block of halloumi and cut into 1 inch cubes. Alternate placing watermelon and halloumi on skewer and brush with oil, set aside. Heat grill to medium heat. Halloumi is a hard cheese that will only melt if the heat is too high, so adjust the grill if necessary. Once grill is warmed, place skewers on grill for a minute each side and flip, repeat so skewer is grilled on all sides. Finish with a spritz of fresh lime and sprinkle of flaked salt on watermelon. Serve warm.

Tandoori Beer Can Chicken

Adding some Indian flavour to your beer can chicken can be super simple. Heat half the BBQ to medium high and let warm. Mix a quarter cup of your fave tandoori paste with a quarter cup of yogurt and slather on a whole chicken. Perch the chicken on top of a can of beer that’s three quarters full and place on a baking tray or fill the cup part of a chicken roaster and then place the chicken on top. Place tray on the non-warm portion and let the indirect heat cook the bird through, approximately an hour to an hour and 15 minutes or until juices run clear. Carefully remove the tray from BBQ and tent bird loosely and let rest for 10 minutes. Serve immediately with naan.

Arugula and Fig Flatbread

Pick up a few packs of the pre-made frozen naans for an easy crust option. Brush one side with oil, and place on medium hot grill for a minute or two, just enough time so that there are light grill marks. Take the naan off the BBQ, and place grilled side up, top with ricotta, fresh arugula, fresh fig wedges and a drizzle of honey and place back on the grill for a couple more minutes or until the naan gets grill marks on the bottom and the honey and ricotta have warmed through. Take off grill, cut into slices and serve warm.

Grilled Peaches and Pineapple with ice cream

Add a ½ cup brown sugar and 1 teaspoon of cinnamon to ½ cup of dark spiced rum, stir and let sit. Peel, core, and slice 1 whole fresh pineapple and rinse. Place rinsed pineapple slices in bowl, pour rum mixture over slices and let marinate for at least 10 minutes and up to a few hours. After pineapple is removed, cook down extra marinate until thickened for syrup to serve. Warm grill to medium high heat and place pineapple slices of hot side of grill, grill for a minute or until grill marks show, flip and repeat and take pineapple off grill. Take fresh peaches and halve and sprinkle cut side of peaches with cinnamon and brown sugar. Place peaches sugared side down and grill for a minute and remove. Serve with vanilla bean ice cream and rum syrup.

Geeta Wahab

Author

Cultivating a life she loves, Geeta (@geets.suites) is chasing all her passions, including her love for home décor. As a brand new home owner, her current journey has launched her further into that world - check out her Instagram @geets.suites for tidbits of her story and other decorating pieces. A...

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Bow Down! Be A Cookout Queen With Our Can’t-Be-Beat BBQ Recipes!

by Geeta Wahab

Geeta Wahab

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