Long weekend grilling: 6 savoury BBQ recipes

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Long weekends are the perfect time to fire up the grill.

That’s why we asked a few Vancouver chefs and restaurant teams to share their favourite barbecue recipes that are perfect for celebrating.

From Texas-style tri tip to a savoury (and vegan friendly!)  BBQ spice that’s perfect for meat or vegetables, here are six dishes to get you grilling this May long weekend.

Texas-style tri tip

Created by: Karl Gregg of Rosie’s BBQ & Smokehouse

2-3 lb (907 g to 1.4 kg)  tri tip beef

Grill dry rub

1 tbsp (15 mL) garlic powder

1 tbsp (15 mL) pepper

2 tbsp (30 mL) salt

1/2 tbsp (7.5 mL) onion powder

Dipping BBQ sauce  

1/2 onion, minced

1/4 (60 mL) cup butter

1 cup (250 mL) beef/chicken stock

1 cup (250 mL) brown sugar

1 cup (250 mL) ketchup

3 tbsp (45 mL) hp sauce

3 tbsp (45 mL) apple cider vinegar

1 tbsp (15 mL) dry mustard or 3 tbsp (45 mL) yellow prepared mustard

Melt butter in cast iron pan, add onion and brown. Add sugar mix well. Add remaining ingredients and simmer for 10 minutes keep warm until use.

Grilling method

Pat tri tip dry. Rub dry mix over and rest for 30 minutes.

On a medium-hot grill, sear fat side of tri tip for 8 minutes. Then 5 minutes on other side until dark brown crust. Move to indirect heat on grill and continue to cook until an internal temperature of 130 degrees Fahrenheit for medium rare, basting with BBQ sauce constantly.

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Rest for 15 minutes and then slice across grain, serve with, fresh bread, pickles, raw onions and a summer salad.

Serves four to six.

Grilled chicken skewers

Created by:Savoury City Catering and Events

8 garlic cloves, peeled

2 tbsp (30 mL) dried oregano

1 tsp (5 mL) dried rosemary

1 tsp (5 mL) sweet paprika

1 tsp (5 mL) each Kosher salt and black pepper

1/4 cup (60 mL) extra virgin olive oil

1/4 cup (60 mL) dry white wine

Juice of 1 lemon

For chicken

2 1/2 lb (1.13 kg) organic boneless skinless chicken thighs, fat removed, each thigh cut in half

8 x 6-inch skewers (wooden)

Prepare the marinade. In the bowl of a small food processor, add garlic, oregano, rosemary, paprika, salt, pepper, olive oil, white wine, and lemon juice. Pulse until well combined.

Place chicken pieces in a large bowl. Top with marinade. Toss to combine, making sure chicken is well coated with marinade. Cover tightly and refrigerate for 2 hours or overnight.

If using wooden skewers, soak in water for 10 to 15 minutes to avoid the skewers burning on the grill.

When ready, thread marinated chicken pieces through the prepared skewers.

Prepare outdoor grill (or griddle). Brush grates with a little oil and heat over medium-high heat.  Place chicken skewers on grill and cook until well browned, and internal temperature registers 160 degrees on instant-read thermometer.

Be sure to turn skewers evenly to cook on all sides, about 10-15 minutes total, adjusting temperature of grill if necessary. While grilling, brush lightly with the marinade.

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Transfer chicken to a serving platter and let rest for 3 minutes before serving. Brush with a little extra-virgin olive oil, and sprinkle with a touch of Maldon sea salt, if desired. Serve with tzatziki and grilled lemons.

Makes eight 5-oz skewers.

Grilled steak for two

Created by:St. Lawrence 

1 bone-in ribeye steak or strip loin (about 16 oz or 450 g)

1 tbsp (15 mL) St. Lawrence Montreal spice (or preferred steak spice)

1 tbsp (15 mL) olive oil

1 tbsp (15 mL) butter, room temp

Maldon salt, to finish

Olive oil, to finish

In a small ramekin, combine the St, Lawrence Montreal spice with olive oil to create a paste. Massage the steak with the rub into both sides of the steak. Cover and allow to cure in the refrigerator for a minimum of six hours or overnight.

Remove the steak from the fridge at least two hours before grilling. It’s important that the steak is at room temperature before grilling, which will allow the meat to be evenly cooked.

Prepare a charcoal — or regular — grill. When the coals are glowing and hot, place the steak on the hottest part of the grill and sear on both sides until a nice char is achieved. Move the steak to the cooler part of the grill or lower the heat and continue cooking until the internal temperature is 120F (48C) for medium rare. Transfer the steak to a plate, put the butter on top and cover with aluminum foil. Allow steak to rest for at least 15 minutes before serving.

Slice the steak and transfer to a serving plate. Crush a few pinches of Maldon salt of top and pour all the resting juices over the meat with a little drizzle of a very good olive oil. Serve with a tomato salad or a spicy salad like arugula, watercress or mustard greens.

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Serves two. 

VanSuya Yaji BBQ spice

Created by: Ekaose Nwadiani

(Chef’s note: VanSuya Yaji BBQ Spice can be used as a seasoning to grill beef, chicken, turkey, shrimps, fish, lamb, oyster, fried egg, vegetables, etc. It is vegan-friendly.)

1 cup (250 mL) roasted groundnut or peanuts

1 tbsp (15 mL) crushed Maggi cubes about 3 cubes

1 tbsp (15 mL) garlic powder

1 (15 mL) ground ginger

2 1/2 tbsp (37.5 mL) hot red pepper cayenne pepper works well

1 (15 mL) onion powder

2 tbsp (30 mL) smoked paprika

1 (30 mL) white pepper

Grind peanuts in a blender, coffee grinder or food processor for about 30 seconds, pausing and checking the texture as you go so that it does not over-blend and become a paste.

Combine ground nuts with remaining ingredients in a small bowl and mix until uniform (about 2 minutes). Store unused spice in an airtight container away from heat. Refrigerated is fine.

For the grill

Cut your desired protein such as beef or chicken, or a veggie option such as cauliflower, into very thin fillets, then place in a large bowl or shallow dish. Drizzle with oil; sprinkle with salt. Toss to coat. Add the BBQ spice; turn to coat. Refrigerate, covered, for 2 hours. Drain and discard the marinade.

Thread protein onto metal or soaked wooden skewers. Grill, covered, over medium-high heat until protein reaches desired doneness, usually about 10-15 minutes, turning occasionally. Serve with onion, tomato and cabbage (optional).

Can serve four to six.

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Easy grilled burgers

Created by: Doug Stephen, co-owner, Downlow Burgers

1.3 lbs (600 grams) ground beef

4 buns

4 slices of cheese

6 tbsp (90 mL) mayo

1 tbsp (15 mL) ketchup

1/2 tbsp (7.5 mL) mustard

2 tbsp (30 mL) green relish

1/2 white onion, finely diced

1/2 head lettuce, shredded

One beefsteak tomato, thinly sliced

Dash of Tabasco sauce, optional

Preheat your grill on high for 15 minutes with the lid closed. Form the beef into 4 x .033 lbs (150 gram) balls. Gently press the patties down into a circle a little bit bigger than the buns.

Season the patties liberally with salt and place salt side down on the grill. After 2 minutes turn 90 degrees. Season the upper side with a little more salt. After another 2 minutes (4 minutes total) flip the patty.

Season top side with any flavourings and place your cheese on top. Pull the burger patties off after 2 minutes (now about 6 minutes total).

Mix the mayo, ketchup, mustard and relish. Add a dash of Tobasco or your desired hot sauce to kick it up a notch. Serve with your favourite toppings.

Serves four.

Pork jowl skewers with yuzu miso paste

Created by: Ben Berwick, Chef at Dachi

2.2 lbs (35.2 oz) pork, sliced into 2-inch cubes

2 green onions

1/2 cup (125 mL) Yuzu miso paste (can find at most grocery stores or Japanese grocery stores)

1/4 cup (60 mL) yuzu kosho (can find at most Japanese grocery stores)

1/2 cup (125 mL) white miso

1/2 cup (125 mL) mirin

1/2 cup (125 mL) cooking sake brought to a boil

Mix ingredients together in a bowl.

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Trim and dice 2.2 lbs (1kg) of pork jowl into 2-inch dice. Cut green onion into 2-inch stick. Skewer pork and green onion alternately

Season skewers with salt and grill it on your barbecue or over charcoal for extra flavour.  When the pork is 3/4 of the way cooked, about 2 minutes per side over charcoal, brush on yuzu miso paste and finish cooking.

Makes 10-12 skewers.

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