Tag Archives: bbq

Meal Plan #1

It’s a new year and I’m going with a new format for my weekly Meal Plan.  Just because my planning week starts on a Saturday, I realize not everyone’s does, so I am changing to a numbered day system.  I don’t really know that it will make that much difference, but we’ll give it a try.

Sunday night we are having a huge crew for dinner, so, since I’d rather socialize, and I’m still easing back into the kitchen activities, we are ordering from our favourite Chinese take out place.  Later in the week is a shrimp recipe my friend Bert sent me to try out.  I’ll take pics and post it on Instagram, and then I’ll post the recipe. Now, I got an Instant Pot for Christmas and I’ve finally taken it out of the box, so it’s time to experiment.  But it will be easy experimentation with one of my favourite slow cooker recipes, chicken and sausage.

Finally, I know I’ve been on a bit of a hiatus, but my goal for this year is consistency.  I will be posting later in the week explaining what happened and my goals for the year moving forward
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Meal Plan for the Week of August 4, 2018

It’s a long weekend!  I hope you have planned a weekend full of absolutely nothing!  Get out there and have a good time!  My youngest comes home from camp on Saturday afternoon, so we’re going to be having two of his favourites–Dad’s burgers and Caesar salad.  On Monday I am experimenting with a BBQ sauce idea based on our favourite hotdog toppings.  Stay tuned for results.  We are heading out for a few days away this week, so while some days are our actual Meal Plan for the week, the others are plug-and-play from previous plans.  Hope you enjoy your week!
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Low and Slow BBQ Ribs

Pork is one of the best meats, moist and flavourful.  It always benefits from low-and-slow-style cooking. This renders off the fat slowly, basting the meat underneath with its flavour.  It makes for tender, delicious, fall-off-the-bone ribs every time. And the beauty of it is, it requires very little effort from you.  It seems time consuming, but really you spend little time prepping and once they’re on the grill you just walk away and relax. The only thing you need to do is monitor the temperature every now and then (between beverages, perhaps) to make sure it doesn’t get too high or too low.  Do not be tempted to open the cover to check on them. They’re wrapped in foil—nothing to see here, folks!  If you open the cover, all the heat will escape and create an uneven cooking environment. Two racks of ribs with side dishes feeds our family of four comfortably. If you’re feeding more people and your grill can accommodate it, wrap additional racks in groups of two per packet.  Don’t over-cram your foil packets. It increases the chances of uneven cooking or of the foil not being properly sealed to keep in the heat and the juices. It may also create tears in the foil which will allow the juice to drip out and potentially cause flare ups. Do you have a BBQ sauce recipe you swear by?  Please share it in the comments. I’m always looking for something good! Continue reading →

Meal Plan for the Week of June 30, 2018

It’s a long weekend–Canada Day–and it’s crazy hot this weekend. I think we could actually cook outside without the grill.  It can reach a point sometimes when it’s actually too hot to eat, and I think we’re there this week.  This week we are sticking to fresh, light flavours, nothing too heavy.  We are spending Canada Day with friends, so I have no idea what we’re having, but I would like to take the opportunity the wish you  a Happy Canada Day!  Every day I am thankful for living in the best country in the world, a truly welcoming melting pot of cultures that has allowed me to explore a world of food without having to leave.  Although we do leave sometimes because travel is good for the soul.
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BBQ Flat Chicken

The best way to get an even cook on a barbecued chicken without a rotisserie is to remove the spine, open it up and flatten it.  I have filmed a video of my husband flattening a chicken so you can see how easy it is, but if you’re at all squeamish, make sure the sound is turned off because you do hear the bones.  It actually sounds louder in the video than it does in real life, though. (Technical difficulties–okay, it’s all User-related–loading the video.  Please bear with me.  It’s coming.)  Opening up the chicken allows you to season and flavour the inside of the chicken as well as the outside and creates a “rack” (ie, the rib cage) for you to cook the chicken on so it doesn’t stick to the grill. You will end up with a juicy, succulent chicken with nice, crispy skin, in just about an hour.  This recipe is the directions for a very basic chicken, but the Tips section below includes flavour variations and how to apply them. Continue reading →

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