Paprika Marinade

3 Cloves Garlic

Pinch of Kosher Salt

1 Tbsp Sweet Paprika

1 Tsp Dried Basil

1 Tsp freshly ground Black Peppercorns

1 Tbsp freshly grated Orange Zest 

6 Tbsp Olive Oil

Smash garlic cloves down with the side of your knife. Sprinkle just a touch of kosher salt over garlic, and begin to finely chop and smear the garlic down into a fragrant paste. Transfer to large wide bowl and add remaining ingredients. Combine thoroughly and set aside.

Pork Steak 

1 Recipe Paprika Marinade 

2 Lb Boneless Pork Shoulder

Kosher Salt to taste

Garnishes: Lime Wedges, Fresh Whole Thai Green Chilies

Cut pork shoulder, against the grain, into 1/2 inch thick steaks. Aim for 5-6 steaks, each slightly larger than the palm of your hand. (Tip: For even, clean slices, partially freeze the meat, and portion while still very firm). Evenly coat the pork steaks in the paprika marinade, refrigerated, for at least 20 mins – although overnight is best. Trust me.

In a well ventilated outdoor setting, prepare hardwood lump charcoal. Light using torch (do not use lighter fluid or any chemical starters!) and/or chimney starter, and heat for at least 20 minutes to get the proper rocking heat level. Once charcoal has ashed over, very carefully arrange in a relatively level, full layer in a preheated 12-inch cast iron pan.

Bring marinated steaks back up to room temperature before cooking. Season steaks generously on both sides with kosher salt. Shake pan to remove surface ash from the coals, then place steaks, 2 at a time (don’t crowd the pan!) at most, directly on the glowing hot coals. Sear each side for 3-4 minutes. Transfer steaks to tray or plate to rest while cooking the remainder in batches. (Reheat coal in between each batch.)

To serve Garnish with a lime wedge and a single fresh Thai green chili. 

2 lbs trimmed Skirt Steak

2 Tbsp Kosher Salt

1/2 Tsp Paprika

1/2 Tsp ground Cumin

1/2 Tsp ground Coriander

2 Tsp ground Black Peppercorns

2 Tbsp Olive Oil

1 1/2 C sliced White Onion

1 1/2 C sliced One Sweet Peppers

1/2 Tsp grated Garlic

8 x 8” Flour Tortillas

1 C finely shredded Cabbage

1/2 C Cotija or Queso Fresca Cheese

Fresh Cilantro for garnish

8 Lime wedges

Make sure Steak is trimmed to remove silverskin and excess surface fat.  

Heat your grill to medium high heat.  While heating grill, season both sides of the streak with kosher salt.  Combine paprika, cumin, coriander and black pepper in a bowl and mix well.  Season all the steak with the spice mix on all sides.  Place meat on grill and cook to desired doneness.  Remove and allow to rest, tented with foil.   Once meat is rested, slice and keep warm. 

Heat a cast iron pan large enough for the peppers and onions to medium high heat.  Once heated, add olive oil and peppers.  Cook for a couple minutes to allow the peppers to just start browning, then add onions and grated garlic.  Toss the contents of the pan and cook till the onions soften without burning the garlic.  Season with salt and pepper to taste.  Set aside. 

To assemble Tacos, warm up tortilla on the grill quickly.  Place a strip of cabbage on the tortilla, followed by some steak, sautéed peppers, cheese, cilantro and lime wedge.  Before eating make sure to drizzle with fresh lime juice.   I dare you to only eat 2.  

1 head of Cauliflower

2 Tbsp finely chopped fresh Sage

2 Tbsp finely chopped Flatleaf Parsley

1 Tbsp finely chopped fresh Basil

1/2 C Extra Virgin Olive Oil

2 Tbsp White Wine Vinegar

2 Tbsp dried Cranberries

3 Tbsp finely chopped Almonds

1/4 Tsp dried Red Chilli Flakes

Vegetable oil for brushing

Kosher Salt for seasoning

Freshly cracked Black Peppercorns for seasoning

Heat grill to medium-high heat.

Cut cauliflower into 4 thick slices about 1 1/2 inches each.  With a brush, coat all flat sides of cauliflower with vegetable oil.  Season both sides with salt and pepper.  Place flat sides of cauliflower on heated grill.

After roughly 10 minutes, or until charred grill marks are visible, flip cauliflower, reduce heat to medium, close the lid and grill until tender and still crunchy, approximately 30 minutes.

While cauliflower is grilling prepare the herb vinaigrette by adding herbs, oil, vinegar in a clean bowl.  Mix vigorously to agitate the herbs to release their oils.  Set aside till its time to serve. 

Once cauliflower is cooked, transfer to a serving tray with clean tongs.  Drizzle vinaigrette liberally onto cauliflower, sprinkle with almonds, dried cranberries and chilli flakes.  

Serve immediately and try to keep this beautiful thing off your IG feed with the most popular vegetarian hashtags ever.  

1 large bulb fresh Fennel

1 large head fresh Radicchio

1/4 C freshly squeezed Orange Juice

2 Tsp Honey

1/4 Tsp dried Red Chilli Flakes

2 Tbsp Extra Virgin Olive Oil

1 1/2 Tbsp finely chopped Pistachios

Vegetable oil for brushing

Kosher Salt to taste

Freshly cracked Black Peppercorns to taste

Heat grill to medium-high heat.

Remove fennel fronds (the green leafy part at the top) and save for later.

Cut radicchio and fennel in half lengthwise ensuring that it all stays intact with the stem.  Using a brush, coat flat side of radicchio and fennel with vegetable oil.  Season flat side with salt and pepper.

Place radicchio and fennel flat side down on the heated grill.

While the vegetables are grilling prepare the vinaigrette by putting the orange juice, honey, chilli flakes, and olive oil in a clean bowl whisk together until thoroughly combined.  Season with salt and pepper to taste.  

After roughly 5-6 minutes, take the radicchio of the grill and transfer to a tray, but leave the fennel on.  The radicchio should be slightly charred and wilting on the flat side.   

After roughly 7 minutes total cook time, remove the fennel from the grill and add to tray.

Carefully remove the hardest stem part of both the radicchio and fennel by using the point of a sharp knife to notch out the core, removing as little of it as possible.  Chop the radicchio and fennel into a medium dice.  Toss all the chopped vegetables onto a flat tray and toss with the orange honey vinaigrette.

Transfer the dressed vegetables to a serving platter and garnish with chopped pistachio and lightly chopped fennel fronds.   This is great just warm off the grill or at room temperature.  

4 large Sweet Potatoes (roughly 4 1/2 pounds)

Freshly cracked Black Peppercorns for seasoning

1 C Orange Juice

1 Tbsp freshly grated Ginger

1 C lightly packed Brown Sugar

1 stick Unsalted Butter, cut into small pats

Vegetable Oil for brushing

Kosher Salt for seasoning

Freshly cracked Black Peppercorns for seasoning 

Heat grill to medium heat.

Wash, dry then slice sweet potato into rounds of about 3/4 inch thick.  Using a brush, coat all flat sides of the sweet potato with vegetable oil.  Flip cauliflower gently so that it remains intact.  Season both sides with salt and pepper.

Place sweet potato on heated grill.  After roughly 5 minutes, or until charred grill marks are clearly visible, flip and grill another five minutes.

While sweet potato is grilling prepare the glaze by mixing orange juice and ginger in a clean bowl.  

Once sweet potato is grilled on both sides, transfer to a 13” x 9” oven safe dish.  Place as many grilled sweet potatoes that will fill the pan in a single layer.  Spoon half of the orange ginger mix over the sweet potato, followed by half the pats of butter and half the brown sugar.

Place remaining grilled sweet potato over the first layer, spoon the rest of the ginger mixture over the second layer, followed by the rest of the pats of butter, then the remaining sugar.  Cover the dish tightly with aluminium foil, place on grill and close the lid of the bbq, cook for 20 minutes.  

Remove the foil from the pan and let it cook another 20 minutes.

Open the bbq lid and spoon the pan juices on top of the sweet potato until the top of the sweet potato is evenly coated, return to bbq with the lid closed.  Repeat the glazing every 5 minutes a couple of times or until the glaze is reduced to a thick maple syrup-like consistency.

Allow to cool for about 10 minutes and serve, as the hot sticky sugar is very hot.  Enjoy then go for a walk to burn off some of those sugar calories.

24 Malpeque Oysters or similar to your liking

1 1/2 C Panko Breadcrumbs

3 Tbsp Extra Virgin Olive Oil

2 Tbsp very finely chopped fresh Garlic

2 Tsps finely chopped fresh Flatleaf Parsley

1/2 Tsp ground Paprika

Kosher Salt for seasoning

Freshly cracked Black Peppercorns for seasoning

Heat your grill to medium-high heat.  

Wash all the oysters under running water using a towel and an abrasive tool (scouring pad, steel wool, or abrasive sponge).  Hold the oyster, one at a time in the towel and use the abrasive tool to scrub them clean until all the small shell shards are removed.  Place on a tray flat side up.  

Using a shucking tool and a clean dry towel, shuck each oyster and discard the flat part of the shell (I hear Marilyn Denis and Roger Mooking have a nice video showing you how to do this – hehehe).  Make sure to preserve as much of the oyster liquor (juice) as possible.  Using the tip of the oyster shucker, run it along the underside of the oyster to separate the shell from the oyster muscle so that the oyster can move freely in the shell.  

Once all the oysters are shucked move onto the topping.  Combine all the remaining ingredients into a clean bowl and mix well without breaking up the panko any more than it already is.  Add salt and pepper to taste.  Evenly distribute the topping onto the oysters and place on hot grill, close the lid.  Cook the oysters for about 5 minutes or until the oysters are bubbling and the crumbs start to brown.  

Remove and transfer to a serving platter, allow a couple minute till cool enough to handle shells as the liquid and oysters will be very hot.  

Try not to eat more than a half dozen.  I dare you.  

• 4 Porterhouse Pork Chops, 1” thick

Brine & Dry Rub

• 1/2 C Kosher Salt
• 4 C Water
• 1 Bay Leaf
• 2 fresh Garlic Cloves
• 1 fresh Lime, peeled and juiced
• 1 Tbsp Green Peppercorns, divided
• 1 Tbsp Black Peppercorns, divided
• 1 Tbsp White Peppercorns, divided
• 1 Tbsp Brown Mustard Seed
• 1 Tbsp Yellow Mustard Seed
• 1 Tbsp Maple Sugar

Fire Roasted Salsa / Yields 2 Cups

• 10 Campari Tomatoes
• 4 Kaboom Black Jalapeño Peppers, stems trimmed
• 2 Sweet Twister Peppers, stems trimmed
• 10 Shishito Peppers, stems trimmed
• 1/4 C Vegetable Oil
• 4 Limes, cut in half width-wise
• 1/4 C Extra Virgin Olive Oil
• 4 fresh Garlic Cloves
• 1/2 C fresh Cilantro
• 2 Tsp Kosher Salt
• flaked Sea Salt for finishing

Prepare brine.  Bring water to a boil.  Add salt and stir until dissolved.  Add bay leaf, 1 teaspoon each type of peppercorns and 2 garlic cloves, lightly crushed.  Add the lime juice and peel.  Stir well and remove from heat.  Set aside and cool to room temperature.

In a container large enough to fit the meat, place all 4 pork chops in and pour the brine over making sure the meat is completely submerged.  Cover with a tight fitting lid and refrigerate for 2 hrs.

To make the dry rub, you can use a spice grinder or a mortar and pestle to crush remaining peppercorns, both types of mustard seed and maple sugar.  Set aside.

While meat is brining, preheat grill to high heat.  Lightly toss all vegetables in vegetable oil and grill until charred but still firm enough to hold their shape.  Remove from heat and set aside.

Grill limes, cut side down for about a minute then remove from heat.  Reserve 4 halves to use as garnish.

Place all charred vegetables in a food processor, juice from half the grilled limes and pulse to a chunky salsa consistency.  Add olive oil, fresh garlic and fresh cilantro.  Pulse a few more times to puree garlic and chop herb.  Transfer salsa to a bowl and season with salt and pepper to taste.  Set aside at room temperature until ready to use.

After 2 hours in the fridge, remove pork chops from brine and pat dry.  Season well with dry rub and grill on medium heat for about 5-7 minutes on each side, depending on thickness, until internal temperature reaches 145°F.  Remove from grill.  Let meat stand for 5 minutes.

Finish with flaked sea salt, serve with a side of fire roasted salsa and garnish with cilantro  leaves and half a grilled lime.

Chicken & Grape Skewers

• 1 Lb boneless skinless Chicken breasts, cut into 1” cubes
• 12 – 16 large Red Grapes
• 2 Tbsp chopped fresh Marjoram
• 2 Tbsp chopped fresh Oregano
• 2 Tbsp Extra Virgin Olive Oil 
• 1 Tsp Kosher Salt
• freshly ground Black Peppercorns to taste
• Maldon Sea Salt (large crystal Sea Salt) for finishing
• 1 Lemon cut into wedges to garnish

Place cubed chicken in a clean bowl.

Pick grapes from stems, wash and place in a separate clean bowl.

Mix together herbs, olive oil, salt & pepper in a third bowl and let sit for a couple minutes.  Divide herb marinade between respective chicken and grape bowls, mix gently until evenly dressed, cover and refrigerate for 1 hr.

Preheat grill to medium heat.  

Assemble 12” metal skewers by alternating chicken and grapes, then grill on medium heat for about 15-20 min until juices run clear and internal chicken temperature reaches 165°F.  The grapes should remain intact and be just on the verge of bursting.  

Once all the skewers are cooked, transfer to a platter and sprinkle with Maldon Sea Salt.  Serve with lemon wedges and White Grape BBQ Sauce (below)

White Grape BBQ Sauce

• ½ C Green Grapes
• 1 Tsp diced Jalapeño Pepper
• 1 Tbsp freshly squeezed Lemon Juice
• 1 Tbsp White Wine Vinegar
• 1 C Mayonnaise 
• Kosher Salt to taste
• freshly ground White Peppercorns to taste

In a high speed blender or food processor, place the green grapes, jalapeño, lemon juice and white wine vinegar.  Puree all the ingredients in the blender until completely smooth then add mayonnaise and blend again until it reaches a thin creamy consistency.  Season with salt and pepper to taste.  Set aside.  

Any leftover White Grape BBQ Sauce can be kept refrigerated in an airtight container for up to 3 days.  

Home

• 3 lbs Pork Shoulder boneless
• 1 Tbs Kosher Salt
• 1 Tbs Crack Black Pepper

Preheat one side of a bbq to 300 degrees Fahrenheit, you will be cooking this recipe over indirect heat so only half of the bbq is needed.

Season pork all over with salt and pepper and place on bbq over indirect heat (or “cold” side of the bbq), cover the bbq and cook for 2 hours.  Remove pork from bbq and tightly wrap in heavy duty foil or double layer of regular foil and return to bbq over indirect heat.  Cook for another 2 hours or until meat is fork tender.

Unwrap meat and place in a brownie pan.  Using two forks, shred the meat into strands making sure to incorporate all the cooking juices.  Cover and keep warm until you are ready to put it together.

Mustard Sauce

• 1/2 C Yellow Mustard
• 1/4 C White Wine Vinegar
• 1/4 C Apple Cider Vinegar
• 2 Tbsp Honey
• 1/2 Tsp Garlic Powder

Combine all in a small pot and bring to the boil.  Simmer for 1 minute and set aside till cooled to room temperature.

BBQ Vinegar Sauce

• 1/2 C BBQ Sauce
• 1/2 C Red Wine Vinegar
• 1/8 Tsp Kosher Salt
• 1/8 Tsp ground Black Pepper

Combine all in a small pot and bring to the boil.  Simmer for 1 minute and set aside till cooled to room temperature.

Putting It Together

• 8 Buns
• 2 Tbsp room temperature Unsalted Butter

Place butter on inside of both sides of all the buns.  Place over direct heat of bbq until the bun is warmed through and they get some grill marks.

Place a healthy portion of pulled pork on the bottom half of bun followed by a healthy portion of your sauce of choice.

For the authentic pulled pork sandwich experience, the dish is just the bun, meat and sauce. If you are looking for a little extra, then garnish with pickles, coleslaw, herbs, and/ or potato chips.  Enjoy.

• 4 ears Corn, husked
• 2 Limes, halved
• 1 Tbsp Five-spice Powder
• Kosher Salt

Preheat a grill to medium-high, and lightly oil the grate.  Arrange the corn on the grates, and let them cook through and char, turning frequently, approximately 15 minutes.  Rub the grilled corn with the limes and season with five-spice powder, then salt to taste.

• 1 Lb Thin Cut Korean Short Ribs (look for Miami Short Ribs or LA-Style Short Ribs)
• 1/2 Cup Low Sodium Soy Sauce
• 1/2 Cup Pineapple Juice
• 1/4 Cup Honey
• 2 Tbsp Minced Fresh Garlic
• 1 Tbsp Grated Fresh Ginger
• 1 Tbsp Toasted Sesame Oil
• 2 Red Thai Chilis, whole, smashed with side of knife
• 3 Tbsp chopped Green Onion bottoms (white parts only)
• 3 Tbsp chopped Green Onion tops (green parts only), reserved for garnish

In a small bowl, combine soy sauce, pineapple juice, honey, garlic, ginger, sesame oil, chilis and white part of green onions. Pour over short ribs and marinate, refrigerated, for up to two hours. Do not overmarinate, as the ribs will overtenderize and take on an unpleasant mushy texture. 

Preheat a large cast iron grill to medium high. Brushing marinade onto ribs, grill over medium high heat until nicely charred but not overcooked inside, about 2-3 minutes per side. 

Transfer to a service platter and garnish with reserved chopped green onion tops. Serve hot.

Beer Glaze

• 1 C Beer (a light flavoured lager or ale is ideal)
• 1/4 C Brown Sugar
• 1/4 C chopped Cooking Onion
• 1/2 Tsp Kosher Salt

In a small pot over medium high heat, combine all ingredients. Bring to a simmer and reduce liquid by half, stirring, until light glaze forms, about 10 minutes. Set aside.

Grilled Chicken Thighs

• 4 pieces boneless, skin on Chicken Thighs (about 1.5 lbs)
• 1/4 C Olive Oil
• 1 Tbsp chopped Fresh Rosemary
• 1 Tbsp chopped Fresh Garlic
• 1/2 Tsp freshly ground Black Peppercorns
• 2 Tsp Lemon Zest
• 1 Tbsp Lemon Juice
• Additional Kosher Salt and freshly ground Black Peppercorns to taste

Serve with: Cooked rice, lemon zest, chopped chives and parsley

(Optional tip, but recommended for even cooking.) Line a cutting board with parchment paper or plastic wrap. Unfold chicken thighs and lay in a single layer on top of parchment, place a second piece of paper on top. With a heavy pot, or rolling pin, or mallet, very slightly flatten the meat so that it is an even thickness across. No need to pound it very thin, just a gentle tap down on the fatter ends will do.

In a small bowl, combine olive oil, rosemary, garlic, pepper, lemon zest and juice. Spread marinade over prepared chicken thighs in a shallow dish. Cover and marinate, refrigerated, for at least an hour or overnight.

Preheat a grill to medium high. Just before cooking, season chicken on both sides with a good pinch of salt and grill over medium high heat, skin side down first. Grill until chicken is golden and crispy and cooked all the way through, about 5 minutes per side (165 F internal temperature). When chicken is just about cooked, brush prepared glaze over both sides and continue to grill over medium heat. Remove from heat and let rest at least 5 minutes.

To serve, chop up grilled chicken into bite sized pieces and enjoy over rice. Garnish with lemon zest, chopped chives and parsley.

Honey Glaze

• 1/4 C Honey
• 1/2 C Water
• 1/2 C Orange Juice
• 1/2 Tsp Kosher Salt

Place honey, water and the orange juice in a small pan on medium heat. Cook, stirring occasionally, until the liquid had reduced to maple syrup consistency, about 8 minutes, (the glaze will thicken very slightly as it cools down). Season with salt and set aside.

Wings

• 1 Kg/2.2 Lb Chicken Wings (about 12 wings)
• 1 Tsp ground Fennel Seeds
• 2 Tsp fresh Orange Zest
• 1 Tbsp Vegetable Oil
• 1 Tsp Kosher Salt
• 1/2 Tsp freshly ground White Peppercorns
• Additional equipment: 8 (10-inch) steel skewers

Preheat your grill (propane, charcoal or wood fired) to medium high heat.

Remove wing tips from the chicken wings for another use, or freeze to make a stock. Cut wings in half at the joint to separate the drums and the flat. Mix fennel seeds, orange zest, vegetable oil, salt and pepper and toss the drums and flats in this mixture to coat well.

Separate the drums and flats. First skewer flats, using 2 steel skewers, one on each end of the flat placed lengthwise. You should be able to fit 6 flats per pair of skewers. Now skewer drums only with 2 skewers, one on each side of each drum. For even cooking, alternate the placement of meatier end as you add on each piece (see image above for an example). You should be able to fit 6 drums per pair of skewers. After skewering assembly, you will have a total of 2 lines of flats and 2 lines of drums ready for grilling.

Transfer wings onto the grill over direct heat and grill for 7-8 minutes per side on medium high heat. Remember the metal skewers will be hot; use sturdy tea towels or long tongs to help with flipping.

Turn heat down to medium. At this point (wings will be about 3/4 done), brush the top side of the wings with honey glaze. Grill for 9-10 minutes, then flip onto the other side and glaze again. Grill for another 9-10 minutes. Remove from heat and let rest for 5 minutes; the glaze will still be very hot. Serve warm.

• 12 Jumbo Shrimp (16/20 size), peeled, tail-on (about 12 oz)
• 1 Tsp finely chopped Garlic
• 1 Tsp finely chopped Shallot
• 1 Tsp fresh Lemon Zest
• 1/2 Tsp Ground Coriander
• 1 Tbsp Olive Oil
• 1/2 cored Pineapple, sliced into 6 spears
• 2 Tbsp store bought Chili Oil
• 1/4 Tsp Kosher Salt
• 1/4 C Coconut Milk
• 1 Tsp Honey
• Fresh Mint Leaves, for garnish
• Fresh Basil Leaves, for garnish

Preheat BBQ to medium high heat.

Pat shrimp dry and place in a medium bowl. Add garlic, shallot, lemon zest, ground coriander, pinch of kosher salt and olive oil, and very gently toss to combine. Let stand for at least 15 minutes, refrigerated, to marinate. Using a pair of metal skewers, thread shrimp on both tail and “head” side, leaving about half inch of space in between each shrimp. You will end up with a total of two sets of skewered shrimp (6 per pair of skewers).

Place pineapple spears on a large plate and drizzle over chili oil. Gently flip the spears around to thinly and evenly coat the pineapple all over with the oil.

Place the seasoned pineapple spears directly on the grill, cooking about 3-4 minutes per side (without moving the spears too much) to get nicely caramelized grill marks. Transfer to a large serving platter and finish seasoning with a touch of salt.

Place skewered shrimp onto grill and cook over direct heat until they appear pink and just firm at the thickest part, about 2-3 minutes per side (they will continue to cook slightly as they cool, so try not to leave them on the grill too long!). Remove from heat and carefully remove shrimp from hot skewers. Arrange shrimp over the grilled pineapple.

In a small bowl, mix the coconut milk and honey until the honey is fully dissolved into coconut milk. Drizzle the mixture over and around the shrimp and pineapple. Garnish with fresh mint and basil leaves and serve right away.