Canada Day is fast approaching, and with it will come backyard barbecues and patio parties across the country. In preparation, take advantage of our spring sale on now until June 30th and purchase a new barbecue or patio furniture to spruce up your outdoor living space.
If you’ve already got a barbecue or specialty grill like a Big Green Egg, Green Mountain Grill Smoker or Everdure Cube, or a pizza oven like the Ooni Pizza Oven, you can take your celebration up a notch with an impressive cookout using your outdoor cooking equipment as the star of your summer gathering.
We’ve curated some of the most delicious recipes from our top-selling barbecue brands so you can celebrate Canada Day with great-tasting grilled gastronomy. Explore different recipes for different grills below and start preparing your BBQ for the big day!
6 large beef simmering short ribs (approx. 1.5kg total)
4 tbsp Sweet Smoked Paprika
2 tbsp Garlic Powder
4 tsp Salt
2 tsp Ground Black Pepper
2 tsp Dried Thyme
1/2 tsp ground cayenne pepper
1/2 cup Maple Syrup
1/2 cup Bourbon Whiskey
1/4 cup Dark Brown Sugar
2 tbsp Prepared Seed Mustard or your Favorite Mustard
Preparation:
Using the Big Green Egg with the ConvEGGtor and charcoal, set the temperature to around 107 °C (225 °F).
Season the ribs well with paprika, garlic powder, thyme, cayenne, salt and pepper.
Cook the ribs covered on the grid for six hours or until the internal temperature reaches at least 88 °C (190 °F).
Make your sauce while the ribs cook by bringing the maple syrup, bourbon, brown sugar, and mustard to a boil. Lower the heat to medium-low and reduce it to one cup while stirring occasionally.
Let the sauce cool and put the ribs in a small cooler for an hour to allow the temperature of the ribs to increase and make them tender.
Pour the sauce over the ribs and enjoy immediately.
Start by creating a brine by dissolving 1/4 cup of kosher salt in roughly one gallon of water in a sizeable pot.
Next, give the whole chicken a good wash and rinse, ensuring the giblets are removed.
Submerge the chicken fully in the brine and place it in the refrigerator for approximately 3 hours.
Create a basting mixture by combining two tablespoons of melted butter with 2 tablespoons of vegetable oil. Use this to coat the chicken thoroughly, both on the outside and inside.
Generously season the chicken with garlic salt and black pepper, making sure to reach both the exterior and the interior.
Prepare a beer can by discarding around half of its contents. A warmed beer is preferred for this step.
Add a shot of tequila to the half-empty beer can if desired.
The chicken is then placed atop the beer can, with the can being inserted into its cavity. Ensure the chicken is stable and standing upright.
Preheat your grill until it reaches a consistent temperature of approximately 165 °C (325 °F).
Start by heating your Ooni oven, targeting a temperature of 450°C. For quick and precise reading, measure the baking stone’s temperature using an infrared thermometer.
Prepare the spiced honey by stirring together 20 grams of honey and 2.5 grams of cayenne pepper in a small bowl; feel free to adjust the quantities to suit your palate
On a surface dusted generously with flour, flatten your dough.
Transfer the rolled dough onto a pizza peel that’s been lightly dusted with flour.
Spread the cream over the surface of the dough using a spoon, swirling it in a circular pattern. Sprinkle the mozzarella uniformly over the cream and top it off with slices of goat cheese.
Send the pizza into the preheated oven for a bake time of between 60 to 90 seconds, giving it a turn every 20 seconds for a uniform bake.
After removing the pizza from the oven, transfer it onto your board. Add the final garnishes – raisins, mint leaves, and a drizzle of the prepared spiced honey. Cut into slices and enjoy!
Take all the listed ingredients for the chimichurri and put them in a blender.
Process until you achieve a finely coarse texture.
Store the chimichurri in a sealed container and refrigerate until it’s time to use it.
Steak Preparation:
Heat your grill to a high temperature. Season your ribeye steak on both sides.
Grill your steak, turning it over every 15 seconds. For a steak that is 2cm thick, you’d typically need around 2 minutes to achieve medium-rare doneness.
Use a meat thermometer to check the temperature by inserting it into the meatiest part of the steak. Keep in mind that you should take off the steak around 5 degrees before it hits your preferred temperature, as it will continue to cook a little more after it’s off the grill.
Let the steak rest for about 5 minutes on a cooling rack placed over a tray; this allows the heat to distribute evenly and the steak’s fibres to relax, ensuring juicier meat.
Once rested, slice the steak against the grain and serve with the previously prepared chimichurri sauce. Enjoy!
Dave Warren has been the president of Total Tech Pools & Leisure for more than 25 years, successfully developing the business into a one-stop pool shop. He is a Past President and currently serves as Secretary of the Pool and Hot Tub Council of Canada. He also serves on the Retail Council for APSP and is Chairman of the Retail Education Task Force. Additionally, he is a founding member of WAPSA (World Alliance of pool and Spa Associations) formed in Cologne, Germany in 2017. Dave believes in giving to those in need both locally and abroad, which is why Total Tech donates to a variety of charities, largely focusing on children and animals.
