Zimmy's Nook

@zimmysnook

Game Day Snacks

Grimm’s Original Bavarian Smokie Tacos

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A top down image of a very colourful tray of Bavarian Smokie tacos. Along with the four made up tacos there is a bowl of shredded cheese, a bowl of corn & black bean salsa, a bowl of guacamole, tortillas, sliced grilled sausages, limes, chopped tomatoes and shredded lettuce.

Grimm’s Original Bavarian Smokie Tacos

What’s better than grilled Grimm’s Original Bavarian Smokies? How about tacos made with Grimm’s Original Bavarian Smokies, wrapped inside Grimm’s Wheat & Corn Tortillas, then smothered in spicy guacamole and layered with a fresh corn & black bean salsa!

I love tacos, and these have easily become one of my all-time favourites, thanks to the flavour-packed sausages! Hope you get the chance to try them!

Ingredients
  • 5 Grimm’s Original Bavarian Smokies (1 x 450g package)
  • 12 Grimm’s Wheat & Corn Tortillas (1 x 300g package)
  • 2 tablespoons olive oil
  • 1 medium red onion, sliced into thin strips (about 2” length)
  • Pinch of salt
  • 1 lime, zest and juice
  • 2 teaspoons chilli powder
  • Corn & black bean salsa (store bought or see recipe below)
  • Spicy Guacamole (store bought or see recipe below)
An image of all the ingredients needed to make Bavarian Smokie tacos.
Preparation

Preheat grill to medium-high heat.

Grill the smokies over direct heat for 10-12 minutes, until nicely charred. Remove to cutting board until cooled enough to handle.

An image of five Bavarian Smokies on the grill with flames.

Turn the heat under the griddle (or large high-heat resistant skillet) onto medium. As the griddle/skillet begins to warm, add the olive oil and warm for 1-2 minutes. Next add the onions and the pinch of salt, stir to combine, cook slowly (adjusting heat as required) until the onions are soft, golden, and slightly browned in spots, about 8-10 minutes.

While the onions cook, slice the cooled smokies into thin slices on the diagonal. When the onions are just about done, add the sliced smokies in with the onions, then add the chilli powder, the lime zest & juice, stir to combine. Raise the heat to medium-high and cook, stirring occasionally until the lime juice has evaporated and the smokies look moist, but crispy for 5-8 minutes.

An image of sliced Bavarian Smokies with onions, spices on a griddle pan on the grill.

Serve hot smokies immediately with warm tortillas, the corn & black bean salsa, guacamole, and all the toppings. Have fun building your own tacos with any or all, of the delicious ingredients.

An image of cooked sliced Bavarian Smokies with onions, spices on a griddle pan beside tortillas on the grill.
Suggested toppings
  • 10-12 cherry tomatoes, quartered
  • 1/4 iceberg lettuce, shredded
  • 1/4 purple cabbage, shredded
  • Handful of cilantro, chopped or picked leaves
  • Sour cream
  • Thinly sliced jalapeños
  • Hot sauce
  • Tortilla chips, for eating with the guacamole & salsa

Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings: 12 tacos, 4-6 people

Disclosure: I have participated in a paid partnership with Grimm’s Fine Foods. Opinions in this post are my own.

Corn & Black Bean Salsa

Ingredients
  • 1 cup corn kernels, fresh or frozen, cooked & cooled
  • 1 cup black beans, rinsed & drained
  • 1/4 cup jalapeños, seeds removed & diced (about 1 large jalapeño)
  • 1/4 cup red onions, diced (about 1/4 of a medium sized onion)
  • 1/4 cup cilantro, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 2 tablespoons white balsamic (or lime juice)
  • 2 tablespoons olive oil
Preparation


Mix everything together in a bowl, cover and refrigerate until ready to use.

Prep time: 15-20 minutes
Servings: 12-18 tacos

Spicy Guacamole

Ingredients
  • 4 avocados
  • 2 jalapeño (roasted, grilled or charred – skin removed), finely diced
  • 4 cloves of roasted garlic
  • 3 tablespoons freshly squeezed lime juice
  • 1/4 cup sweet onion, finely diced
  • 1/4 cup olive oil
  • 1 teaspoon salt
  • 1/4 cup cilantro leaves, chopped
Preparation

Place all ingredients into a molcajete (or bowl & fork) and mix to desired consistency.

Alternatively, toss all the pre-chopped ingredients (except the avocados and cilantro) into a mini food processor and blitz. Then add the avocado & cilantro and process to desired consistency.

Place in a bowl and cover tightly, to keep from browning, until ready to serve.

Prep time: 30-40 minutes (roasting of garlic)
Servings: 12-18 tacos

Hope you enjoy these recipes! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy)

Smoked Apple & Sage Sausage Tostadas with Apple Salsa & Chipotle-Lime Crema

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An outdoor image of three Smoked Apple & Sage Sausage Tostadas with Apple Salsa & Chipotle-Lime Crema on a wooden board. A package of the sausages, a bowl of condiments surround these tostadas.

Smoked Apple & Sage Sausage Tostadas with Apple Salsa & Chipotle-Lime Crema

Mexican inspired flavours with a twist! These Field Roast Smoked Apple & Sage Plant-Based Sausages are loaded with flavours that you may not associate with Mexican cuisine. But when paired with a fresh apple salsa, a tangy chipotle-lime crema and spicy guacamole, look out traditional flavour expectations… be prepared to dazzle your taste buds!

Ingredients
  • 1 x 12.95 oz package Field Roast Smoked Apple & Sage Plant-Based Sausages (4 sausages)
  • 1 tablespoon olive oil
  • 12 Crispy Tostadas (store bought – approximately 4 ½“ diameter)
  • 1 ½ – 2 cups Guacamole (homemade or store bought)
  • 1 ½ cups shredded purple cabbage (about ¼ of a cabbage)
  • 1 ½ cups shredded iceberg lettuce (about ¼ of a lettuce)
  • ¾ cup red onion finely sliced (about half a large red onion)
  • Apple Salsa (recipe below)
  • Chipotle-Lime Crema (recipe below)
  • ¼ cup small fresh cilantro leaves (or chopped)
Apple Salsa
  • 1 Honeycrisp apple, cored and very small diced
  • ¼ cup red bell pepper, seeded and very small diced (about ½ a red pepper)
  • ½ a large jalapeño, seeded and finely diced
  • 2 tablespoons white balsamic vinegar (or substitute lime juice)
  • 1 teaspoon sugar
  • salt and pepper to taste
Chipotle-Lime Crema
  • 2 Chipotle Peppers (in Adobo Sauce)
  • 1 cup Plain Dairy-Free Yogurt (or Dairy-Free Greek Yogurt)
  • 3 teaspoons freshly squeezed lime juice
  • ½ teaspoon kosher salt
Preparation
Smoked Apple & Sage Sausage Tostadas with Apple Salsa & Chipotle-Lime Crema

Begin by making the Chipotle-Lime Crema. In a mini food processor (or blender), add the Chipotle peppers, yogurt, lime juice, salt and blend until the chipotle pepper is pureed and incorporated well with the yogurt. Taste, then adjust the lime juice or salt as needed.

Chipotle-Lime Crema

Pour into a bowl for serving and refrigerate for at least 30 minutes (keep refrigerated until ready to serve).

Next make the Apple Salsa. In a bowl, mix the apple, red pepper, jalapeño, balsamic, sugar, salt & pepper, then toss to combine. Taste and adjust seasoning if required. Use immediately or cover tightly and store in the refrigerator for up to 2 hours.

Apple Salsa

Preheat the grill (or grill pan on medium heat).

Remove the casings from the Field Roast Smoked Apple & Sage Plant-Based Sausages. Toss the sausages in the olive oil (or brush on each sausage).

Cook the sausages for 8-10 minutes, turning occasionally, until evenly browned on all sides.

Remove the sausages to a cutting board and slice each sausage into 9 or 10 pieces, diagonally.

A close up image of a man slicing sausages.

To build the tostada, spread 2 tablespoons of guacamole on each tostada, then add a sprinkle each of cabbage, lettuce, and red onions, then layer 3 pieces of the Field Roast Sausage, the Apple Salsa, a drizzle of the Chipotle-Lime Crema and finish with Cilantro.

Enjoy!

  • Prep: 25 min
  • Cook: 10 min
  • Total: 35 minutes
  • Serves 4
A close up image of a package of Field Roast Smoked apple and sage sausage.

Disclosure: I have participated in a paid partnership with Field Roast. Opinions in this post are my own.

Hope you enjoy my Smoked Apple & Sage Sausage Tostadas with Apple Salsa & Chipotle-Lime Crema recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Game Day (Porch Drop-Off) Board

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A top down image of Zimmy's Antipasto Sandwiches, Crispy and Sticky Chicken Wings (+extra sauce for dipping), pretzels & mustard, chips, pickle spears, peanuts, Smoked Parmesan Herb Popcorn, and a few beverages in a wooden tray ready for delivery.

Game day porch drop-off board ideas:
Zimmy’s Antipasto Sandwiches, Crispy and Sticky Chicken Wings (+extra sauce for dipping), pretzels & mustard, chips, pickle spears, peanuts, Smoked Parmesan Herb Popcorn, and a few beverages.

Zimmy’s Antipasto Sandwiches – that are better than the halftime show!

Ingredients:
  • 3 large thin buns (if you can’t find thin, cut a slice from the middle and discard or hollow out the soft centre of the bun)
  • 1/2 cup spicy red pepper hummus
  • 6 slices marble cheddar
  • 6 slices aged provolone cheese
  • 6 slices prosciutto
  • 6 slices oven roasted turkey breast
  • 6 slices dry-cured coppa
  • 3 large fire roasted peppers in brine (halved lengthwise)
  • 1 red onion, sliced and marinated
  • 1.5 cups blend of hearty lettuce
  • 3 dill pickles thinly sliced lengthwise
  • Optional – hot mustard or yellow mustard
Preparation

To make the sandwich: Cut the buns in half horizontally. Spread the hummus equally between the 3 bottom buns. Dividing everything by three, layer the lettuce, marble cheese, turkey, red peppers, coppa, onions, provolone, prosciutto, pickles, if using mustard spread it on the top bun, then put the lid on the sandwich. Cut in half and put into paper sandwich bags or secure with wooden picks.

Delicious at room temperature or heated on a panini press.

Crispy and Sticky Chicken Wings – Recipe

A sheet pan filled lined with chicken wings and two dips.

Smoked Parmesan Herb Popcorn – Recipe

Two popcorn containers: one top down, and one is on it side with popcorn falling out.

Hope you enjoy Zimmy’s Antipasto Sandwich recipe and these game day board ideas! I would love to hear your feedback and/or if you tried any of these recipes in the “comment box” below!

Have a delicious day! James (aka Zimmy)

The Ultimate Roast Beef Sandwich

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Roast beef Sichuan sandwich with red peppers, arugula, onions, sautéed mushrooms, horseradish sauce with a side of chips.

The Ultimate Roast Beef Sandwich – Reverse seared & Sichuan marinated!

An overnight marinade, combined with low and slow cooking will turn any roast into rave worthy meal. Although suggested cooking time is a helpful guide, a high-quality digital or instant-read thermometer is the best way to monitor for doneness. Every roast is a slightly different weight and thickness and as such will require a different cooking time. I reverse seared this roast on the grill, but it could easily be done in the oven as well.

This roast is delicious served as a traditional dinner with roast potatoes & vegetables, but even better assembled into these mouth-watering sandwiches!

Roast beef dinner platter with carrots, potatoes, brocolini, roasted red pepers and sandwich fixings.
Marinade Ingredients
  • 3.5 lbs Ontario Beef Top Sirloin Roast (Sirloin Tip, Inside or Outside Round work too)
  • ⅔ cup reduced-sodium soy sauce
  • ½ cup rice vinegar
  • 6 green onions, thinly sliced
  • 3-4 cloves local garlic, finely chopped
  • 2 tbsp Sichuan peppercorns, crushed
  • ½ tsp five-spice powder
  • Salt and freshly ground pepper
Raw ingredients used for a Sichuan marinade for a beef top sirloin roast.
Sandwich Ingredients
  • Fresh Ciabatta buns or Ciabatta loaf cut into 4-5” portions.
  • Fire-roasted red pepper (store bought in a jar)
  • Marinated red onions (recipe link here)
  • Sautéed sliced cremini mushrooms (sautéed in butter, seasoned with thyme)
  • Horseradish cream sauce (recipe below)
  • Baby arugula
  • Quality blue cheese (optional but recommended)
Preparation

Combine soy sauce, rice vinegar, green onions, garlic, Sichuan peppercorns and five-spice powder in a resealable storage bag or bowl.

Place roast in the bag or bowl, turning to coat. Seal bag or cover bowl and refrigerate for at least 12 hours or for up to 24 hours, turning occasionally if it’s in a bowl.

An image of a beef roast in a sealed bag marinating with a Sichuan marinade.

Preheat the grill to 225°F with a portion of the grill off for indirect cooking.

Remove roast from marinade, reserving marinade. Wipe excess marinade off roast and season all over with salt & pepper.

If use a digital thermometer probe, insert through one end directly in the middle of the roast. Place the roast on the top rack over the portion of the grill that is not on. Place a drip pan on grill under roast. Close lid and cook for 30 minutes.

A (raw) beef roast on the top rack over the portion of the grill that is not on. A drip pan placed under the roast.

Baste with some of the reserved marinade. Close lid and cook for 30 minutes more. Baste again and check temperature (should be approaching 80°F). Close the lid and cook for another 20-30 minutes. Baste again and check temperature.

A finished beef roast on the top rack over the portion of the grill that is not on. A drip pan placed under the roast.

For rare beef (like the one pictured here), remove roast at 100°F (for med-rare, remove roast at 110°F) and transfer to a plate or pan and cover with foil.

An image of grilled roast with a temperature probe reading 101 °F

Heat entire grill on high until temperature reaches about 500°F.
Return beef to hot grill and sear on each side with the lid closed for 2.5-3 minutes per side (assuming 4 ‘sides’). Temperature should be around 108°-110°F (118°-120°F for med-rare).

Remove roast from grill, wrap completely in foil and let rest 10-15 minutes. Finished internal temperature should be 120°-125°F (130°-135°F med-rare)

A rested image of grilled roast with a temperature probe reading 121 °F and ready to carve.

Transfer roast to a cutting board, cut off strings and slice roast thinly across the grain.

Once beef is sliced, toast ciabatta, then layer with a healthy dollop of horseradish cream sauce, a slice of roasted red pepper, a handful of arugula, mushrooms, onions, beef and blue cheese (if using), finish with a little salt and enjoy!

Roast can be made ahead and used later for sandwiches. If making ahead, let whole roast cool, wrap and refrigerate for up to 2 days. Serve sliced at room temperature.

Four open faced roast beef Sichuan sandwiches with red peppers, arugula, onions, sautéed mushrooms, horseradish sauce with a side of chips.
Horseradish Cream Sauce Ingredients
  • 1 cup sour cream
  • 1/4 cup fresh hot horseradish
  • 1 tablespoon Dijon mustard
  • 1 teaspoon white balsamic vinegar (champagne or white wine vinegar)
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
Horseradish Cream Sauce Preparation:

Place all of the ingredients into a mixing bowl and whisk until the mixture is smooth. Place in the refrigerator for at least 4 hours or overnight to allow flavors to combine.

Make ahead and store in an airtight container for up to a week.

In addition to this The Ultimate Roast Beef Sandwich recipe, you can find more of my favourite beef recipes here.  

In partnership with Ontario Beef. Opinions in this post are my own.

Grilled, Whole Chicken Wings & Veggie Platter

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Two oval bowls of grilled whole chicken wings on a platter with a veggies including celery, snap peas, radishes, cucumber, carros and two bowls of dip.
Grilled Whole Chicken Wings & Veggie Platter

Chicken wings, veggies and dip… not a bad platter for game day!
What’s your favourite game day snack?

Ingredients
  • 3-4 pounds whole chicken wings
  • 3 tablespoons dry rub (your fav or mix below **)
  • 1 cup BBQ sauce of choice
  • for wings: freshly chopped chives, chopped chilies, pepper flakes, ranch or blue cheese dressing
  • selection of freshly cut carrots, celery, peppers, cucumbers, green onions, snap peas, broccoli
  • hummus (quality store bought or homemade)
Preparation

Firstly, dry rub the wings. Place wings on a wire rack over a sheet pan and coat both sides with the dry rub. Place sheet pan in the fridge (uncovered) for 4 hours so that the wings dry out.

Preheat the grill. If using a gas grill, light the burners on one half of your grill to their highest setting. If using a charcoal grill, light your charcoal & distribute it to one side of the grill to create a high heat zone on one side. The grill should be between 375°F – 450°F.

Grill the wings over indirect heat: Once the grill is hot, place the chicken wings on the side of the grill opposite the heat source. Cook for 12-14 minutes, then flip and cook for 12-14 more. Wings will register about 160°F-165°F with a meat thermometer.

Meanwhile while the wings cook, arrange vegetables on a tray, platter or board with hummus.

Char the wings over direct heat: Arrange the cooked wings over the direct heat and char, about 2 minutes per side.

Sauce Wings: Toss wings in your favourite BBQ sauce then return to grill for a minute or two to let sauce set. The sugars in the BBQ sauce will burn quickly, so remove as soon as you get some ice crispy bits.

Serve immediately, with a sprinkling of chopped chives, chopped chilies or pepper flake, extra BBQ sauce, hot sauce, and ranch or bleu cheese dressing for dipping as desired.

Optional oven cooking method

Preheat oven to 400°F (380°F convection). Place sheet pan with wings still on wire rack in middle of oven. Cook for 8-10 minutes and then lift wings up to ensure that they are not sticking to wire rack. Cook for 20 minutes more, then coat with BBQ sauce, return to rack and cook for 5- 7 minutes more to let sauce set crispy bits begin to form. Wings should register 165°F with a meat thermometer.

** Dry Rub
  • 2 teaspoons paprika
  • 1 ½ teaspoon onion powder
  • 1 ½ teaspoon garlic powder
  • ½ teaspoon cayenne
  • 1 teaspoon chili powder
  • ½ teaspoon ground ginger
  • 1 teaspoon salt
  • 1 teaspoon pepper
An oval bowl of grilled whole chicken wings on a platter with a veggies including celery, snap peas, radishes, cucumber, carros and two bowls of dip.
Grilled Whole Chicken Wings & Veggie Platter

Hope you enjoy this recipe! I would love to hear your feedback in the “comments” below!

Other Grilled Chicken Wing recipes on this blog

Ontario Pork – Hot Italian Sausage on a Bun

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One of my favourite aspects of cooking is finding fun, delicious and creative ways to transform a single ingredient into a variety of dishes; packed with different flavours, for different meals or occasions. It’s no secret that I support local pork farmers and embrace the the versatility of pork. So, I went to a local butcher and picked up some Ontario Pork, Hot Italian Sausages; to have some fun, and create 3 recipes – breakfast, lunch and dinner!

Sausage on a bun with peppers and onions is a classic for a good reason! The spicy Ontario Pork Sausages is balanced perfectly by the sweet peppers and onions. An ideal lunch or gameday day meal, but most importantly sure to impress your guests!

Ontario pork hot Italian sausages with peppers and onions in a blue cast iron skillet and on a bun on a black plate. Three bowls of mustard
Ontario Pork Hot Italian Sausage, Peppers and Onions
Ingredients
  • 4 Ontario Pork Hot Italian sausages
  • 2 tablespoons olive oil
  • 1 red bell pepper, sliced
  • 1 orange bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 large yellow onion, sliced
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dried oregano
  • ¼ cup chopped fresh basil leaves
  • 3 garlic cloves, minced
  • 2 tablespoons tomato paste
  • ½ cup Italian red wine
  • 1 (15 oz) can diced tomatoes
  • 1/4 teaspoon red pepper flakes, optional
  • 4 fresh sausage buns, optional
Ingredients laid out including hot Italian sausages, peppers, basil, sausage buns, garlic oil, chili flakes, wine, onion, tomato sauce and olive oil.
Recipe Ingredients
Preparation

Preheat the grill to medium heat.

Grill the sausages, over direct heat (lid closed), until browned and fully cooked (8-10 minutes, turning 4 times).

Heat olive oil in a heavy large skillet over medium heat, add the peppers, onions, salt, and pepper and cook until golden brown, about 5 minutes. Add the oregano, basil, and garlic and cook 2 more minutes.

Add the tomato paste and stir. Then add the wine, tomatoes, and chili flakes…stir to combine, scraping the bottom of the pan with a wooden spoon to release any browned bits. Bring to a simmer.

Add the grilled sausage to the pan and stir to combine. Cook until the sauce has thickened (5-10 minutes).

Split the rolls in half lengthwise (I suggest toasting on the grill or under the broiler for one minute). Fill the bottom half of the roll with pepper/onion mixture and top with sausage. Serve sandwiches immediately with a selection of hot, regular and sweet mustard.

No grill, no problem! – heat ¼ cup olive oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on all sides (8-10 minutes). Remove from the skillet and drain.

Keeping the pan over medium heat, add the peppers, onions, salt, pepper and continue as above.

Ontario pork hot Italian sausages with peppers and onions in a blue cast iron skillet and on a bun on a black plate. Three bowls of mustard.
Ontario Pork Hot Italian Sausage, Peppers and Onions
  • Serves: 4
  • Prep Time: 15 min
  • Cook Time: 20 min

This Sausage on Bun recipe was created in partnership with Ontario Pork. Opinions in this post are my own

I’m sure there are thousands of meal ideas that work perfectly transforming delicious Ontario Pork Sausages into meals for any time of the day or any day of the week, but I’m curious… “What will you make next?”

Check out all 3 of my Ontario Pork Hot Italian Sausage recipes:

Flank Steak Tacos

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Top down view of a flank Steak sliced with taco ingredients surrounding. Ingredients include avocado, radishes, cabbage, jalapenos, sauted mushrooms in a mini cast iron skillet, guacamole, tomatoes on vine, mixed olives, cheese wheel with red wax, corn and tomato salad, rice and beans, and two tacos filled on black plates.
Ontario Beef – Flank Steak Tacos

The temperature has dipped, the days are shorter, the nights longer. The fireplace is roaring, the music is pumping, the drinks are flowing and local Ontario Beef is on the table.
Gather round with friends and family, share stories, laugh loudly and dig into a taco fiesta featuring a delicious Ontario Beef flank steak.
My wife Elaine and I make it a point to know where our food comes from and have had the pleasure of getting to know a number of Ontario’s Beef Farmers. What we find these farmers all share in common is their appreciation and respect for their land, the environment, their livestock and their customers who purchase the products that they produce.
So, the next time you choose beef as a centerpiece to #GatherRound I encourage you to choose #OntarioBeef as your premium quality protein that will impress your guests and elevate even the most simple of gatherings.
Buying local also helps to support the many farmers, artisan’s, and purveyors of fine foods that live and work in Ontario.
Here is a glimpse of our trip to Heatherlea Farm to buy this beautiful Angus beef flank steak. The butcher had removed trimmed and packed my flank just as I arrived. Now that’s a nice perk of knowing your farmer and your butcher!

Heatherlea Farm
Ingredients
  • One 2-3 pound Ontario Beef Flank Steak
  • 2 garlic cloves, sliced
  • 1 tablespoon fresh rosemary leaves
  • 1 tablespoon fresh oregano
  • 2 tablespoons Dijon mustard
  • 1/2 cup balsamic vinegar
  • 1 tablespoon honey
  • 1 cup extra-virgin olive oil, plus more for grilling
  • Kosher salt
  • Freshly ground pepper
Preparation

In a blender, combine the garlic, rosemary, oregano, mustard, honey & vinegar and puree until the garlic is minced. With the machine on, gradually add the oil and blend until creamy. Season lightly with salt and pepper.

Score the surface of the steak (on one side) before cooking to help the absorption of the marinade. Run your knife diagonally across the surface of the steak, in a diamond pattern. Make the slices about ¼-inch deep, and space them roughly 1-inch apart.

Raw flank steak, scored diagonally across the steak on a cutting board with a large Thomas Keller Cangshan Cutlery knife.
Ontario Beef – Flank Steak from Heatherlea Farms

Add the meat to a resealable bag and pour all but 1/4 cup of the vinaigrette on top; turn the meat to coat. Refrigerate for at least 4 hours and up to 24 hours.

Remove the steak from the fridge at least 30 minutes prior to grilling. Preheat the grill on high. (Oiling the grates is advised as the honey may stick). Remove the steak from the marinade, letting the excess drip off.

Season with salt and pepper.

Grill the steak over medium-high heat, turning occasionally, until lightly charred and an instant-read thermometer inserted in the thickest part registers 125°, 8-12 minutes.

Transfer the steak to a carving board and let rest for 5 minutes. Thinly slice the meat against the grain and serve, passing the remaining vinaigrette at the table.

Serve with grilled tortillas, guacamole and all your favourite fixings.

Ontario Beef – Flank Steak Tacos

This was created for an Instagram post on zimmysnook in partnership with Ontario Beef Opinions in this post are my own.

Grilled Chicken Wings/Drums with Korean BBQ Sauce

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Oval platter of grilled chicken wings with Korean bbq sauce. Red chili peppers, sesame seads and koren chives surrounding the plate.

Grilled spicy Korean BBQ wings & drums. Topped with white & black sesame seeds, Korean chives, hot peppers and green onions. Toppings optional, but highly recommended!

INGREDIENTS
  • 4 lbs chicken wings
  • 4 tablespoons dry rub (see below* or use your favourite store bought)
  • 1 cup Spicy Korean BBQ Sauce (make your own or use your favourite store bought)
  • Sesame seeds, sliced green onions, sliced hot peppers, chopped chives – for topping wings
COOKING DIRECTIONS

Prepare your grill for two zone cooking – one side set for indirect cooking and one side for direct cooking. In a charcoal grill, place all the charcoal on one side, and for a gas grill just turn half the burners on. The interior temperature of your grill should be about 325ºF.

While the grill preheats, toss the wings in your dry rub and set aside.

Place the chicken wings over the indirect heat (no charcoal side or unlit burner section) and cook for 12-15 minutes per side.

After 25-30 minutes, move the wings to the direct heat side and cook for about 8-10 minutes total, flipping frequently. Until the skin to turns a golden brown. Once the skin is golden brown, toss (or brush) the wings with your BBQ sauce and return to the indirect section of the grill for 8-10 minutes to allow the sauce to set.

Serve sprinkled with sesame seeds, green onions, hot peppers (chives optional, but suggested!)

*** Make your own sauce or buy an imported pre-made sauce. (Example – CJ Chicken & Pork, Korean BBQ Original Sauce, Hot & Spicy Marinade – S. Korea) ***

SPICY KOREAN BBQ SAUCE

INGREDIENTS
  • 1 cup reduced-sodium soy sauce (not regular soy sauce)
  • 2/3 cup light brown sugar
  • 1/2 cup gochujang
  • 6 tablespoons water
  • 4 tablespoons mirin 4 tablespoons mild honey
  • 2 tablespoon rice wine vinegar
  • 2 tablespoons minced garlic
  • 2 tablespoon grated fresh ginger root
  • 2 green onion thinly sliced
  • 1/2 of a ripe pear, any variety, peeled, cored, and grated on the finest side of a box grater
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon Korean chili pepper powder (or crushed red pepper flakes)
SAUCE DIRECTIONS

In a large pot, combine all the ingredients, stir well while bringing to a boil. Boil for 5 minutes, stirring frequently.

*DRY RUB – Mix together:

  • 3 teaspoons paprika
  • 2 teaspoon onion powder
  • 2 teaspoon garlic powder
  • 2 teaspoons pepper
  • 1 teaspoon cayenne
  • 1 teaspoon salt
  • 1 teaspoon ground ginger
Oval platter of grilled chicken wings with Korean bbq sauce held by someone wearing a yellow sweater.

Weber Grills Canada Ambassador. Opinions in this post are my own.

Love wings? Here are a few other wing recipes of mine:

Ignite Your Grill Game – Smoked and Grilled Back Ribs

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Sheet pan filled with two racks of ribs, cauliflour, green beans and mashed potatoes. Extra sauce in bowl with a brissel brush.

A couple of baby back racks to close out the weekend. Dry rubbed, then placed on the pellet grill and finished on the gas grill with sauce & then devoured. Smoked and grilled back ribs takes a little extra time, but well worth it!

Ingredients
  • Pork Back Ribs
  • Pork Rub
  • Your Favourite BBQ Sauce
Preparation

Ensure the membrane on the bone side has been removed.

An image of two racks of ribs showing how the membrane on the bone side is removed.

Generously season both sides with a Pork Rub at least an hour before cooking or the night before.

Preheat the pellet grill to 275°F.

Place the ribs on the grill, close the lid, lower the temperature to 250°F and cook for 1.5 hours.

Remove ribs from grill.

Two racks of glisening ribs on the barbeque.

Raise temperature to 300°F

Individually wrap ribs tightly in foil (ensuring there are no holes in the foil)
Place ribs back on grill for 1.5 hours.

Remove ribs from foil and place on medium hot grill for 10 minutes per side.

Sauce both sides with BBQ Sauce.

Place bone side down, close lid and reduce heat to low.

Cook for 10-15 minutes until sauce is set.

Remove to cutting board, tent with foil for 10 minutes, then slice into individual bone portions and serve.

If you like this recipe for Smoked and Grilled Back Ribs, check out my other favourite grilled recipes here.

Grilled Guacamole

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A large molcajete and tejolete (mortar and pestal) with cube of avacados ready to be smashed. Grilled avocados are ready to be scooped and added to the molcajete.

Taco Tuesday is not complete without some freshly grilled guacamole! What would you serve this molcajete of deliciousness with?

Ingredients
  • 3-4 ripe avocados (cut in half, seed removed)
  • 1 lime, juiced
  • 2-3 tablespoons sweet onion, finely diced (raw or grilled)
  • 1/2 teaspoon salt
  • 3 tablespoons olive oil (plus more for brushing avocados)
  • 1-2 jalapeño (roasted, grilled or charred – skin removed), finely diced
  • 2-3 cloves of roasted garlic
  • 3 tablespoons cilantro leaves, finely chopped
Preparation

Heat grill to medium high heat. Brush jalapeños, sliced onions and cut side of avocados with olive oil.

Cook jalapeños over direct heat until all sides are charred 6-8 mins.

Place avocados cut side down on preheated grill. Grill for 4-5 minutes (without moving). Cook onions 4-5 mins, flipping once until charred on both sides. Remove avocados, onions and jalapeños to a cutting board until cool enough to handle. Once cooled, dice the jalapenos and onions and scoop out avocado flesh.

Place all ingredients into a molcajete (mortar) and tejolote (pestle)… or use a bowl & fork.

Mash and mix to desired consistency.

Serve with your favourite corn tortilla chips!

Roasted Garlic

Heat grill (or oven) to 400°F. Wrap the garlic loosely in foil and set directly on the upper rack.

Roast 45 minutes until fragrant. Remove from oven, unwrap, and let cool 10 minutes.

Squeeze from the bottom of each clove and the soft flesh will come right out. Use extra cloves immediately in sauces, dressings or as a spread. To store, transfer cooled cloves to a small glass jar and top with olive oil to cover. Cover with a secure lid and store in the refrigerator up to 1 week. (Use the oil too, it will have a lovely garlic essence!)

** If desired, make ahead all ingredients, except avocados and place ingredients in jar until ready to use **

In addition to this Grilled Guacamole recipe, you can find more of my favourite guacamole recipes here.