Zimmy's Nook

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Korean-Style Barbecue Beef Short Rib Lettuce Wraps

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A top down image of barbequed Korean-style barbecue beef short ribs on lettuce and two dressed lettuce wraps on a large wooden board. Additional lettuce, radishes, sauce, pistachios, chopped green onion, a salad and a cast-iron dish with mushroom skewers and kimchi surrounding the beef.

Korean-Style Barbecue Beef Short Rib Lettuce Wraps

Fire up the grill! It is time to give your taste buds a treat with Canadian Beef, Korean-Style Short Ribs!

I am thrilled to be partnering with Canada Beef to develop this one grill meal recipe.

Grilled short ribs are one of the most popular dishes and Korean barbecue and they will soon become one of the most popular dishes on your grill too! The marinade of garlic, ginger, soy, sugar, and sesame infuses the meat with such incredible flavour! The longer you marinade the ribs the tastier they will be, so plan for 24 hours. While that grill is hot why not grill up two incredible accompaniments to take this meal over the top with flavour… caramelized Kimchi (you will want this on everything, so good!) and marinated mushroom skewers (because beef & mushrooms are best friends!)

Korean-style short ribs (also known as flanken short ribs) refers to a strip of beef cut across the bone from the end of the short ribs. The result is a thin strip of meat, about 8” to 10” in length. The thin slices make for fast cooking on a hot grill. You can find Korean style ribs at most Asian markets or ask your local butcher to cut you some, using quality Canadian Beef! #MyCanadianBeef

Delicious served in lettuce wraps (our favourite) or straight off the grill onto a plate with your favourite sides.

INGREDIENTS
  • 1/2 cup soy sauce
  • 1/4 cup mirin
  • 2 tablespoons rice vinegar
  • 1/4 cup grated yellow onion
  • 4 teaspoons finely grated ginger
  • 1/2 cup peeled and grated Asian pear (or substitute apple)
  • 4 cloves minced garlic
  • 2 tablespoons sesame oil
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup brown sugar, packed
  • 8-12 Canadian Beef – Korean style Bone-in Grilling Short Ribs (approximately 1.5 – 2.2 lbs) (see Note)
To garnish
  • 2 green onions, thinly sliced
  • 1 tablespoon sesame seeds
An image of raw ingredients for Korean-style beef short ribs
PREPARATION

Make marinade by placing the first 10 ingredients in a food processor and blend to combine. Reserve ¾ cup of the marinade for brushing the ribs while grilling.

Place ribs in a sealable container or use a resealable plastic bag (great for camping too!). Pour the marinade over the ribs.

Korean-style beef short ribs in marinade.

Cover, refrigerate and marinate the ribs for at least 6 hours, or up to 24 hours. Shake the container once or twice during the marinating process.

To cook the ribs, preheat a charcoal or gas grill to medium-high heat (400°F/200°C). Remove the meat from the marinade. Discard marinade that has been in contact with the meat.

Place the reserved marinade in a high-heat tolerant saucepan, then place it on a side burner or cooler spot on the grill to warm through. Be careful not to let it boil or reduce as the sugars will burn and the salt in the soy will overwhelm the taste.

Prepped ingredients for Korean-style beef short ribs are placed in front of a bbq ready to be barbecued.

Place the ribs over direct heat and grill for approximately 4 to 5 minutes per side, brushing additional warm marinade on each side. If your grill begins to flame too much, move the ribs to a new spot.

Korean-style beef short ribs placed on the bbq.

We like to serve the ribs in lettuce wraps for a main course so, we cut out the bones and slice the meat into strips for the wraps. For the wraps serve with white rice, whole lettuce leaves (we used Boston Lettuce & Perilla leaves), Ssamjang dipping sauce, Spicy Korean Coleslaw (recipe here), green onions, pickled radishes, pistachios, sesame seeds, Grilled Mushrooms (recipe below) and Caramelized Kimchi (recipe below).

On the side we served a light and refreshing Korean Green Salad (recipe here).

A top down image of barbequed Korean-style barbecue beef short ribs on lettuce and two dressed lettuce wraps on a large wooden board. Additional lettuce, radishes, sauce, pistachios, chopped green onion, a salad, rice and a cast-iron dish with mushroom skewers and kimchi surrounding the beef.

Note: If using ribs for lettuce wraps, I plan 2 ribs/person and use half in each wrap (4 wraps/person). If enjoying the ribs as is, I suggest 3 ribs/person.

  • Prep Time: 20 mins
  • Inactive Time: 6 to 24 hours (marinating time)
  • Cook Time: 10 mins
  • Servings: 4

Grilled Mushrooms

Korean style barbecue short ribs, mushroom skewers and Kimchi on a roaring hot bbq.
INGREDIENTS
  • 8 medium Cremini mushrooms, cut into quarters (or 30 button mushrooms, uncut)
  • 2 tablespoon Ssamjang hot sauce
  • 2 tablespoon soy sauce
  • 5 six-inch wooden skewers (soak in water for at least ½ hour)
PREPARATIONS

Combine hot sauce and soy sauce, then add the cut mushrooms to this marinade. Skewer mushrooms onto skewers.

Grill for 6-8 mins, turning throughout to grill all sides.

  • Prep Time: 5 mins
  • Inactive Time: 15 minutes (marinating time)
  • Cook Time: 6-8 mins
  • Servings: 4

CARAMELIZED KIMCHI

Carnalized kimchi in a cast iron pan over a hot BBQ
INGREDIENTS
  • ¼ cup brown sugar
  • ¼ cup distilled white vinegar
  • 2 tablespoons chilli paste (gochujang, ssamjang or any chilli paste you have on hand)
  • 2 tablespoons soy sauce
  • 1 ½ cup kimchi
PREPARATION

In a medium bowl, combine the sugar, vinegar, chilli paste and soy sauce. Add the kimchi and toss to coat. Heat the skillet until hot. Add the kimchi and cook over medium-high heat until the liquid is thickened and glossy and the kimchi is browned in spots, about 5-8 minutes.

  • Prep Time: 5 mins
  • Cook Time: 5-8 mins
  • Servings: 4

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

Grilled Prosciutto Flatbread

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An image of two grilled flatbread with Proscuitto, arugala, red chilis and onions on a grill

Grilled Prosciutto Flatbread

It is official, if you haven’t been grilling all year long, it is now time to fire up the grill, clean off a table and enjoy dinner al fresco this long weekend!

I’ve partnered with Mastro/San Daniele to put together a prosciutto flatbread recipe, so simple, yet so flavourful, anyone can do it! All you need is a grill, store bought pizza dough, San Daniele Prosciutto, a few spices, passata, onions & chilies. (ad)

Ingredients

  • 2 packages San Daniele Prosciutto (6-8 slices per flatbread)
  • 700g refrigerated pizza dough (store bought), divided into 2 equal balls
  • Cooking oil
  • 1 cup Passata
  • 1/4 teaspoon granulated garlic
  • 1/4 teaspoon granulated onion
  • 1/4 teaspoon freshly ground pepper
  • 1/2 teaspoon dried oregano
  • Marinated red onions (make ahead – see preparation)
  • Quick pickled long red chilies (make ahead – see preparation)
  • 2-3 cups arugula
Preparation

Marinated red onions: thinly slice a red onion, place in a bowl that fits the onion rings with at least an inch of room to spare. Pour in olive oil to completely cover onion. Add 1 tbsp balsamic vinegar, 1 tsp oregano and season with salt and freshly ground pepper. Leave onions uncovered on the counter for at least 2 hours, up to 2 days.

Quick pickled long red chilies: thinly slice 4 long red chilies and place in a small jar with a lid. Pour pickle juice from a jar of pickles, olives, or hot peppers to just cover the chilies. Cover and refrigerate for at least 60 minutes.

Remove the dough from the fridge and let it come to room temperature (30-60 minutes) before rolling out.

In a small bowl mix the passata, granulated garlic, granulated onion, pepper, and oregano and set aside.

Preheat the grill on medium heat.

Roll out each dough ball on top of a lightly floured cookie sheet to form a thin rectangle (does not have to be perfect).

Lightly brush the grill grates with oil, then slide the dough onto the preheated grill and cook for 3-4 minutes, or until it starts to brown on the bottom (lower the heat of it starts to blacken).

Remove both flatbreads from the grill. Leave the cooked side down for a couple of minutes before flipping it over (this will keep the uncooked side from sticking to the cookie sheet). Top the grilled-side of each flatbread with 1/2 cup of the passata sauce and spread evenly (stopping about 1.5” from edge).

Layer 10-12 marinated onion slices and chillies to taste, then place the flatbreads back onto the grill for another 3-4 minutes, or until it starts to brown on the bottom.

Turn off the grill and add the ribbons of prosciutto and arugula.

Cut into equal pieces and serve with the leftover onions, red chilies, chili flakes and more arugula.

Tips:
  • When grilling flatbreads, have all your ingredients prepped and ready to go before you start.
  • Also delicious with the addition of slices of brie or crumbled goat cheese (add with onions before cooking the bottom to slightly melt the cheese).

Use leftover onions in other recipes and use the flavoured oil to add interest to dressings or marinates.

In addition to this Grilled Prosciutto Flatbread recipe, you can find more of my favourite Mastro/San Daniele recipes here.


Grilled Paella Mixta (Mixed Paella with seafood, poultry & wine)

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A large, colourful pan of paella filled with seafood, poultry, rice and veggies. This pan is surrounded by a bottle of Viognier, glasses of wine, nuts, olives, lemons and bowls.

Grilled Paella Mixta (Mixed Paella with seafood, poultry & wine) 

Sponsored post, but all thoughts and opinions remain my own.

I am thrilled to have had the opportunity to work with Yalumba Y Series Viognier (pronounced #VeeOnYay), and Chef’s Vault to create a dish that highlights my enjoyment of cooking with and pairing wine with a meal.

Yalumba Wine is the oldest family-owned winery in Australia (est. 1849) and are the pioneer of the Viognier varietal in the new world.

Viognier is a medium body white wine, that is fresh, flavourful, with fruit driven notes, making it a refreshing drink that pairs well with a wide variety of seafood and shellfish, roasted or grilled chicken, veal, pork, spicy flavors and Asian cuisine.

Having taken this opportunity to learn more about Yalumba Family Winery, I am truly impressed about their focus on sustainability in wine production and support of social causes, including homelessness.

For this recipe I used four options of sustainable meat & seafood available from Chef’s Vault.
• Canadian Cold Water Shrimp
• Lobster Claw & Knuckle Meat
• Smoked Duck & Mushroom Sausage
• Chicken Thighs
.
Feel free to add additional fish of shellfish to this dish and make it your own!
Be sure to serve with fresh and dried chilies (for those of us who like a little extra spice).
Please enjoy responsibly!

Ingredients
Broth
Sofrito
  • 3 tablespoons olive oil
  • 2 large yellow onions, diced
  • 1 red pepper, cored and roughly chopped
  • 1 green pepper, cored and roughly chopped
  • 1 fennel bulb, trimmed and diced
  • 4 cloves of garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 6.5 oz Yalumba Y Series Viognier wine
  • 13.5 oz dice tomatoes in juice
For serving
  • 2 tablespoons minced flat leaf parsley
  • 2 tablespoons lemon zest
  • 1 lemon cut into 8 wedges
  • Drizzle of olive oil
This is an image of two bottles of wine, wine glasses and ingredients for paella sitting on a table outside beside the grill with a meadow in the background.
Preparation

Thaw the lobster, chicken, sausages in the fridge overnight.

To begin, mix together chicken rub, then flatten chicken thighs on a small tray (or plate), season both sides with rub and set aside until ready to use.

Make the stock (on the grill or stove) – Add the wine, seafood stock, chicken stock, bay leaves to a saucepan and bring to the boil. Lower the heat to simmer for 5 minutes.

An image of a bottl

Cook the lobster pieces in the simmering broth for 4 minutes. Remove lobster, place in a bowl an refrigerate until ready to use.

Remove bay leaves (discard), set broth aside until needed (when you come to make the paella, just reheat the stock until hot, but not boiling).

For the sofrito, add the 3 tbsps olive oil to a large frying pan over a medium-low heat, add the onions, peppers and fennel, for 5 to 7 minutes, until beginning to soften. Add the garlic, salt and paprika and cook for 3 minutes more.

Pour in the wine, stir and cook for 2 minutes, then add the tomatoes (and juices), stir and cook for 10-12 minutes until the mixture has thickened. Transfer to a bowl until ready to use.

While the sofrito cooks down, heat a separate burner on the grill to medium heat and cook the sausages and chicken thighs. Sausages and flattened thighs should take about 10 minutes total, but times will vary based grill temperature and thickness of thighs. Cook until sausages and thighs are between 155°F-160°F internal temperature, then remove to a clean tray and cover with foil. Set aside. 

To make the paella, add the 1/4 cup olive oil to a large paella pan, scatter in the rice in an even layer and sauté over a medium heat, stirring, for 5 minutes, or until the rice is golden. While this cooks reheat the stock.

Stir the reserved sofrito mixture into the rice and cook for 2 minutes, then add the hot stock and bring the mixture to the boil for another 2 minutes.

Sprinkle the saffron, paprika and chili flakes over the rice, reduce the heat to low and simmer, without stirring, for 10 to 12 minutes, or until all the liquid has almost been absorbed. 

Cut each chicken thigh into 4 equal pieces and each sausage into 3 pieces, return pieces to juices in the tray.

Arrange the shrimp, lobster, sausages and chicken evenly around the top of the paella and pour in juices from tray. 

Cook for 2 minutes, then remove from heat, cover with tin foil and clean tea towels and let rest until shrimp, lobster, sausages and chicken are hot, 5-7 minutes.

Drizzle with a little extra virgin olive oil, cover the pan with tin foil and a few clean tea towels and allow to rest for 5 minutes before serving.

Hope you enjoy my Grilled Paella Mixta recipe! I would love to hear any feedback if you tried this recipe or if you have any questions in the “comment box” below!

Have a delicious day! James (aka Zimmy)

Please enjoy responsibly!

A large, colourful pan of paella filled with seafood, poultry, rice and veggies. This pan is surrounded by a bottle of Viognier, glasses of wine, nuts, olives, lemons and bowls.

Grilled Chimichurri Lamb Chops with Griddled (Spanish’ish) Rice & Veggies

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A top down image of a round platter of grilled lamb lollipops served over mixed vegetable rice and pomegranate arils.

Grilled Chimichurri Lamb Chops with Griddled (Spanish’ish) Rice & Veggies.

This meal is perfect for outdoor get-togethers. All the prep is done ahead of time, so you are not hidden away in the kitchen. Then you spend 15 minutes at the grill while still interacting with your guests.

Start with cooking the onions for the rice, then after you add the other vegetables, throw on the lamb. While the lamb rests, finish up the rice and enjoy!

Ingredients
  • 12-16 lamb chops (from the rack) frenched and trimmed of all but thin layer of fat
  • 1 1/4-1 1/2 cups Chimichurri (recipe here) – divided
  • Flavoured rice (recipe here)
  • 2 lemons cut into halves
  • Maldon salt (or kosher salt)
  • Chopped cilantro or parsley for garnish
Preparation

Place chops in a resealable bag and pour about half of the chimichurri into the bag. Squeeze out the air and seal the bag then massage & move the chops until evenly coated. Place in the fridge for at least 2 hours, but ideally overnight. 

Reserve the other half of chimichurri in a well sealed jar to served with finished meal.

Remove the lamb from the fridge 20 minutes prior to cooking.

Preheat your grill on high heat for direct heat grilling.

With the grill lid open, sear the chops on both sides, about a total of 3 1/2 to 4 1/2 minutes for medium-rare. Transfer to a platter, tent with foil and let rest for 3 or 4 minutes. 

Place the lemons, cut side down, on the grill for about 1 minute, turn 90°, and grill for about a minute more. Remove lemons to platter with lamb.

Place the grilled chimichurri lamb chops on the rice and garnish with chopped cilantro (or parsley) and pomegranate arils. Serve with grilled lemon halves, Maldon salt and reserved chimichurri.

Note: the sear zone on my grill gets extremely hot, so after preheating the grates, I turn this grill down to medium. Most grills I would leave on high. The goal is to get some nice crispy charred bits on the lamb, so some of the chops may get removed at 3 1/2 minutes, while others get left for 4 1/2 minutes.

An open grill with lamp chops, lemons and vegetable being cooked.

Chimichurri

Ingredients
  • 1 jalapeño, finely chopped (seeds optional)
  • 1 shallot, finely chopped
  • 3 garlic cloves, minced
  • ½ cup red wine vinegar
  • 1 tsp kosher salt
  • ½ cup finely chopped cilantro
  • ¼ cup finely chopped flat-leaf parsley
  • ¾ cup extra-virgin olive oil
Preparation

Combine jalapeño, shallot, garlic, vinegar, and salt in a medium bowl. Let sit 10 minutes.
Then stir in cilantro, parsley, and olive oil.

Griddled (Spanish’ish) Rice and Veggies

Ingredients
  • 2 cups (Spanish’ish) Rice, precooked and cooled in the fridge for at least 1 hour (Either packaged Spanish flavoured rice, or recipe here)
  • 2 tablespoons olive oil
  • 1 medium size red onion, diced
  • 1 red bell pepper, diced
  • 1 orange (or yellow) bell pepper, diced
  • 1 jalapeño, thinly sliced
  • 1/2 medium size cauliflower, cut into small florets
  • 1 bunch of broccolini (or 1/2 a broccoli), cut into small florets
  • 2 tablespoons butter
  • Salt & pepper
Preparation

Preheat the griddle over medium heat. Add the olive oil, turn the heat down to low, add the onions, season with a sprinkle of salt and cook slowly for 4-5 minutes, stirring occasionally. Raise the heat to medium-high, add the rest of the vegetables, season with a generous pinch of salt and pepper. Cook for about 5 minutes, stirring occasionally, until vegetables are beginning to warm through. Increase heat to high, add in the butter, and stir until melted. Immediately add the rice and stir until combined. Cook for 4-5 minutes to fry the rice, stirring occasionally. Let the rice rest for a bit between stirs so that it can crisp up a little on the bottom. Once rice is heated through, pile on platter and serve).

Note: Use cold rice. Make it the night before or after cooking up a fresh batch of rice, spread it out on a baking sheet or another large flat pan, then pop it in the fridge for at least 1 hour.

Flavourful (Spanish’ish) Rice

This flavorful rice recipe goes with almost any dinner! Or use it as a topping for tacos or burritos or in a taco bowl!

Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon butter
  • 2 cups white rice
  • 2 teaspoons Spanish paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon granulated onion
  • 2 cups chicken broth – no salt or reduced sodium (see Note below)
  • 2 cups tomato passata (see Note below)
Preparation

In a medium saucepan set over medium heat, melt together olive oil and butter.

Add rice and stir to coat with oil/butter. Cook, stirring frequently, for about 2 to 3 minutes, until rice is toasted. Add the spices and stir to coat rice.

Stir in chicken broth and tomato passata. Increase heat to high and bring to a boil, stirring occasionally (scrape the bottom to ensure rice is not sticking). Stir well, reduce heat to low, place lid on pot, and cook at a gentle simmer for time indicated on your specific rice (10-20 minutes) If rice is not quite tender or liquid is not absorbed after suggested cooking time, replace lid, and cook for 2 to 4 minutes longer. Remove from heat, leave covered, and allow to rest for a few minutes.

Fluff rice with a fork and serve.

Note: The amounts of liquid and the cooking time for this recipe should be considered guidelines. Follow the directions on your bag of rice to determine how much liquid to a use (per 1 cup of rice) and how long to cook when you make your Flavoured Rice.

The combined total of broth & passata should equal the amount indicated on the package.)

A close up image of a round platter of grilled lamb lollipops served over mixed vegetable rice and pomegranate arils.

Hope you enjoy my Grilled Chimichurri Lamb Chops with Griddled (Spanish’ish) Rice & Veggies recipe! I would love to hear your feedback if you tried this recipe in the “comment box” below!

Have a delicious day! James (aka Zimmy)

This meal was grilled on my Hestan Outdoor 36″ Grill on Tower Cart in Pacific Fog.

Proud Hestan Ambassador. Opinions in this post are my own.

Sweet-Heat Grilled Chicken Thighs

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A top down view of a round platter of grilled chicken thighs with a bowl of bbq sauce in the centre. This platter is surrounded by wine glasses, plates, honey and limes.

Sweet-heat grilled chicken thighs.

If you like moist, tender, tangy, sweet and slightly spicy chicken, then this recipe is for you! Perfect for summer entertaining or a delicious meal that the whole family will love! 

I was honoured when Williams Sonoma reached out to see if I’d be interested in participating in their IG Story Cooking Guest Series.

Check it out and let me know your thoughts in the comments below.

INGREDIENTS
  • 9 chicken thighs (bone-in, skin on)

Dry rub

  • 1 tsp Paprika
  • 1 tsp Pepper
  • 1 tsp Salt
  • 1 tsp Onion powder
  • 1 tsp Garlic powder
  • ½ tsp Cayenne pepper
  • ½ tsp Coriander

BBQ sauce

  • ½ cup BBQ Sauce (your favourite store bought)
  • ½ cup Piri-Piri Sauce (or other flavourful hot sauce)
  • ¼ cup Smoked Honey (or plain honey)
  • 1 tsp fresh Chives, finely chopped
  • 1-2 tsp Long Red Pepper, finely diced (seeds optional)
  • Juice of ½ a lime

For serving

  • Honey
  • Chopped chives
A top down view of the ingredients used in this recipe.
PREPERATION

Preheat grill to 425°F.

Trim the chicken thighs of any excess fat or skin. Pat dry the chicken using paper towels.

In a small bowl/jar, combine all the dry rub ingredients. Sprinkle both sides of the chicken liberally with the dry rub.

Mix the BBQ sauce ingredients well and reserve ½ cup to serve as a dipping sauce.

Place the chicken thighs, skin side up, on the upper rack of your grill and cook (lid closed) until internal temperature of 180°F is reached. Approximately 30-35 minutes.

An image of chicken thighs on the grill with a thermometer showing the tempurature of 181 degrees.

Once the temperature is reached, brush each thigh with the sauce, close the lid, turn off the grill and let the sauce set for 5 minutes. Remove the thighs to a serving platter, lightly tent with foil for 5 minutes.

Glazed chicken thighs on the grill.

Remove foil, drizzle with honey, sprinkle with chives and serve with reserved sauce.

Notes

Thighs are safe to eat at 165°F but more tender at 180°F-185°F.

In addition to this Sweet Heat Grilled Chicken Thigh dish, you can find more of my favourite chicken recipes here.

Grilled Grimm’s Spicy Italian Sausages

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Grilled sausages, peppers and onions on a bbq.

Grilled Grimm’s Spicy Italian Sausages with peppers & onions and Zimmy’s All-Purpose sauce.
If you enjoy taking your portable grill camping or on a picnic, I’m sure you’ll agree a little prep at home before you go makes the event more enjoyable!
These peppers and onions only take a few minutes on the grill and the AP Sauce replaces the need to pack the entire fridge and pantry! Leaving you more time to enjoy your surroundings and build up an appetite!
My advice… take extra sausages, because I bet you can’t eat just one! 

Ingredients
  • 1 red bell pepper
  • 1 orange bell pepper
  • 1 jalapeño (seeds optional)
  • 1/2 red onion thinly sliced (in half circles) and marinated (recipe below)
  • 6-8 Grimm’s Spicy Italian Sausages
  • 6-8 brioche hot dog buns
  • Zimmy’s AP Camping/Picnic sauce (recipe below)
Preparation

Make ahead peppers & onions:

Preheat the barbecue to medium-high heat.

Poke a hole in each pepper and place over direct heat on the grill.

Cook (rotating occasionally) until each of the peppers skins is blackened. About 10-15 minutes.

Place peppers in a bowl and cover with plastic wrap to steam for 10 minutes.

Peel the peppers and discard the blackened skin.

Cut the bell peppers into thin strips and discard the seeds.

Slice the jalapeño into thin circles (seeds optional).

Place the prepared peppers, jalapeños & onions in small container and add a tablespoon of the onion marinade to the peppers.

To heat before serving, wrap peppers, jalapeños & onions in a foil pack or add to a small cast iron skillet and place on hot grill 5 minutes before sausages are done.

Preparing Sausages:

Preheat the grill on medium-low.

Place sausages on hot grill and cook (lid down) rotating occasionally for about 10 minutes.

Turn the grill to high, add the peppers & onions. Use a knife to put a couple of small incisions in each sausage, then cook for about 5 minutes, rotating regularly, until sausages are cooked and peppers/onions are hot. (Internal temperature for the sausages should be 160°F).

To serve:

Lightly toast the buns, spread Zimmy’s AP Sauce liberally, add sausage, peppers & onions.

Marinated Red Onions

Thinly slice red onion (in half circles), place in a bowl that fits the onions with at least an inch of room to spare. Pour in olive oil to completely cover onion. Add 1 tbsp balsamic vinegar, 1 tsp oregano and season with salt and freshly ground pepper. Leave onions uncovered on the counter for at least 2 hours, up to 2 days.

(Use leftover onions in other recipes and use the flavoured oil to add interest to dressings, marinates or even fry eggs.)

Zimmy’s AP Camping/Picnic Sauce
  • 3 tbsp BBQ Sauce (I use a habanero bbq sauce)
  • 1 tbsp Sweet & Smokey Mustard
  • 1 tbsp West Indian/Caribbean Hot Sauce (I use a pickled scotch bonnet sauce)

** If making more sausages or camping for longer, double or triple recipe. Delicious on sausages, burgers, chicken, pork chops, etc…

Red bbq with side arms out holding ingredients, by a river.

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

This summer, Grimm’s is giving away a Weber Portable BBQ in store at select locations! Enter to win between June 15 – September 6, 2020. Click here for all the details!

Grilled Tri-Tip with Chimichurri

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Tri-tip steak sliced on a wooden board with a large knife. Bowl of chimichurri and a bowl of salt.
Grass fed tri-tip with chimichurri.

My first tri-tip.
My son and his girlfriend came over for dinner and she requested red meat so grilled tri-tip with chimichurri was on the menu!
This local, grass fed tri-tip was dry rubbed, cooked for 70 minutes at 225°F, then rubbed with a freshly made chimichurri and flash seared.
I believe the beef and chimichurri received two thumbs up each!
I’ll have to pick up another tri-tip soon!

Ingredients
  • Tri-Tip (2 1/2 – 3 pounds)
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoons black pepper
  • 1 teaspoon sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup chimichurri + more for serving (recipe below)
Preparation

Combine salt, pepper, sugar, garlic powder, paprika, onion powder, and cayenne pepper together in a bowl.

Trim off the hard, thick layer of fat, leaving a thin layer of softer fat. Score the remaining fat without cutting through to the meat.

Coat the meat all over with the spice rub. Wrap tightly in plastic wrap and refrigerate 4-24 hours.

Remove beef from refrigerator, uncover, and then let it sit at room temperature for 30 minutes.

Preheat – pellet grill, gas grill, charcoal grill or smoker to 225°F.

Place meat on grill, over an indirect heat portion of the grill. Grill the tri-tip for 70 to 80 minutes (until an instant-read thermometer reaches an internal temperature of 125°F).

Remove tri-tip from the grill and rub the 1/4 cup of chimichurri all over it. Set aside.

Raise the grill temperature to the hottest sear temperature (600°F +)

When the grill is hot, sear the tri-tip 2-3 minutes per side.

Remove from grill and let rest for at least 10 minutes before slicing.

Tri-tip steak with marinade of chimichurri on a blue plate beside the barbeque about to get seared.
Tri-tip with chimichurri ready to get seared on the Weber grill.

CHIMICHURRI

Ingredients
  • 1 shallot, finely chopped
  • 1 long red, finely chopped
  • 4 garlic cloves, finely chopped
  • ½ cup red wine vinegar
  • 1 tsp. kosher salt
  • ½ cup chopped cilantro
  • ¼ cup chopped flat-leaf parsley
  • ¾ cup extra-virgin olive oil
Preparation

Firstly combine shallot, chile, garlic, vinegar, and salt in a medium bowl. Let sit 10 minutes.

Then stir in cilantro, parsley, and oregano.

Lastly, whisk in oil.

Tri-tip steak on a wooden board with a large knife. Bowl of chimichurri and a bowl of salt.

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

Love this grilled tri-tip with chimichurri recipe?

If so, I’ve linked a few other chimichurri recipes.

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

Grilled Branzino with Jalapeño-Basil Vinaigrette

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Grilled Branzino with Jalepeno-Basil Vinaigrette on a platter with lemons and basil.
Grilled Branzino with Jalapeño-Basil Vinaigrette

Grilled Branzino with jalapeño-basil vinaigrette. Fired up the charcoal grill to add a little extra flavour to this delicious house favourite… and while the grill was hot, I grilled a couple of burgers to deliver to my parents. While we enjoyed our fish with salad and fried, crispy pierogies, they enjoyed a big juicy burger with salad and crispy pierogies. Dad was thrilled with the melted 4 year old cheddar, smokey bacon, dill pickles and sweet onion toppings! 

Mom opted for just a little bacon and onion because she wanted to taste the burger! 

Oh, back to our delicious fish…

Jalapeño-Basil Vinaigrette

Ingredients
  • 2 jalapeños, grilled, seeds removed then chopped
  • 3 tablespoons diced red onions
  • 2 cloves garlic chopped
  • 2 tablespoons Dijon Mustard
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup olive oil
  • 4 tablespoons finely chopped basil leaves

Grilled Branzino

Ingredients
  • 2 whole branzino (about 1 pound each), scaled and gutted, head and tail intact
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 bunch fresh basil
Preparation

In a food processor add the chiles, onion, garlic, mustard, vinegar, salt & pepper and blend until combined. With the motor running, slowly add the oil and blend until emulsified. Add the basil and blend to combine.
Heat grill to medium-high heat (approximately 400°F). Brush both sides of the fish with the oil and season inside and out with the salt and the pepper. Stuff the cavity of each fish with some of the basil.

Weber summit charcoal grill with fish and burger patties
Weber Summit® Charcoal Grilling Centre

Grill the fish until slightly charred on 1 side, about 5 to 7 minutes. Using spatula, carefully turn the fish over, close the cover and continue grilling until just cooked through, about 6 to 7 minutes more. Remove the fish from the grill and serve with a bowl of the vinaigrette.

Burgers and fish on a charcoal bbq grill.
Weber Summit® Charcoal Grill

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

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

Grilled Festive Ham with Cranberry Maple Glaze

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A white platter of a sliced ham garnished with oranges, pomegranates and rosemary. Carving knife and fork on the plate. Surrounded by Christmas ornaments and pine bows.

Who else will be having a grilled ham for the holidays?
I’ve partnered with Grimm’s Fine Foods to develop a delicious grilled recipe using their incredible Festive Ham and a Cranberry Maple Glaze.

Ingredients
  • 1 – 10 to 15-pound Grimm’s Fine Foods Festive Ham
  • Cranberry Maple Glaze (see recipe below)
Preparation

Let the ham sit at room temperature, 30 minutes to 1 hour.

Prepare the grill for indirect cooking. Place a shallow roasting pan under the portion of the grill that will not have direct heat. Pour 2 cups water into the pan, add a few orange slices and a couple of springs of rosemary. Preheat the grill to 325°F.

Score the fat with a sharp knife in a 1-inch crosshatch pattern without cutting through to the meat. Place the ham, fat-side up, directly on the grill above the roasting pan.

Large ham on a sheet pan, scored diagonally with large Thomas Keller Canshang knife beside it.

Bake until a thermometer inserted into the ham registers 110°F, 2 to 2 1/2 hours, adding another 1 cup water to the pan if the liquid evaporates.

Detailed shot of scored ham on a Weber grill bbq.

While the ham is baking, prepare the glaze (see recipe, below).

Brush the glaze all over the ham. Continue cooking, brushing with the glaze twice more, until the glaze is caramelized and the thermometer registers 140°F, 1 1/2 to 2 more hours (total cooking time will be 15-18 minutes per pound). 40 minutes before total cooking time, arrange 6-8 orange slices on top of the ham and continue cooking (this is purely for presentation and totally optional!)

Transfer the ham to a cutting board or platter and let rest 15 to 20 minutes.

Carefully remove the grill grate, then strain the remaining pan juices into a saucepan and boil until slightly syrupy. Spoon the reduced pan juices over the ham.

Serve with any remaining glaze.

Cranberry Maple Glaze

Ingredients
  • ½ cup cranberry juice
  • ½ cup orange juice
  • ¾ cup pure maple syrup
  • 2 cups cranberries
  • ¼ cup Dijon
  • 1 tablespoon rosemary, chopped
Preparation

In a saucepan, boil cranberries, cranberry juice, orange juice and maple syrup with Dijon mustard over medium heat until syrupy, about 10-15 minutes. Remove from the heat and stir in rosemary.

Reserve until time to glaze.

Garnish (presentation idea)
  • Orange slices
  • Pomegranate
  • Rosemary
Side view shot of a glazed ham sliced garnished with pomegranates, rosemary and sliced oranges. Surrounded by Christmas decorations and a bowl of cranberry sauce.

This Grilled Festive Ham with Cranberry Maple Glaze recipe was created in partnership with Grimm’s Fine Foods however, 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: