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Teriyaki Shrimp Kebabs

Easy teriyaki shrimp kabobs with pineapple and veggies—bright, juicy, and glazed in a standout homemade sauce.

  • Grill
  • Skewers
  • Mixing bowl
  • Basting brush
  • 500 g king prawns (peeled and deveined)
  • 1 1/2 cups pineapple (cut into small cubes)
  • 1/4 whole onion (cut into 1/4 inch thin strips)
  • 1 whole bell pepper (colour not specified, cut appropriately)
  • 2 tbsp seafood seasoning of choice
  • 1 cup teriyaki sauce of choice
  • 1 tbsp sesame seeds
  • 1 tbsp chopped green onions
  1. Preparation
  2. Combine the shrimp, pineapple, bell pepper, and onion into a bowl Add seafood seasoning and mix thoroughly. Skewer the pineapple, prawns, pepper, and onion back-to-back until you fill up each skewer.
  3. Cooking/Assembly
  4. Add the skewers to the grill and cook for 3-4 minutes. Flip and baste with the teriyaki sauce, then grill for another 3-4 minutes. Flip once more time, baste with more sauce, and grill for 1-2 minutes, or until prawns are cooked through.
  5. Finishing
  6. Remove from the grill and coat with sesame seeds and green onions. Serve immediately while hot.

Don't overcook the prawns - they cook quickly and can become tough. Baste generously for maximum flavour.
Storage: Best served immediately. Can be stored in refrigerator for up to 2 days.
Nutritional Notes: High in protein, low in calories. Pineapple adds natural sweetness and vitamin C.

Main Course
Chinese

Sweet Soy Roasted Broccoli

  • marinade
  • 2 tablespoons olive oil
  • 3 tablespoons light brown sugar
  • 3 tablespoons soy sauce (less sodium)
  • 1 tablespoon black and white sesame seeds (toasted)
  • 3 cloves garlic (minced)
  • main
  • 8 ounces broccoli florets (trimmed into bite size pieces.)
  • 2 teaspoons lanes bbq q-nami
  • garnish
  • 2 mandarin oranges (cut in half, or 6 oz can of mandarin oranges, drained)
  1. Preparation
  2. Mix olive oil, brown sugar, soy sauce, sesame seeds, and minced garlic for the marinade. Trim broccoli florets into bite-size pieces.
  3. Cooking/Assembly
  4. Toss the broccoli florets with the marinade and place them stem side down on the Cast Iron Pan, Pour the remaining marinade over the top of the florets. Season with Q-Nami seasoning. Cook until you like the texture and colour.
  5. Finishing
  6. Transfer to a presentation bowl and top with orange segments, chopped honey roasted peanuts, and red pepper flakes. Serve immediately and enjoy.

Place broccoli stem side down for even cooking. Don't overcook - broccoli should retain some bite.
Storage: Best served immediately. Can be stored in refrigerator for up to 2 days.
Nutritional Notes: Kid and adult friendly, high in vitamins C and K, vegetarian-friendly.

Side Dish
Chinese

Smoked Harissa Chicken Wings

  • Grill
  • Zip Lock Bag
  • Mixing bowl
  • Meat thermometer
  • For Marinade:
  • 1 kg chicken wings
  • 2 tbsp MasterFoods Harissa Middle Eastern Spice Blend
  • 1 tsp kosher salt
  • 2 sprigs fresh thyme (rough chopped)
  • 2 cloves garlic (minced)
  • Zest of half lemon
  • Juice of one lemon
  • 1/2 cup good olive oil or avocado oil
  • 2 tbsp honey
  • For Dip:
  • 8 oz non-fat Greek yogurt
  • 2 tbsp fresh dill (chopped)
  • Juice of one grilled lemon
  1. Preparation
  2. Combine harissa blend, salt, thyme, garlic, lemon zest, lemon juice, oil, and honey until blended well. Reserve 1/3 of the marinade for basting toward the end of the cook. Toss chicken and remaining marinade in a zip-top bag. Leave in the fridge overnight.
  3. Cooking/Assembly
  4. Preheat the grill: Prepare your grill for medium-high heat. Place the wings on the grill and cook for 10-15 minutes per side, until browned and slightly charred. Indirect heat: If desired, move the wings to a cooler part of the grill (indirect heat) for the remainder of the cooking time. Continue grilling, add remaining basting flipping occasionally, until the internal temperature reaches 74°C or higher for a better texture.
  5. Finishing
  6. Make the dip by combining Greek yogurt, dill, and grilled lemon juice. Rest and serve: Remove from the grill, let rest briefly, Serve wings with lemon dill Greek yogurt sauce as a dip or drizzled over the wings.

Marinate overnight for best flavour. Don't skip the basting step in the final 15-20 minutes for extra flavour and colour.
Storage: Wings can be stored in refrigerator for up to 3 days. Reheat in oven
Nutritional Notes: High in protein. Greek yogurt dip adds probiotics and additional protein.

Appetizer

Simple Grilled Vegetables

  • main
  • 1 1/2 cups blended oil
  • 1/4 cup bourbon
  • 2 teaspoons ginger (minced)
  • 1/4 teaspoon kosher salt
  • 2 tablespoons lane's bbq scorpion seasoning
  • 1 teaspoon lemon zest
  • 3/4 cup pure vermont maple syrup
  • 1 red bell pepper
  • 2 tablespoons shiro miso or white miso
  • 1 tablespoon soy sauce
  • 2 squash
  1. Preparation
  2. Start by making the Maple Miso marinade. Combine lemon zest, miso, maple syrup, soy sauce, ginger, and salt in a food processor or mixing bowl. While whipping or processing, slowly incorporate the oil to create an emulsion.
  3. Cut the squash and zucchini into 1cm thick disks Cut the onions into 1cm thick disks Trim the bell pepper appropriately.
  4. Cooking/Assembly
  5. Set up your grill for a direct cook. Slightly oil and season vegetables with Scorpion seasoning for better heat transfer (do not over oil). 8. Place the squash, zucchini, onion disks, and bell pepper on the grill grate. Sear each side for 1 to 2 minutes to slightly char and soften, charring all vegetables on all sides at high heat without overly softening. Transfer all vegetables to a cutting board and slice into large bite-size pieces if required. Using the cast iron griddle, Lay out the charred and trimmed vegetables onto the griddle for a final sear. Season the vegetables with Scorpion rub one more time, roll the vegetables on the hot surface, then pour over the Ginger Maple Miso to glaze. Allow the sauce to slightly reduce.
  6. Finishing
  7. Using the 2-spatula method, transfer vegetables to the presentation platter.
  8. Optional Flambe: Making sure everyone is away from the grill, very carefully pour 1/4 cup bourbon over the vegetables for a final glaze. Allow the bourbon to flambe then reduce for 1 minute. As soon as the flames are gone, use 2 spatulas to toss the vegetables in the reducing glaze. Serve hot immediately.

Don't over-oil the vegetables initially. The final glaze provides plenty of flavour and richness. Be extremely careful with the flambe step.
Storage: Best served immediately. Can be reheated gently if needed.
Nutritional Notes: Vegetarian-friendly, rich in vitamins and minerals from mixed vegetables.

Side Dish
Mediterranean

Sherry Soy Steakhouse Mushrooms

  • 125 g Button mushrooms (quartered)
  • 125 g Swiss Brown mushrooms (quartered)
  • 2 tsp olive oil
  • 1/2 cup sherry
  • 6 cloves garlic (fresh and smashed)
  • 3/4 cup low sodium soy sauce
  • 2 tbsp fresh cracked black pepper
  • 1 tbsp unsalted butter
  1. Preparation
  2. Heat your grill over direct heat at 250C and bring a roasting tray or skillet to temperature. Quarter the button and Swiss Brown mushrooms Smash the garlic cloves and slice spring onions into 1-inch pieces.
  3. Cooking/Assembly 4. Once the grill has stabilized and the pan is hot, add the oil and quickly follow with the quartered mushrooms. Roast for 4 to 5 minutes, shaking occasionally, then roast/sear for another 5 minutes. You should see good colour and much of the mushroom water evaporate. Once you like the caramelization and colour on the mushrooms, deglaze with the sherry (be careful of flame). Add the garlic and whip in to fully incorporate the flavours. Follow with the low sodium soy sauce and fresh black pepper. Allow the liquid to cook and reduce by half, about 3 to 5 minutes.
  4. Finishing
  5. Swirl the butter into the cooking liquid and allowing it to glaze the mushrooms. Drop the spring onions into the simmering liquid and allow to soften for 1 minute. 12. Transfer the mushrooms and sauce onto a presentation plate and serve immediately.

Be careful when deglazing with sherry as it may flame. Allow mushrooms to develop good colour before deglazing for maximum flavour.
Storage: Best served immediately. Can be reheated gently if needed.
Nutritional Notes: Low in calories, high in umami flavour. Vegetarian-friendly.

Side Dish

Salmon Pancetta Sandwich

  • main
  • 1/4 cup arugula
  • 1/2 each avocado (sliced)
  • 1 each hoagie roll (sliced in half and toasted)
  • 6 ounces kvaroy arctic fillet
  • 1 tablespoon lanes bbq sweet lemon pepper
  • 2 teaspoons olive oil
  • 3 slices pancetta
  • 3 each tomato sliced
  • chili crisp aioli
  • 2 teaspoons chili crisp (with oil)
  • 3 tablespoons dukes mayonnaise
  1. Preparation
  2. Preheat your grill to approx. 200C and set up a griddle on the grill grate for even heat distribution. Season the Tasmanian salmon fillet with sweet lemon pepper seasoning, ensuring even coverage for bold flavour. Slice the tomato and sprinkle with lemon pepper for extra flavour. Slice the avocado into thin, fan-like pieces for creamy texture. Prepare fresh arugula for a peppery bite.
  3. Cooking/Assembly
  4. Lightly oil the griddle to promote rendering. Add pancetta slices to the grill and cook until nicely caramelized, flipping as needed. Allow the rendered fat to remain on the griddle. Slice the sub roll and place it cut side down on the griddle in the pancetta grease. Toast until golden brown and crisp. Place the seasoned salmon directly on the griddle. Cook until the salmon reaches desired doneness, ideally medium-rare for tender texture. In a bowl, mix mayonnaise and chili crisp oil, including some crisp pieces for texture. Stir until the mixture achieves a bright orange color.
  5. Finishing
  6. Spread the chili crisp sauce generously on both sides of the toasted sub roll. Layer the bottom half with Baby Leaf Rocket, followed by the grilled salmon fillet. Add slices of pancetta, tomato, and avocado. Spread additional sauce on the top half of the roll, then place it on top to complete the sandwich. Slice the sandwich in half for easier handling and serve immediately while warm.

Use the rendered pancetta fat to toast the bread for extra flavour. Cook salmon to medium-rare for optimal texture.
Storage: Best served immediately while warm.
Nutritional Notes: High in protein from salmon and pancetta, healthy fats from avocado.

Main Course
American

Salmon Belly Satay

  • avocado crema
  • 2 each avocados (seasoned and slightly charred)
  • 1/4 bunch cilantro
  • 1 each garlic clove
  • 2 each limes (juiced (char 1))
  • 1/2 teaspoon salt
  • 1/2 cups sour cream
  • main
  • 2 tablespoons chili crisp
  • 2 tablespoons chives (chopped)
  • 6 ounces kvaroy arctic salmon belly (skin off (cut into ¼ inch bite-size pieces))
  1. Preparation
  2. Ensure the grill is stabilized at temp (about 230C) with a searing surface like a griddle.
  3. Cut the avocados in half and season with salt, pepper, and garlic. Place flesh side down on the preheated grill for about 2 minutes until slightly charred. Place two halves of a lime on the grill to char slightly for about 1-2 minutes. Remove the skin from the salmon belly using a utility knife. Cut the salmon into bite-size pieces. Skewer the salmon pieces. For thinner pieces, weave the skewer through in a sewing motion.
  4. Cooking/Assembly
  5. Scoop the charred avocado into a food processor like the Ninja Blast Portable Blender Add the juice of the limes, coriander, garlic clove, sour cream, and salt. Process until smooth. If it needs more liquid to blend, add a touch of vinegar. Season the skewered salmon pieces with Lanes SPG Seasoning. Oil the searing surface and place the seasoned salmon skewers on it, seasoned side down. Sear for about 1-2 minutes per side, until the salmon is cooked through and has a nice char.
  6. Finishing
  7. Top the seared salmon with chili crisp for added flavour and texture. Spread the avocado crema on a serving plate. Transfer the salmon belly skewers to the plate. Garnish with chopped chives and serve immediately.

For thinner salmon pieces, use a weaving motion with the skewer for better stability. If the avocado crema is too thick, add a touch of vinegar to thin it out.
Storage: Best served immediately. Avocado crema can be stored in refrigerator for up to 24 hours.
Nutritional Notes: High in omega-3 fatty acids from salmon, healthy fats from avocado.

Appetizer

Reverse Seared Tri-Tip Steak

  • main
  • 1 hoagie bun sliced
  • 1 tablespoons mayo
  • 3 slices provolone
  • 4 pinches salt & pepper
  • 2 pound tri-tip steak
  • chimichurri
  • 1/2 cup cilantro chopped
  • 1/4 cup parsley chopped
  • 2 tablespoons chopped oregano
  • 1/3 cup extra virgin olive oil
  1. Preparation
  2. Set your grill for indirect cooking using Charcoal. Optionally, add a wood chip for extra flavour.
  3. Season the steak with Lane's Sweet Heat Rub or the salt and pepper blend. Place the steak on the grill grate until medium rare. Combine all the chimichurri ingredients in a bowl. Cover and refrigerate while the steak cooks.
  4. Cooking
  5. Move the charcoal to the open side of the grill using an ash tool to create a high heat searing zone. Sear the steak directly over the high heat until your desired internal temperature is reached Let rest for 10 minutes.
  6. Assembly
  7. Slice the Baguettes and spread with mayonnaise. Toast on the grill until golden. Slice the steak thinly against the grain. Place the sliced steak on the toasted bun, layer with provolone cheese, and top with chimichurri sauce. Place the assembled sandwich on the indirect side of the grill to melt the cheese.
  8. Finishing
  9. Slice the Baguettes in half, serve, and enjoy the bold flavours steak of this Tri-Tip Hoagie.

The reverse sear method ensures even cooking throughout while achieving a perfect crust. Always slice against the grain for maximum tenderness.
Storage: Chimichurri can be made ahead and stored in refrigerator for up to 1 week. Leftover tri-tip keeps for 3-4 days refrigerated.
Nutritional Notes: High protein, contains dairy from cheese

Main Course
American

Potato Crisp Crusted Fish with Garlic Aioli

  1. Preparation
  2. Fill the grill with lump charcoal. Add a few wood chunks if you want a smoky flavour. While the grill is preheating, combine mayonnaise, minced garlic, lemon juice, Dijon mustard, and parsley in a small bowl. Mix until well combined then place half into a shallow dish to use for dredging. Cover the other half and place it in the fridge. Pat the fish fillets dry with paper towels.
  3. Cooking
  4. Set up two dredging stations. The first will be the garlic aioli. The second will be the crushed potato chips. Dredge the fish fillets into the garlic aioli then into chips one at a time. Add the fish to a greased baking sheet or fish basket. Add the fish to the grill and cook until white flaky and cooked through, flipping halfway. The exact cooking time will depend on the thickness of your fillets but will approximately take 10-15 minutes.
  5. Finishing
  6. Enjoy with the reserved garlic aioli and lemon wedges if desired.

Choose firm whitefish like cod or snapper that won't break apart during cooking. The key is using fresh, high-quality potato chips that crush evenly and cling well to the fish. For a perfect potato-chip crust: use fresh, evenly crushed chips; coat fillets with garlic aioli for adhesion and flavor; choose firm fish (cod/snapper); cook hot until the crust is golden and the fish just done.

Storage: Best served immediately while the crust is crispy. Store leftover aioli in refrigerator for up to 1 week.

Main Course

Piri Piri Chicken Skewers

  • main
  • 4 tablespoons butter (unsalted)
  • 1 pound chicken tenders
  • 1/4 cup coriander
  • 1 tablespoon garlic (minced, fresh)
  • 1 tablespoon garlic (minced, fresh)
  • 3/4 cup lemon juice (fresh)
  • 1/4 cup lemon juice (fresh)
  • 1/2 cup oil
  • 1 tablespoon paprika
  • 1/2 cup red chili paste
  • 1 tablespoon salt
  1. Preparation
  2. To make marinade, (it’s best to do at home ahead of time) combine red chili paste, lemon juice, white wine vinegar, cilantro, parsley, garlic, paprika, black pepper, sugar, and salt in a food processor and blend until fully incorporated on low (about 20 seconds). While the processor is running on low, slowly drizzle in the oil to form an emulsification. Reserve 1/2 cup for the glaze.
  3. To make the glaze, place butter, coriander, lemon juice, and 1/2 cup of the marinade in a sauce pot and bring to a simmer then reserve for basting. Place your chicken tenders in marinade for 3 hours, reserve in the refrigerator.
  4. Cooking
  5. Soak skewers and stabilize grill at about 290C.. Skewer all your marinated chicken. Place the skewers around the edge of the grill so that the wooden skewers are over the gasket and not the direct flame. Cook for 1½ minutes and flip. Glaze the skewers, then cook for another 2 minutes.
  6. Finishing Place the larger skewers on the bottom and allow all of the skewers to finish together while basting occasionally. Touch each skewer on the hot grill grates and transfer them to your presentation plate.

Marinating the chicken for several hours allows the flavours to really sink in. The stack method where you finish smaller portions as a larger roast achieves maximum tenderness and juiciness.
Storage: Best served immediately. Marinated chicken can be stored up to 24 hours before cooking.

Main Course

 

Pineapple Pork Ribs

  • main
  • hickory wood chunks (for smoking)
  • 2 tablespoons lane’s barbecue honey sriracha
  • 3 tablespoons French onion soup mix
  • 4 pounds baby back pork ribs (about one rack)
  1. Preparation
  2. Light the fire starter at the bottom of the charcoal pile (heat rises, so lighting from the bottom works best). Add hickory wood chunks for smoke once the fire is established. Remove the silver skin (membrane) from the back of the ribs using a serrated utility knife. This helps seasoning and smoke penetrate better. Trim off any loose flaps of meat or fat that could burn easily.
  3. Seasoning
  4. Coat ribs evenly with Onion Soup Mix, making sure to press it into the meat lightly by hand. Add a layer of Lane's Barbecue Honey Sriracha on top of the onion soup mix for sweet heat and caramelization. Let the seasoning tack up while the fire comes to temperature (about 5-10 minutes).
  5. Cooking
  6. Place the ribs meat side down on the grill. Smoke and cook, allowing the honey Sriracha and onion soup mix to caramelize. Cook until tender and internal temperature reaches desired doneness.

Storage: Ribs are best served immediately but can be wrapped and stored in refrigerator for 3-4 days.
Nutritional Notes: High protein, contains honey and spices

Main Course
American

One Pan Chicken Dinner

  • main
  • 4 boneless (skinless chicken breasts)
  • salt and pepper to taste
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 tablespoon olive oil
  • 1 onion (thinly sliced)
  • 3 cloves garlic (minced)
  • 1 red bell pepper (thinly sliced)
  • 1 yellow bell pepper (thinly sliced)
  • 1 cup arborio rice
  • 1 cup chicken broth
  1. Preparation
  2. Preheat your grill to medium-high heat. Place the Cast Iron pan directly on the grill grates to heat up. Season the chicken breasts with salt, pepper, paprika, and dried thyme. Set them aside.
  3. Cooking
  4. Add olive oil to the hot pan and add the seasoned chicken breasts and cook for 4-5 minutes per side or until they are golden brown. Once cooked, remove the chicken from the pan and set aside. In the same pan, add the sliced onion and minced garlic. Sauté for 2-3 minutes until the onions become translucent and the garlic is fragrant Add the sliced red and yellow bell peppers to the pan and cook for another 2-3 minutes until they begin to soften. Stir in the Arborio rice and coat it well with the mixture in the pan. Cook for 1-2 minutes to lightly toast the rice. Pour in the chicken broth, and if desired, crumble in the saffron threads for added flavour and colour. Stir everything together and bring it to a simmer. 8. Place the chicken breasts on top of the rice mixture and scatter the cherry tomato halves around the pan. Cover the pan with a lid or aluminum foil. Reduce the heat to medium-low and let the chicken and rice cook for about 20-25 minutes or until the rice is tender and has absorbed the liquid. Check occasionally to make sure the rice isn't sticking to the bottom of the pan. You can also add a little more chicken broth if needed.
  5. Finishing
  6. Once the rice is cooked, remove the pan from the grill. Allow it to rest for a few minutes before serving. Garnish with freshly chopped parsley and serve the one-pan chicken dish directly from the pan.

The key to perfect paella-style rice is not to stir it too much once the liquid is added. Let it cook undisturbed for the best texture.
Storage: Leftovers can be stored in refrigerator for 3-4 days. Reheat gently with a splash of broth.
Nutritional Notes: Complete meal with protein, vegetables, and grains. Gluten-free.

Main Course
American

Mongolian Beef Satay Skewers

  • main
  • 3 anchovy filets
  • 1 cup coconut peanut sauce
  • 2 pounds flank steak
  • 1 tablespoon garlic (chopped, fresh)
  • 3 ounces lime juice (fresh squeezed)
  • 1 cup mirin
  • 2 tablespoons molasses
  • 1 tablespoon parsley (chopped)
  • 9 ounces peanut butter
  • 1 cup peanuts (roasted)
  • 1 tablespoon red pepper flakes
  1. Preparation
  2. Start by making the Satay Peanut sauce before you go camping (or buy a jar of good quality sauce!!) by combining all sauce ingredients in a food processor. Blend on low for about 20 seconds. While the processor is running on low, slowly drizzle in the oil and water to form an emulsification. Reserve for later use.
  3. Trim the flank steak of any excess fat or silver skin.
  4. Make your marinade by combining soy sauce, mirin, sweet chili sauce, garlic, scallions, and ginger. Marinate your flank steak in the Satay Marinade for 3 hours.
  5. Cooking
  6. Slightly cool the steak then slice it into 3 even large pieces and place the pieces between plastic wrap and begin to pound the meat to both tenderize it and make it much thinner. Slice the pounded steak into bite-size pieces and run a skewer through them with the grain running east to west.. Fire the skewers off for immediate use, cooking until done to your preference.
  7. Finishing
  8. Top with parsley and the peanut sauce, serve and enjoy!

The key is to pound the meat thin for tenderness and to skewer with the grain running horizontally for the best texture.
Storage: Peanut sauce can be made ahead and stored in refrigerator for up to 1 week.
Nutritional Notes: Contains peanuts and soy. High protein dish.

Appetizer
Japanese

Mint Rack of Lamb

  • Main
  • 2 TEASPOONS BLACKENING SEASONING
  • 3 GARLIC CLOVES
  • 1 TABLESPOON DIJON MUSTARD
  • 1 RACK LAMB
  • 1/2 BUNCH MINT
  • 1/2 CUP PANKO BREAD CRUMBS
  • 4 TABLESPOON OLIVE OIL
  1. Preparation
  2. Trim the fat cap and silver skin off the rack of lamb and save to oil the grill .
  3. Cooking
  4. Season the lamb with blackening seasoning and lightly oil the meat. Place meat side down for a big bold sear but do not cook too much, you want the sear and slight char (roughly 2 minutes). Remove the lamb from the searing side of the grill and paint the charred meat with Dijon mustard. Blend the panko, mint, garlic, and oil to create the minty green packable crust. Gently pack the blended breadcrumb mixture evenly on top of the Dijon-painted lamb and transfer it to the indirect side of your grill. Allow it to roast for roughly 15 minutes.
  5. Finishing
  6. Remove from the grill and allow the meat to rest for 10 minutes. Next, slice into 4 each, 2 bone sections. Transfer to your presentation plate and garnish with some of the leftover ingredients.

The sear and paint method creates a beautiful crust while keeping the interior perfectly pink.
Storage: Best served immediately while hot. Leftovers can be stored in refrigerator for 2-3 days.
Nutritional Notes: High protein, gluten-free

Main Course

Barbecue Surf and Turf - Prawns and Steak ASIAN STYLE

  • TBA
  1. Preparation
  2. Dry brine* your steak the night before.
  3. Remove the steak from the fridge 3 hours beforehand the next day and then start working on the marinade. For the marinade, put all the ingredients together and stir until it is thoroughly smooth.
  4. Now put the scallops, prawns and asparagus tips in 3 bowls and add 2 tablespoons of marinade to each bowl. Let this marinate for up to 1 hour, no longer.
  5. Cooking/Assembly
  6. Then light a medium amount of charcoal and heat your grill. Divide it into half indirect grilling, and half direct grilling,
  7. When the grill is getting up to temperature, it’s time to prepare the skewers. The order of the skewer: asparagus tip, scallops, prawn. You use the asparagus tips, so to speak, to hold the scallops and prawns in place.
  8. Place the steak on the indirect part and cook it for about 20 to 30 minutes. Use a meat thermometer for this. When the meat has reached 44 degrees, remove the steak from the grill and let it rest for a while under aluminium foil. Then increase the temperature to 250 °C and put the steak back on the direct part of the barbecue. Keep about 3 minutes per side on the cast-iron grid for a nice grilling pattern.
  9. When the steak has reached your desired temperature, remove it from the barbecue and let it rest again under aluminium foil. While the steak is resting, grill those skewers for 3 minutes per side on the cast iron grill. Use a brush to spread the remaining marinade over both sides of the skewers. Finally, slice the steak and serve with the skewers, enjoy!

* What is Dry brine? Very simple, sprinkle the steak liberally with salt and then place it uncovered on a rack in the fridge (at least 12 hours). With Dry brine, you ensure a tender and flavourful steak.

Main Course
Chinese

Garlic Parmesan Potatoes

  • 1 lb small red potato
  • 1/4 cup green onion (chopped)
  • 2 teaspoons vegetable oil
  • 1 tablespoon parmesan cheese (grated (I add alot more, so to taste))
  • 1 teaspoon rosemary
  • 1/2 teaspoon garlic salt (I add about 1 teaspoon, to taste)
  • 1/4 teaspoon pepper (I add about 1/2 teaspoon, so to taste)
  1. Preparation
  2. Start by preheating your grill We are using a cherry wood lump for that smoky flavour!
  3. Cooking/Assembly

  4. Next place your potatoes into a large bowl and evenly coat them with olive oil. Add your finely chopped rosemary and garlic salt. You can go heavy here! Toss the mixture to ensure they are evenly coated. Place your potatoes into the Dutch Oven and add a layer of parmesan cheese.

  5. Place the Dutch Oven onto the cooking grate of the grill them for roughly 1 hour and 20 minutes until they turn golden brown and probe like butter. Every twenty minutes spin the skillet to ensure there’s no one side getting more heat. Add more butter and parmesan cheese as desired. Get them out of the smoker and serve them with your favourite condiments, Finally, sprinkle parmesan on top during the last 10 minutes of cooking. This will give your potatoes a unique flavour without feeling overly cheesy or overpowered by garlic , enjoy!

To ensure you get the best out of your potatoes every time, it is important to remember that potatoes are like sponges – quality and freshness matters for their texture, so be certain to choose only the freshest potatoes. When it comes to temperature, low and slow is key! The low heat will allow the potato’s moisture to evaporate over time, resulting in an extra crispy exterior.
The best way to preserve the flavour and texture of your potatoes is by wrapping them tightly in airtight containers before refrigerating.
Consume the potatoes within one week as extended storage can compromise their quality. Reheating the cooked potatoes in an oven helps to restore the crispiness and rejuvenate the flavours without making them soggy.

Side Dish
American

Spit Roast Barramundi

  • barramundi
  • Kosmos Q SPG rub (salt, pepper & garlic)
  1. Preparation
  2. Prepare your spit rotisserie basket by attaching it to the skewer
  3. Cooking/Assembly

  4. Season the inside and outside of your barramundi with the Kosmos Q SPG rub (salt, pepper & garlic). The perfebarramundict accompaniment to this fish. You’ll know the barramundi is ready when the internal temperature reaches 62°C. Roughly a 25–35-minute cook depending on the intensity of your charcoal.

Another way to test for doneness, is to use a fork to piece the thickest point and twist gently. If it is done, the dish will flake easily and lose its translucent appearance.

Main Course

Maple Bourbon Glazed Carrots

This simple recipe combines the natural sweetness of baby carrots with a blend of honey, Maple Bourbon Rub, brown sugar and bourbon.

  • 1 pack baby carrots
  • 2 tablespoons bourbon
  • 1/4 cup brown sugar
  • 2 tablespoons honey
  • 1 tablespoon maple bourbon rub
  1. Preparation
  2. In a mixing bowl, thoroughly blend all ingredients together.
  3. Cooking/Assembly
  4. Preheat grill, Place pan with carrot mixture directly over heat source. Stir carrot mixture every 5 minutes to ensure even cooking and prevent sticking. Continue cooking until carrots are fork-tender and soft, typically around 15 to 20 minutes depending on size of carrots. Adjust cooking time as needed.

The combination of bourbon and maple creates a rich, complex glaze. Stirring regularly prevents burning and ensures even caramelization.
Storage: Leftover carrots keep for 4 days refrigerated, reheat gently
Nutritional Notes: Vegetarian, contains alcohol (mostly cooked off)

Side Dish

Raspberry BBQ Sauce Wings

  • main
  • 1/4 teaspoon cayenne powder
  • 2 pounds chicken wings
  • 2 tablespoons light brown sugar
  • 4 tablespoons raspberry syrup
  • 2 tablespoon paprika
  • 1 1/2 tablespoons worcestershire sauce
  • 1 tablespoon your favorite bbq rub
  1. Preparation
  2. In a large bowl, mix ketchup, light brown sugar, apple cider vinegar, Worcestershire sauce, paprika, cayenne powder, and raseberry syrup to create BBQ sauce. Coat chicken wings generously with sauce. Marinate wings in sauce for at least 2 hours (overnight if possible).
  3. Cooking/Assembly
  4. Preheat grill, Place wings in a Rotisserie Basket and grill for 1 hour, turning occasionally for even cooking. 5. For extra flavour, add a couple of cherry wood chips to grill for subtle smoky taste.
  5. Finishing
  6. Once done, toss wings in more sauce for glossy finish.

The raspberry syrup provides a unique sweet-tart flavor. Cherry wood complements the berries perfectly.
If your planning to cook wings regularly its worth getting a Rotisserie Basket
Storage: Leftover wings keep for 3 days refrigerated, reheat in oven
Nutritional Notes: High protein, contains sugar from syrup

Lemon Dill Snapper With Asparagus And Bacon

  • main
  • 1/4 cup avocado oil
  • 1 teaspoon black pepper
  • 1 stick butter
  • 4 garlic cloves
  • 2 snapper fillets
  • 2 tablespoons fresh dill minced
  • 1 juiced lemon
  • 1/4 cup olive oil
  • 1 teaspoon salt
  • 1/4 cup seafood rub
  • 1 bunch of asparagus
  • 4 slices of thick bacon
  1. Preparation
  2. Pat Snapper fillets dry with paper towel and season both sides with 1/4 cup seafood or BBQ rub. Coat asparagus with 1/4 cup olive oil and season with 1 tsp kosher salt, 1 tsp coarse black pepper and 2 minced garlic cloves.
  3. Cooking/Assembly
  4. Preheat both the Griddle and Cast Iron Panfor 5-10 minutes. Add asparagus and bacon slices on to the griddle and cook for 10-15 minutes, flipping and turning every few minutes. Add 1/4 cup avocado oil to the pan and let oil heat up for a few minutes. Place Snapper fillets into pan and cook for 5-6 minutes before flipping. Cook Snapper another 5-6 minutes.
  5. Finishing
  6. Make lemon dill butter sauce by melting one stick of butter, 2 cloves minced garlic, juice of one lemon, and 2 tbsp minced fresh dill. Simmer for 5 minutes. Place Snapper fillets onto a bed of asparagus and bacon and spoon on butter dill sauce.

Several fish can be used as substitutes for snapper, including barramundi, ling, and mahi-mahi, due to their firm, white flesh and similar mild flavor. Other options include flounder, dory, and blue-eye trevalla, which offer a good balance of texture and taste. Don't overcook the fish - it should flake easily when done.
Storage: Best served immediately, sauce can be made ahead and rewarmed
Nutritional Notes: High protein, omega-3 rich, low carb

Main Course

 

Lamb Shoulder Chop

  • charred napa slaw
  • 4 tablespoons dukes mayo
  • 2 teaspoons lime juice
  • 1/4 spear napa cabbage
  • 2 tablespoons parsley (chopped)
  • 1 tablespoon seasoned rice vinegar
  • 1 tablespoon soy sauce (less sodium)
  • 2 tablespoons sweet chili
  • 2 teaspoons lanes bbq sweet heat
  • 2 tablespoons scallions
  • main
  • 2 each lamb blade shoulder chop
  • 2 tablespoons lanes bbq sweet heat
  • 1 tablespoon oil
  • 2 whole white onions (sliced)
  • 1 pound red bliss potatoes (precooked)
  1. Preparation
  2. Season lamb chops with Lane's BBQ Sweet Heat.
  3. Cooking/Assembly
  4. Place lamb chops on grill grate over the flame. Oil the griddle and begin caramelizing sliced onions. Smash cooked potatoes into cast iron and allow to sear and warm. Turn and flip lamb chops. Toss potatoes and onions, then flip the 3/4 cooked lamb on top of potato and onion pile to gently finish cooking while dripping into potatoes. Place 1/4 of chinese cabbage on grill grate directly over flame for some char. Don't cook the cabbage, just add char flavour.
  5. Finishing
  6. Remove cabbage from grill, slice thin and dress with slaw dressing (combine all slaw ingredients). Finish lamb to internal temp of approx. 80C. Transfer potatoes and onions to presentation platter, top with finished lamb chops and garnish with charred slaw and chopped parsley.

This recipe showcases the versatility of lamb shoulder chops. The charred cabbage adds a unique smoky element to the fresh slaw.
Storage: Best served immediately, components can be prepped ahead
Nutritional Notes: High protein, contains vegetables

Main Course

French Trimmed Lamb Ribs With Shishito Peppers

  • marinade
  • 1 teaspoon sesame oil
  • 1 tablespoon fresh ginger (grated)
  • 1/4 cup low-sodium soy sauce
  • 2 scallions (finely chopped)
  • 2 tablespoons seasoned rice wine vinegar
  • creamy parmesan sauce
  • 2 tablespoons duke’s mayonnaise (or your favorite mayo)
  • fresh cracked black pepper (to taste)
  • 1/4 cup finely grated parmesan cheese
  • 1/2 cup ranch dressing
  1. Preparation
  2. Combine soy sauce, rice wine vinegar, garlic, ginger, scallion, and sesame oil to create marinade. Add lamb and coat fully. Marinate for 30-35 minutes. Whip together dipping sauce by combining ranch, mayonnaise, Parmesan cheese, and cracked black pepper. Stir until smooth and creamy.
  3. Cooking/Assembly
  4. Preheat grill and brush the smooth side of a griddle with olive oil. Lay lamb down evenly and sear for a few minutes on each side until golden-brown crust forms. Create a small coal bed on grill and place shishitos directly on hot coals. Let them blister and char slightly, turning as needed with long tongs.
  5. Finishing
  6. Give lamb a final baste with leftover marinade, picking up bits of ginger, garlic, and scallion. Plate lamb alongside blistered shishito peppers and serve with creamy parmesan dipping sauce.

Don't overwork the shishitos - let the skins blacken and puff naturally. The uniform thickness of the lamb ensures even cooking.
Storage: Best served immediately, leftover lamb keeps 2 days refrigerated
Nutritional Notes: High protein, contains dairy

Main Course

 

Kalbi (Korean Style Bone-In Beef Short Ribs) With Yogurt Sauce

  • main
  • 3-5 pounds bone-in beef short ribs (beef chuck flanken (cut 1/3- to 1/2-inch-)
  • thick across bones)
  • salt and freshly ground pepper
  • 1 clove garlic (finely minced)
  • 2 teaspoons fresh lemon juice (divided)
  • 1 teaspoon lemon zest
  • 1/2 large onion (minced)
  • 2 tablespoons sesame oil
  • 3/4 cup soy sauce
  • 3/4 cup water
  • 3 tablespoons white vinegar
  1. Preparation
  2. Add all marinade ingredients (soy sauce, water, white vinegar, sesame oil, minced onion, minced garlic, brown sugar, white sugar, and black pepper) into a gallon bag. Submerge the bone-in short beef ribs in the bag. Refrigerate for at least 4 hours or overnight.
  3. Prepare yogurt sauce by combining Greek yogurt, finely minced garlic, lemon zest, lemon juice, salt and pepper. Refrigerate until ready to eat.
  4. Cooking/Assembly
  5. Grill short ribs for 3-4 minutes per side, until you reach desired doneness

Korean-style short ribs can be found at most Asian markets. The cut, also known as "flanken," refers to a strip of beef cut across the bone from the chuck end of the short ribs. Unlike American and European-style short ribs, which include a thick slice of bone-in beef, Korean-style short ribs are cut lengthwise across the rib bones. The result is a thin strip of meat, about 20cm in length, lined on 1 side with 1cm thick rib bones. The thin slices make for fast cooking on the grill. The long marinating time is essential for flavor penetration. Don't skip the overnight marinade if possible.
Storage: Cooked ribs keep for 3 days refrigerated
Nutritional Notes: High protein, contains dairy

Main Course
Japanese

 

Kalbi (Korean Style Bone-In Beef Short Ribs) With Yogurt Sauce

  • main
  • 3-5 pounds bone-in beef short ribs (beef chuck flanken (cut 1/3- to 1/2-inch-)
  • thick across bones)
  • salt and freshly ground pepper
  • 1 clove garlic (finely minced)
  • 2 teaspoons fresh lemon juice (divided)
  • 1 teaspoon lemon zest
  • 1/2 large onion (minced)
  • 2 tablespoons sesame oil
  • 3/4 cup soy sauce
  • 3/4 cup water
  • 3 tablespoons white vinegar
  1. Preparation
  2. Add all marinade ingredients (soy sauce, water, white vinegar, sesame oil, minced onion, minced garlic, brown sugar, white sugar, and black pepper) into a gallon bag. Submerge the bone-in short beef ribs in the bag. Refrigerate for at least 4 hours or overnight.
  3. Prepare yogurt sauce by combining Greek yogurt, finely minced garlic, lemon zest, lemon juice, salt and pepper. Refrigerate until ready to eat.
  4. Cooking/Assembly
  5. Grill short ribs for 3-4 minutes per side, until you reach desired doneness

Korean-style short ribs can be found at most Asian markets. The cut, also known as "flanken," refers to a strip of beef cut across the bone from the chuck end of the short ribs. Unlike American and European-style short ribs, which include a thick slice of bone-in beef, Korean-style short ribs are cut lengthwise across the rib bones. The result is a thin strip of meat, about 20cm in length, lined on 1 side with 1cm thick rib bones. The thin slices make for fast cooking on the grill. The long marinating time is essential for flavor penetration. Don't skip the overnight marinade if possible.
Storage: Cooked ribs keep for 3 days refrigerated
Nutritional Notes: High protein, contains dairy

Main Course
Japanese

 

Kona Tiki Pork

  • Main
  • 1 can canned chipotles in adobo
  • 2 teaspoons instant coffee (decaf preferred)
  • 1 whole pineapple (peeled and cored)
  • 2 pounds pork tenderloin
  • salt and pepper (to taste)
  1. Preparation
  2. Mince the canned chipotle peppers, making sure to include both the seeds and the adobo sauce for heat and smokiness. In a small bowl, mix the minced chipotles with instant coffee. Stir until it forms a thick, gritty paste. Pat the pork tenderloins dry with paper towel, then coat them evenly with the chipotle-coffee rub. Let them rest while preparing the grill.
  3. Cooking/Assembly
  4. Fire up your Grill and let the coals settle down, Place pork tenderloins on grill and cook for about 1 to 1.5 hours.. While pork is smoking, grill pineapple slices over direct medium-high heat until caramelized, about 2-3 minutes per side. Remove and set aside.
  5. Finishing
  6. Grill pork tenderloin over direct heat, turning occasionally to develop charred crust. Cook until internal temperature reaches about 80C at thickest point. Remove and let rest for at least 3 minutes before slicing.

The chipotle-coffee rub creates a bold, complex flavor. Don't skip the resting period as it ensures juicy pork.
Storage: Leftover pork keeps in refrigerator for 3-4 days
Nutritional Notes: High protein, gluten-free

Main Course

Pork Ribs on the rotisserie

Nothing beatsthe aromas and the flavors of cooking directly over the coals. These live firepork ribs are sure to impress your friends and family.

  • main
  • 4 tablespoons diamond kosher salt
  • 6 tablespoons fresh cracked black pepper
  • 2 tablespoons lawry's seasoned salt (or similar seasoning of your choice)
  • 1 rack pork ribs
  1. Preparation
  2. Season ribs with rub of choice 1-2 hours before grilling.
  3. Cooking/Assembly
  4. Install the Rotisserie and smoke ribs for approximately 2 hours.
  5. Finishing
  6. Allow to rest 20 minutes, slice and serve.

Nothing beats the aromas and Flavours of cooking directly over the coals. These live fire pork ribs are sure to impress.
Storage: Best served immediately. Leftovers can be refrigerated for 3-4 days.
Nutritional Notes: High protein, gluten-free.

Appetizer

Fabulous Meatballs

  • main
  • 9 ounces apricot preserve
  • 10 ounce chili sauce (heinze)
  • 1 teaspoon crushed red pepper
  • 1 teaspoon cumin
  • 2 teaspoons dijon mustard
  • 12 ounce e3 meats (ground beef)
  • 2 each eggs (whipped)
  • 1 each yellow onion (diced)
  • 1 teaspoon fresh cracked black pepper
  • 2 teaspoons garlic (minced)
  • 12 ounce ground pork
  1. Preparation
  2. Once grill comes to temperature, oil the sear surface, add diced onions and sweat for a few minutes without too much colour. Add garlic and crushed red pepper. Cook together for another 2 minutes. Remove and transfer to cool place.
  3. In large bowl, combine ground meats with eggs, parmesan, parsley, and crushed crackers. Mix thoroughly but gently, then fold in cooled onion mixture and season with salt. Mix then add water and mix thoroughly one last time. (Mixture should look wet)
  4. Cooking/Assembly
  5. Shape mixture into golf ball size balls and refrigerate for 30 minutes. Combine all sauce ingredients and whisk together. Reserve for later use. Place clean cast iron pan on grill surface and allow to come to temperature. Oil pan and bring to smoking point. Sear meatballs evenly on all sides then pour BBQ sauce over top. Use enough sauce to reach 1/4" below top of meatballs.
  6. Finishing Cook meatballs until they are medium Gently turn a few times throughout cook, being careful not to break meatballs. Remove from grill and serve from the skillet.

Mixture should look wet for tender meatballs.
Storage: Can be made ahead and reheated. Store in refrigerator up to 3 days.
Nutritional Notes: Contains gluten (crackers). High protein.

Main Course

 

Hot Yaki Wings

I am a huge fanof grilled wings and hot yaki is one of my favorite flavors. Beyond that, the texture of the rendered skin and tacked up sauce in the end makes this wing so special.

  • main
  • 2 pounds chicken wings
  • 1/4 cup hoisin sauce
  • 4 tablespoons lanes bbq q-nami
  • 1 tablespoon pickled ginger juice
  • 1/2 cup sweet chili
  • 1/2 cup teriyaki glaze
  1. Preparation
  2. While grill is coming to temperature, use a sharp knife and "scruff" the wings. Generously coat wings with Lanes BBQ Q-Nami rub.
  3. Cooking/Assembly
  4. Lay wings on grill grates and cook for 25-30 minutes. Make the glaze while wings are cooking. Mix sweet chili sauce, teriyaki glaze, hoisin sauce, and pickled ginger juice in a large bowl. Flip wings and cook for another 20 minutes or until internal temp reaches about 80C with good crust.
  5. Finishing
  6. Once wings reach temperature, transfer to sauce bowl and glaze them, then return to hot grill for a minute on each side to tack them up. Transfer to presentation plate and drizzle remaining glaze over wings.

"Scruffing" the wings helps the seasoning adhere better. The rendered skin and tacked up sauce creates special texture.
Storage: Best served immediately while hot.
Nutritional Notes: Contains gluten (teriyaki and hoisin sauce). High protein.

Appetizer

 

Grilled Veges with Balsamic Glaze

  • grilled vegetables
  • 8 - 10 asparagus spears (woody ends trimmed)
  • salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 red bell pepper (seeded and quartered)
  • 1 red onion (peeled and cut into thick rounds)
  • 1 yellow bell pepper (seeded and quartered)
  • 2 yellow squash (sliced lengthwise)
  • 2 zucchinis (sliced lengthwise)
  • balsamic glaze
  • 1 teaspoon dijon mustard
  • 1/2 cup balsamic vinegar
  • 2 tablespoons honey or maple syrup
  • salt and pepper to taste
  1. Preparation
  2. In a large bowl, toss all sliced vegetables with olive oil. Make sure all vegetables are coated evenly. Season with salt and pepper.
  3. Cooking/Assembly
  4. Place prepared vegetables directly onto grill grates. You can use a grill pan or basket if preferred to prevent smaller pieces from falling through. Grill vegetables for about 8-10 minutes, turning occasionally, until tender with nice grill marks. Cooking time may vary depending on thickness. While vegetables are grilling, prepare balsamic glaze. In a small saucepan, combine balsamic vinegar, honey, Dijon mustard, salt, and pepper. Bring to gentle simmer over medium heat. Allow balsamic glaze to simmer for 8-10 minutes, stirring occasionally, until it thickens and coats the back of a spoon. Remove from heat.
  5. Finishing
  6. Once vegetables are done, transfer to serving platter. Drizzle balsamic glaze over grilled vegetables. Optionally, garnish with chopped fresh herbs like basil, parsley, or thyme.

Use a grill basket for smaller pieces. Glaze should coat the back of a spoon when ready.
Storage: Best served immediately. Leftover vegetables can be stored in refrigerator for 2-3 days.
Nutritional Notes: Vegan, gluten-free. High in fiber and vitamins.

Side Dish

 

Grilled Wild tiger Prawn Scampi

  • main
  • 1/4 teaspoon black pepper (freshly ground)
  • 3 tablespoons butter (unsalted)
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 cup dry white wine
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons garlic (minced)
  • 3/4 teaspoon kosher salt
  • 2 tablespoons lemon juice (fresh squeezed)
  • 1/2 cup parsley (chopped)
  • 1 pound shrimp (21 - 25 peeled, deveined, tail removed, save shells)
  • 2 chunks bread (hand torn)
  1. Preparation
  2. Prepare the prawns and skewer 7 prawns per skewer.
  3. Cooking/Assembly.
  4. In a saucepan or skillet, melt butter with olive oil; heat until melted. Stir in garlic until fragrant (roughly 30 seconds) then add wine, prawn shells, salt, red pepper flakes, black pepper, and lemon juice and bring to a simmer. Let the wine reduce by half, then remove the shells. Squeeze all the liquid out of them and allow to simmer for another 2 minutes. 5. While the sauce is reducing, season the prawn skewers with salt and place directly on the grill. Cook for 1-2 minutes and flip, then cook for another minute until slightly pink (2-4 minutes total). 6. While prawns are cooking, tear apart tennis ball-sized pieces of bread. Slightly dip the bread in the sauce and toast on the grill. Close the dome and cook until toasted.
  5. Finishing
  6. Transfer grilled bread to presentation plate, then lean cooked prawn skewers against the bread. Stab the skewer into a lemon wedge and rest on plate. Swirl chopped parsley into sauce and pour hot scampi sauce over the prawns.

Wild tiger prawns are considered by some to be the perfect prawn due to their flavor and lobster-like texture
Don't let the bread drink up too much sauce. Save shells for maximum flavor in the sauce.
Storage: Best served immediately.
Nutritional Notes: Contains shellfish. Can be made gluten-free by omitting bread.

Appetizer

 

Grilled Street Corn

  • main
  • fresh cracked black pepper (to taste)
  • juice of 2 limes
  • kosher salt (to taste)
  • 1/2 cup mexican crema (or sour cream)
  • 1/2 cup mexican crumbling cheese (like cotija or queso fresco)
  • 2 tablespoons chili powder
  • 1/2 cup chopped fresh cilantro
  • 8 ears of fresh sweet corn (husks and silks removed 1/2 cup mayonnaise)
  1. Preparation
  2. In a bowl, mix mayonnaise, Mexican crema, lime juice, chili powder, salt, and black pepper. This can be prepared in advance and stored in the fridge.
  3. Cooking/Assembly 3
  4. Place the corn directly on the grates and grill, turning every few minutes until 1/4 to 3/4 of the kernels are charred and deep yellow—about 10 minutes total. Once the corn is done, slather each ear generously with the sauce.
  5. Finishing
  6. Top with crumbled cheese and a sprinkle of fresh coriander. Serve hot as a side dish or appetizer. Add extra lime wedges and hot sauce if desired!

The high temps help caramelise the natural sugars in sweet corn while locking in moisture. Look for nice char marks for authentic flavor.
Storage: Best served immediately while hot.
Nutritional Notes: Can be made vegetarian-friendly. Gluten-free.

Side Dish

 

Grilled Asparagus with Charred Lemon Butter Sauce

  • main
  • 1 bunch asparagus (pencil thickness, thick ends trimmed 3/4 pound butter, unsalted (room temperature))
  • 1 1/2 dry white wine
  • 1 teaspoon fresh cracked black pepper
  • 3 tablespoons heavy cream
  • 1/2 minced shallot (optional)
  • salt to taste
  • 1 each bay leaf
  • 6 each black pepper corns
  • 1 each lemon (sliced in half)
  1. Add the peppercorns and bay leaves to a Cast Iron Pan. Slice your lemon in half and place the flesh side in the pan while the liquid is reducing. Once the lemon is nicely charred, squeeze half into the reduction mixture. Simmer and reduce until liquid is reduced by about 75% Add the heavy cream and allow to reduce for 2 more minutes until you have a nice sheen on the bubbles from the reduced cream. Take the pan off the heat and whisk in room temp butter a little at a time. Keep butter moving until it melts. When melted, add a few more cubes, whisking continuously so butter emulsifies into the wine/lemon juice reduction. Continue to add butter, a little at a time until all of it has been incorporated and the sauce has a thick, nape texture, 2 to 3 minutes. Season with salt. Strain if you like. Place the asparagus on the grill and char for 1 to 2 minutes until slightly charred and slightly softened, season with salt. Transfer asparagus to the presentation plate and top with sauce, season with black pepper. Enjoy!

Season your pans before first use according to manufacturer instructions
For best results, allow marinated items to rest for the recommended time
Adjust spice levels according to personal preference

 

Good Fortune Chicken Skewers

  • main
  • 3 tablespoons dijon mustard
  • 2 pounds boneless chicken thighs
  • 2 tablespoons brown sugar
  • 2 packets chinese mustard (or substitute with spicy brown mustard)
  • 2 cloves garlic (chopped)
  • 1 lemon (juiced)
  • 1/2 cup low-sodium soy sauce
  • 2 tablespoons olive oil
  • 1 tablespoon salt (pepper, garlic (spg) seasoning)
  • 1 tablespoon ginger (freshly grated)
  1. In a Cast Iron Pan, combine less sodium soy sauce, SPG (salt, pepper, garlic), brown sugar, and chopped garlic. Place the pan over direct heat on the grill to start the reduction process. Stir in three tablespoons of Dijon mustard and Chinese mustard (from mustard packets), fresh lemon juice, and grated ginger for extra zest. Allow the marinade to reduce over high heat, stirring occasionally. Once thickened, add a drizzle of olive oil, then remove from heat. If time allows, let boneless chicken thighs marinate in the cooled sauce for at least three hours. Otherwise, proceed directly to grilling. Skewer the marinated chicken pieces and place them over direct heat. Sear on all sides, basting with the sauce as you go. Once the chicken reaches an internal temperature of approx. 80C, remove it from the skewers, slice into bite-sized pieces, and skewer again. Give the skewers one final quick sear, then serve hot for a delicious, flavorful bite.
Appetizer

 

Gochujang Chicken Wings

  • main
  • 1 pound chicken wings
  • 2 tablespoons lanes bbq (salt, pepper, garlic)
  • gochujang sauce
  • 2 tablespoon gochujang paste
  • 1 tablespoon mable syrup
  • 2 teaspoons pickled ginger juice
  • 1 tablespoon rice wine vin. (yuzu is a nice option)
  • 2 tablespoons scallions (sliced)
  • 1 tablespoon soy sauce (less sodium)
  • 2 tablespoons sweet chili
  1. Season your wings with salt, pepper, garlic. Place the wings on the grill grate with the thickest portion of the wing closest to and facing the heat Allow to cook for 25 minutes. Transfer the wings to the direct side to finish up to get the wings to the internal temp of approx 80C. Prepare the gochujang glaze by combining and whipping together all gochujang ingredients into a bowl. Once you love the bark, coat the wings with the gochujang glaze over the flame. Allow them to tack up and accept the smoke from the caramelizing glaze. Transfer to the presentation plate and garnish with spring onions and sesame seeds.
Appetizer

 

Garlic Parmesan Wings

  • main
  • 20 chicken wings
  • 1/4 cup bbq rub
  • 1/2 cup butter
  • 1/2 cup fresh parmesan cheese
  • 2 tablespoons garlic powder
  • 1 teaspoon black pepper
  1. Dry wings well and season on both sides with BBQ rub, Cook wings until done, flipping once Make garlic parmesan sauce. Melt butter and add remaining ingredients, mix well. Remove wings and place in bowl. Add sauce, toss and enjoy!
Appetizer

 

Salmon with Crab Dip and Bloody Mary Sauce

  • salmon
  • 1 –2 cedar planks (depending on size)
  • 1 tablespoon chopped chives
  • 1 tablespoon pepper
  • 1 tablespoon salt
  • 1 whole salmon filet (skin on, cut into 4 equal portions)
  • bloody mary sauce
  • 1/4 cup bloody mary mix
  • 2 teaspoons worcestershire sauce
  • 1/4 cup ketchup
  • 1 teaspoon molasses
  • https://www.kamadojoe.com/blogs/recipes/crab-dip-salmon-with-bloody-mary-sauce 1/3
  • 6/19/25, 9 :28 am crab dip salmon with bloody mary sauce - kamado joe
  • crab dip
  • 1/2 cup bloody mary mix
  • 1 teaspoon old bay seasoning
  • 1 teaspoon worcestershire sauce
  • 1/2 pound crab claw meat
  • 8 ounces cream cheese (softened)
  • 1/2 teaspoon garlic powder
  • 1 teaspoon ground mustard
  • 1/2 lemon (juiced)
  • 2 tablespoons mayonnaise
  • 1/2 pound shredded crab
  • 1/2 cup shredded sharp cheddar cheese
  • 1/2 cup sour cream
  1. In a mixing bowl, combine all crab dip ingredients. Mix thoroughly until smooth and well-blended. Set aside. In a small saucepan, combine Bloody Mary mix, ketchup, Worcestershire sauce, and molasses. Bring to a boil, then reduce to a simmer for about 10 minutes. Remove from heat, cool, and transfer to a squeeze bottle.Cut the salmon filet into equal portions and place on the charred planks. Season each piece with salt and pepper.
  2. Place the cedar planks with salmon directly onto the grill. Top each piece of salmon with a generous spoonful of crab dip. Close the lid and cook for 20-25 minutes Remove the planked salmon from the grill. Drizzle with Bloody Mary sauce, sprinkle with chopped chives, and serve immediately.

1-2 cedar planks (depending on size) Use a torch to char both sides of the cedar planks. This enhances the smoky flavor and helps prevent sticking. Set aside.

Main Course

 

Chicken Shawarma

  • main
  • 10 pounds boneless (skinless chicken thighs)
  • marinade
  • 1/2 cup berbere spice blend or ras el hanout
  • 2 tablespoons cumin
  • 1 teaspoon sumac
  • 2 teaspoons aleppo pepper
  • zest of 1 lemon (do not add lemon juice to the marinade)
  • 2-3 glugs of extra virgin olive oil (not too much or it will drip and burn on the grill)
  • 6 cloves garlic (chopped)
  • 1 red onion (chopped)
  • https://www.kamadojoe.com/blogs/recipes/chicken-shawarma 1/4
  • 6/19/25, 9 :50 am chicken shawarma - kamado joe
  • 3 tablespoons kosher salt
  • 2 tablespoons fresh ground pepper
  • white sauce
  • 2 cups plain greek yogurt or sour cream
  • 8 cloves garlic (chopped)
  • zest of 2 lemons
  • juice of 2 lemons
  • 1/2 cup berbere spice blend
  • 1 tablespoon sumac
  • 1 tablespoon cumin
  • 2 tablespoons kosher salt
  • fresh cracked black pepper to taste
  • sandwich
  • 20 pieces naan bread or pita (warmed)
  • 3 cucumbers (diced)
  • 4 tomatoes (diced)
  • 2 red onions (diced)
  1. In a large bowl, mix the chicken and marinade ingredients and set in the refrigerator at least 4 hours, up to overnight. In a bowl, mix the white sauce ingredients and set in the refrigerator to incorporate, at least one hour to overnight. Will keep for two weeks in the refrigerator.
  2. Skewer chicken thighs to the Rotisserie spit, rotating chicken as you go to have a relatively even cylinder of meat. Compress the chicken with your tines as tight as possible and screw them down very tight., Using a sharp knife or electric carver, cut chicken into thin strips standing up off the grill as it hits about 75C internal temperature. This is usually done at the one-hour mark (for the crispy bits that stick out), 1:30 mark (slice thinly down to the tines and retighten them) and at the 2:30 mark (can take the chicken off and slice on cutting board). Be sure to check chicken temperature with a meat thermometer.
  3. Top chicken with fresh squeezed lemon juice. To assemble the sandwich, top Naan with white sauce, chicken strips and chopped tomato, cucumber, and onion mixture.

Set up charcoal BBQ with coals banked up to the back of the grill
Add spit to the BBQ and start your spin. Be sure to monitor pit temperature

Main Course

 

Chicken Fajitas

  • main
  • 4-6 chicken breasts (sliced)
  • 4-6 limes
  • 2 green peppers (sliced)
  • 1 large onion (sliced)
  • 1 pack tortillas
  • 2 red peppers (sliced)
  • 2 yellow peppers (sliced)
  1. Season or marinate your chicken to your preferred liking. Preheat your grill to medium-high heat, Lightly oil your griddle to refresh the seasoning and prevent sticking. Add sliced chicken to the griddle. Let chicken cook for about 5-10 minutes. Add the sliced vegetables to the grill. Cook until translucent. Allow the chicken to cook until it’s just cooked through
  2. Transfer chicken and vegetables to one side of grill. Place tortillas on the grill to warm and char to your preferred liking.Slice limes and add them to the grill to warm and char to your preferred liking Remove the ingredients from the grill. Top your tortilla with the chicken and vegetables and squeeze the lime over the top.

 

Charred Pico Hotdogs

  • Main
  • 1 AVOCADO
  • CHOLULA HOT SAUCE (OR YOUR PREFERRED HOT SAUCE)
  • 1 EAR CORN
  • FRESH CILANTRO (OPTIONAL, TO TASTE)
  • 1 CLOVE GARLIC (MINCED)
  • 4 HOT DOGS (YOUR CHOICE OF TYPE)
  • 2 LIMES
  • PICKLED JALAPEÑOS (OPTIONAL, TO TASTE)
  • QUESO FRESCO (CRUMBLED)
  • 1 RED ONION
  • SALT (TO TASTE)
  1. Preparation
  2. Set up your grill for direct heat and lower the grill grate so it's close to the flames. This will help create that perfect char on your vegetables and hot dogs.
  3. Char the Vegetables
  4. Onion: Place the red onion directly in the charcoal bed to roast. Let it cook until the exterior is charred. Remove it from the grill and allow it to cool. Once cooled, peel off the charred outer layer, and chop the onion into small pieces.
  5. Corn: Place the corn directly on the grill, turning occasionally, until it's roasted and has a slight char. Once done, cut the kernels off the cob and set them aside in a bowl.
  6. Tomatoes and Avocado: Lightly char the tomatoes and avocado halves on the grill for a few minutes. The heat will change the flavour of the tomatoes and add depth to your pico. Remove and chop them into small pieces.
  7. Limes: Place the limes on the grill for a few minutes to get a bit of char, then squeeze the juice into your pico mixture.
  8. Prepare the Pico de Gallo
  9. In a large bowl, combine the roasted corn, chopped red onion, charred tomatoes, and avocado. Add freshly squeezed lime juice, coriander, and minced garlic. For a touch of heat, chop some pickled jalapeños and add them to the mix. Crumble the feta pr paneer on top to bring a bit of saltiness and creaminess to the pico de gallo. Season with salt to taste.
  10. Grill the Hot Dogs
  11. Place the hot dogs directly on the grill. Grill them for a few minutes, turning occasionally, until they are nicely charred and heated through.
  12. Assembly
  13. Place the grilled hot dogs in buns and top with the prepared charred pico de gallo mixture. For an extra kick, drizzle with your Favorite hot sauce. Serve the hot dogs immediately, topped with the charred pico de gallo. Enjoy some heat!

Charring the vegetables adds incredible depth of flavor to the pico de gallo
Storage: Pico de gallo can be made ahead and stored in refrigerator for up to 2 days
Nutritional Notes: Fresh vegetables add nutrition and flavor to classic hot dogs

Main Course

 

Ground Beef Burger Hot Dogs

  • main
  • 2 slices american cheese (torn in half)
  • 1/2 pound ground beef 80/20
  • 1 each hotdog bun (potato bread)
  • 2 teaspoons ketchup
  • 2 teaspoons lanes bbq sweet heat
  • 2 teaspoons mustard
  • 5 each pickle slices
  1. Preparation
  2. Spread your mince on plastic wrap, press it thin and in a rectangular shape the length of a hot dog. Once shaped, lay cheese strips down the centre. Season the cheese and meat, then roll tightly making a cylindrical tight roll with the cheese in the middle. Twist both ends to help set the shape and transfer the burger dog to the refrigerator.
  3. Cooking
  4. When the grill is ready, take the burger dog out of the refrigerator and season the exterior then coat with just a touch of oil. Place the dog on the grill. As it is cooking, toast your bun. Allow each side to sear as the dog cooks evenly. Allow the burger dog to cook until the cheese is melted and you have reached your desired internal temperature. I prefer medium.
  5. Assembly
  6. Place the cooked burger dog in the toasted bun and garnish with ketchup, mustard, and pickles. Enjoy this easy one!

Storage: Best served immediately while hot
Nutritional Notes: Creative fusion of hamburger and hot dog

Main Course

 

Beef Stir Fry

  • main
  • 3 - 5 pounds beef sirloin (sliced)
  • 1 onion (sliced)
  • 5 tablespoons oyster sauce
  • 20 pieces baby corn
  • 2 red peppers (sliced)
  • 20 snap peas
  • 1/2 cup soy sauce
  1. Preparation
  2. Combine soy sauce and oyster sauce. Add to your beef and marinate before cooking. To use a Dutch oven allow it to pre-heat.
  3. Cooking
  4. Lightly oil your Dutch oven to refresh the seasoning and prevent sticking. Add sliced beef to the Dutch oven. Let cook for about 5-10 minutes. Add the vegetables to the Dutch oven: baby corn, red peppers, onion, and snap peas. Let cook until translucent or soft. Allow the beef to cook until it is tender.
  5. Finishing
  6. Remove from the grill. Pair with fried rice or your preferred sides dish

Make sure you season your Dutch oven or pan pan before use.
Storage: Best served immediately while hot
Nutritional Notes: High-protein stir fry with fresh vegetables

Main Course
Chinese

 

Blackened Steak Tip Pasta

  • main
  • 8 ounce e3 beef steak tips (ribeye/ny strip)
  • 2 each scallion sliced
  • 3 cups egg noodles cooked
  • 1 tablespoon garlic rough chop
  • 2 teaspoons kosher salt
  • 2 tablespoons lanes bbq blackening seasoning
  • 1 large chunk of pecan smoking wood
  • 1 cup mushrooms
  • 2 tablespoons olive oil
  • 3 pieces had torn baguette butter and grilled
  1. Preparation
  2. Once the charcoal is burning and you have a nice bed of coals get the grill to temperature, place some smoking wood chips in the hottest portion of the coals to attain clean smoke. (I prefer hickory) Place a cast iron pan on the grill grate surface and allow the pan to come to temperature.
  3. Cooking
  4. Place 2 teaspoons of olive oil and 1 tablespoon of butter in the pan. Season the beef with the blackening seasoning then test one piece of beef in the pan to ensure the pan is hot enough to sear the beef and not stew it. Place the beef in the hot pan without stacking or overcrowding. After 1 minute flip the steak and create some space to sear the mushrooms in the pan with the beef. Allow to cook for 1 minute then add the garlic and spring onions, toss evenly and allow to sear and caramelize without over cooking the beef.
  5. Finishing
  6. Add the remaining 3 tablespoons of butter to the pan then add the cooked penne pasta. Toss to evenly coat and warm the pasta. Season with salt to taste. Remove from the grill, garnish with the grilled bread and enjoy!

A delicious quick-fire steak dish that can feed the whole family!
Storage: Best served immediately while hot
Nutritional Notes: High-protein pasta dish with smoky flavors

Main Course

 

Beef and Lamb Kebabs

  • meat skewers
  • 2 pounds ground beef
  • 2 pounds ground lamb
  • 1 tablespoon berbere seasoning
  • 1 tablespoon cumin
  • 1 tablespoon sumac
  • 1 tablespoon kosher salt
  • fresh cracked pepper (to taste)
  • 1 bunch fresh parsley (washed, chopped and dried in squeezed paper towel)
  • 1 teaspoon chopped oregano
  • extra virgin olive oil
  • yogurt sauce
  • 1 cup plain greek yogurt
  • juice of one lemon
  • 2 teaspoons berbere seasoning
  • a few heavy pinches of salt
  • fresh cracked pepper (to taste)
  1. Preparation
  2. Combine all yogurt sauce ingredients in a bowl: Greek yogurt, lemon juice, 2 teaspoons berbere seasoning, salt, and pepper. Can be made one day in advance and refrigerated if needed. In a large bowl, combine all meat ingredients and seasonings: ground beef, ground lamb, 1 tablespoon berbere seasoning, sumac, kosher salt, pepper, chopped parsley, and oregano.
  3. Cooking
  4. Fashion meat mixture onto skewers in long, even cylinders, approximately 2.5cm thick. Lightly brush all sides of meat with olive oil to speed up browning process and prevent sticking to the grates. Grill kebabs for 7-10 minutes total, flipping once at the 3-5 minute mark. Do not turn skewers until meat touching grates has browned or the skewers may fall apart. Use a spatula with your tongs for easier handling.
  5. Finishing
  6. Once the meat is browned all over and cooked through, remove from heat. Immediately place naan or pita bread onto the grill for 20-30 seconds per side to warm. Serve kebabs with yogurt sauce and warm bread. Top with vegetables of your choice - herbed tomatoes work particularly well.
Main Course

 

BBQ Chicken Thighs

  • main
  • 8 whole bone-in (skin-on chicken thighs)
  • chimichurri
  • 3 tablespoons crushed red pepper flakes (kosher salt, and pepper, to taste)
  • 4 cloves garlic (chopped)
  • 1 cup generous pour of red wine vinegar
  • 1/4 cup parsley (chopped)
  • 3 tablespoons red wine vinegar
  • 1 whole shallot
  1. Preparation
  2. Pat the chicken thighs dry and place them in a bowl or resealable bag. Prepare the marinade by mixing parsley, chopped shallot, garlic, olive oil, salt, and pepper. Pour the marinade over the chicken, making sure each piece is well coated. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight.
  3. Cooking
  4. Place the marinated chicken thighs on the preheated grill, skin side up. Cook the chicken thighs for, about 45-60 minutes, depending on the size of the thighs.
  5. Finishing
  6. While the chicken is cooking, prepare the chimichurri by combining parsley, shallot, garlic, red wine vinegar, olive oil, crushed red pepper flakes, salt, and pepper in a bowl. Mix well and set aside. Once the chicken is done, remove it from the grill and let it rest for a few minutes. Serve the chicken thighs hot, drizzled with the fresh chimichurri sauce.

Marinating overnight will give the best flavor penetration
Storage: Chicken can be marinated up to 24 hours in advance
Nutritional Notes: High-protein dish with fresh herb flavors

Appetizer

 

D-Rump Sirloin Tacos

  • main
  • 1 bunch coriander
  • 1 D-Rump sirloin
  • 1 serrano pepper (diced)
  • 1 tbsp chipotle thousand island dressing
  • 1 tbsp kosher salt
  • 1 tbsp lane’s bbq chili lime rub
  • 1 tbsp lime juice (freshly squeezed)
  • 1 tbsp olive oil
  • 1 tbsp purple cabbage (sliced thin)
  • 1 tbsp queso fresco
  • 1 tomato (diced)
  1. Preparation
  2. Season the steak on all sides with salt, then chili lime rub, then a touch of oil. Make your board pico de gallo by combining diced onion, serrano pepper, tomato, minced garlic, cilantro, lime juice, and salt. Set aside.
  3. Cooking
  4. Place steak directly on the grill grate. Cook each side for several minutes, dome down, until you have even caramelization and have reached your desired internal temp. Remove from the grill and allow to rest for 7 minutes. Slice thin for tacos.
  5. Assembly
  6. Place 2 tortillas per taco on the grill, flip and place cheese on one and stack the other tortilla on top. Remove from the grill, place a dash of chipotle thousand island dressing on the warmed tortillas and top with cut steak and board pico de gallo. Garnish with queso fresco, hot sauce, purple cabbage, and avocado.

I would take this Sirloin over a fillet any day! It has beefier flavor, and the wet aging has it just as tender.
Storage: Best served immediately while warm
Nutritional Notes: High-protein Mexican-fusion dish

Main Course

 

Asian BBQ Skewers

  • main
  • 1/2 cup asian bbq sauce
  • 1/2 cup bbq sauce
  • 2 tablespoons coffee (strong)
  • 1 tablespoon garlic (chopped, fresh)
  • 1 tablespoon ginger (chopped, fresh)
  • 1/4 cup hoisin sauce
  • 2 cups marinade
  • 1 pound ribeye
  • 2 tablespoons rice vinegar
  • 1/2 cup soy sauce (or gluten-free tamari)
  • 3/4 cup sweet chili sauce
  1. Preparation
  2. Make the marinade by combining sweet chili sauce, soy sauce, rice vinegar, scallion, sesame seeds (if using), chopped ginger, and chopped garlic. Trim the ribeye of fatty tail piece (save this to oil your grill grate). Cut the steak into finger sized ribbons. Place the steak in the marinade for 30 minutes (no longer than 2 hours or it will cure).While the steak marinates, make the Asian BBQ sauce by combining BBQ sauce, strong coffee, and hoisin sauce.
  3. Cooking
  4. Oil the grill grate with the reserved ribeye fat and blister sear the marinated steak. Do not cook the steak through, just get a bold sear on the outside and caramelize the marinade while keeping the steak rare. Place the rare and charred pieces between plastic wrap or in a Ziploc bag and pound the meat to both tenderize it and make it much thinner. Trim the pounded steak into bite-size pieces and run a skewer through them with the grain running east to west. At this point, you can reserve for later use or fire the skewers off for immediate use.
  5. Finishing
  6. When ready to eat, top each skewered piece of beef with a dollop of the Asian BBQ Sauce and place back on the grill cast-iron griddle for 1 minute, just enough to warm. Transfer to a presentation plate and garnish with additional Asian BBQ sauce, thin sliced scallion, and toasted sesame seeds.

Get a nice bed of coals so the temp in about 300C
Storage: Can be prepared through step 8 and reserved for later use
Nutritional Notes: High-protein appetizer with Asian fusion flavours

Appetizer

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