4 HomeGrown BBQ Ideas to Kick Off Your Summer

We wanted to share some ideas for your BBQ this summer. Just how we are locally handcrafted in Langley, or “Home Grown”, you can get your local home grown meats at the suggested local farms we shared with you below for each recipe.

Seared Beef with Orange & Chilli

Ingredients

• 1½ kg piece skirt of beef
• Zest of 2 oranges
• 2 red chillies, deseeded and finely chopped
• 2 shallots, finely chopped
• 2 tbsp olive oil
• 2 tbsp red wine vinegar

Directions

1. Ensure to wipe meat and place in a large food bag. Mix together all ingredients then pour them into a plastic bag. Massage marinade into the beef through bag and put on a plate in the fridge for minimum 2 hours or overnight.
2. Light the barbecue and allow time for BBQ to heat up. Season the beef with salt and pepper, then cook for 8-10 mins on each side until well browned. Spoon over a little of the marinade as it cooks.
3. Remove beef from BBQ and let rest on a cutting board. Cover tightly with foil for 10 mins. Cut the beef across the grain into slices.

Order some local BC raised grass fed Beef with a click of button at Meatme.ca (https://www.meatme.ca/)

Find the original recipe HERE

Grilled Lamb Lollipops

Ingredients

• 1 (8 bone, 2 pound) rack or lamb
• 4 medium cloves of garlic, skinned, stemmed, pressed, crushed, or minced
• 3 tablespoons finely chopped fresh rosemary or 2 teaspoons dried
• 3 tablespoons water
• 1/2 teaspoon fresh coarse ground black pepper
• Coarse salt to taste

Directions

1. Prep. marinade by mixing garlic, rosemary, pepper, and water to let sit for an hour or more so the water can extract the flavours.This is a wet rub.
2. Trim off fat cap and as much of fat near the bone. Cut the rack into four fat chops by slicing between every second bone. Try to make them the same thickness so they will cook at the same rate.
3. Apply wet rub generously and let marinate for 3 or 4 hours.
4. Preheat the grill for 2-zone cooking with the direct heat side on high.
5. Cook. Warm the meat gently on the indirect side with the lid down until it hits about 125°F. Then move the chops over the direct side to sear the exterior. Leave the lid open and place the bones over a sheet of foil. Don’t wrap the bones. When you turn the meat try not to drag it across the grates and scrape off the rub, but turn often, about every 2 minutes. Take it up to 130°F, 135°F for medium rare (rosy color) or 140°F for medium (pink).
6. Use a coarse salt for the end, just before serving, like granules on a pretzel. Ensure to not apply too much.
7. Plate and serve immediately.

Get locally grown Lamb from Johnston’s farm in Chilliwack.

Find the original recipe HERE

Grilled Pork Chops

Ingredients

• 1/4 cup kosher salt
• 1/4 cup sugar
• 2 cups water
• 2 cups ice water
• 4 bone-in, centre-cut pork rib chops (1 inch thick and 8 ounces each)
• 2 tablespoons canola oil

Rub

• 3 tablespoons paprika
• 1 teaspoon each garlic powder, onion powder, ground cumin and ground mustard
• 1 teaspoon coarsely ground pepper
• 1/2 teaspoon ground chipotle pepper

Directions

1. Brine your pork by soaking it in a combination of salt, sugar, and 2 cups water in resealable bag. Make sure to combine the ingredients before by heating them up and then cooling them down with ice water. Make sure to turn the bag over once or twice to get the chops coated in the liquid.
2. Place the plastic bag in a baking dish and refrigerate for 8 to 12 hours
3. Remove chops from the brine and rinse under tap. Pat dry with a towel
4. Brush chops with oil on both sides
5. Mix rub ingredients together
6. Gently pat down the rub on the chops and ensure they’re evenly covered
7. Let the meat stand at 30 minutes
8. Build heat on your BBQ before putting your chops on the grill
9. Sear chops 4 to 6 minutes, flip and repeat

You can get your 100% Pasture Raised, SPCA certified, 100% Soy Free from Sumas Mountain Farms in Abbotsford. http://www.sumasmountainfarms.ca/pork.php

Find the original recipe HERE

Quick and Easy Summer BBQ Chicken

Ingredients

• 1/2 cup olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 2 cloves garlic chopped
• 3 tablespoons chopped onion
• 1/2 cup chopped fresh parsley
• 1 1/2 cups beer, ginger ale, apple cider, or apple juice

Directions

1. Pour olive oil into a 2-cup liquid measuring cup
2. Add pepper, salt, cumin, paprika, and cayenne pepper to oil olive
3. Add garlic, onions, and parsley. Mix and slowly add beer
4. Pour marinade over chicken in a ziploc bag. Remove air and seal.
5. Turn bag gently side to side to make sure entire chicken is coated
6. Place bag flat on a plate in the fridge for up to an hour, or overnight for best results
7. Cook over open flame until done

Get your locally raised organic chicken from Fraser Valley Speciality Poultry. https://www.fvsp.ca

Find the original recipe HERE

All these delicious BBQ recipes can be flawlessly executed with a Premium Barbecue. Drop by Coast Spas Lifestyles to get up to 25% off our Barbecues. Start your summer with a sizzle!

Visit us HERE to find out about Coast Spas’ May Sale

Drop by Coast Spas Lifestyle on May 11 to meet Canada’s BBQ Master, Rusty Johnson!