With only 30 minutes and the clock ticking, can Vanessa make an Asian-inspired meal for 4 for about 40 bucks? On the menu: honey garlic chicken, snap pea salad, and mango pudding!
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Maddie and Kiki fire up the BBQ Barn for a smoky, summery feast with wild rice and grilled asparagus salad, spicy beer can jerk chicken, sweet grilled corn with orange butter, and crispy cinnamon sugar doughnuts.
Chefs Erica and Josh Karbelnik put their heads together to design a three-course menu, where each course must be based around just one color! It's monochrome madness!
Chef Kyle Crawford pulls back the curtain on sweet sauces! First up, a grown-up sundae with classic chocolate sauce! Next, a caramelized onion soubise for pork chops and a traditional sweet and sour chicken sauce!
Host Spencer Watts offers up his tips and tricks for a classic Burger and Fries dinner with a healthy twist.
Chef Spencer Watts prepares quick, easy, and delicious dishes like Skillet Lasagna, Creamed Spinach, and Banana Ice Cream in under 30 minutes.
Award-winning chef Natalia Machado from Argentina makes palm heart and shrimp salad, beef stew in a pumpkin, roasted pork spare ribs with a delicious marinade, and addictive dulce de leche ice cream.
Fun-loving sisters and expert grillmasters Maddie and Kiki welcome you into their country barn for craveable eats and spicy jokes! On this episode, they smoke a beef brisket, whip up some delicious Texas sides, and show you how to smoke a daikon!
Fun-loving sisters and expert grillmasters Maddie and Kiki welcome you into their country barn for craveable eats and spicy jokes! On this episode, they smoke some beautiful scallops, whip up a cheesy, meaty asparagus side, and grill up some delicious buffalo burgers!
Fun-loving sisters and expert grillmasters Maddie and Kiki welcome you into their country barn for craveable eats and spicy jokes! On this episode, they smoke a gorgeous lamb shoulder, whip up a simple grated salad, and grill up Jamaican jerk mushrooms!
Fun-loving sisters and expert grillmasters Maddie and Kiki welcome you into their country barn for craveable eats and spicy jokes! On this episode, they smoke salmon to turn it into pastrami, whip up a colorful Caribbean salad, and grill savory rosemary-seasoned pork chops!
Have a cheese lover coming over? Blow their minds with some of Spencer's "grate" barbecued cheese recipes! First up, Spencer chars Brie Cheese to an ooey-gooey perfection and tops it with tart cherries and crunchy walnuts, serving it with crispy grilled crostinis. Next up is a Grilled Steak and Caesar with a twist only Spencer could add - grilled... lettuce! Then, Spencer uses the classic German "hasselback" presentation to stuff chicken breasts with verdant spinach, yummy Swiss cheese and pungent sun- dried tomatoes, grilling them to melty perfection. Finally, Spencer fires up his barbecue to make his Grilled Peaches with Salted Bourbon Caramel, a decadent dessert elevated with creamy Mascarpone and perfectly balances sweet, smoky, and salty flavours.
Onions, green onions, chives, garlic, and leeks are all members of the same fabulous flowering family, Allium! First up? Chef Watts shows us his sweet and smoky Charred Leeks with Romesco add grilled toast and you have your next party appetizer! Next up is a main course. Spencer starts with a juicy grilled pork chop, then adds roasted garlic melted into a balsamic onion chutney to make his out-of-this-world Roasted Garlic Pork Chops. Looking for a crowd pleaser that's easy to make? Spencer has a recipe for that! Chicken Yakitori. He threads skewers with crunchy green onions and tender chicken and caramelizes the yakitori sauce as he grills this tasty dish. Are you ready to drool? Spencer shows us how to make Allium your main dish with Stuffed Vidalia Onions. Loaded with savoury bacon, salty blue cheese and garlic, you'll want to eat this dish for every meal!
Fish. Flaky, flavoursome, and perfect for barbeque. High energy host Spencer Watts tests out his grill with delightfully tender fish dishes.
Barbecuing bananas, that's crazy. Chef Spencer Watts shows us how to grill the delicate, evERS-scrumptious fruit. Bananas.
Grill master Spencer Watts shows us four ways to barbeque a classic. Succulent, tender, mouth-watering ribs.
Matt and the Team prepare BBQ Sunday Dinner with ingredients from the Farmers Market. Herbed Prime Rib, Grilled Pork Chops with Garlic and Herbs, Roasted Root Veggies with Mustard Glaze, and Yorkshire pudding will please friends and family alike!
Matt and his team visit the tennis club and serve up some grilled eats for the club members. Smoked Salmon, Beef Tenderloin with Cherry Sauce, Asparagus with Citrus Butter with a Grand Slam Beet Salad are the perfect match after a long day on the courts
Matt and the team do some extreme grilling for the skateboarders at a local park. The crowd flips for Black Bean Mussels, Prosciutto Wrapped Chicken Breasts Stuffed with Goat Cheese, Smoked Tomato Bruschetta and Smoked Banana Sticks with Rum Butter Glaze.
Welcome to BBQing 101. The team gives the school term a kick start for some rowdy university students. Smoked Pulled Pork with Tangy BBQ Sauce, Spiced up Beer Can Chicken and Chili Yam Fries give these scholars a taste of simple, healthy BBQed food.
Matt and the Road Grill team lend a hand at a Habitat for Humanity building site to feed hungry volunteers. Matt and the team make some delicious Brick Chicken, some Maple Wood Planked Pork, Steak Sandwiches, and Blue Cheese and Bacon Potato Salad.
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