Fan-favourite game day dishes hot off the grill from BBQ Naz to feed you friends and family on Grey Cup Sunday.


Bacon Wrapped BBQ Chili Drumsticks with Avocado & Tomato Salsa

  • Serves: 4                         
  • Prep Time: 30 min.
  • Grill Time: 20-30 min.         
  • Grill Temp: 350°
  • Special tools: Wing Holder w/drip pan

Ingredients:

  • 8-12 chicken drumsticks
  • 1 (8 oz.) package of good Bacon, enough to wrap the same amount of Drumsticks
  • 1 tbls olive oil
  • 1 tbls ground cumin
  • 2 tsp chili powder
  • 2 tsp brown sugar, packed
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup cherry tomatoes, cut in half
  • 1 avocado, peeled and diced
  • 1/4 red onion, diced
  • 2 tbsp coriander/cilantro
  • 2 tbsp lime juice

Directions:

  1. Remove the skin from the chicken. Put the drumsticks in a medium bowl or plastic bag. Drizzle them with the olive oil and sprinkle in the ground cumin, chili powder, brown sugar, salt and pepper. Toss to coat.
  2. Open the package of bacon and wrap around each drumstick and secure it with a toothpick through the fat end if necessary or  wrap it tightly. It will likely stay wrapped. Use Apple smoked bacon to impart an additional smokey flavour.
  3. Preheat BBQ. Grill to medium heat. Grill the chicken turning once, until fully cooked and browned - about 20-30 minutes, depending on the size of the drumstick or until a thermometer inserted into the chicken reads 165°F - or until the meat is no longer pink near the bone. Serve hot with salsa.
  4. While chicken drumsticks cook, you can prepare the fresh salsa; cut the cherry tomatoes in half and place in a medium size bowl. Peel and dice the avocado, dice the onion, mince the cilantro and gently combine all the fresh vegetables. Drizzle with fresh lime juice and toss again. Serve alongside the chicken.

BBQ Mushroom Balls Recipe

  • Serves: 6 (can be served as appetizers for many!)    
  • Prep time: 45 min.
  • Grill time: 45 min.
  • Grill Temp: 350°

Ingredients:

  • 10-12 large size button mushrooms
  • 1 package of bacon cut in half
  • (using smoke bacon will enhance the end result)
  • 250 grams of cream cheese
  • 1 lb of ground beef (80% lean)
  • toothpicks
  • 12 cocktail bocconcini balls


Herb Mix:

  • 1 tbls ea. chopped fresh basil, thyme and parsley

Spice Mix:

  • salt and pepper to taste
  • 1 tbls. onion powder
  • 1 tbls. garlic powder
  • 1 tbls. chipotle pepper powder

Directions:

  1. Clean excess dirt from mushrooms with paper towel. Take paring knife and cut out stem around mushroom bottom - in circle shape, then spoon out gills around the base. Do the same for all mushrooms. Place mushrooms on baking sheet and season the inside of your mushrooms with Spice Mix or favorite seasoning (Broil King Mediterranean Spice).
  2. Take cream cheese, half of the chopped herbs and mix thoroughly in small bowl. With the back of your teaspoon, take some of the cream cheese mixture and spoon in thinly inside the bottom of mushroom that you spoon out. Do the same for all the mushrooms. This will act as a glue for the meatball once you place on the mushroom.
  3. Take the ground beef, place in a bowl and season the beef with remaining Spice Mix and remaining Herb Mix. Once mixed. place a small portion of the ground beef in the palm of your hand and flatten it out. Take a bocconcini ball in the middle and wrap the beef around it making a little meatball. Place the ball in the mushroom and press it down firmly. Do this with all the mushrooms.
  4. Once the meatballs are stuffed inside the mushrooms, take the sliced bacon and wrap the balls with 2 halves leaving the end of the bacon on the bottom of the balls. Take the toothpick and insert to keep the bacon from coming off. Do this with all the mushroom balls.
  5. Set the grill up for Indirect Cooking with a pan underneath the burners that are off leaving the other burners on, setting the heat to 325-350°. Place some water inside the pan below, place the grate back on the grill and place the balls directly over the pan.
  6. BBQ Food Note: If you desire smoke flavor as an ingredient, add some wood chips when setting the grill up for indirect grilling.
  7. Place the balls on the grills and about an inch apart from each other to allow perfect even cooking. Let cook for about 45 minutes. After 40 minutes in, if you want to add your favorite BBQ sauce, this is the time to add it and let cook for another 5-10 minutes. Internal temperature should be around 150-160 degrees max. Any higher and they will be a bit dry.

©2014 Recipe BBQ Naz Cavallaro of Broil King.

Used with permission.  

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