With the big game just days away BBQ Naz has some great recipes to feed your friends on Super Bowl Sunday. Also check out: Rollercoaster grilled bacon potatoes & sausage skewers.

  • Prep time: 45 min.
  • Grill time: 8-10 min. DIRECT            
  • Grill Temp: 500°
  • Side Burner: for FRY 20 min.            
  • Oil Temp: 325°

FOR THE STEAK                  

Ingredients:

  • 4 steaks (4 -6 oz Flat Iron steak, 1" thick)
  • 2 cloves garlic minced or pressed
  • 2 tbsp Worcestershire sauce
  • 2 tbsp balsamic vinegar
  • freshly ground pepper
  • 2 tsp Dijon mustard
  • 2 tbsp soy sauce
  • 2 tbsp olive oil
  • Alternate Marinade Broil King Perfect Steak Marinade (available at most BBQ specialist stores or Supermarkets)

Preparing the Steaks:

  • Trim excess fat from the steaks. In a heavy, re-sealable plastic bag combine the remaining ingredients.
  • Marinate the steaks for 1 hour at room temperature or up to 24 hours in the refrigerator.
  • If refrigerating, bring steaks close to room temperature 1 hour before grilling for more even cooking.
  • Preheat the barbecue on HIGH.
  • Brush grids with olive oil.
  • Proceed as directed in the Steakhouse Guide below.

 

PERFECT GRILLING TIPS

Grilling tips from BBQ Naz

  1. Brush grids with vegetable or olive oil and preheat the barbecue on HIGH. Place food on a barbecue at a 45 angle and cook according to the timing on the cooking charts below.
  2. Turn the steak over grilling on the same 45 angle.
  3. Turn the steak over and grill on the opposite 45 angle.
  4. Finally, turn the steak over and grill on the same 45 angle.

FOR THE FRENCH FRIES

BBQ Food Note: I find the trick to perfect french fries is double-frying. First, flash-fry the potatoes to eliminate the moisture, then fry them again to get that crispness.

Ingredients:

  • vegetable oil, can use peanut oil, or canola oil
  • 2 pounds Yukon Gold (no need to peel) or medium baking (russet) potatoes, peeled
  • fry thermometer

Directions:

  • Heat 1 1/2 inches oil to 325°F in a 5-quart heavy pot over medium heat. While oil is heating, cut potatoes with mandoline, slicer or knife into 1/4-inch sticks.
  • Fry potatoes in batches for 1-2 minutes per batch (potatoes will not be golden) and transfer with a slotted spoon to paper towels to drain. Make sure you bring up temperature of oil back to 325°F between batches.
  • Heat oil to 350°F. Refry potatoes in batches until golden and crisp, about 4-5 minutes per batch, and transfer to clean paper towels to drain. Again make sure you bring up temperature of oil back to 325°F between batches.
  • Season fries with salt.

 

For the plating of the POUTINE

In this recipe for poutine, French fries are covered with fresh double smoked cheddar cheese, and topped with a southwest BBQ sauce-brown gravy.  Use a large Platter or small bowls to serve.

Ingredients needed:

  • Brown gravy: Traditionally a light and thin chicken, veal, or turkey gravy, mildly spiced with a hint of pepper. Use your favourite brown gravy recipe or a store bought gravy (will do)
  • Double smoked aged Cheddar or cheese curds
  • Broil King Southwest BBQ Sauce or your favourite BBQ sauce

To maintain the texture of the fries, the cheese, steak and gravy are added immediately prior to serving the dish. The hot gravy is usually poured over the cheese, so that the cheese is warmed without completely melting. Then top with your perfect steak and ENJOY!!

Note: It is important to control the temperature, timing and the order in which the ingredients are added, so as to get the right food textures (which is an essential part of the experience of eating steak poutine).

 

Chef Naz Cavallaro

BBQ Naz

 

He followed his dream of making an impact in the food service and hospitality industry and he continues to do so one idea at a time.  Having spent over 20 years in the food industry many know him as "BBQ NAZ".  

His accomplishments include, "The People's Choice Award" in 1993 as top restaurant of Toronto for great Italian/Mediterranean cuisine with exemplary service. "Il Sorriso" (The Smile) Trattoria was located in the heart of the Fashion district in Toronto.  It was quite an accomplishment at that time for anyone in the restaurant business, especially when they were only 25 years old!  And it didn't seem to end there… he promised more to come.  A quote from one of many food critics at that time reads, “with Chef Naz taking reigns in the kitchen, I am sure all the cracks and crannies will soon be flourishing with flavours of joy”.  

Naz moved his abilities from the restaurant scene in the late 90s to focussing on educating consumers about food and the wonderful meals they can easily create on their barbecue. His passion for grilling demonstrates his knowledge and enthusiasm by providing outdoor chefs -whether novice or seasoned grillers-with helpful maintenance tips and applications of the grill. Naz has a skilful way of simplifying the whole grilling process by getting the consumer to understand their grill and realize that it is all about control and technique, and that makes him deserving of the title “Grilling Expert”. 

©2015 Recipe by Resident Chef BBQ Naz Cavallaro of  Broil King. Used with permission.  

Visit www.broilkingbbq.com for more great recipes and tips.