Welcome to the next Battle of Ingredients! July was a busy month (you must be sick of me saying this if you follow all the different topics here) but we came back in August for another BBQ. Its almost tradition now that summer months are focused around more BBQ oriented meals. Its easy and fun and we can enjoy the weather. You have to live in Montreal (or the majority of Canada with the exception of maybe British Columbia or Vancouver, I’m not sure) to understand that we live half the year in winter and then another 3 months in rainy spring and autumn and then just like 3 months of warm/hot/unbearable weather. We did get a heat wave which also stopped a lot of the normal activities (notice the lack of hiking posts…). Anyways, we are back and the weather luckily after July’s heatwave is also cooling down a little.
Let’s just jump right in and see what Phoebe (aka Starry Traveler) and I came up for this battle!
- Pepito White Sangria
- Beringer Rose – White Zinfandel
A sweet wine and a delicious white sangria that matched perfectly with the season and the event.
Phoebe’s husband loves veggies so she added in some asparagus, corn and peppers to grill.
Aside from that,she found inspiration to make chicken that she used to have as a child and the recipe above was the one she used to change a crock-pot version to a BBQ version with this first platter of drumsticks. Normally, its easier with chicken wings but we have friends who don’t eat wings so she accommodated this one.
The drumsticks didn’t get the flavor quite so well. I would imagine that the crock pot would work better when doing drumsticks to get the flavor in it. It wasn’t not tasty by any means. To be honest, I love soy sauce chicken drumsticks. Its one of my fave things to eat. Simple but very yummy. My mom still holds the crown (because I’m biased) but Phoebe’s was pretty awesome also. Everyone enjoyed it. However, the goal was to have the cola flavor pop out and in that sense, it didn’t quite make happen.
Chicken Wings (left): Normal Biftheque spiced wings
Chicken Wings (right) inspiration: https://www.geniuskitchen.com/recipe/betty-whites-chicken-wings-13707
Phoebe decided to do chicken wings anyways for everyone else. We made one normal variety with some typical steakhouse spices. It was delicious and a guaranteed success. For her second inspiration, it was to do the recipe above but adding in a fourth ingredient, white sugar. The recipe she saw above asks for brown sugar but she didn’t have any on hand. Chicken wings work better for BBQ and for this recipe, the cola flavor definitely did pop out much more. This recipe is an absolute hit. There may some freestyling with how the recipes are as most of the recipes here were inspirations and added in our own flair.
Inspiration for Chard Rolls: http://vegdept.com/asian-style-rainbow-chard-wraps/
My contribution was luckily a lot of my own harvests. I found this chard roll idea and decided to work with what I had. I scrapped the Asian way and didn’t simmer the leaves either but on the grill, they cooked everything through as it wrapped in aluminum foil. My version ended up looking like that and the size varied to the size of the leave. Inside, there were homegrown cucumbers, bell peppers and store bought carrots. I didn’t season it but let everyone add what they wanted. Chard leaves were a little overcooked so it was slightly bitter, bit still the whole tasted fairly good.
Campfire Cone recipe: https://hip2save.com/2015/06/25/campfire-cones-fun-easy-summer-dessert/
When figuring out dessert, I searched up what we could do on the grill and it was this easy and fun idea. Mine had blueberries instead red berries because of allergy issues (not me but others). The cook time should have been longer so it would turn into a gooey delicious mess but still, it was a pretty good one. One that can be replicated in the oven, I would think also. I would do this one again with some raspberries and I’d imagine that it would turn out fantastic. Let’s face it..these are s’mores cones with a twist, right? How can you hate on that…well, unless you hate dark chocolate or marshmallows, I guess. You can see the ingredients that I used on the top. I used a local dark chocolate maker, Rochef and it had sea salt so added a different layer of taste.
And..this wraps up this Battle of Ingredients!
We are back to monthly editions for a little bit and see how things go from there.
September’s edition is still BBQ themed with some more look at what else to cook..seasonal and whatnot.
If you have any suggestions, go ahead and suggest away in the comments and we’ll take a look at what we could do next time.
3 thoughts on “Battle of Ingredients #9: BBQ 2018 – Take 2!”
What a fun culinary adventure – I’d go for some Rose versus the White Zinfandel as it usually has more flavor!
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