A BBQ Culinary Journey with

Chef Matthew DeMille

Garlic + Maple wings w/new potato & grilled salad

Cooking Instructions

  1. Get your BBQ on high heat and clean the grill well
  2. Toss the wings in vegetable oil just to coat and season with the kosher salt
  3. Once the grill is HOT, place the wings on using a pair of tongs
  4. Meanwhile, add the maple syrup, garlic and thyme into a sauce pan and place on the grill as well.
  5. Allow the maple to get hot and infuse with the garlic and thyme
  6. Once the wings are nicely grilled and golden brown on the first side, flip them and continue cooking in the second side
  7. Once the wings are nice and crispy and cooked through, remove from the BBQ to a large bowl.
  8. Toss with the garlic/thyme maple and plate on a nice big platter
  9. Garnish with the green onions and serve to family and friends!
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  • 2 packs of Blue Goose chicken wings
  • 2 cups good quality maple syrup
  • 6 cloves garlic, peeled and smashed
  • 1/2 bunch thyme
  • 1 bunch green onions, thinly sliced
  • vegetable oil
  • kosher salt

Country Cooking With Nice Horse

Cooking Instructions

  1. Heat your BBQ to high.
  2. Open the can of beer and pour 3/4 into a shallow baking dish. Crush the 2 cloves of garlic and place those into the can with the rosemary sprig.
  3. Place the beer can vertically in the shallow baking dish. After seasoning the chicken with BBQ spice, place it on the beer can so it is standing upright. Place the shallow baking dish on the BBQ.
  4. Check the chicken every once in a while and baste the bird with the juices/beer that collect in the baking dish. Once the chicken has been roasting for 40-50 min, remove from the BBQ.
  5. While the chicken roasts, begin making the corn bread. In a large mixing bowl combine all dry ingredients. In a small mixing bowl combine the wet.
  6. Pour the wet ingredients over the dry and using a spoon or spatula mix until well combined. Fold in the scallions, cheddar and jalapeños
  7. Brush a large cast iron skillet with butter and place the batter into the pan, scraping the bowl with a rubber spatula. Set aside.
  8. Once the chicken has finished cooking, lower the heat. When the temperature reaches 350 degrees place the cornbread in the middle of the BBQ and bake for 50-60 min while the chicken rests.
  9. While the cornbread bakes, assemble the coleslaw. Slice cabbage,fennel and apple. Combine ingredients in a large mixing bowl. Add in a large spoonful of yogurt and a splash of vinegar.
  10. Season with salt and sugar to taste. Adjust the seasoning as needed.
  11. Cornbread can be served from the skillet. Quickly reheat the chicken on the BBQ, carve and serve over the coleslaw.
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  • 1 Whole Blue Goose chicken,
  • 3 tbsp BBQ spice,
  • 1 Tall can of your favourite beer,
  • 2 Cloves of garlic,
  • 1 sprig of rosemary

Corn Bread

  • 1 1/4 All purpose flour,
  • 1 Cup yellow cornmeal,
  • 3 Tbsp sugar,
  • 1 Tbsp baking powder,
  • 1 Tsp kosher salt,
  • 1 jalapeno, deseeded and finely chopped,
  • 1/2 cup sliced scallions,
  • 2 cups of old,cheddar, grated,
  • 2 eggs,
  • 1 1/4 cup milk,
  • 3/4 cup butter, melted over low heat,


  • 1 head fennel, thinly sliced,
  • 1 head white cabbage, thinly sliced,
  • 1 granny smith apple, thinly sliced,
  • Thick yogurt,
  • Apple cider vinegar,
  • Kosher salt,
  • Sugar

Olympic Inspired Sandwiches with Adam Van Koeverden

Cooking Instructions

  1. In a blender or food processor, combine the parsley, basil, garlic and ¼ small onion. Blend on low and drizzle with olive oil and lemon juice, keeping the mixture a bit chunky. Season to taste with salt and pepper.
  2. In a mixing bowl, combine the chicken thighs and chimichurri, reserving a few tablespoons. Mix until well combined.
  3. Cover with saran and marinate in the fridge a few hours or overnight.
  4. Heat BBQ to high. Remove the chicken thighs from the marinade and season with salt and pepper.
  5. Place the chicken thighs on the hot grill. Avoid moving them – you want them to develop a crust and grill marks.
  6. Meanwhile, in a small mixing bowl, toss the onion with a pinch of kosher salt and the juice from the limes. They will become soft, bright and lightly pickled. Toss with the cilantro and set aside.
  7. Flip the chicken thighs and continue to cook.
  8. Slice open the buns and lightly toast them on the top rack of the BBQ.
  9. Transfer the buns to a cutting board or serving tray. Spoon the reserved chimichurri onto the bottom and top and halves of each bun. Top with the lime pickled onions.
  10. Finish the sandwiches with 1-2 grilled chicken thighs and serve.
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  • 8 Blue Goose chicken thighs,
  • 4 high quality hamburger buns,
  • 1 small red onion, thinly sliced,
  • 2 limes,
  • 1/4 bunch cilantro, roughly chopped,
  • Kosher salt,
  • Freshly ground black pepper


  • 1 bunch parsley,
  • 1/2 bunch basil,
  • 2 garlic cloves,
  • 1/4 small onion, finely chopped,
  • Olive oil,
  • Lemon juice

Patio Grilling with Chef Sonia Mondino

Cooking Instructions

  1. Light a charcoal grill and let it burn down to glowing embers
  2. Drizzle the eggplant with a touch of olive oil and season with salt and pepper
  3. Place the eggplant on the grill and char nicely on all sides.
  4. Meanwhile, skewer the chicken breast, sausage, peppers, onion and zucchini onto the wooden skewers. Drizzle with a touch of olive oil
  5. For the Chickpea Salad combine the finely chopped red onion, lemon juice, a splash of olive oil, the chickpeas and the mint and parsley in a large bowl.
  6. Remove the eggplant from the grill and toss in the same bowl. The warmth of eggplant will release flavours from the ingredients in the bowl. Taste and season with salt and pepper.
  7. While the grill is still hot, place the skewers on, grilling on all sides. Once the chicken breast is cooked and the vegetables are nicely charred, remove from the grill.
  8. Serve the skewers with hummus, feta and naan bread or any sides of your choice.
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  • 2 Blue Goose chicken breast, cut into 1”chunks,
  • 1 package Blue Goose Italian chicken sausages, cut into thirds,
  • 1 red pepper, deseeded and cut into large chunks,
  • 1 zucchini, cut into thick coins,
  • 1 small red onion, peeled and cut into large chunks,
  • Kosher salt and freshly ground pepper,
  • 4 wooden skewers, soaked in water,


  • 1 medium eggplant, cut into 1”chunks,
  • 1 small red onion, finely chopped,
  • 2 lemons, juiced
  • Extra virgin olive oil,
  • 1 bunch mint, roughly chopped,
  • 1/2 bunch parsley, roughly chopped,
  • 1 can chickpeas,
  • Hummus,
  • Feta,
  • Naan Bread or Pita

Nutrition & Chicken with Rachel Bies

Cooking Instructions

  1. Place chicken, lime juice, and lemon grass in a Ziploc bag and massage to enhance flavour. Marinate a few hours or overnight.
  2. When ready to cook, heat BBQ to high, remove chicken from Ziploc and season with salt and pepper.
  3. Place chicken on the grill and shut the lid.
  4. For the red curry cream, mix the sour cream and curry paste in a small mixing bowl. Set aside.
  5. For the coleslaw, in a large mixing bowl combine sliced cabbage, chopped mango and red onion. Season with salt and lime juice.
  6. Flip the chicken and continue grilling.
  7. Mix thoroughly with your hands, the cabbage will soften and the onions will lightly pickle. Right before serving add the mint and season to taste.
  8. Once the chicken is cooked, remove from the BBQ to a cutting board and slice.
  9. Serve alongside the coleslaw with the red curry cream and warm corn tortillas.
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  • 1 Blue Goose boneless/skinless chicken breasts,
  • 1 Stalk of lemon grass, smashed and roughly chopped,
  • 3 limes, juiced
  • 1/4 bunch cilantro, roughly chopped (stems included)

Red Curry Cream

  • 1 500ml container of thick sour cream,
  • 2 tbsp of Thai red curry paste

Red Cabbage slaw

  • 1 small head of red cabbage, thinly sliced,
  • 1 small red onion, thinly sliced,
  • 1 bunch mint, roughly chopped,
  • 4 limes, juiced,
  • Kosher salt & fresh ground pepper,
  • Chopped mango