GREY CUP GRUB: Tailgating recipe ideas not just for those south of the border - the best charcoal bbq grill to buy

The 106 CFL ash Cup will be held on Sunday, November.
On the 25 th, the Ottawa Red and Black team will play against the Calgary Stampede, where the legendary match will be held in Edmonton, long-
Weather forecast: Cloudy weather, temperature hovering-5C.
Perfect day for football.
Of course, hearty Canadians will light their grill all over the country-no matter what the cold is between a family chef and their trusted outdoor grill or BBQ ash Cup enthusiasts, the following recipes provide the perfect antidote to the cold and a great excuse to light the flame on classic cold Canada Day.
According to Master Grill Michael P.
The Clive Gray Cup party at the Weber BBQ Academy is slightly different from the Super Bowl party, "mainly because of the Canadian side of the CFL.
This is the version of our country and our game.
We celebrate differences.
I found the CFL party very "Canadian" friendly and fun.
The following suggestions and ideas were provided by Clive: 1. Keep it simple.
Taking advantage of this opportunity to try out some new recipes may not be the best game plan. 2.
More than large pieces of barbecue are served.
Yes, they are delicious, . . . . . . There are more flexible people in the crowd.
Open the space heater on the deck and keep the party around the hot grille.
Probably with maple syrup. Very Canadian. 2.
Poutine is never disappointed.
Put the chips in a variety of condiments and ingredients. 3. Beer. Lots and lots.
In a medium bowl, add all the marinade ingredients (excluding salt) and mix.
Place the barbecue in a large, sealed bag.
Pour the marinade on the baking pan and stir well.
Marinate in the fridge for at least 4-
6 hours or overnight.
After the baking is completed, preheat the BBQ to 16F (c) and close the intermediate burner.
Remove the barbecue from the marinade and discard the excess.
Seasoned with salt and pepper and topped with olive oil.
Follow the manufacturer's instructions to roast the mountain at the barbecue shop.
Pour all the dipping sauce ingredients into the drip tray.
Place the drip tray on the grate that turns off the heat.
Close the BBQ cover and cook for 2 or 10 hours
12 minutes per pound
Occasionally sprinkle something in the drip tray.
Check the grill by inserting an instant reading thermometer in the center of the grill.
The thermometer should be 1250f (51C) for medium rare cases ).
Remove the baking tray and let it rest and cover it loosely with foil for 20 minutes.
Remove the drip tray using BBQ gloves.
Put the liquid in a small pan.
Place pan under low heat, sim5 minutes.
When the sauce is boiling and discarded, remove any excess fat or impurities from the sauce.
Cut into thin slices of beef on the grain.
Put a small bowl of warm juice on the hard crust bread for dipping.
Season chicken legs evenly with salt and pepper. Prepare a two-
Heat in the fire of the District (from 50F to CAFF ).
In a small, heavy
Heat the bottom of the pan with medium heat, mix the ingredients and stir for 5 to 6 minutes until the jam melts.
To keep warm, remove from the heating and lid.
Clean grate.
Drain, add wood chips to the charcoal and place the lid on the grill.
When the wood starts to smoke, cook the drum with indirect medium fire, close the lid as much as possible until the juice is clear, the meat is no longer pink on the bones, 20 to 30 minutes, in the last 10 to 12 minutes, flip and bake two or three times with glaze.
Remove from the grill and provide warm food. Serves 6-8.
Preheat the grill to medium heat.
The slices originated from figs and cut each fig from the center through three quarters.
The inside of each fig has the same amount of honey.
Fill each fig with 1 tablespoon (15 ml) goat cheese.
Season with black pepper.
Wrap each fig carefully with a piece of ham.
Arrange the figs evenly on the board.
Place the board on the grill and cover it.
Plank bake for 15 to 20 minutes until the ham is slightly crispy, the cheese is warm and the fig is tender and hot.
Carefully remove from the grill and drizzle with a little Chambord. Serves 8.
* Use your favorite fruit liqueur if you don't have Chambord.
Soak two pecan slices in the water for at least 30 minutes.
Prepare the grill for indirect cooking at low heat (250% to f.
In a small bowl, mix sugar, thyme, cayenne and mustard with your fingertips.
Pour the nuts into a large disposable foil pan, add a mixture of oil and seasoning, stir well and apply the nuts.
Lay a layer of nuts in the pan.
Brush clean cooking grilles.
According to the manufacturer's instructions, discharge wood chips, add them to the smoker's box of charcoal or gas grill and cover them.
When smoke appears, place a pot of nuts on indirect low heat and cook with a lid until you bake for 20 to 30 minutes and shake the pan several times to prevent burning.
Remove the baking tray from the grill and let the nuts completely cool in the baking tray.
The nuts become more brittle after cooling.
Service at room temperature.
Store the remaining nuts in a closed container at room temperature.