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Spencer demonstrates four classic ways to barbeque ribs.
Who says you can't grill bananas? Chef Spencer Watts shows us the versatility of bananas by grilling up succulent freshwater bass with spicy banana salsa wrapped in sweet banana leaves. Then, a fruity barbequed treat - Chocolate Banana Dessert Wraps. These delicious creations feature sweet chocolate, fresh cherries, and flavourful bananas wrapped in warm, perfectly charred tortillas brushed with butter and topped with icing sugar and fragrant cinnamon. Next, Spencer switches it up with some Spiked Gazpacho with Lime Shrimp. Banana peppers heat up this dish, while vodka gives it a little kick. To finish, Spencer makes a unique banana barbeque sauce to drizzle all over a juicy sausage.
Watts a great protein to cook on the grill? Fish, of course. Chef Spencer Watts starts us off with a perfectly flaky wild salmon fillet, drizzled in a tangy raspberry and ginger glaze. Next on the menu, freshly grilled swordfish steaks with Coconut-Chili Crust and Mango-Cucumber Salsa - yes, it's as good as it sounds. Then, a mild fish that loves the grill - trout. Spencer cooks up this flavourful fish with fragrant sage and sweet-tangy apricot chutney. Finally, Spencer carefully stuffs a medley of fresh herbs into a delectable Arctic char. This refreshing dish smells like summer and is sure to impress your dinner guests at your next party
Shellfish is delicate, tantalizing, and full of flavour, especially when it's grilled to perfection. Host Spencer Watts starts off by barbequing his all-time favourite - scallops. These tender shellfish are covered with a crispy pecorino crust and cook so fast you might not have time to blink. Then, Spencer doubles up on the grilled shrimp recipes with a sweet-spicy Mango Habanero marinade and then a tequila-based Margarita shrimp. Share these delectable treats at your next dinner party - don't be shellfish. Next, Spencer grills up steamy, aromatic mussels with melt-in-your-mouth herb butter. This delicious recipe plumps up the soft mussel meat with a golden pool of glorious flavour. To finish, Spencer barbecues some sweet, juicy lobster with a fragrant basil oil. Simple, smoky, and so savoury, this mouth-watering lobster will have your taste buds tingling.
Barbeque is all about sauces, rubs and marinades. Why buy your own when you can make your very own zestful barbeque sauce? Grilling expert Spencer Watts gives us the lowdown on how to incorporate different flavours with four irresistible barbeque sauces. First on the menu, a sweet, no heat Cherry Cola Sauce drizzled over a glimmering pork tenderloin. Then, Spencer kicks up the spice with an Asian-influenced sauce - perfect when paired with juicy, smoked lamb shanks. Next, Spencer gives us some tips on indirect grilling by slow roasting a plump sirloin roast for some delicious beef sandwiches. The tender meat melts in your mouth and pairs great with a tangy, Carolina sauce. To finish, the heat is on with big, bold burning wings of fire.
We all need a little salsa in our lives - it adds a kick of flavour to any dish. Chef Spencer Watts shows us four salsas that be paired with any protein and will have you dancing. He starts this episode off with a tasty, sweet plum salsa and pairs it with crispy crab cakes. Watermelon is that star of this next salsa, adding some coolness to Spencer's spicy brick chicken. Then, our host veers away from fruit and prepares a classic tomatillo salsa. Unusual, but divine, Spencer serves this hot and tangy salsa with shining grilled clams. Finally, it's all about fresh, fragrant herbs with this last salsa recipe that hails from Argentina - chimichurri verde. Served with a juicy, grilled, bone-in rib steak, there's no way you won't love this dish.
Spencer hosts a beef-a-palooza with four beef cuts, including smoked brisket and beef tenderloin.
Spencer Watts reveals his barbeque secrets for fruit and vegetables and starts by grilling a jackfruit. With a pear-apple-pineapple flavour, the jackfruit makes the world’s perfect veggie 'pulled pork.' Next, Spencer roasts cauliflower heads on a spit while basting them in ever-buttery, golden ghee. Then, spiced pumpkin tamales with orange ginger butter. Smoked to perfection and bursting with flavour, these little bundles of love take the word delicious to new heights.
Chicken is so versatile - drums, wings, breasts, or whole! Season your favourite poultry recipe with herby, sweet, savoury, or spicy flavours and you’re sure to be the hero at your next backyard soiree. To begin, fun host Spencer Watts grills up some chicken skewers with a summery plum barbeque sauce. Next, a slow-roasted rotisserie chicken. Call it the ultimate, super simple barbeque experience since this recipe features a ton of butter and a lemonade marinade, giving this recipe a crispy, crackling skin and tender, juicy meat. Then, Spencer adds a hearty brew to his grilled to perfection, spicy beer can chicken. Finally, it’s time for the best-ever chicken sandwich. Crispy, pecan-crusted, perfectly charred chicken breast with Cajun spices, served on a crusty bun drizzled with spicy mayo.
Rock your next dinner party with some fresh, succulent lamb. Host Spencer Watts shows us how to stuff it, grill it, smoke it, and roast it with four sensational recipes. First, a tender lamb leg with a zesty marinade and stuffed with creamy goat cheese, crunchy pine nuts, and a medley of spices. Second, the most popular cut of lamb - the chop. Spencer grills sizzling double chops bathed in sweet-tangy blackberries, fragrant mint, fruity port, and punchy pink peppercorns. These delicious chops come from a fantastic rack of lamb, otherwise known as the star of Spencer’s next dish. Grilled whole with a crispy pistachio and sweet honey crust, this nutty masterpiece will have you drooling. To finish, Spencer rubs the tough lamb shoulder with a morocco spice before smoking it low and slow until it’s a tender delight, and pairs it with a sweet apricot dressing.
Poultry is more than just chicken - think duck, turkey, capon, and quail. To start, lively host Spencer Watts slow-smokes a capon and stuffs it with buttery, garlicy cornbread. For his next dish, Spencer captivates us with a rich duck breast, with smoky Asian flavours. Infused with earthy green tea and paired with fragrant fluffy rice, this tender duck breast soaks up all the bold aromas. Then, Spencer shows us a crispy grilled quail à l’orange. Doused in a tart red wine marinade and grilled at medium-high heat, the tender quail is best served with a drizzle of warm orange sauce. Finally, Spencer grills up a dish that could feed a whole neighbourhood - barbeque roasted turkey. A salty, sugary, and luxury brine plumps up Spencer’s turkey for a juicy and delicious meal.
Want to host a legendary barbeque? Amp up your meat dishes with grilled sides and desserts. Host Spencer Watts prepares a crispy rocket salad tossed with grilled corn, peppers, and halloumi. Up next, a cheesy scalloped potatoes and roasted beets dish. Oozing with every kind of cheese that Spencer can find in his trusty red fridge, this decadent dish cooks up in a flash. Then, Spencer switches from sensational sides to delicious desserts. First up, caramelized and smoked-to-perfection Bartlett pears stuffed with irresistible gingersnaps and spices. Serve with a dollop of whipping cream and you’ll be going crazy for this dessert. To finish, Spencer makes his childhood favourite - crispy grilled cinnamon toast and fruit kebabs. Simple, sweet and delicious. How’s that for barbeque magic?
Spencer shares four of his favourite pork recipes.
