We're running a series of recipes in August that make a super useful, super practical way to cook and make summertime weeknight meals a snap. Pack these pouches for the cottage, take them on a picnic or just plan your weeknight dinners ahead of time.
"As a kid, I used to LOVE the potatoes my mom would make in a foil pouch on the BBQ. They got crispy on the bottom, they were soft, buttery, oniony and perfect. She made them that way so she didn’t have to “heat up the house” by turning on the oven. So smart! And you are probably going to use the BBQ for part of your meal, why not use it for everything - even dessert! - Angie"
By all accounts, we have a beautiful, hot August ahead of us and in an effort to avoid “heating up the house” with the oven, these recipes are meant to inspire you to think outside the box. There are so many great things you can cook on your grill, wrapped in a simple foil pouch, that make meal prep a breeze, clean up a cinch and it makes your food totally portable – perfect for transport to riverside picnics, potlucks or weekends at the cottage.
Too much work? :) Order your Well Seasoned Picnic Packs and Gourmet to Go Restaurant Style Salads 48 hours before you head up to the cabin or pack up your weekend picnic basket, and you'll have a meal in minutes to share in the fresh air!
The biggest trick with this cooking method is not cooking everything you are going to serve in the same pouch. As tempting as it sounds, the cooking times for meat, potatoes and veggies are different – it you put them all in one pouch, the veg will usually be over way cooked by the time the meat is properly cooked. Take a few extra minutes, package them separately and you will be rewarded with hassle free, super delicious dinners you can enjoy al fresco all summer long.
You can pack all of these well in advance, some can even be frozen for even easier weeknight meals. And, don’t forget the condiments and fresh garnish, they make all the difference. Small reusable containers or mason jars are perfect to transport those, use your imagination and have some fun with it.
We'll be posting a new pair of recipes each week! Check back over the next month to stay inspired! We'd love to see your creations - be sure to tag us on Facebook or Instagram!
The links below will come live throughout the week. Bookmark this page for the full series.
Week 1, August 3: Curried New Potatoes and Caprese Chicken
Week 2, August 10: Foil Pouch Shrimp “Boil” and Mexican Sweet Potatoes with Black Beans
Week 3, August 17: Fresh Stone Fruit Crumble in Foil Pouches and Cajun Sausage, Potato & Green Bean Pouches
Week 4, August 24: Quick Zucchini Parm and Spicy Asian Salmon
Prepping the ribs for the BBQ:
Start with the membrane removal. When you buy ribs there is a meat side and a bone side. On the bone side there is a membrane covering the entire rack of ribs. The quality of the ribs you prepare can be greatly enhanced if you remove this membrane. It is simple to do. Lay the meat side down. With your finger start to loosen the membrane at the middle bone of the rack. Using a paper towel to grab the membrane- pull upwards and the membrane will come off the rack of ribs. Discard the membrane.
After the membrane has been removed wash the ribs to remove any bone particles and pat dry. Generously season your ribs with your favorite dry rub. Let the rib sit at room temperature for 10 minutes so the rub can start to draw moisture from the meat and stick to the ribs. If you move the ribs too soon, all of the rub will fall off.
Prepare your grill for indirect cooking, medium heat. Place the ribs on the OFF or cool side and add smoke chips such as apple, cherry or hickory to the HOT side. Close the lid and smoke the ribs for about 45 minutes to one hour for the first step.
This step will give the meat a lot of flavor and set the rub on the meat. Prepare a sheet of foil with some honey drizzled on it - the same width as the rack of ribs. Curl up the corners of the foil and some brown sugar & a glug of apple juice to moisten the sugar. Take a rack of ribs from the grill and place meat-side down on the sugar and honey mixture. Loosely wrap the foil and return to the grill again, on the indirect side for another 45 minutes to one hour. This step will make the meat soft and tender.
Open the foil pouches, being very careful of the steam and hot liquids inside, remove the ribs and place back on the indirect side of the grill. Brush the ribs with your favorite BBQ sauce and close the lid. Allow the sauce to set up like a glaze, flip over & glaze the other side. This glazing step should only take 15 to 25 minutes. Remove the racks from the grill and let rest for 5 to 10 minutes.
Cut between the bones for each portion and serve.
Join us this Saturday from 11:30 A.M. -3:00 P.M. as we celebrate the launch of the newest sauce creation from our friends Brian & Cori at the House of Q 🔥
⭐️⭐️⭐️⭐️⭐️
Five Star Competition BBQ Sauce is a really cool balance of flavour… it is tangy and sweet with an awesome texture and it finishes with just a hint of heat. It is very well balanced.
Perfect for glazing grilled chicken, pork or beef. Simmered in sautéed onions or used in hand-made burgers or meatloaf.
Help us spread the word by RSVPing to our event on Facebook and sharing the event on your timeline! We can't wait to share this delicious sauce with you and your friends!
Bring award winning BBQ flavours into your own home with one of our favourite pit masters line of amazing sauces and rubs. Rob hails from Saskatchewan and has been a fixture in the competition BBQ scene for many years. Not to mention, longtime friend and chef at Well Seasoned. These products aren't new, but are definitely worthy of a feature. When it comes to making BBQ at home, we swear by Prairie Smoke & Spice products.
Prairie Smoke & Spice Blue Ribbin’ Sweet Sauce
Use Rob's very own competition BBQ sauce! After many years or development this sauce is now bottled perfection. It is an award winning combination of sweetness and slow lingering heat. Apply to chicken, ribs, pork – use your imagination!
We also carry their three varieties of BBQ rubs. Chicken, Beef and All-Purpose. Purchase yours online or in store today. We guarantee you will be hooked!
Just in time for BBQ month, we are excited to now have Haupy's Beaver Rub available in store and online. This cheeky brand believes that Canada should be known for more than just poutine, and maple syrup..eh? They've work hard to develop an amazing product we can all agree is truly Canadian - made with non-gmo ingredients and also gluten free!
This rub is incredibly versatile, perfect for chicken, pork, and beef. And really is exceptionally delicious on game meat. Stir it into soups, mix into sauces, the possibilities are endless. Stop in today to get yours, or, purchase online, we are shipping these across Canada, eh!
With BBQ Season in full swing, we are always looking for new ways to mix things up on the grill. We recently received these Spiceolgist rubs, and we just can't get enough. These blends are hand-crafted in small batches, with the highest quality, freshest spices, and it shows. These jars pack a lot of flavour. They are the perfect way to implement some new flavours into your everyday recipes. We are currently stocking:
One of our favourite recipes is this bacon & bleu burger. It is perfect for summer!
