Season Five
FIGHT NIGHT PARTY episode#: 5087
Strawberry & Jalapeno Ribs
Quesadillas with Smoked Turkey
Grilled Chicken Wings
Grilled Corn Wheels
Blue Cheese Dipping Sauce
Asian Hoisin Saucep
Sweet & Sour Chipotle Dipping Sauce
Strawberry & Jalapeno Ribs
Baby Back Ribs: 1 side baby back ribs 1 teaspoon ground cumin (5ml) 2 teaspoons garlic salt (10ml) 1 teaspoon celery salt (5ml) 2 teaspoons dried hot pepper flakes (10ml) 1 teaspoon dried thyme (5ml) 2 teaspoons dried oregano (10ml) 2 teaspoon black pepper (10ml) 1 teaspoons kosher salt (5ml) |
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Sauce:
½ cup diced onion (125ml)
3 cloves garlic, minced
1 tablespoon vegetable oil (15ml)
2 tablespoons unsweetened strawberry jam (15ml)
½ cup beer (125ml)
1 jalapeno pepper, seeded and finely chopped
3 tablespoons bottled bbq sauce (45ml)
Salt and pepper to taste
Use a set of pliers (designated for kitchen) to remove the membrane along the back of ribs. In a small mixing bowl stir together the cumin, garlic salt, celery salt, dried hot pepper flakes, dried thyme and oregano. Mix together and rub mixture evenly over both sides of ribs. Place ribs into a sealable plastic baggie and place into the refrigerator overnight.
Prepare the sauce. Place a skillet over medium high heat add oil and allow to heat for 1 minute. Add the onions, garlic and allow to sauté for 2 minutes or until onions are tender but not browned. Stir in the beer, diced jalapeno, bbq sauce and strawberry jam. Reduce heat to low and simmer, uncovered, about 5 minutes – don’t let it boil – remove from heat. Allow mixture to cool and place into the refrigerator overnight.
The next day, remove the ribs from their marinade. Discard marinade and pat the ribs dry with a clean paper towel.
Prepare the barbecue for indirect grilling. Preheat the barbecue to 220ºF/110ºC. Place the ribs on the side of the BBQ without direct heat. Cook for 2 hours. Allow to cool. Refrigerate for an hour.
Remove ribs from refrigerator and cut down between the ribs. Place them onto a big sheet of aluminum foil. Pour sauce over ribs and seal the foil pouch.
Prepare the barbecue for indirect grilling. Preheat the barbecue to 220ºF/110ºC. Place the foil pouch containing the ribs on the side of the BBQ without direct heat for 20 minutes or until hot. Remove from the foil and serve hot.
Yield: Serves 4
Quesadillas with Smoked Turkey
2 pounds boneless turkey breasts with skin on (1kg) (1 large breast) 6 cups of hickory wood chips (1700ml) Onion, Garlic & Tomato Dipping Sauce |
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10 large flour tortillas
2 cups old nippy cheddar cheese shredded (500ml)
1 cup mozzarella cheese shredded (250ml)
¾ cup roasted tomato sauce (recipe follows) (180ml)
3 tablespoons of vegetable oil (45ml)
Place turkey breasts into a sealable plastic bag. In a small bowl combine the rosemary, garlic, pepper, and olive oil. Mix to combine. Pour the marinade over turkey. Seal the bag and toss gently to coat. Place into the refrigerator overnight.
The next day prepare smoke pouches.
Place 4 cups (1 liter) of wood chips into a bowl of cold water to soak for 1 hour.
To build a smoke pouch, drain 2 cups (500ml) of the wet wood chips and squeeze excess water out. Spread wet wood chips on a large piece of aluminum foil. Place 1 cup (250ml) of dry wood chips on top and mix them together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow through and infuse the meat.
Prepare the barbecue for indirect grilling. Preheat the barbecue to 220ºF/110ºC. Place one smoke pouch directly over the heat source. Close the lid and wait for smoke. Once bbq is smoking, place the turkey on the side of the bbq without direct heat. Smoke the turkey over indirect heat for 1 to 1 ½ hours or until turkey is cooked and juices run clear. Replacing the smoke pouch halfway through.
While the turkey is smoking prepare the sauce.
Place a skillet over high heat with the olive oil. Allow to heat for 30 seconds Add the onions, garlic, celery, diced peppers and sauté for about 5 minutes until soft, but not browned. Add the tomatoes horseradish, hot sauce, sugar, celery salt, basil, pepper. Reduce heat to low and allow to simmer for 20 minutes or until sauce thickens. Season to taste.
Puree sauce until smooth using a hand wand or food processor. Transfer to a bowl and chill in refrigerator until time to compile the quesadillas.
Remove turkey from grill. Allow to cool slightly and then place in refrigerator.
Take smoked cooked turkey out of refrigerator and remove skin. Slice turkey into thin slices.
Place large flour tortilla on a baking sheet and lightly brush with oil on both sides. Add layer of cheese, then sliced turkey all over, then sauce, then more cheese. Top with another large tortilla. Press down. Repeat to make as many as required.
Prepare the barbecue for grilling. Preheat the barbecue to medium heat. Oil the grill and place the quesadillas on direct heat for 4 minutes or until cheese on the bottom gets gooey and tortilla has nice golden brown char marks. Flip quesadillas halfway through cooking time. Remove and serve with dipping sauces.
Yield: 10 –12 quesadillas, 3.5 cups of sauce
Grilled Chicken Wings
Rinse chicken wings under cold water. Pat chicken wings dry with a clean paper towel to remove any moisture. Place wings into a sealable plastic baggie. Add oil and pepper. Place in refrigerator for 2 hours. Remove wings from refrigerator. |
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Preheat the barbecue to medium low. Sprinkle wings with salt. Oil the grill and place the wings on medium hot grill. Cook for 20 minutes turning the wings over halfway through. Remove and serve with dipping sauces ( see dipping sauces recipes)
Note: This is for crispy wings. Reduce cooking time if softer skin on wings is desired.
Yield: 4 servings
Grilled Corn Wheels
| 3 fresh ears of corn on the cob 1 red pepper cut into 1-inch squares 1 small white onion cut into ¼ -inch pieces 2 tablespoons olive oil (30ml) salt and pepper to taste 2 tablespoons butter optional (30ml) 8 bamboo skewers soaked in cool water for 1 hour |
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Remove corn husk and silk. Cut into 3 even 2-inch pieces. Push skewer through centre of cob (core). Top with onion and pepper and then place them onto baking sheet.
Preheat the barbecue to medium high heat. Oil the grill and season corn with salt and pepper. Place the vegetable kabobs on medium hot grill. Cook for a total of 4 minutes turning them halfway through. Remove and serve hot with butter if desired.
Blue Cheese Dipping Sauce
| ½ cup whip cream (125ml) ½ cup dairy sour cream (125ml) ½ cup crumbled blue cheese (125ml) 2 cloves garlic minced 2 tablespoons lemon juice (30ml) 2 tablespoons finely chopped shallots (30ml) 2 tablespoons chives chopped (30ml) salt & pepper to taste |
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In a food processor combine sour cream, whip cream, shallots, garlic, lemon juice, salt and pepper pulse using on and off turns until evenly combined. Add the blue cheese and pulse until evenly combined about 2-3 times. Remove from processor and stir in chopped chives. Serve chilled with wings or garden vegetables.
Asian Hoisin Sauce
| 1/2 cup creamy peanut butter (125ml) 1 tablespoon Hoisin Sauce (15ml) 2 teaspoons Soy Sauce (10ml) 1 teaspoon Sesame oil (5ml) Juice of 1 lime 2 teaspoons of minced ginger (10ml) 2 teaspoons of minced Shallots (10ml) 2 teaspoons of minced Garlic (10ml) 1 teaspoon of Chili Paste (5ml) |
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Place all the ingredients in a bowl and mix. Cover bowl and chill in refrigerator until serving time. Note if a thinner consistency is desired add hot water a teaspoon at a time until desired consistency is achieved.
Makes 1 cup
Sweet & Sour Chipotle Dipping Sauce
| ½ cup lime juice (125ml) ¼ cup maple syrup (60ml) 2 tablespoons olive oil (30ml) 4 chipotle chiles in adobo sauce minced fine 1 tablespoon balsamic vinegar (15ml) 1 tablespoon Dijon mustard (15ml) 2 teaspoons minced garlic (10ml) 1 teaspoon ground cumin (5ml) 2 tablespoons chopped fresh cilantro leaves (30ml) ½ teaspoon celery salt (2.5ml) |
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In a blender add chipotle chilies with sauce, cilantro, garlic, olive oil, balsamic, Dijon, cumin, celery salt, maple syrup and lime juice. Blend until smooth. Transfer to a small bowl; cover and chill in refrigerator until serving time.
ROBERT RAINFORD
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