Barbecue U Course Recipes

Not Your Average Burger

Brisket Burger


  • Brisket (6–8 oz. per person)
  • Freshly made buns
  • High quality old cheddar cheese
  • Arugula
  • Mayo
  • Fresh tomatoes
  • Salt and pepper


Cut the brisket into strips that will pass through your grinder and grind. Add salt and pepper to the ground meat and mix without overworking.

Form into balls and slap the meat from one hand to the other over and over again to tighten the patty. Slap on the cutting board and form the burger into a circular shape.

Cook the burger using “the reverse sear” method you were taught in class. Add some wood chucks to the fire to create some memorable smoky flavours. Remember you don’t have to fully cook the burgers if you use good quality meat and grind it yourself. Assemble the burger the way you like to and enjoy.

Grilled Veg Stack with Roasted Tomato Confit


  • 1 eggplant
  • 1 red pepper
  • 1 zucchini
  • 1 onion
  • Cherry tomatoes
  • Fresh basil
  • Mozzarella ball
  • Balsamic vinegar
  • Rosemary
  • Olive oil
  • Garlic
  • Shallots
  • Salt and pepper


Slice vegetables thin enough so that, once combined, you can create a single serving. Place veggies in a bowl and drizzle with oil, vinegar, salt and pepper. Set aside.

To make the confit, preheat a skillet, drizzle pan with oil and add tomatoes. Once you noticed the skins starting to release from the flesh of the tomatoes, add 1 minced garlic clove, 1 minced shallot and a sprig of rosemary. Cook until the tomatoes have burst.

Grill the veggies on medium heat. We are looking for grill marks, but shouldn’t overcook the vegetables. When grilling vegetables, you always want to retain a bit of crunch.

When plating, put some of the confit on the bottom of the plate followed by the eggplant, zucchini, a slice of mozzarella, fresh basil, grilled onion, and finish it off with another slice of eggplant. Finally, place some more confit on top of the stack and drizzle with balsamic.

Pork Tenderloin stuffed with Lime Chili Sausage


  • 1 pork tenderloin
  • 2 lbs. pork butt/belly
  • 2 limes, juiced
  • 2 red chilis, chopped
  • 2 garlic cloves, minced
  • Salt and pepper
  • Olive oil


Slice the tenderloin as you were taught in class, opening it up like a flat piece of paper. Season with oil, salt and pepper.

Cut the pork butt and belly so it fits in your grinder and mix with lime juice, chilies, garlic, salt and pepper. Pass it through your grinder.

Place the sausage mixture in the middle of the tenderloin and roll. Tie the tenderloin using the butcher/slip knot you learned in class.

Place on indirect heat using a medium heat (350–400 F). Cook for 30 mins or until a thermometer indicates an internal temperature of 155 F. Let rest, cut into medallions, and use sweet soya as a drizzle.

Thai Chicken with Mango Dressing


Chicken Marinade

  • 2 lbs. chicken thighs
  • 2 oz. lime juice
  • 1 oz. tamarind soya
  • 2 minced garlic, cloves
  • 1 oz. ginger, minced
  • 1 red Thai chili, chopped
  • 1/4 cup cilantro, chopped
  • 2 oz. honey
  • Salt and pepper to taste

Mango salsa

  • 1 mango, diced
  • 1/4 cup onion, diced
  • 1/4 cup tomato, diced
  • 1/4 cup cilantro, chopped
  • 2 oz. honey
  • 1 oz. lime juice
  • 1 red Thai chili
  • Salt and pepper


Mix marinade ingredients and place in a bowl or bag with the chicken. Set aside (30 mins minimum).

Next, prepare the mango salsa. Remember to taste it as you’re making it. You want a nice balance between sweet, spicy, sour, and salty. Set aside.

Place the chicken on medium heat on the barbecue. The chicken should take up to 20 mins. for boneless and around 35 to 45 mins. for bone-in. Cut the chicken into smaller pieces and serve with the salsa on top.