Also known as the “King of the ‘Cue”, Ted Reader’s recipes have inspired countless Canadians to crank up the flames and cook something delicious, whilst having a blast. Here we present some of Ted’s all-time favourites from the grill.
Grilled Beef Tenderloin with Fire-Roasted Red Pepper & Goat’s Cheese
- 6 beef tenderloin filets (approx. 6-8 ounces each), cut 11⁄2-inches thick
- 2 Tbsp Ted Reader BBQ Bone Dust Steak Spice
- 2 red bell peppers
- 1 medium red onion, sliced into rings
- 2 Tbsp olive oil
- 2 Tbsp balsamic glaze
- 1 Tbsp chopped fresh oregano
- 1⁄2 juicy lemon
- 1⁄2 cup crumbled goat’s cheese
- Salt and pepper to taste
Season the filets with the Steak Spice, pressing the seasoning into the meat. Set aside. Roast pepper on the grill, turning periodically, until the peppers are charred and blistering. Place peppers in a bowl and cover with plastic wrap. The heat from the peppers will produce steam that makes the skin easier to peel. After 10 minutes peel and seed the peppers and cut into 1⁄2-inch wide strips and place in a bowl and allow to cool.
At the same time as you are grilling the peppers, grill the onions. Remove them from the grill, cut the onion rings in half and add to the red peppers. Season with a drizzle of olive oil, balsamic glaze and fresh oregano. Season to taste with salt and pepper and a squeeze of fresh lemon juice. Mix well and set aside.
Crumble the soft goat’s cheese and refrigerate until needed.
Fire up your grill to 550–650 ̊F. Add the crumbled goat’s cheese to the roasted red pepper mixture. Season to taste with a little more salt and pepper. Gently mix.
Grill the filets for 3 to 4 minutes on one side. Turn steaks and top each with a handful of roasted red pepper and goat’s cheese mixture. Close the lid and cook for 3 to 4 more minutes for medium-rare doneness. Remove from grill and serve immediately.
Grilled Duck Breasts with Strawberry Rhubarb Ice Wine Jam
Duck is best served rare or medium-rare. Be careful not to overcook it, or it will be tough. Serves 4
- Aluminum foil
- 2 fresh duck breasts (approx. 8–10 oz. each)
- 2 Tbsp Ted Reader BBQ Bone DustSteak SpiceStrawberry Rhubarb Ice Wine Jam
- 2 Tbsp grape seed oil
- 1⁄4 cup sweet onion
- 1 Tbsp minced fresh ginger
- 3 stalks rhubarb
- 1 cup fresh strawberries, hulled & chopped
- 1⁄2 cup ice wine
- 1 vanilla bean, split lengthwise
- 1⁄4 cup sugar
- 1⁄4 cup honey
- 1⁄4 cup champagne vinegar
- 1 tsp cold butter
Using a sharp knife, score the skin side of the duck breasts in a diamond pattern, slicing about 1/4-inch deep into the fat. Season the duck breasts with the Steak Spice, pressing the seasoning into the meat. Set aside.
To prepare the Strawberry Rhubarb Ice Wine Jam, heat the grape seed oil in a medium frying pan over medium-high heat until hot but not smoking. Add the onion and ginger; sauté for 1-2 minutes, stirring until tender. Add the rhubarb and cook, stirring, until the rhubarb is a bit browned and smoky. Add in the strawberries. Deglaze with the ice wine. Add the vanilla bean, sugar, honey and vinegar. Bring to a boil, stirring. Reduce heat to
low and simmer for 5–10 minutes, stirring occasionally until the mixture is a little thick and sticky. Remove from heat, stir in the cold butter and set aside keeping warm.
Fire up your grill to 350–450 ̊F. You will need to have your grill set for direct and then indirect grilling.
Take a sheet of aluminum foil and fold it in half. Fold over the edges to secure the folded sheet together. Place foil square onto your grill directly over the fire. And poke a few holes in it, not too many 8 or 9 should do. Use a wooden skewer or toothpick to do this.
Remove duck from marinade, discarding left over marinade. Pat the duck breast with paper towels. Place the duck skin side down onto the sheet of foil. With the lid open and sear the duck breast for 2–4 minutes until the skin gets a little crispy and the knife slits open up and begin to blister. Turn the duck breasts over, close lid and allow the ducks to roast for about 5 minutes. Not too long as you do not want to overcook them. Remove duck from the grill and allow it to rest lightly tented with aluminum foil for 5 minutes.
Using a sharp knife, slice the duck breast across the breast in thin slices. The duck should be medium-rare. Spoon over the Strawberry Rhubarb Ice Wine Jam and serve.
While grilling the duck, if flare-ups occur, reduce grill heat and move duck so it is not directly over the flames.
Tuna Pepper Steak with Smashed Green Onion Butter
When it comes to grilling seafood, sometimes extremely hot and very fast is best. With tuna, that rule best applies. Keep your tuna icy cold prior to grilling; this will keep the flesh firm and your fish fresh! Serves 4.
• Sharp edge spatula
- 1 Tbsp cracked black peppercorns
- 1 Tbsp cracked Szechuan peppercorns
- 2 tsp cracked green peppercorn
- 2 tsp cracked white peppercorn
- 2 tsp cracked coriander seeds
- 1 tsp crushed red chili flakes
- 1 tsp kosher salt
- 1 tsp brown sugar
- 4 cloves of garlic, minced
- 1 Tbsp soy sauce
- 4 Tbsp olive oilSmashed Green Onion Butter
- 4 green onions
- Kosher salt to taste
- 1⁄2 lemon
- 1 shallot, finely chopped
- 3 Tbsp chopped fresh cilantro
- 1 stick unsalted butter, softened
- 4 tuna steaks (approx. 6 oz each), cut 11⁄2 -inches thick
- 1 to 2 bunches of green onions, trimmed and soaked in cold water for 30 minutes prior to grilling
- Salt and pepper to taste
In a bowl, mix together the four peppercorn types, coriander, chili flake, salt and brown sugar. Add the minced garlic, soy sauce and olive oil. Stir to make a pepper slurry and set aside.
To prepare the Smashed Green Onion Butter, place the 4 green onions onto a cutting board. Take a heavy bottomed fry pan and smash the green onions. You want it to split apart and extract the juices. Roughly chop it up and place in a bowl. Season the smashed green onions with a little kosher salt and a squeeze of 1⁄2 a fresh lemon. Add shallot, cilantro and softened butter. Mix it up with a spoon to incorporate. Transfer to a small bowl and set aside.
Fire up your grill to 550–650 ̊F.
Rub the tuna steaks with the 4-Pepper Rub, pressing the seasoning into the flesh so that it adheres.
Grill the tuna steaks for 1–2 minutes per side directly over the hot flame for rare. It won’t take long. Reminder that the more done the tuna is, the dryer it becomes. Rare to medium is my recommendation.
At the same time as you are grilling the tuna, grill the green onions for 2–3 minutes, turning until lightly charred and tender yet still bright green. Season with a little salt and pepper. Remove onions from grill.
Remove tuna from grill. Serve immediately with a dollop of Smashed Green Onion Butter and grilled green onions on the side.
Ted’s Famous BBQ Rubs and Sauces
Aside from holding the Barbeque royal crown for his flame-broiled culinary skills, Ted Reader has developed many delicious ready-made BBQ products for his followers to enjoy. Check your local grocery store, or visit him online at tedreader.com to find them. #itbetasty
Our fave’s for the BBQ this month:
1. Bone Dust BBQ Seasoning Rub
2. Bollywood Bone Dust Rub
3. Bone Dust Steak
4. Crazy Canuck Rib,‘n’ Chicken BBQ Sauce