Summer BBQ Recipes I love to BBQ—there’s something about it that always reminds me of my dad and Father’s Day. He was more of a grill master than a fan of smoking food, but he absolutely loved cooking outdoors. There was a joy in it that was uniquely his. Included is my mother’s Potato Salad, which was always one of his favourite side dishes. Here are a few recipes to get both your creativity and your meat juices flowing. Enjoy! Smoked Pork Tachos Featuring Dougie Wuggy’s Whiskey Barbecue Sauce & Pougie Wuggy Rub Ingredients 1 pork butt 2 cups tater tots 1/2 cup Dougie Wuggy’s Whiskey Barbecue Sauce Dougie Wuggy’s Pougie Wuggy Barbecue Rub Directions Smoke the pork butt until it reaches an internal temperature of 205°F. Let the pork rest for 30 minutes, then shred it. Spread tater tots on a baking sheet and season generously with Pougie Wuggy Rub. Raise the smoker temperature to 350°F and cook the tots until golden and crispy. 1 red bell pepper, chopped 2 jalapeño peppers, sliced 1/2 cups cheddar cheese, shredded 1 tomato, chopped
While the tots are cooking, chop the onion, bell pepper, and tomato. Slice the jalapeños and shred the cheese. In a cast iron skillet, layer the seasoned tater tots, vegetables, shredded pork, and cheddar cheese. Return the skillet to the smoker and heat until the cheese is melted and bubbly. Remove from smoker, top with fresh tomato, and drizzle with Whiskey Barbecue Sauce. Pro Tip: Serve straight from the skillet with a cold drink and your favourite people. BBQ Spatchcock Turkey with Maple Spice Rub by The Turkey Shoppe Ingredients 1 small turkey (5–6 kg), thawed, giblets removed 1/4 cup maple sugar 2 tbsp smoked paprika 1 1/2 tbsp salt
1 tbsp dried oregano 1 tbsp dried parsley 1 tbsp Italian seasoning
1 tbsp garlic powder 1 tbsp onion powder 1 tbsp chili powder 1 tbsp black pepper Olive oil, for cooking Directions Preheat BBQ to medium heat (around 375°F).
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Page 18 Hometown St. Thomas • June 2025
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