Grilled Pizza: Parmesan, Mozzarella, Tomato, Basil

By posted August 9th, 2016 at 11:04 AM
grilled pizza

This delicious grilled pizza recipe will please your whole family!  Feel free to add your favourite toppings!

4 servings
Prep Time: 
10 min
Total Time: 
25 min


  • Pizza Dough for Grilled Pizza (Check out this recipe)
  • 1 cup pizza sauce)
  • 1 large tomato, sliced into 0.5 cm slices
  • 1 cup heirloom cherry tomatoes – halved
  • 4-6 oz of mozzarella cheese sliced thinly
  • 1 cup fresh basil
  • 3 oz fresh grated parmesan
  • Black olives, pitted and halved
  • Olive oil


  1. Preheat barbecue on high with the lid closed for 10-15 minutes.
  2. Take pizza dough and roll it out into a thin circle about ½” thick.
  3. Brush 1 side of the pizza dough with olive oil.
  4. Open the barbecue lid and lay the pizza dough down on the side with olive oil.
  5. Brush the other side with a thin layer of olive oil.
  6. Grill pizza dough for 2-3 minutes. Use tongs or pizza peel to check how the crust is doing.  You are looking for grill marks, but avoid letting the dough get crispy.
  7. Once grill marks appear, but before dough is crispy, flip it over using tongs or a pizza peel.
  8. Now you can add your toppings to the grilled pizza crust.  Start by spreading a thin layer of tomato sauce and top with the parmesan and mozzarella cheese, tomatoes, and black olives.  Do not overload the pizza with toppings, especially cheese.
  9. Grill for about 5-7 more minutes (this will vary depending on the barbecue). Check on it often, and rotate to avoid any hot spots. The grilled pizza will be ready when the cheese melts and the edges of the pizza are crisp and well-done.
  10. Remove the grilled pizza using a pizza peel or you can drag it onto a plate using tongs. Sprinkle on the basil. Let cool for 3 minutes before cutting.


Our Favourite Barbecued Ribs

By posted July 6th, 2016 at 11:00 AM
Barbecued Ribs

Who doesn’t love the smokey tastes of barbecued ribs right off the grill?  Try out this simple recipe to get your barbecued ribs fix!

8 servings
Prep Time: 
5 min + 2-3 hours
Total Time: 
3 hours 25 min 

Ingredients for Barbecued Ribs

  • 1 /2 tbsp kosher sauce
  • 1 tablespoon dry mustard
  • 1 tablespoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon freshly ground black pepper
  • 8 pounds baby back pork ribs (8 racks) or St. Louis-style spare ribs (4 racks)
  • Low-salt chicken broth (optional)
  • 1 1/2 cups store-brought or homemade barbecue sauce plus more

Directions: First Bake the Ribs

  1. Preheat oven to 350°.
  2. Combine first 5 ingredients in a small bowl.
  3. Place each rack of ribs on a double layer of foil; sprinkle rub all over ribs.
  4. Wrap racks individually and divide between 2 baking sheets.
  5. Bake ribs until very tender but not falling apart, about 2 hours for baby backs and 3 hours for spareribs.
  6. Carefully unwrap the ribs; pour any juices from foil into a 4-cup heatproof measuring cup; reserve juices. Let ribs cool completely.

TIP: Ribs can be baked up to 3 days ahead (the flavor will be more developed, and the cold ribs will hold together better on the grill as they heat through). Cover and chill juices. Re-wrap ribs in foil and chill.

Directions: Second Grill the Ribs

  1. Heat a gas grill to high.
  2. Add broth or water to rib juices, if needed, to measure 1 1/2 cups.
  3. Whisk in barbecue sauce to blend.
  4. Grill ribs, basting with barbecue sauce mixture and turning frequently, until lacquered and charred in places and heated through, 7-10 minutes.
  5. Transfer to a cutting board; cut between barbecued ribs to separate.
  6. Transfer barbecued ribs to a platter and serve with additional barbecue sauce.


Ultimate Beef Burger with Grilled Heirloom Cherry Tomatos

By posted June 23rd, 2016 at 2:14 PM

This homemade burger recipe is a must try.  The grilled heirloom tomato salad is a twist on classic burger toppings.  Trust us, if you serve this dish, your backyard grill outs will have their own waiting list!

4 servings
Prep Time: 
30 min
Total Time: 
50 min


  • 1 lb ground beef chuck
  • ½ small yellow onion, finely chopped
  • 6 tbsp brown sugar
  • 1 tsp Cajun seasoning
  • 1 tsp garlic powder
  • 2 tbsp steak sauce
  • ½ cup Italian seasoned bread crumbs
  • 4 ciabatta buns
  • 1/4 cup stone ground mustard
  • 1/2 cup arugula
  • 3/4 cup cherry heirloom tomatoes
  • 2 tbsp fennel greens (rough chop)
  • 2 tbsp olive oil
  • 1/2 tsp fresh garlic minced
  • 1 tsp balsamic vinegar
  • Sea salt, to taste
  • Fresh ground black pepper, to taste
  • mesh grilling basket


  1. Lightly oil cooking grates and then pre-heat on high while also preheating a mesh grilling basket.
  2. In a medium bowl, mix ground chuck, onion, brown sugar, Cajun seasoning, garlic powder, steak sauce, and Italian seasoned bread crumbs. Form the mixture into four burger patties.  Cover and put aside.
  3. Cut Cherry Heirloom Tomatoes in half and drizzle with 1 tsp of the olive oil.
  4. Place the tomatoes in the preheated basket and grill for 1-2 minutes.
  5. Put grilled tomatoes in a bowl and add tsp of olive oil, 2 Tbsp of chopped fennel greens, 1/2 tsp fresh garlic minced, 1 tsp Balsamic Vinegar. Stir well and season to taste with sea salt and fresh ground black pepper.
  6. On the pre-heated  grill, cook the burgers 3 to 5 minutes on each side, or to desired doneness.
  7. Cut the ciabatta buns in half and brush with Olive Oil, and throw on warming rack face down to toast.
  8. Assemble the burgers by spreading 1 tbsp of Stone Ground Mustard on the bottom half of the ciabatta bun.
  9. Next spread 2 tbsp of fresh Arugula.
  10. Place the grilled burger on the Arugula and generously top burger with the Grilled Cherry Heirloom Tomato and Fennel Salad.
  11. Finish each with the top slice of grilled ciabatta bun.


Glazed Beef Medallions with Mushrooms

By posted May 19th, 2016 at 12:24 PM

This classic combination of beef medallions and mushrooms is ready in minutes. With a little forward thinking, you can use Marinating Beef Medallions and marinate before cooking.

10 servings
Prep Time: 
10 min
Total Time: 
25 min 


  • 3/4 cup barbecue sauce
  • 2 tbsp fresh lemon juice
  • 4 cloves garlic, minced
  • 3 green onions, finely sliced
  • 1 tsp crumbled dried rosemary
  • 1 1/2 lb assorted mix mushrooms (button, crimini, portabello, shiitake, or oyster)
  • 1 sweet onion, cut into wedges
  • Salt and pepper
  • 2 tbsp butter
  • 1 1/2 lb Beef Strip Loin Grilling Medallions (about 6), cut to 1 inch thin

Directions for Grilling Medallion

  1. Combine barbecue sauce, lemon juice, garlic, green onions and rosemary in bowl. Remove 1/4 cup (50 mL) for basting.
  2. Cut: mushrooms and into large chunks, keeping oyster mushrooms whole. Toss with onion, and salt and pepper to taste. Pan-fry in butter in nonstick skillet over medium heat for about 12 minutes or until slightly caramelized and liquid has evaporated. Stir in remaining barbecue sauce mixture; heat through.
  3. Meanwhile, season medallions with salt and pepper to taste. Grill over medium-high heat for 10-12 minutes, turning at least twice, for medium-rare doneness 145°F(63°C). Brush with reserved sauce occasionally. Let stand for 5 minutes. Serve each topped with pan-fried mushrooms.

Cook’s Notes: If using Marinating Medallions, pierce meat all over and marinate in 1/4 cup (50 mL) of the basting sauce for 8 to 12 hours in fridge. Discard sauce used to marinate and grill as above, skipping the basting step.


Flare-Free Technology™: Stress Free Grilling

By posted March 10th, 2016 at 5:34 PM
Flare-Free Technology™

As you may have guessed from our last couple of blog posts, we are VERY EXCITED to launch our patented Flare-Free Technology™ on our NEW Coleman® Revolution barbecues!  The only system of its kind that eliminates flare ups, the main cause of grilling’s most unpleasant experiences: burnt and overcooked food, sudden bursts of flames engulfing… Continue Reading