Fun'Q with Spencer Watts

Bring on the face wiping, finger licking goodness with messy and delicious, fall off the bone, soya beef ribs with sesame mayo. Then tighten that bib for a cheeseburger slider bake oozing with decadence. Spencer chars some sweet lobster tails and dunks them into a bath of curried butter and then brings on a big ol’ bowl of yum with his grilled tropical fruit Eton mess. Bibs on. Hands up. This is gonna be fun.

Spencer Watts is inspired to embrace big, big food for a big big barbecue feast. He makes jumbo turkey legs with sticky molasses and sweet brown sugar mop. Then monster broccoli heads covered in a fresh chimichurri butter. He brings a little char and smoke to a twist on grilled bruschetta with soft Burrata cheese. And big, big barbecue wouldn't be complete without some bone in steak spiced rubbed ribeyes with tarragon butter coins.

Delicious grilled food is good for morning, noon and night, so let’s Brunch. Spencer makes sinfully good grilled brioche french toast kebabs drizzled in bourbon maple icing and flame seared, coffee rubbed steak tacos with grilled pepper scrambled eggs.Then he fries up a crisp potato rösti with decadent bacon, barbecue sauce. And later he takes nostalgia up a notch and grills a PB&J pizza with a banana twist ..now that is a great way to start any day.

Spencer’s feeling spicy! He makes a light chickpea salad with charred halloumi and a cumin vinaigrette. Then, cooking over glowing charcoal chunks, he dresses humble cauliflower in a buttery sumac spice rub, and whips up with two different dipping sauces - a nutty tahini sauce and a spicy herb filled Skoug. The rack of lamb is coated in warm and fragrant shawarma spices and the grill works its magic and then Spencer plates colourful, sweet, charred beets onto a platter painted with creamy feta sauce , a za’tar vinaigrette and topped with crunchy pistachios. Don’t you love a little spicy hug on a summer day!

The sun is shining and Spencer is turning up the heat, cooking delicious grilled food perfect to be served on a bun. First he shares his secrets to the perfect grilled veggie burger with a smoked jalapēno aioli. Then he slow smokes tender and juicy sesame meatloaf, served in soft Bao buns and drizzled in a hoisin barbecue sauce. Then it’s all about the grilled tuna steak burger sliced and dressed with ginger mayo on a bed of crunchy sweet slaw. He serves it all along side a creamy grilled corn salad topped with a salty, spicy treat. Bring on the buns baby!

Spencer is inspired by all the fun different flavours you can bring to food with peppers. He makes salty prosciutto and Calabrian chili stuffed salmon pinwheels on skewers, coated with a pickled pepper butter. Then he fire roasts some bell peppers for his flavour packed harrisa butter basted grilled half chickens. Duck breasts gets a peppery pastrami rub and is served with charred stone fruit, berries and arugula. And garden fresh shishito peppers get a fast and furious char and a broken Caesar dressing.