About the Recipe
Is there any better way to celebrate friends and family than with an over-the-top BBQ? I love getting together with those closest to me, and what better setting than a picnic table in the backyard, a clearing in B.C.’s forests, or anywhere along the world’s longest continuous coastline?
I wanted to showcase a diverse menu—one that will appeal to everyone at your table and that you can easily adjust by adding or swapping ingredients to suit your friends and family.
Ingredients
Premium proteins (from our friends at Legends Haul)
1 Tomahawk Steak (about 2 kg)
2–4 Chicken Pesto Parm sausages
1 Rodeo Cowboy marinated Spatchcock Chicken
1 side Wild B.C. Sockeye Salmon — available through Skipper Otto, F.I.S.H., or Organic Ocean
1. Herby Lemon-Honey Mustard Dressing
250 mL (1 cup) neutral vegetable oil
250 mL (1 cup) extra-virgin olive oil
125 mL (½ cup) local honey (or maple syrup)
125 mL (½ cup) fresh lemon or lime juice plus zest
80 mL (⅓ cup) grainy mustard (Dijon works too)
2 Tbsp flaky sea salt
1 Tbsp freshly cracked black pepper
3 Tbsp finely chopped fresh herbs (chives, dill, green onions, parsley)
Method
To make the dressing: Blitz everything in a blender, or combine in a large mason jar and shake vigorously until emulsified.
2. First-of-the-Season Warba Potatoes
1–1.5 kg B.C. Warba (or other new) potatoes, scrubbed
Method
Par-cook the potatoes
Cover potatoes with well-salted cold water; bring to a simmer and cook until just tender.
Drain while still warm, transfer to a serving bowl, and fold in 180 mL (¾ cup) of the Herby Lemon-Honey Mustard Dressing. Season to taste and set aside.
Preparation
3. Pre-Heat and Season the Grill
Clean and oil the grates.
Set BBQ to medium heat—aim for a steady 190 °C (375 °F). A moderate temperature prevents the sweet Rodeo Cowboy marinade from scorching before the chicken cooks through.
Pro tips
Season the tomahawk generously on both sides with flaky salt and cracked pepper just before grilling.
Keep the lid closed as much as possible for even heat.
Using a leave-in digital thermometer removes the guesswork.
If your grill is small, finish the chicken and steak earlier, rest them under foil, then give everything a quick 1-minute-per-side reheat just before serving.
4. Stagger the Proteins for Perfect Timing
Start by placing the Spatchcock Chicken on the grill first—it needs the most time. Cook it over medium heat until it reaches an internal temperature of 165°F (74°C). For best results, check the temperature at the thickest part of the thigh.
Once the chicken reaches about 120°F (49°C), it’s time to add the Tomahawk Steak. Season it generously with salt and cracked pepper, and cook it evenly on both sides until it reaches your preferred doneness—medium-rare is around 125–130°F (52–54°C).
After the steak has been cooking for a few minutes, lay the chicken sausages on the grill. These will take about 10–12 minutes to cook through.
Finally, when you flip the tomahawk, add the Sockeye Salmon skin-side down. Season it with salt and pepper, and let it cook gently until it’s just cooked through—about 6–8 minutes, or until it reaches 125°F (52°C) for medium.
Timing is everything. Staggering the start times like this helps ensure that all your proteins finish cooking around the same time. If your BBQ is on the smaller side, feel free to pre-cook the chicken and steak slightly ahead of time. You can then finish them with a quick reheat on the grill just before serving—about one minute per side should do the trick.
5. Rest & Carve
Rest meats on a board, tented, for at least 10 minutes.
Slice the tomahawk across the grain; portion the chicken into halved breasts, thighs, and drums.
Leave the salmon side whole for a dramatic presentation.
To Serve
Arrange the carved proteins on a large platter with the dressed Warba potatoes, a big green salad, and char-grilled seasonal veg. Drizzle a little extra Herby Lemon-Honey Mustard Dressing over the steak slices and salmon for shine and flavour.
Thinking about dessert? Cedar-planked cookie s’mores are always a crowd-pleaser—go on, you’ve earned them.
Enjoy!
Chef Ned