Tag Archives: Brian Misko

Cookbook – Grilling with House of Q

BBQ season is all year round in Vancouver, so pick up Grilling with House of Q and continue on grilling!

The secret to good barbecue is a the proper grilling temperature, some great meat and Brian Misko’s new book “Grilling With House of Q”. For good measure a set of his sauces and rubs doesn’t hurt either.

Misko is a competitive BBQ’er, and this book is geared for the home BBQ’er who is looking  to replicate those award winning flavours. It’s full of grilling tips, stores from his travels, and lots of amazingly simple recipes with endless flavour.

The book has everything from appetizers to vegetables and desserts, and is a step by step guide to getting more comfortable with your grill. While there’s lots of classics like ribs and burgers, there’s plenty of innovative dishes such as the Thai-style shrimp stuffed chicken breasts and cedar-planked brie too.  There’s also a section on brines, sauces and spreads, desserts and lots of great grilling and prepping tips along the way. Sit down with this one and have a good read before heating up that grill and making many of these memorable dishes.

Here’s one of our favs!

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The books….and ours….still looked pretty damn edible!

Bacon-wrapped Turkey Skewers

Start these turkey skewers early in the day so the meat has time to marinate before you grill it. Have ready some wooden or metal skewers, or look for more decorative, creative options such as sticks of rosemary.

Serves 4 to 6

2 to 3 cloves garlic, crushed
1 to 2 Tbsp minced fresh tarragon or savory, leaves only
1/4 to 1/3 cup House of Q Slow Smoke Gold BBQ Sauce or your favourite prepared mustard
1 to 2 lbs skinless, boneless turkey thighs, cut in 1-inch cubes
1 lb bacon, cut in thin slices

In a large resealable plastic bag, combine the garlic, tarragon (or savory) and BBQ sauce (or mustard). Shake until well mixed, and then add the turkey cubes. Mix well to ensure the meat is well coated, and refrigerate for 4 to 6 hours.

Cut the bacon in half widthwise, and arrange the slices on a clean work surface. Place a turkey cube at one end of each piece of bacon. Roll the bacon around the turkey, and thread 2 or 3 pieces of wrapped turkey on each skewer for a small portion, or 5 to 6 pieces for a larger portion. Before discarding the marinade, make sure each skewer is well coated with the mustard sauce.

Prepare your grill for direct cooking, low to medium heat. Brush or wipe the grates with oil, if necessary. Place the skewers on the grill, close the lid and cook until the bacon has rendered and crisped. Turn the skewers over a couple of times to cook them evenly and give the meat some colour. The turkey is done when the meat has reached an internal temperature of 165°F, 20 to 30 minutes. Remove from the heat and allow to rest for 5 minutes.

To serve, place the skewers on a platter, or plate them individually for your guests.

Brian Misko House of Q

About Brian Misko

BBQ Brian is as an award winning competition cook and now a cookbook author. At the 2014 World Food Championships his team placed first in the rib category as well as being awarded the 2014 Team of the Year by the Canadian BBQ Society. When he is not on the competition circuit, BBQ Brian can be seen providing grilling tips on television, giving demos at national and international trade shows, and developing new products for his House of Q line of BBQ sauces and rubs.

House of Q’s Cheese-Stuffed Bacon-Wrapped Hot Dogs

We are not waiting until official BBQ season to try Brian Misko’s House of Q’s Cheese-Stuffed Bacon-Wrapped Hot Dogs! Check him out at The Earlybird RV Show in Abbotsford at the Tradex.

House of Q’s sessions will take place:

  • Thursday, February 19 at 2:00 PM and 6:00 PM
  • Friday, February 20 at 12:00 PM and 5:00 PM
  • Saturday, February 21 at 1:00 PM and 4:00 PM
  • Sunday, February 22 at 1:00 PM


What says summer more than hot dogs? From the ball game to the backyard, no celebration is complete without these smoky treats that appeal to kids and adults alike. Here’s my homemade version, dressed up a bit with cheese on the inside; it’s a tribute to Chef Ted Reader, cookbook author, grilling guru and inspiration. Load up the cooked dogs with mustard, mayonnaise or barbecue sauce, and serve them topped with some Shaved Fennel and Onion Sala and a handful of napkins!


2 lbs ground pork, chicken or turkey
2 Tbsp House of Q House Rub or your favourite barbecue seasoning
6 to 8 storebought cheese sticks (or cut your own from a block of mozzarella, Jarlsberg, Monterey Jack or cheddar cheese), each 1⁄2-inch × 1⁄2-inch × 4 to 6 inches
1 lb bacon, cut in thin slices (optional) 1⁄4 cup House of Q Rock’n Red BBQ Sauce or your favourite tangy barbecue sauce
2 baguettes, sliced lengthwise


In a large bowl, mix together the ground meat and rub (or seasoning) until well combined. Divide the meat into 6 or 8 equal balls.

Place 1 ball on a cutting board and cover it with a layer of plastic wrap. Using a rolling pin, press the meat into a thin rectangle—the thinner the better. Remove the plastic wrap and set a cheese stick in the centre of the meat, and then roll up the ground meat around it, folding in the edges to seal in the cheese. If you choose, wrap a slice of bacon around each hot dog, arranging it in a spiral pattern from one end to the other. (Depending on the size of your hot dogs, you may need more than 1 slice of bacon to wrap each one.) Roll, fill and wrap the remaining dogs, and then arrange them on a plate, cover and refrigerate for 1 hour.

Prepare your grill for indirect cooking on medium heat. Place a sheet of aluminum foil under the cool side to catch the bacon drippings. Arrange the hot dogs on the cool side of the grill, close the lid and cook for 20 to 60 minutes, glazing them with the BBQ sauce when the internal temperature of the meat reaches 145°F. When it has reached 165°F, transfer them to a plate.

Cut the baguettes to the same length as the dogs. Smear your favourite condiments on the bread, add a cooked cheese dog and dig in!

Sperling Vineyards and House of Q

Treat Dad this Father’s Day to “An Evening with House of Q – award winning, hand-crafted wines from Sperling Vineyards paired with House of Qs Brian Misko’s four course BBQ menu. Participants will be taken through a Sperling Vineyards (Kelowna) wine tasting and then enjoy Chef Misko’s menu of grilled, smoked and roasted appies, fresh BC fish and perfectly seared steak.

Seating is limited to 25 people so call 250-762-2544 or email info@sperlingvineyards.com to reserve your ticket today! Thursday, June 16 from 6pm to 9:30. Tickets are $65 each.