Fun'q With Spencer Watts

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Fun'q With Spencer Watts

A fiesta is a celebration and Spencer makes some delicious grilled food! Starting with spiced cola pork ribs, shredded chicken mole and masa tortillas, a light ceviche with spicy habanero sauce.

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Season 1
Spencer embraces the bounty of herbs and makes lavender salted spatchcock chicken with a balsamic truffle glaze, salmon steaks, pork tenderloins, and grilled fingerling and yam potato salad.
The best grilled treats sometime come in tiny portions, so Spencer is making appetizers! A feast of flavours such as smoked beef meatballs, grilled mixed seafood salad, stuffed dates with bacon.
Indian and Asian spices are very versatile, especially when you add a little char from the barbecue – like tikka chicken wings, prawn and scallop cakes, Indian panzanella salad, and grilled trout.
Spencer celebrates with a Hawaiian themed barbecued feast starting with grilled mahi mahi kababs and a charred pineapple sauce, and white fish with sticky rice and grilled pork belly.
Vegetarian dishes is where things can get really creative. Spencer makes a cheese and garlic laden zucchini boats, smoked babaganoush, grilled yaki onigiri, and lastly soup on the barbecue.
Big platters of food, lots of smiling faces, sharing and laughter - who doesn't love a great grilled feast? Spencer makes his root beer pulled pork with pickled peppers and a mustard barbecue sauce.
Spencer is inspired by all the fun 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.
The sun is shining and Spencer is turning up the heat, cooking delicious grilled food perfect to be served on a bun. He shares his secrets to the perfect grilled veggie burger and sesame meatloaf.
Spencer's feeling spicy! He makes a chickpea salad with charred halloumi and a cumin vinaigrette. He dresses humble cauliflower in a buttery sumac spice rub, and whips up with two dipping sauces.
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.
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.
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.