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Watts on the Grill Season 2 Episodes
Season 2 Episode Guide
12 Episodes 2020 - 2020
Episode 1
Fruit on the 'Q
23 mins
Fun and quirky host Chef Spencer Watts kicks off by showing off his knife skills as he sabres a pineapple to start his instant classic; Grilled Fruit Salad. The pineapple joins a mix of bright summer fruits on the grill, then berries, spicy citrus vinaigrette and savoury feta cheese. Next up, Spencer whips up his Hawaiian Chicken recipe. Spiced with cayenne and Chinese five spice, Spencer stuffs flavourful chicken thighs with pineapple and grills it with a delightful ginger and soy sauce. Every bite is sweet, savoury, and fresh - exactly how summer should taste. Then Spencer shares his top tips for adding smoky flavours to pork using an easy and handy smoke pouch. His Apple Smoked Pork Tenderloin is bathed in a fog of applewood smoke and he then tops it with tart apple-blueberry compote. Cinnamon buns are amazing with a bit of orange peel - but have you ever had them in an orange peel and on the grill? That's right and Spencer shows you how you can make fun and flavourful Orange Peel Cinnamon Buns on the barbecue using indirect heat.
Episode 2
Allium in the Family
23 mins
Onions, green onions, chives, garlic, and leeks are all members of the same fabulous flowering family, Allium. First up? Chef Watts shows us his sweet and smoky Charred Leeks with Romesco; add grilled toast and you have your next party appetizer. Next up is a main course. Spencer starts with a juicy grilled pork chop, then adds roasted garlic melted into a balsamic onion chutney to make his out-of-this-world Roasted Garlic Pork Chops. Looking for a crowd pleaser that's easy to make? Spencer has a recipe for that!Chicken Yakitori. He threads skewers with crunchy green onions and tender chicken and caramelizes the yakitori sauce as he grills this tasty dish. Are you ready to drool? Spencer shows us how to make Allium your main dish with Stuffed Vidalia Onions. Loaded with savoury bacon, salty blue cheese and garlic, you'll want to eat this dish for every meal.
Episode 3
Cheesy BBQ
24 mins
Have a cheese lover coming over? Blow their minds with some of Spencer's "grate" barbecued cheese recipes. First up, Spencer chars Brie Cheese to an ooey-gooey perfection and tops it with tart cherries and crunchy walnuts, serving it with crispy grilled crostinis. Next up is a Grilled Steak and Caesar with a twist only Spencer could add - grilled...lettuce. Then, Spencer uses the classic German "hasselback" presentation to stuff chicken breasts with verdant spinach, yummy Swiss cheese and pungent sun-dried tomatoes, grilling them to melty perfection. Finally, Spencer fires up his barbecue to make his Grilled Peaches with Salted Bourbon Caramel, a decadent dessert elevated with creamy Mascarpone and perfectly balances sweet, smoky, and salty flavours.
Episode 4
Achin' for Some Bacon
22 mins
In this bacon loving episode, Chef Spencer delivers a tasty Bacon Weave Turkey Breast, which gets injected with beer and spices before being wrapped up in its cozy bacon blanket and sent off to the grill. Next up? A Peameal Bacon Roast with Rosti. This heavy hunk of back bacon gets smoked to flavourful perfection while Chef Watts makes the crispiest golden-fried-to-perfection potato pancake. Then, Spencer whips up a charry, grilled, super decadent, bacon-wrapped and bacon stuffed cheeseburger. Spencer isn't finished with bacon yet. For his final recipe, Spencer stuffs an apple with decadent crispy morsels stuffed along with savoury caramelized onions and melty cheddar cheese.
Episode 5
Grilled Veggies
23 mins
This episode kicks off with Spencer's tasty Grilled Caesar Salad. He skillfully piles of char-grilled romaine lettuce wedges and sourdough croutons are topped with tangy dressing, crispy pancetta, and shards of a homemade parmesan tuile. For his next recipe, Spencer whips up Grilled Zucchini Boats that filled with fresh ingredients including orzo pasta, summer veggies, and herbs. Chef Watts loves a good steak and his Grilled Cauliflower Steak is not one to be passed up. Dusted in Middle Eastern Spices, flame roasted and served with chili-spiked, Yemeni 'Skhug' hot sauce and pomegranate seeds. Finally, Spencer steams tender artichokes, stuffing these flowers with breadcrumbs and stretchy-melty cheese, and finishes this delicious dish on the grill.
Episode 6
Handheld Party Foods
23 mins
The most liked post on any grill-master's social feed is 'meat on a stick' - and Chef Spencer's Turkish-style chicken kabob is worth every click. He marinates thick juicy chicken morsels in yogurt and spices, and then grills these flavourful skewers to a charry perfection. Next up is the creative 'Tornado Potato' which re-invents grilled potatoes with a wild presentation and a trio of toppings. Spencer then assembles Char Siu Sliders on tiny party-ready buns. Stuffed with a soy, honey and umami-packed hoisin lacquered slow-and-low grilled pork belly, these tasty little sliders will have your taste buds tingling. For his final recipe, Spencer whips up toasted crispy roti cups; topping them with plump and majestic grilled prawns and stuffed with a layered spicy chickpea curry. Now that's a BBQ party.
Episode 7
Fire & Spice
25 mins
Chef Spencer starts this spicy barbeque episode with flavours from Thailand with a Bok Choy with a Ginger Chili Sauce. Powerful bird's eye chilies are packed into a sweet and spicy sauce and served over tasty grilled bok choy. Spencer then introduces us to Calabrian chilies, mashed into a spice paste and rubbed on butterflied chicken that then gets grilled to flame-kissed perfection. Next, Spencer gives fresh calamari some heat with Korean chilies that add their distinctive heat and flavour before grilling this scrumptious recipe and serving it over a comforting bed of rice and peas. Finally, Spencer prepares Seekh Kabobs, made with ground lamb spiked with punchy dried Kashmiri chilies and a blend of fresh hot peppers.
Episode 8
Spanish Flare
23 mins
First stop on Chef Spencer's Spanish flavour tour? Habanero Char-Grilled Octopus - warmed up with punchy chilies and balanced with a sweet and tangy sherry vinaigrette. Next, Spencer stuffs whole sea bass with citrus and herbs, gives it the grill treatment and then tops it with olive oil blistered cherry tomatoes. The rotisserie does the heavy lifting for Mr. Watts' whole roast chicken - spiked with bright Spanish flavours like Calabrian chilies and smoked paprika, slow cooked and served extra juicy. Finally, Spencer prepares a classic Spanish recipe: Paella. Loaded saffron rice, piled high with chorizo, veggies, and shellfish. Of course, Spencer's Paella is made in the Spanish tradition; outside, over the fire, on a beautiful sunny day.
Episode 9
The Butter Did It
24 mins
It's all about beautiful butter in this episode of Watts on the Grill. First up, entertaining host Spencer fires tosses clams in velvety butter, zesty garlic and earthy spices to make his Clams with Garlic Paprika Butter. Next up is a traditional Indian recipe, but done on the grill - Butter Chicken. All the butter chicken flavours we love are infused in the marinade, before getting crisped up on the fiery grill - the result is both classic and completely new. Scallops are next, grilled and served with a mouth-watering caper-raisin butter. For his final recipe; Chef Watts prepares a rich and juicy grilled Rib Steak topped with a decadent port wine compound butter. Oh, what a butter-loving day.
Episode 10
Salt Rocks
23 mins
We've all cooked with salt. But what about ON salt. That's right, chef Spencer Watts blows our minds with his seared scallops that are cooked on a Himalayan pink salt block. His next recipe uses a quick cure with Hawaiian black lava salt on swordfish steaks, then tops them with a gorgeous and refreshing grilled fruit salsa. Then, Spencer gets creative with Cured Duck Legs with Scallions, using a salt cure to intensify the flavours of duck leg before it's cooked slow and low, then glazed with maple and soy. After cooking on salt, curing with salt, the only thing left is to cook INSIDE salt - Spencer's Salt Crusted Prime Rib is a game changer, flavourful, bone-in beef that he seasons with a big, bold Dijon mustard, rosemary and horseradish rub before encasing it completely in a classic salt crust and sending it to the grill.
Episode 11
Cocoa-Q
25 mins
Chocolate on the barbecue? That's right. Chef Spencer Watts kicks off this episode as he grills a crispy coconut-cacao crust and serves it with sweet chili dipping sauce. Chocolate is the not-so-secret ingredient in Spencer's Grilled Chicken Molé. He grills the chicken legs smothered in the sweet-spicy-salty-nutty-creamy-chocolatey sauce, then finishes it by cooking it slow and low. Next, dark chocolate cocoa powder is in both the rub and the sauce for Chef Watts' favourite pork rib recipe - Cocoa-rubbed Baby Back Ribs. For his final recipe, Spencer takes it to a sweet level with his Chocolate pizza made with chocolate ganache, grilled cherries, with barbeque-caramelized white chocolate crumble over the top.
Episode 12
The Art of Wood
23 mins
It's time to celebrate the art of smoking with wood. You'll drool over Spencer's Cherrywood Smoked Chicken Wings, dry rubbed with his favourite spices and smoked with cherrywood. Next, Spencer marinates sable fish in Japanese ingredients and grills it on a sweet-smoky cedar plank. Then, Spencer shows off his Texas BBQ skills with his Mesquite Smoked Skirt Steak. Engulfed in a thick cloud of white smoke, this skirt steak has the flavour and texture of tasty brisket, but made in a fraction amount of time. Finally, Spencer gives a pork shoulder a long, smoky cook in oak wood. The wait is worth it as he serves it piled high on a bun and topped with a mustardy Carolina BBQ sauce.
