Bring the heat! SEE award-winning recipe from TWN cook-off

Thursday, June 30, 2016, 12:59 PM - As a kick-off to the Canada Day long weekend, weather presenters Nicole Karkic, Chris Murphy and Rachel Schoutsen rolled up their sleeves and donned their aprons to fire up a little inspiration for your next outdoor BBQ.

Toronto Chef Rick Matharu, along with TWN presenters Jaclyn Whittal and Kevin Yarde, had the pleasure of tasting each dish and awarding ultimate bragging rights to the winner.

Celebrate the culinary skills of each of our grilling contestants by checking out their BBQ recipes below and putting your own spin on them all summer long. Then scroll down to find out who won the cook-off!

Chris Murphy - Barbecued Steak and Potatoes

Served with a classic Caesar salad on the side.

Steak marinade: 

• Soy sauce 
• Garlic powder 
• Montreal steak spice 
• Roasted garlic and pepper spice
• Pepper (Secret ingredient!)

Potatoes: 

• Butter
• Garlic powder 
• Parmesan cheese 
• Pepper and a hint of BBQ sauce while steak is on the Q ;)

Marinate steaks before placing on the grill. Continue to baste as you cook steaks to your preference. Mix butter, garlic power and Parmesan cheese. Once potatoes are cooked, thinly slice into potato and dress with garlic-butter-cheese mixture. Add a dollop of sour cream if you wish.

While steak and potatoes are cooking, mix ingredients for your traditional Caesar salad (Romaine lettuce, Caesar dressing, croutons). Plate and serve.

Nicole Karkic - The Best Fish Tacos

Served with corn on the cob and guacamole with salsa and tortilla chips. 

• Halibut 
• Guacamole 
• Red cabbage, pickled 
• Adobo mayo 
• Hot sauce 
• Cilantro salsa 
• Tortilla shells 

Corn on the cob: 

• Corn on husk 
• Butter 
• Salt and pepper 
• Secret spice

Place the corn with husks on onto BBQ, cook for 15-10 minutes. Meanwhile, cover fish in olive oil and salt, and grill fish for about 8-10 minutes depending on thickness. Heat up the tortilla shells on the BBQ, till warm. Dress up your tortilla shells as you like and serve.

Rachel Schoutsen - BBQ Salmon Steaks with Mango Salsa

Served with BBQ asparagus and Parmesan cheese 

• Salmon steaks with skin 
• Avocado oil 
• Salt and pepper 
• Mango 
• Basil 
• Sweet red chilli peppers 
• Green onion 
• Asparagus 
• Parmesan cheese 
• Lime 
• Lemon

Marinate salmon overnight in basil-infused avocado oil. Season with salt and pepper to taste before putting onto the BBQ. Chop and dice mango, chili peppers and green onion. Stir in fresh basil and add a generous squeeze of lemon and lime. Season asparagus with salt and pepper before placing on the grill. Once cooked, sprinkle Parmesan cheese on top of the asparagus, plate and serve!

Overall, a well fought battle over smoke and charcoal, it was Chris Murphy who managed to blaze his way to the top with his grilled speciality and a truly classic BBQ dish.

Congratulations to Grillmaster Murph and a Happy Canada Day to you all!