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BBQ potatoes & corn on the cob

Summer is almost here and BBQ season is in full swing at Kootenay Spice! Ok, Ok, BBQ season never really ends around here, but we do tend to do a lot more in the summer months!

Our last post, the perfect steak, was so good that we considered already retiring the indoor cooking for the season and stick to outdoors until at least October. We realize it’s not quite time yet, but we sure are excited for it!

As promised in our last post, we are now sharing our technique for the perfect potatoes and corn on the cob, both done on the BBQ! This potato method is our go-to for summer potatoes and once you try the BBQ corn, you will realize why we enjoy it so much!




Start off with soaking the corn cobs, in their husks, in a large bowl of water. You will likely need to weigh them down with something (we’ve used a dinner plate) to keep them fully submerged. Soak for at least 2 hours, longer if you have the time.

The potatoes will take longer to cook, so you will want to start them aboout 20  minutes before the corn.

Preheat the grill to medium-high, about 400°F.

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To prepare the potatoes, carefully poke them with a fork to allow a few air holes through the skin. Generously coat them in oil and sprinkle with Kooteay Spice Smoked Rock Salt. Coarse salt is important in this recipe.


Place the potatoes on the hot grill and flip every 15 to 20 minutes, until they are cooked, about 1 hour.


Remove the corn from the water. Place them, in their husks, on the grill and flip every 10-15 mniutes for about 40 minutes.


When we made these with our perfectly cooked steak, we kept them in our still warm, but turned off oven to keep warm while the steaks were on the grill.


Serve with butter, sour cream and chives, alongside your favourite BBQ main dish and enjoy the summer BBQ season!


the perfect steak

At Kootenay Spice we absolutely love a good steak. Our cut of choice is prime rib, however we are also partial to buying blade steaks & roasts.

We have had many requests to write a blog post on how to cook the perfect steak and, in our opinion, we do a darned good job of it!



For a truly perfect steak, you will want a premium cut of beef. We prefer a thick cut of prime rib, but choose whatever you like best. Regardless of your selection, ensure that there is a fair amount of marbling, small lines of fat, throughout the steak. This is a sign of lots of flavour!

For this post, we had the butcher cut us a 2″ steak of AAA prime rib, it was on the verge of being considered a roast it was so fat! We have grilled the steaks on our kamato BBQ at about 900°F. We suggest you cook them as hot as possible. A cast iron pan on the stove or grilled on the BBQ are ideal.

There are a lot of little things you can do to help your steak taste that much better. First of all, allow your steak to come to room temperature before cooking it. Take it out of the fridge 1 – 2 hours before cooking. We will often put ours in the microwave to keep it out of the way while we are preparing the rest of our dinner. While the steak is sitting, frequently flip and pat it dry with paper towel. Drying the steak is important, as moisture in the meat will cause it to boil as it cooks. A dry steak will have more flavour.

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When you are ready to cook your steaks, preheat the oven to bake at 300°F. Place the steak on a wire rack on top of a shallow pan. Cook the steak in the oven and flip it once during cooking. For best flavour, we suggest cooking your steak rare, about 15 minutes in the oven. For medium rare, cook it for about 20 minutes and medium about 25.

DSC00967While the steak is in the oven, preheat your BBQ or cast iron skillet to as hot as possible. Once the steak has finished in the oven, take it out and season with a light coating of oil and your favourite steak flavouring. For this post we have used Kootenay Spice Smoke Medley and also suggest trying Steak Spice, Beef Rub or Garlic Pepper.






Grill or sear either side of the steak for 2 1/2 – 3 minutes. Remove from heat, cover with tinfoil and let rest for 5-6 minutes before serving. The resting time should be the same as your total grill time.





We paired ours with BBQ corn on cob and BBQ roasted potatoes. We’ll share our technique for those in our next blog post, they were delicious!


grilled peaches & rosemary pork tenderloin

grilled peaches & rosemary pork tenderloin

Grilling Peaches

It’s the beginning of peach season in the Kootenays & Okanagan and at Kootenay Spice, we are very excited! We love the juiciness, sweetness and versatility of the fruit.

A recipe we love using peaches for is grilled peaches & rosemary pork tenderloin. The combination of grilled peaches, honey and chili flakes topped with a couple of Kootenay Spice’s newest flavours, Smoked Pepper and Rosemary Balsamic Drizzle, gives the tenderloin a flavour you can’t get anywhere else! This past week we were fortunate to receive a jar of super-delicious, unpasteurized honey from a local farm, Earthy Organics, which makes the flavour of this recipe that much better!

grilled peaches & rosemary pork tenderloin ingredients

This recipe will make 2 full pork tenderloins and you will need:

peach sauce
4 peaches
½ cup honey
½ cup butter
¼ cup brown sugar
1 teaspoon cinnamon
½ teaspoon chili flakes
¼ teaspoon nutmeg
2 tablespoons Kootenay Spice Rosemary Balsamic Drizzle

tenderloin ingredients

2 pork tenderloins
2 tablespoons olive oil
1 tablespoon Kootenay Spice Smoked Pepper
2 – 3 sprigs fresh rosemary

Peach Sauce

Put the honey and butter into a medium saucepan and cook over medium-low heat until the butter has melted. Add the brown sugar until dissolved. Stir often, as the sugar and butter will burn easily. Add the cinnamon, chili flakes & nutmeg and continue to heat for 2 minutes, stirring constantly. Remove from heat, cover and set aside. Let cool.

sliced peaches

Slice the peaches into quarters. If you have extra peach pieces (or if a peach slice breaks as you’re pulling it off the pit or something), add them to the honey mixture.

peaches in honey sauce

Gently stir the peaches into the honey sauce and place skin-side-down on a medium-high, oiled grill. Cook until the skin of the peach is beginning to char, about 6-8 minutes.

Grilling Peaches

Flip the peach slices & grill each side for 2-3 minutes, taking care not to burn.

grilled peaches

Remove the peaches from the grill and put them back into the pot with the remaining honey mixture. Cover and set aside while cooking the tenderloins.


Use the rosemary sprigs to brush the tenderloins with olive oil, 1 tablespoon each. Sprinkle with Kootenay Spice Smoked Pepper, ½ tablespoon each.

brushing tenderloin

Place on the medium-high heated grill and cook 10-15 minutes, flipping every 2 minutes, until an internal temperature of 140˚F.

cooking tenderloin

Wrap both tenderloins topped with rosemary sprigs in a sheet of tinfoil and let rest on the counter for 10 minutes.

rosemary on tenderloin

Remove the rosemary sprigs and slice the tenderloin into 1 inch or thicker medallions.

finished tenderloin

Serve topped with peaches, honey sauce and Kootenay Spice Rosemary Balsamic Drizzle.

grilled peaches & rosemary pork tenderloin


salmon and spinach salad

This is the gourmet lunch we treated ourselves to on Sunday afternoon. Our local grocery store has a to die for fish selection with some amazing prices, and the salmon steaks looked too good to pass up!

salmon & spinach salad

A light coating of olive oil, a sprinkle of our Lemon Garlic Pepper and a few minutes on the grill with a light toping of BBQ sauce at the end resulted in some of the best salmon we have had in years!

We tossed together a delicious hot spinach salad and thoroughly enjoyed our lunch! Don’t worry, we’ll share the recipe for the salad in the near future!