Blog •  2023-07-31

What’s on your grill this summer?

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We all rely on farmers to grow and produce an abundance of safe and healthy food. One of the best things about being part of the Canadian agricultural industry is the direct connection to so many farmers who work hard every day to put food on our plates, and grills. Corteva Agriscience is proud to showcase a selection of our favourite summer grilling recipes that are inspired by local, in-season flavours.

Jalapeno Poppers on the BBQ!

Recipe courtesy of Mitch Lang, Pioneer Territory Sales Manager


  • 12 jalapeno peppers
  • 8 oz cream cheese
  • 1 cup shredded cheddar cheese
  • ¼ tsp garlic powder
  • Salt and pepper
  • 12 slices of bacon cut in half


  1. Preheat the grill to medium-high.
  2. Cut off stem ends of jalapeno peppers and slice them in half, lengthwise. Use a spoon to scoop everything out.
  3. In a bowl, mix the cream cheese, cheese, garlic powder, salt and pepper.
  4. Spoon the cheese mixture into each jalapeno half, filling them all evenly.
  5. Wrap each stuffed jalapeno with a half-slice of bacon, securing with a toothpick
  6. Place the poppers on the grill, cover and cook for 10-12 minutes or until the bacon is crispy and the cheese is melted.
  7. Remove from the grill and let cool for a few minutes.
  8. Enjoy with family and friends (and perhaps a cool refreshment).

2 Hour Baby Back Ribs

Recipe courtesy of Dave Harwood, Technical Services Manager


  • 1 or 2 Racks Cheshire Pork Baby Back Ribs
  • 2 tablespoons Montreal steak spice mix
  • 2 tablespoons a good BBQ spice mix
  • 2 chunks cherry wood (or chosen smoking wood)
  • 3 tablespoons Hudson BBQ Sauce (recipe below)


  1. Stabilize your grill at 300F.
  2. Pull the membrane from the bone side and do some light trim work on both ends to square them off.
  3. Seasoning both sides of the ribs, start with the Montreal steak spice mix (heavy on the salt) then follow with the BBQ spice mix.
  4. Place the wood chunks in the hottest portion of the charcoal, then wait for combustion to get clean smoke and place your deflector shields or SloRoller in for indirect cooking.
  5. Place the rack of ribs bone side down and close the dome. Allow to cook for an hour, then sauce both sides and wrap in butcher paper and return to the grill bone side down.
  6. Cook for another hour, then test with a probe to see if the rib meat is tender and has reached an internal temp of somewhere around 200 degrees Fahrenheit, depending on the degree of pull you like.
  7. Remove the wrapped ribs from the grill and allow to rest for 20 minutes, then unwrap and slice into half racks or individual ribs. Feel free to sauce again or plate up and enjoy as is!

Hudson BBQ Sauce


  • 10 oz Chili Sauce (Heinz preferred)
  • 2 tablespoons Lipton onion soup and dip mix
  • 9 oz apricot preserve
  • 2 teaspoons Dijon Mustard
  • 1 tablespoon molasses
  • 3 tablespoons red wine vinegar
  • 1 teaspoon fresh cracked black pepper
  • 1 teaspoon cumin


  • Combine all and whisk together. Reserve for later use.

Jalapeno Chicken Thighs

Recipe courtesy of Henry Buffinga, Retail Territory Manager


  • 8-10 chicken thighs
  • 1 jar pickled jalapeno peppers, sliced
  • 350g bacon
  • Salt
  • Pepper


Lay chicken thighs out to prepare. Apply light layer of salt and pepper. Place 2 pieces of jalapeno pepper on top of thigh. Close thigh around the pepper pieces and wrap with a piece of bacon. Secure together with toothpick. Set smoker to 375 degrees Fahrenheit and cook to internal of 200F. Remove all toothpicks prior to serving.

Smoked Sausage Stuffed Peppers

Recipe courtesy of Tony Decorte, Pioneer Territory Sales Manager


  • 3-4 bell Peppers halved and cored
  • 1 lb Italian sausage (mild or regular)
  • 8oz cream cheese
  • 1 tablespoon minced garlic
  • 1 tablespoon Dijon mustard
  • ½ cup breadcrumbs
  • ½ cup graded parmesan cheese
  • 1 cup shredded cheese


  1. Crumble and brown sausage in a frying pan and then cool
  2. Combine cream cheese, garlic, mustard, breadcrumbs, and parmesan cheese with cooled sausage and mix well
  3. Generously spoon mixture into bell peppers (or mushroom caps*) and place in foil pan
  4. Place on smoker set at 350 degrees Fahrenheit and cook for 40 minutes (oven would work as well)
  5. Cover with shredded cheese and bake for another 10-15 minutes
  6. Let cool slightly and enjoy!

*Note from Tony: This recipe also works really well as stuffed mushrooms!

BBQ Chicken Skewers

Recipe courtesy of Valerie Girouard, agr., Territory Manager, Quebec


  • Marinade
  • 3 tablespoons of mayonnaise
  • 2 tablespoons of oregano
  • 1/4 cup of oil
  • 3 tablespoons of citrus juice
  • 1 teaspoon of onion powder
  • 1 teaspoon of garlic powder
  • 1 teaspoon chicken broth base
  • Salt and pepper


Marinate chicken cubes in the refrigerator for 24 h. Cook on the BBQ.