This updated version of our popular BBQ Fondue is a little fancier, making it perfect for impressing your patio-party guests this summer! And you know what? It can be prepared in any season; in fact, it’s actually a fantastic way to bring the flavours of summer to your dining room, especially in February when you might be in need of a bit of warmth!
With a tasty broth, cheese curds-stuffed meatballs, 3 gourmet sauces and an amazing selection of dipping ingredients, it’s time for BBQ 2.0 with Fondussimo!
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Ingredients
FOR THE BBQ 2.0 BROTH
30 ml (2 tbsp.) olive oil
1 onion, chopped
30 ml (2 tbsp.) minced garlic
3 litres (12 cups) of beef stock
One 540 ml can crushed tomatoes
One 156 ml can tomato paste
60 ml (1/4 cup) cider vinegar
60 ml (1/4 cup) maple syrup
30 ml (2 tbsp.) ketchup
30 ml (2 tbsp.) mild smoked paprika
15 ml (1 tbsp.) yellow mustard
5 ml (1 tsp.) chopped fresh thyme
Salt and pepper to taste
FOR THE STUFFED PORK MEATBALLS
750 g (1 2/3 lb) minced pork
150 g (1/3 lb) cheese curds, cut into small pieces
80 ml (1/3 cup) plain breadcrumbs
30 ml (2 tbsp.) barbecue sauce
30 ml (2 tbsp.) minced shallots
15 ml (1 tbsp.) minced garlic
One egg
FOR THE BUFFALO SAUCE
80 ml (1/3 cup) butter
125 ml (1/2 cup) cayenne pepper sauce (such as Frank’s RedHot)
15 ml (1 tbsp.) cider vinegar
5 ml (1 tsp.) Worcestershire sauce
2.5 ml (1/2 tsp.) garlic powder
Salt and pepper to taste
FOR THE RANCH SAUCE
125 ml (1/2 cup) mayonnaise
60 ml (1/4 cup) sour cream
30 ml (2 tbsp.) milk
30 ml (2 tbsp.) minced fresh parsley
30 ml (2 tbsp.) minced fresh chives
10 ml (2 tsp.) fresh lemon juice
5 ml (1 tsp.) garlic powder
5 ml (1 tsp.) onion powder
Salt and pepper to taste
FOR THE CREAMY BACON SAUCE
125 ml (1/2 cup) mayonnaise
60 ml (1/4 cup) chili sauce
60 ml (1/4 cup) minced green onions
15 ml (1 tbsp.) minced garlic
5 ml (1 tsp.) mild smoked paprika
8 slices bacon, cooked and chopped
Salt and pepper to taste
SUGGESTED DIPPING INGREDIENTS
Precooked ribs (Bâton Rouge style)
Grilled chicken strips
Corn on the cob, cut into chunks
Cooked Parisian or baby potatoes
Green beans
Yellow cheddar cubes
Asparagus
Cremini mushrooms
Preparation
FOR THE BBQ 2.0 BROTH
Heat the oil in a large pot over medium heat. Add the onion and garlic, and cook for 2 to 3 minutes.
Add the remaining broth ingredients. Bring to a boil, then simmer for 20 to 25 minutes over medium heat, until about a third of the liquid has evaporated.
Strain the broth through a sieve. Taste and adjust the seasoning if necessary.
FOR THE MEATBALLS
Preheat the oven to 205°C (400°F).
In a large bowl, combine all the ingredients. Shape the mixture into 25 to 30 meatballs, using about 30 ml (2 tbsp.) of mix for each.
Place the meatballs on a baking sheet lined with parchment paper. Bake for 12 to 15 minutes, until the inside of the meatballs is no longer pink.
FOR THE PERFECT TABLE
Buffalo sauce: In a saucepan, melt the butter over medium heat. Add the remaining ingredients. Bring to a boil while stirring, then simmer for 4 to 5 minutes over low heat, stirring occasionally. Take off the heat and set aside.
Ranch sauce: In a bowl, combine all the ingredients. Chill until ready to eat.
Creamy bacon sauce: In a separate bowl, combine all the ingredients. Chill until ready to eat.
At mealtime, pour the required amount of broth into the Fondussimo set. Reserve the rest of the broth. Arrange the dipping ingredients, dumplings, and sauces on a tableware set.
A few tips
To make a simplified version of this recipe, feel free to leave out the stuffed pork meatballs or some of the sauces, and replace them with simpler options, such as minced meat, which will soak up the flavour of the broth, and a good old ketchup-mayo sauce!
Got some broth left after your meal? Reduce it over low heat and turn it into a homemade BBQ sauce, perfect for marinating your favourite meats!