Fun'Q with Spencer Watts Season 1 Episodes
Season 1 Episode Guide
Episode 1 - Bib Worthy BBQBring on the face wiping, finger licking goodness with messy and delicious, fall off the bone, soya beef ribs with sesame mayo. Then tighten that bib for a cheeseburger slider bake oozing with decadence. Spencer chars some sweet lobster tails and dunks them into a bath of curried butter and then brings on a big ol’ bowl of yum with his grilled tropical fruit Eton mess. Bibs on. Hands up. This is gonna be fun.
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Episode 2 - Big Big BBQSpencer Watts is inspired to embrace big, big food for a big big barbecue feast. He makes jumbo turkey legs with sticky molasses and sweet brown sugar mop. Then monster broccoli heads covered in a fresh chimichurri butter. He brings a little char and smoke to a twist on grilled bruschetta with soft Burrata cheese. And big, big barbecue wouldn't be complete without some bone in steak spiced rubbed ribeyes with tarragon butter coins.
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Episode 3 - Brunch Is LitDelicious grilled food is good for morning, noon and night, so let’s Brunch. Spencer makes sinfully good grilled brioche french toast kebabs drizzled in bourbon maple icing and flame seared, coffee rubbed steak tacos with grilled pepper scrambled eggs.Then he fries up a crisp potato rösti with decadent bacon, barbecue sauce. And later he takes nostalgia up a notch and grills a PB&J pizza with a banana twist ..now that is a great way to start any day.
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Episode 4 - Spice Is NiceSpencer’s feeling spicy! He makes a light chickpea salad with charred halloumi and a cumin vinaigrette. Then, cooking over glowing charcoal chunks, he dresses humble cauliflower in a buttery sumac spice rub, and whips up with two different dipping sauces - a nutty tahini sauce and a spicy herb filled Skoug. The rack of lamb is coated in warm and fragrant shawarma spices and the grill works its magic and then Spencer plates colourful, sweet, charred beets onto a platter painted with creamy feta sauce , a za’tar vinaigrette and topped with crunchy pistachios. Don’t you love a little spicy hug on a summer day!
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Episode 5 - Sun's Out Buns OutThe sun is shining and Spencer is turning up the heat, cooking delicious grilled food perfect to be served on a bun. First he shares his secrets to the perfect grilled veggie burger with a smoked jalapēno aioli. Then he slow smokes tender and juicy sesame meatloaf, served in soft Bao buns and drizzled in a hoisin barbecue sauce. Then it’s all about the grilled tuna steak burger sliced and dressed with ginger mayo on a bed of crunchy sweet slaw. He serves it all along side a creamy grilled corn salad topped with a salty, spicy treat. Bring on the buns baby!
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Episode 6 - The Pepper ShowSpencer is inspired by all the fun different flavours you can bring to food with peppers. He makes salty prosciutto and Calabrian chili stuffed salmon pinwheels on skewers, coated with a pickled pepper butter. Then he fire roasts some bell peppers for his flavour packed harrisa butter basted grilled half chickens. Duck breasts gets a peppery pastrami rub and is served with charred stone fruit, berries and arugula. And garden fresh shishito peppers get a fast and furious char and a broken Caesar dressing.
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Episode 7 - BBQ On BoardsBig platters of food, lots of smiling faces, sharing and laughter - who doesn't love a great grilled feast? Spencer makes his root beer pulled pork complete with pickled peppers and a mustard barbecue sauce. Then it’s all about the steak. He grills up a Santa Maria tri-tip with loaded corn on the cob dipping in a lime infused sauce and rolled in parmesan cheese and bacon. Then he shares his tips for the perfect grilled Ribeye served with a fresh horseradish mayo and ranch flavoured hickory sticks. And to round out the carnivorous platters, he finishes things off with some grilled baby potatoes coated in sharp raclette cheese and topped with a caper gherkin relish. It’s time to get this party started!
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Episode 8 - Oh My VeggieFire and meat has been done since the caveman era - but vegetarian dishes - that's where things can get really creative. Spencer starts with decadent cheese and garlic laden zucchini boats stuffed and charred to perfection. Then Spencer celebrates holy smokin’ eggplants with his smoked Babaganoush served with charred veg and homemade dukkah spice. If you love rice, then get it on the grill! Grilled Yaki Onigiri (rice cakes) drizzled with chili brown butter and funky togarashi spice topping is delicious. And, last, but not least, it’s soup on the barbecue. What? Yes! Charred corn and tortillas makes one of the best soups of the summer.
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Episode 9 - From Hawaii With LoveSpencer celebrates his favourite vacation spot with a Hawaiian themed barbecued feast starting with grilled mahi mahi kababs and a charred pineapple sauce. Then he uses banana leaves to bundle some buttery white fish with sticky rice and juicy grilled pork belly. Long, bone in in pork chops get a smokey tiki tiki spice rub and are served up with some Kona coffee glazed onions and a summer fruit salsa. And, everyone loves some flambéed tropical fruit in a light caramel rum sauce, poured from mounds of ice cream.
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Episode 10 - Curry OnIndian and Asian spices are versatile and delicious, especially when you add a little char from the barbecue. We get our curry on with some juicy charred tikka chicken wings with a curry ranch dipping sauce. Then he makes his delicious prawn and scallop cakes with a cumin aioli and mango salsa. Spencer packs the smoker and infuses some yogourt and spice marinated paneer to top an Indian inspired version of a panzanella salad with grilled naan painted in rich ghee. Last, but not least, Spencer grills whole fresh trout, basted with a buttery red thai curry sauce.
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Episode 11 - GrillitizersThe best grilled treats sometime come in bite sizes portions so Spencer is making grilled appetizers! It’s a feast of flavours that begins with smoked beef meatballs in rich Bravas sauce. Then it's all about the seafood with his grilled mixed seafood salad with citrus wedges, crisp fennel and spinach. A platter of blue cheese stuffed dates, wrapped in bacon and charred on the grill served with blistered peppers, and toasted pine nuts is a feast for the eyes and belly. And, to finish the spread- Spencer makes a decadent grilled eggplant and Marguez lamb sausage pizza. Now that is some party food!
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Episode 12 - HerbaliciousSpencer embraces the bounty of herbs available in the summer and makes lavender salted spatchcock chicken with a balsamic truffle glaze. Then he smokes salmon steaks on whiskey barrel planks and blankets them in a fresh rosemary and garlic oil. Pork tenderloins are hugged with prosciutto, pancetta and sage and infused with orange and then it’s a grilled fingerling and yam potato salad with a creamy herb dressing. Fragrant and delicious, this is an herbalicious feast you don’t want to miss.
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Episode 13 - Fiesta BBQA fiesta is a celebration and Spencer celebrates with some delicious grilled food! He starts with his cola marinated, fiesta spice rubbed pork ribs. Then he blows people away with his deep and rich shredded chicken mole and homemade masa tortillas. When it’s hot out, a light and cool ceviche is refreshing and Spencer’s comes with a spicy grilled habanero pineapple sauce that packs a punch. Last, Spencer shares the secrets to his decadent broiled tex Mex oysters. It’s time to party!
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