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"Can You 'Que It?! Announcement

June 2020
Challenge Ingredient:
June 30

“Can You ‘Que It?!” 

June 2020 Challenge

This month’s featured pitmaster is Brad Prose of @chilesandsmoke. Watch his video above to see the challenge ingredient selected and get a killer corn based bbq sauce recipe as well! 


All entries will be judged by Brad and the winner will receive a BBQ Island t-shirt, a premium BBQ Island cutting board, BBQ bragging rights, and the option to be a future “Can You ‘Que It?” Featured pitmaster and judge!


Also, all submissions will be featured on our Instagram!


Contest runs through the end of June and is open to all continental US-based and Canadian entrants.

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Recipe Submission:


Shrimp & Corn Maque Choux!

Recipe Submission


Grilled shrimp and scallops on top of a pomme puree with grilled sweet corn 🌽


For the pomme puree with grilled corn, start by peeling and boiling five Yukon potatoes until tender. Drain and put into a food processor with a cup of heavy whipping cream, 3Tbls of butter and 2Tbls of minced garlic. Puree until smooth adding more heavy cream as needed, salt and pepper to taste. Then mix in a 2cups of grilled sweet corn.


For the shrimp and scallops, oil salt, pepper and dust with smoked paprika. Grill until done


While the shrimp and scallops are cooking halve cherry tomatoes and sautee them in a little oil until they start to blister.


To plate the final dish spread the pomme puree with corn on your plate, place the shrimp and scallops in altering order top with cherry tomatoes and thinly sliced scallions.


Recipe Submission




Korean Cheese Corn Dog with a Shazam of Yangnyeom  sauce...I was inspired to get corny after seeing Brad whip up that dreamy Maize Glaze...for @bbqislandinc "Can You 'Que it?!" series.

Credit to @johnsonvillecanada pork dogs ..and @umami_cravethefifth kicked up cheese corn and the briochessist @lafourneedoree buns!

Recipe Submission


Chile and Corn Tamale Dip

Yield: One badass bowl that you can't stop eating....we tried.


1 1/2 cups pre made masa

1 - 8oz brick of full fat cream cheese

1/2 cup roasted, smoked and diced hatch chiles

3 ears of corn, grilled and cut off the cob

1 cup mayo

1 tbsp chopped garlic

1 tsp black pepper

1 tsp salt


Mix all ingredients together. Place in an oven safe dish and bake for 20 at 375°. Garnish with favorite cheese or corn salsa. 

Serve warm with chips or favorite dippers.

Recipe Submission


My entry is a smoked corn chowder served in a smoked pablano pepper. Put 1/2 an onion, 5 strips of bacon, 2 pablano peppers, 2 cloves of garlic, 2 jalapeño peppers, 2 Fresno Peppers and 2 cans of sweet corn on a traeger set at 225 for 30 minutes. Crank up the heat to 400 and cook for 5 minutes or until the bacon is crisp. Bring everything inside. Set traeger temp to 165. In a pot, sautee the onion for 5 minutes. Add the garlic and peppers (except for the pablanos) and cook for another 5 minutes. Add paprika, salt, red pepper and cayenne pepper. And 1 cup of beef broth and 2 cups of milk. Bring to a boil then lower to a simmer for 10 minutes. Put half the soup in a blender and blend until smooth. Add back into the pot. Add the crumbled bacon. Line a cookie sheet with tin foil. Pour soup on cookie sheet. Put it on the traeger for 30 min to add some smoke flavor. Halve the pablano pepper and pour in the soup. Enjoy! I served mine with some left over smoked tri tip and it was a delicious lunch.


Recipe Submission


Sweet Corn & Caramel Ice Cream with Smoked Chocolate Bourbon Whiskey Sauce, Smoked Candied Bacon Crumbles, Chopped Hazelnuts and Lemon Zest Lace Cookies. 🌽🍦🍫🥓🍋🍪

CORN 🌽. Such a versatile ingredient. Brad chose a really good ingredient for this month. Because I'm a sucker for corn in all of its forms, I choose to transform it into a DESSERT! This ice cream I created for this challenge turned out to be VERY involved.


Corn Ice Cream:

2 Corn Cobs

2 Cups Heavy Cream 

1Tsp Vanilla 

2 Tsp Kosher Salt

1 cup powdered sugar


Strip the kernels off the corn Cobs. Break the Cobs and add the kernels and Cobs to a small pot with the heavy cream. Bring the cream to a simmer and once it reaches a simmer turn to low heat. Infuse cream for 30-45 minutes. 

Remove the Cobs from the cream and discard. Add the cream and kernels to a high powered blender like a Vitamix. Blend cream and kernels until smooth. Cool completely. 

In a stand mixer fitted with a whisk attachment, add the cold cream and sugar, whisk until cream forms medium peaks. Add in vanilla and kosher salt. Freeze in an airtight container swirled with caramel sauce. 

Smoked Chocolate Bourbon Whiskey Sauce: 

Warning: this sauce is not sweet, it is very savory with just a touch of sweetness. 

1 cup Dark or Semi Sweet Chocolate Chips

2 TBSP bourbon whiskey 

1/4 Cup Heavy Cream 

1/2 Sea Salt

1/4 tsp Vanilla


Using a smoking gun, smoke the chocolate chips with applewood. In a double boiler add bourbon whiskey to the chocolate chips. Once they have begun to melt, add the heavy cream. Whisk until smooth. Add vanilla and salt. Cool before adding to ice cream.  This sauce can be used for both sweet and savory applications. 


Recipe Submission


I decided to jump on the smoked queso train🚂 this month but I had to do it a little differently than most others have been doing.


My ingredients are as follows:

* 1 8oz block Cheddar/Mont. Jack

* 1 8oz block Cheddar/Pepperjack

* 1 16oz bag Mozzarella Melt

* 1 16oz bag Mexican Blend Melt

* 1 entire block Velveeta Queso

* 1 10oz can Fire Roasted tomatoes

* 1 10oz can cheddar cheese soup

* 1/2 diced Red Onion

* 20oz of fresh Chorizo

* Dash of @grillyourassoff Cannibal

* 2 ears of FIRE ROASTED CORN 🔥


The fire roasted 🌽 gave it an extra bit of flavor and uniqueness I haven't seen yet.


Ingredients were tossed into the pan like a fancy cheese spread 🧀 then smoked on my @webergrills until nice and gooey!


Paired with some Blue Corn Tortilla chips then garnished with diced jalapenos and more @grillyourassoff Cannibal Spice!