By Stephanie Swart

Social Distancing Dinner with Dad

Things may be different this year, but that doesn’t mean you should have to go without celebrating Dad! If you’re after a bold appetizer, a hearty main course, or a satisfying dessert, Gusto and Watts on the Grill offer a variety of decadent yet do-able barbeque favorites for your socially distanced outdoor event.

Whether you’re serving up Cajun prawns with a lime butter sauce or savoury, spicy beer can chicken, going all-in on flavour doesn’t mean compromising safety. It’s best to arrive with prepped ingredients, stay outdoors, and to keep your gatherings to a small circle of loved ones before diving into that caramelized fruit kebabSo what are you waiting for? Let’s get cooking!

Cajun prawns with lime butter sauce

cajun prawns with lime butter sauce


Cajun Prawns

  • 24 (10/12 count) Tiger prawns, deveined, shells removed
  • 2 Tbsp (30 ml) Paprika
  • ½ Tbsp (7.5 ml) Garlic powder
  • 1 tsp Chilli flakes
  • 1 Tbsp (15 ml) Chilli powder
  • 1 tsp (5 ml) Cumin
  • 1 tsp (5 ml) Brown sugar
  • 1 tsp (5 ml) Canola oil
  • Fresh cilantro for garnish

Honey Lime Butter Sauce

  • 1 tsp (5 ml) Canola oil
  • One medium shallot, thinly sliced
  • 1 Clove garlic, diced
  • 200 ml Dry white wine
  • Juice of 1 lime
  • 1 Tbsp (15 ml) Honey
  • ½ cup (120 ml) Cold, cubed, unsalted butter
  • Salt to taste


  1. Preheat the grill to medium-high heat.
  2. Place skillet over medium heat and add oil.
  3. Add shallots and garlic and sauté until translucent, but do not colour.
  4. Add white wine, lime juice, and honey—season with salt to taste.
  5. Gradually add butter cubes to the pan while continually moving the container. Leave over low heat to cook through.
  6. Prepare the shrimp. Place all of the rub ingredients into a plastic bag. Add cleaned prawn, and shake bag to coat.
  7. Add oil to the bag and shake again.
  8. Oil the grill, and grill the rub-coated prawn for 1-2 minutes aside.
  9. Plate grilled prawn on large platter and drizzle with butter sauce.
  10. Garnish with fresh cilantro leaves.

Spicy Beer Can Chicken

 spicy beer can chicken


Jamaican Marinade

  • Three scallions, finely chopped
  • One tablespoon (15 ml) ground allspice
  • One tablespoon (15 ml) cinnamon
  • 1 ½ teaspoon (7.5 ml) ground cloves
  • 1 ½ teaspoon (7.5 ml) nutmeg
  • One tablespoon (15 ml) soy sauce
  • Juice of 2 limes
  • One tablespoon (15 ml) finely chopped fresh ginger
  • Two fresh habanero chillies, seeded and minced (optional)
  • ¼ cup (60 ml) vegetable oil
  • 1 x 5 lbs (2.2 kg) whole chicken, rinsed and patted dry
  • One tallboy can of beer


  1. Combine scallions, allspice, cinnamon, ground cloves, nutmeg, soy sauce, lime juice, ginger, habanero chillies, and vegetable oil in a blender and puree until smooth.
  2. Place chicken in a large sealable bag and pour the marinade over the chicken. Shake the bag to ensure the chicken is coated evenly.
  3. Marinate chicken in the refrigerator for 6-8 hours.
  4. Remove chicken from marinade.
  5. Prepare barbeque for indirect cooking at medium-high temperature 375-400 F (190-205 C). Leave one burner side of the grill off and place a drip pan under the grill's unheated part.
  6. Pour half of the beer from the can. Poke holes in the top of the can for steam to escape.
  7. Cover the can with foil to ensure paint from the can does not transfer to your chicken. Leave the top of the can opener.
  8. Place the can on the grill over the drip pan. Carefully lower the chicken onto the beer can.
  9. Position the legs so that they look as they are sitting on the can.
  10. Close barbeque lid and cook for 1 hour 45 minutes-2 hours. A thermometer, inserted in the thickest part of the bird, should read 165 F (74 C).
  11. Using dry towels, carefully remove the chicken from the barbeque.
  12. Cover the chicken loosely with foil and let rest for 15-20 minutes.
  13. Once rested, remove the chicken from the beer can. Carve and serve.

Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.

Grilled Cinnamon Toast Fruit Kebabs


grilled cinnamon toast fruit kebabs


  • ¼ cup (60 ml) sugar
  • 1 teaspoon (5 ml) ground cinnamon
  • 8 x 2-inch thick (5 cm) brioche slices
  • 5 tablespoons (75 ml) melted butter
  • 16 strawberries, cleaned
  • 4 firm bananas, peeled and sliced into even rounds
  • Bamboo skewers, soaked in water
  • Oil, for the grill
  • ½ cup (120 ml) melted white chocolate
  • ½ cup (120 ml) melted dark chocolate
Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.


  1. Preheat the grill to 300 F (150 C).
  2. In a medium-sized bowl, combine the sugar and cinnamon.
  3. Cut the bread into 2-inch x 2-inch (5 cm x 5 cm) cubes and brush them lightly with melted butter. Gently toss the buttered bread cubes in the cinnamon-sugar and coat evenly.
  4. Thread the cubes onto the skewers, alternating with strawberries and bananas.
  5. Brush grill with oil.
  6. Grill the kebabs for 2-3 minutes per side or until the bread is lightly toasted and browned.
  7. Serve kebabs drizzled in white and dark chocolate.