Town of Canmore

Front Yard BBQ

Front Yard BBQ 

Invite yourselves to a Canada Day front yard BBQ!  

BBQs are a staple of any Canada Day tradition, so prep your grill!  We are flipping the script on tradition - host your family in the front yard this year!  Canada Day is a celebration of our communities, and our people.  What better way to show our national pride than to bring out your grilling favorites to the front of your home and celebrate with the neighbors on your street?  

We may need to physically distance during this year’s celebrations, but that doesn’t mean that Canmore doesn’t know how to party.  Pull out your guitars and play some of your favorite tunes for all to hear.  Challenge your neighbors to a block-wide dance party!  Share your favorite BBQ rub and sauce recipes!   

Show us your community spirit by tagging your BBQ photos and videos with #CanmoreBBQ 

Other Suggested Games and Activities: 

  • Block Bingo 
  • Window Scavenger Hunt 
  • Sidewalk challenge – an activity in front of each house that can be done one family unit at a time (hopscotch, chalk mazes, chalk bullseye, driveway snakes and ladders, etc.) 

Are you looking for a little recipe inspiration for your Front Yard BBQ? Are you missing the pancake breakfast this year? We've asked the masters of fun (including Mayor John Borrowman, Kenny Pillipow, and the fine folks at Wild Life Distillery) to share their favourite recipes to add some flavour to your Canada Day! All of the recipes can be found below, or you can download and print our handy recipe cards (you'll want to save these recipes for every day after Canada Day!) 

pdf Canada Day Recipe Card Collection (257 KB)


Caniwi Pancakes

This very simple recipe is whipped up by our New Zealand family to prepare Sunday pancakes for our 2 little granddaughters (aged 1 & 3) in New Zealand. I haven’t made pancakes since our own kids were young, so making (and eating) pancakes in New Zealand with our daughter and her family takes me back in time. I love remembering those days when our own kids were young and could be so excited when Dad would whip up a batch of pancakes. They particularly liked it when I made Micky Mouse pancakes, as do so many other dads. This same tradition now takes place with our little Kiwi family! 
- Mayor John Borrowman

  • *1 cup self-rising flour 
  • 1 cup milk 
  • 1 egg 
  • 2 tbsp. Canadian Maple Syrup  

 *If you do not have self-rising flour replace with: 
  • 1 cup all-purpose flour 
  • 1 heaping tsp baking powder 
  • ½ tsp salt 

 For topping  
  • Canadian Maple Syrup 
  • 4-6 Kiwi fruit 

Separate the egg white, whisk the egg white until fluffy, and add the yolk, milk, flour (salt and baking powder if using), and maple syrup, mix until just blended – don’t overdo it. 

Heat you pan or grill - medium high heat is best – just high enough that a drop of water bounces off the grill and sputters.  

You can make the pancakes any size you want. Drop desired amount of batter in the pan or grill, it will be 2 or 3 minutes before the pancakes are ready to flip. When bubbles appear on the upper surfaces, lift the cakes with a spatula to see how well they’ve browned. Turn the pancakes only once and continue until the second side is done.   

Serve while hot. Top with sliced kiwi fruit and Canadian maple syrup, and you have the perfect Caniwi breakfast treat! 

Uncle J's BBQ Sauce

Uncle J was really just my dad's buddy. They played hockey together and they use to have big BBQs at the house after summer league games. It would be a potluck-style affair and Jay would always bring ribs. I was probably nearing 16 at this point and I had a "date" where I was taking a girl for a picnic. He taught me how to make the BBQ sauce and I thought bringing ribs would be a good idea, but it just turned into a mess. 
-Kenny Pillipow, General Manager of the Canmore Folk Music Festival

  • 1 Can (28 oz) Tomato Sauce
  • 1/2 Cup Apple Cider Vinegar
  • 1/3 Cup Honey
  • 1/4 Cup Tomato paste
  • 1/4 Cup Mustard (Hot recommended)
  • 3 tablespoons Soy-Sauce
  • 2 Teaspoons liquid smoke
  • 2 teaspoons garlic powder (you can also used fresh minced garlic)
  • 2 teaspoons Greek seasoning

Mix all ingredients together in a pot and bring to simmer over medium-high heat for 15-20 minutes, stirring occasionally. Wait for the texture to change, and once it does, you're done. Serve hot or cold. 

WLD Berry Punch

Check out this great punch recipe from the folks at WLD. 
Provided by Matthew Widmer, Distiller & Co-Founder, Wild Life Distillery

  • 50 g Ginger Root (fresh & clean)
  • 125 g Fresh Blueberries
  • 125 g Fresh Rasberries
  • 30 g Fresh Mint
  • 1L Cranberry Juice
  • 1L Pineapple Juice
  • 1L Apple Juice
  • 250ml Fresh Lime Juice
  • 1.5 L Soda Water

1. Combine berries and ginger in a large punch bowl, lightly crush them to open up juices.

2. Add liquids except soda and let sit for at least 1 hour in the fridge.

3. Just prior to serving, add soda and fill bowl with ice.

4. Use the fresh mint to garnish each person's glass/cup.

5. Spice this recipe up by adding 1.5oz WLD Gin to your glass before filling with punch!

6. Enjoy!

Mom’s Brownies

This was my Mother’s recipe and is a family favorite! The brownies were one of the first things I made as a young cook and I have continued to make them for my husband, family, friends and neighbors! Brownies are an easy comfort food that remind me of my Mother and family time. We took these brownies to the cottage, picnics and barbeques. I have often made these as a finishing touch to a July 1st family get together.
– Barb Shellian, Director of Bow Valley Community and Rural Health

  • 1 ½ cup Flour
  • 1 tsp Salt
  • 2 cups White Sugar
  • ½ cup Cocoa
  • 2 tsp Vanilla
  • 1 cup Oil
  • 4 Eggs
  • ½ cup Cold Water
  • ½ cup Raisins

1. Mix all ingredients in a bowl in list order.

2. Bake at 350 C for 30 minutes

Lemon Butter

Margaret Hill passed this recipe down to my mother who passed it down to me. The recipe originated in Scotland and I make it for special occasions or to gift a jar of lemon butter.
– Pat Grayling, YWCA Women of Distinction, celebrated volunteer and community supporter

  • 4 oz Butter
  • 2 cups Sugar
  • 4 Eggs
  • 3 Large Lemons (juiced & zested)


1. Melt butter in top of double boiler.

2. Add sugar and mix well.

3. Add juice and rind of 3 large lemons

4. Beat eggs and add to mixture

5. Stir over low heat until thick – approximately 15 minutes.

6. Decision time!

Choice A: Pour into a pie shell or tart shells that have been baked for ten minutes – no further baking will be required.

Choice B: Pour into sterilized jars, refrigerate for up to 3 months – spread on toast or eat by the spoonful.

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