Recently in Sauces Category

Here's a quick a dirty recipe for brine similar to my Turkey Brine recipe using Cameron's Auburn Ale. This is the brine I used to make BBQ chicken wings at the Royal Ontario Fair. Recipe after the Jump.

In honor of my invitation to cook for the Cameron's Let's drink the cask night this coming Thursday May 29th, I've formulated a BBQ sauce using the Cameron's Dark 266 Beer. This beer has lots of character and I was able to pretty much throw the kitchen sink at it in and still be able to pick it out in a rich bbq sauce. After a few failed experiments I think I've got a winner here, note to self.. habaneros are HOT! and not to to handled without rubber gloves.This recipe is based on a Mexican Mole sauce so it's got chocolate and lots of kick. Recipe after the jump.

Now that the spring season is upon us, I'm consuming more green things, as they are local, fresh and plentiful. A few of my favorite greens to eat are fiddle heads, grilled asparagus and brussel sprouts. We all know how great green veggies can be with a little butter, garlic and pepper, so why not kick things up a notch and make a sauce for them to swim in?  Use that side burner on your Q if you have it! Oh.. and in case you were wondering, the "Dragon" part of this recipe come from  the Tarragon, which is sometimes called Dragon-wort.  Recipe after the Jump

Gotta get me one of these for shooting mustard at white shirts! Link

Some friends popped over for dinner on Friday night, and brought along a whole bunch of Fresh basil from their garden.. we put it to good use making Bruschetta on the smoker. Recipe after the jump

First time I've used a gas grill to make ribs in a few years... how I miss my smokers when I come to visit the parents. These ribs turned out delicious though, here's a new recipe for those of you that like "wet" ribs.

I think I maybe need to start a new section here: things to cook while you cook. thing like brisket and pulled pork take a long time.. in the meantime you need something to eat! Wings are awesome on the smoker, i just toss 3 or 4 lbs of wings into a bbq wok and let them smoke for 2-3 hours turning them every 30 minutes or till the juices run clear. (160F). Give them a quick rub with your favorite spices at least 10 minutes before going onto the smoker, and hit them with lots of your favorite bbq or hot sauce in the last 40 minutes of cooking. Rub and Smoked Sauce Recipe after the jump.

I found some amazing veal loin chops at my local butcher this weekend, Now i get to invent and make a very long phrase to describe what i did with it:
"Pumpkin, Pine nut and Fennel Veal Chops drizzled with Pomegranate & Wine Reduction served with Fig and Mushroom Risotto and Green Beans"
If you feel like spending a few hours in the kitchen on a sunday afternoon with music cranked up you'll have fun with this recipe.

One of my favorite ways to prepare pork: with hickory smoke & booze! This Recipe has it all. Tequila, Cilantro, Lime and Chili. All served up with fresh Yogurt Lemon dip. I even have a wine Suggestion. Recipe after the Jump.

What a great idea for all those wimpy people that cannot handle the kind of spice that makes steam come out of your ears. You twist a dial and set the heat, and the cap has some sort of concentrated pepper extract that it disperses into the wimpy stuff when you pour it.

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