Posts Tagged ‘sauce’

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Barbecued Cabbage Recipe

Barbecued Cabbage Recipe Courtesy of How to Grill by Steven Raichlen Ingredients: 4 tablespoons (1/2 stick) butter 4 slices bacon (or 8 slices if you love bacon like I do!), cut crosswise into ¼” slivers 1 small onion, finely diced 1 medium green cabbage (about 2 pounds) ¼ cup of your favorite barbecue sauce (we…
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Turkey Wings with Pineapple Sage Sauce Recipe

Turkey Wings with Pineapple Sage Sauce Recipe Courtesy of James Ducs of Mountaintop Foods Sometimes a whole turkey is just too damn much. We were thinking about trying something for Christmas that involved turkey but didn’t involve so much work. And then we thought “wings!”. Wings are the answer. This recipe is dead easy so…
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Christmas Gift Baskets

      A reminder, we have beautiful gift baskets available in our stores for those folks on your Christmas list who love to cook. They’re professionally wrapped, they’re well priced and they’re available without any lineups or parking hassles. So, swing by soon and buy a few hundred of them.

Hot Dog Sauce

Question: Hi Doc, You folks have about eight Hillion sauces and spices in stock at your stores – what’s the best topping for hot dogs? Curious, Mr. Cue Basa Answer: Hey Cue, Good question. Here at The Hot Line we don’t believe in making sweeping subjective proclamations (unless we know we can get away with…
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Best Sauce for Hot Dogs

Question: Hi Doc, You folks have about eight Hillion sauces and spices in stock at your stores – what’s the best topping for hot dogs? Curious, Mr. Cue Basa Answer: Hey Cue, Good question. Here at The Hot Line we don’t believe in making sweeping subjective proclamations (unless we know we can get away with…
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Roasted Red Pepper and Feta Dip

There’s a Greek restaurant near our Calgary North store (Calypso’s — it’s good, you should go), that makes a super tasty red-pepper dip. We thought we’d try one of our own on the barbecue. Turned out great; easy, quick and tasty. Try it. Fun fact: There are actually Greek restaurants near the Oakville & Burlington…
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Grill your dips

As you know, we here at Barbecues Galore believe that almost all foods should be grilled prior to consumption. Oh sure, you’re allowed to deep fry the odd thing but, in general, grilling is better. Weather permitting, boiling, baking and braising should be avoided in favour of grilling. It’s tastier. It’s more social. We even…
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Planked Pears With Blue Cheese Recipe

PLANKED PEARS WITH BLUE CHEESE and MAPLE RUM SAUCE MAPLE RUM SAUCE Ingredients: 1/3 cup Dark Rum 1/3 cup Maple Syrup 1/3 cup Unsalted Butter PLANKED PEARS with BLUE CHEESE Ingredients: 4 Large Ripe Pears 1/2 cup Blue Cheese 1 Cedar, or Apple Plank (Soaked in water 4 to 24 hrs.) Vanilla Ice Cream 1/2…
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Planked Crab Cakes with Thai Cucumber Relish

When I think “July” I immediately think “Crab Cakes”. Don’t you? Thought so. These delicious little fellas are great as an appetizer or as the main course. Recipe courtesy of the good folks at Napoleon Grills. Ingredients 1 or 2 untreated cedar planks, soaked for 4 hours or overnight 2 lbs. lump crab meat, picked…
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Chicken Satay with Peanut Sauce Recipe

PEANUT SAUCE Ingredients: 1/2 cup peanut butter  1/2 cup coconut milk  2 Tbsp fresh lime juice  Zest from 1 Lime  1 Tbsp Sriracha (garlic-chili sauce)  1/2 cup fish sauce CHICKEN SATAY Ingredients: Bamboo or metal Skewers (if bamboo, soak in water for awhile so they don’t burn so easily) 4 Large Chicken Breasts 1 Tbsp…
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Chimichurri and Choripan Recipe

‘Chimichurri’ is the sauce, ‘choripan’ is the simple sandwich involving chorizo sausage, chimichurri sauce and a fresh bun. There are approximately fifty trillion variations on chimichurri. This one is FABULOUS. Incredible flavour. Simple to make too.     Ingredients Some tasty chorizo sausages ( in general shoot for a dry, mild chorizo sausage) Fresh buns shaped…
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Argentina grilling blog

For a well-written and constantly updated view into the world of Argentine grilling check out the Asado Argentina website. I know you’ll be impressed.

A Saucy Serenade

An ode to Denzel’s Coffee Flavoured Barbecue Sauce by Krystal Sauce for my steak You were not a mistake I poured you on top to sit To let you marinate   In just thirty minutes time Your sauce life on the line Put my steak on the grill to cook And it was your turn…
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Recipe: the Best Carrots You’ll Ever Have – Honest

The cliché thing to do for Easter would be to talk about grilling cute little spring animals. Things like lambs and rabbits and ducklings. But, we’re above that. So we’re sharing our favourite recipe for grilled carrots. Last year, Radha in our accounting department made these carrots for lunch one day. Honestly, they’re the tastiest…
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Grilled Artichokes with Grilled Lemon Mayonnaise

Recipe courtesy Emeril Lagasse and www.foodnetwork.com Ingredients for Grilled Artichokes 4 large artichokes, rinsed well, top third removed, and leaf tips trimmed 1/4 cup salt, plus 1 teaspoon 2 lemons, cut in 1/2 1 cup olive oil 1/3 cup balsamic vinegar 1 tablespoon chopped garlic 1 tablespoon chopped parsley leaves 1/2 teaspoon salt 1/4 teaspoon…
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Pineapple Spears in Coconut Marinade Recipe

Full disclosure on this one:  grilled pineapple is delicious, cooking pineapple on skewers is fun and the coconut marinade was super tasty BUT marinating the pineapple overnight was a waste of time. The pineapple just didn’t absorb enough of the marinade’s flavour to make it worthwhile.  Save yourself a bit of time and use the…
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Gotta Have Mole

One of our favourite menu items here at The Hot Line is mole. That is, the Mexican sauce which contains chocolate, and not the tiny shrew-like creature that wrecks your lawn (our discussion on grilling and how it does involve the tiny, shrew-like creatures is a totally separate one and is found here). Mole, the…
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Muay Thai Banana Recipe

I was looking for a sexy recipe for Valentine grilling. I decided on ‘Grilled Chicken Hearts’ which, although a tad obvious, would make for a fine Valentine meal. Problem is – my own sweetheart wasn’t ‘in love’ with the idea of eating chicken hearts (good thing I didn’t tell her about my prairie oyster idea)….
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Vietnames Grilled Pork Recipe

Most of us are used to this pork being chopped into bite sized pieces and served over rice noodles as part of the delicious ‘bun’ served in Vietnamese restaurants. For the purposes of this exercise we decided to serve larger pieces over rice – that way we get to eat more pork.So, I asked our…
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FAQ dry turkey on bbq

Question: Dear Dr. M, I want to cook my turkey on the barbecue this year but I’m worried about it drying out. Any advice? Signed M. Oyst Answer: Dear M, Yes, your average grill is a drier environment than your oven. However, there are lots of ways you can cook your turkey in your barbecue…
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BBQ Cranberry & Apple Chutney Recipe

By: Chef Harold Seranda is a sweet young lady who is in charge of our purchasing department here at Barbecues Galore headquarters.  Her husband Harold is a talented chef.  One night, after working through the business end of a bottle of Drambuie (ugh!), we dared him to come up with a barbecued cranberry sauce recipe…
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Roasted Stuffed Pears Recipe

INGREDIENTS: Roasted Stuffed Pears 6 firm fleshed Bartlett pears 5 tablespoons softened unsalted butter (75ml) 5 tablespoons gingersnap cookies crumbled (75ml) 2 tablespoons brown sugar (30ml) 2 teaspoons chopped lemon zest (10ml) 1/2 teaspoon cinnamon (2.5ml) 1/4 teaspoon nutmeg (1ml) 1/2 teaspoon ground cloves (2.5ml) 1 tablespoon orange liqueur (15ml) 1 vanilla bean scrapped vanilla…
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How about heating things up starting from the inside? Fire up the grill and try these sexy and spicy ribs!

Spice Rubbed Ribs with Tomato Tequila Sauce

How about heating things up starting from the inside? Fire up the grill and try these sexy and spicy ribs! Ingredients 2 racks baby back ribs, 1-1/2 to 2 pounds each Rub 2 teaspoons light brown sugar 2 teaspoons kosher salt 2 teaspoons pure chile powder 2 teaspoons paprika 2 teaspoons dried oregano Sauce 1…
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Boerwors and Pap en Jus Recipe

I decided to take things a bit easier for this recipe. Something easy. Low maintenance. Therefore we have this month’s recipe of Boerworst and Pap en Jus. The “pap” is a cornmeal porridge, sort of like polenta, eaten as a staple during South African barbecue events (a “brai”). It is made out of fine, white…
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Asian Enough Grilled Chicken Wings Recipe

This recipe was officially tested ‘in the field’ by Scandia Honey. Ingredients 4 pounds of chicken wings ½ cup honey ½ cup white sugar ¼ cup gin 2 tablespoons mashed garlic cloves ¼ cup ketchup ¼ cup soy sauce 1 cup oyster sauce ½ cup teriyaki sauce Directions First thing’s first – have a drink….
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Gotta Have the Basting Station

Honey is sticky. Oh sure, it’s water soluble. But it’s still sticky. So when you brush your honey-based grilling glaze all over your dinner, you want to be brushing with a serious brush. And that’s where silicon basting brushes come in handy. The silicon bristles are securely attached so you don’t have to worry about…
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Grilled Pumpkin Recipe

Okay, here it is – our grilled pumpkin recipe.  The recipe that got us going on all of this “harvest” nonsense.  And, if we do say so ourselves – it’s worth the wait.  There’s something about plopping a pumpkin full of grilled vegetables down on the table in front of your guests that is immensely…
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Turkey Injecting Recipes and tips

Surely recommending you deep fry your turkey is enough of a tip for today, but wait, there’s more. A tasty, hidden secret of turkey frying, and that is: Injecting. There’s tools for this too, special injectors, which, all easy gags aside, really do a great job adding juices to your turkey (or any other meat)….
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Portobello Mushroom “Cheese Burgers” Recipe

From Stephen Raichlen’s ‘How To Grill’ (page 378) Ingredients 4 large portobello mushrooms (8 to 10 ounces each) 2 large garlic cloves (cut into slivers) 1 ounce Romano, Parmigiano-Reggiano or other firm cheese (cut into slivers) 1 sprig fresh rosemary (leaves stripped off the stem, or 2 teaspoons dried rosemary) 2 tablespoons pine nuts 1/2…
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Basa Fish with Basil and Tomatoes Recipe

Serves 4 “Basa” fish is you don’t know (I didn’t) is a firm, white–fleshed fish known by several names.  My favourite name is “The Vietnamese Catfish”; sounds like a pro wrestler.  Grant swears by this fish and tells us that it’s available at many large supermarkets.  Give it a try.   1 to 1 1/4…
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Grilled Back Bacon on a Bun with Maple Jack Grilling Sauce Recipe

Recipe courtesy of Ted Reader for Jack Daniel’s Ingredients 16 slices Canadian peameal bacon or back bacon 1/2 cup Jack Daniel’s Tennessee Whiskey 1/2 cup cold water Maple Jack Grilling Sauce 1/2 cup maple syrup 1/4 cup honey 1/4 cup Jack Daniel’s Tennessee Whiskey 1/4 cup grain mustard 1 Tbsp prepared yellow mustard 2 cloves…
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Ground Pork Kebab Recipe

Ok, before we get to this month’s real recipe, here’s a few rules about cooking over (or in) an open firepit: 1.  Pick your spots – there’s always a hot area and a cool area; act accordingly. You don’t want your sensitive trout fillets over the blast furnace portion of your fire. 2.  Tools good…
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Blind Banana Recipe

For an introduction to dessert from the grill it doesn’t get any easier than this.Ingredients ~ 4 bananas – not too ripe ~ 4 Tablespoons butter ~ ½ Teaspoon cinnamon ~ ½ Teaspoon allspice ~ ¼ Teaspoon ground cloves ~ 4 Tablespoons brown sugar ~ 2 Tablespoons dark rum ~ Juice of one lime ~…
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Skewers of Beef with an Auburn Ale Barbecue Sauce Recipe

This recipe is from Cameron’s Brewing Company of Oakville, Ontario.  Cameron’s Brewing Company has an uncompromising dedication to brewing extraordinary beer, which is why their tag line is “Brewed by a connoisseur…not an accountant.”  They brew their beers by hand in small batches using the finest hops and barley and refuse to use additives or preservatives.  In…
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Balsamic Beer Flank Steak recipe

Balsamic-Beer Flank Steak Recipe

This delicious steak can be served alone or the slices can be tossed in a salad with the hot marinade sauce used as dressing. This month’s recipe is courtesy of www.beefinfo.org PREPARATION TIME: 15 minutes COOKING TIME: 10 – 12 minutes MARINATING TIME: 12 – 24 hours   INGREDIENTS 1 1/2 lbs   750 g   FLANK…
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Scallops with Green Chile Sauce Recipe

SCALLOPS with GREEN CHILE SAUCE GREEN CHILE SAUCE Ingredients:   • 3 Long Anaheim Peppers (jalapeno will do, not so hot)   • 3 Green Onions   • 1/4 cup Mayo   • 1 tsp. Lime Juice   • 1/4 cup fresh Cilantro   • 1 Garlic Clove   • 1/4 cup Sour Cream  …
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Gotta Have Doctor McGrillemups Sauce

One night, after twelve peach bellinis and 65 extra-hot chicken wings, our top barbecue people decided we needed our own barbecue sauce.  Something sweet, something special and something crammed with garlic.  We wanted a sauce that would transcend its host and taste scrumptious on almost anything that we decided to barbecue.  Oh, and kids had…
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Chimichurri Choripan Recipe

Chimichurri Choripan Recipe

‘Chimichurri’ is the sauce, ‘choripan’ is the simple sandwich involving chorizo sausage, chimichurri sauce and a fresh bun, hence ‘Chimichurri Choripan Recipe’. There are approximately fifty trillion variations on chimichurri. This one is FABULOUS. Incredible flavour. Simple to make too. Ingredients Some tasty chorizo sausages (in general shoot for a dry, mild chorizo sausage) Fresh…
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Mustard & Alberta Whiskey Brined Pork Chops Recipe

Brine is a salt, water and seasoning solution used to preserve and flavour foods. Brining increases the amount of liquid inside the meat cells and helps the cells retain moisture for a juicy moist chop. don’t be afraid of the amount of salt in this recipe – salt’s your friend. 4 Pork chops 2 cups…
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FAQ Side Burner

Question: When we’re telling customers about the available features on a modern barbecue we often hear:  “What would I use one of those barbecue side burners for?” Answer: Well…what do you use your stove for? It’ll probably be a pretty similar menu outside right?  The side burners on most barbecues are powerful enough to handle…
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Gotta Have Brassica Mustard

Throw the French’s out. Brassica mustard is made in Calgary from fresh, Canadian mustard seed. It is a high-quality product from a local producer. Something about this all-natural whole grain mustard makes burgers absolutely sing. You can check them out at www.brassicamustard.com. Q&A with Brassica Mustard This is Desmond and Karen. They are the owners…
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Topless Burger Recipe

Topless Burger Recipe (Customer Submission)

This topless burger recipe was graciously submitted by one of our readers. In appreciation of their submissions they received a $25 gift certificate. Thank you for the submitted recipes. Topless Burger Created by Abilene a reader of our newsletter in Ontario. “I have been waiting for this food item to come up on your website so…
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May is National BBQ Month

Did you know that May is national barbecue month? Well it is, and here’s proof: And in honor of this prestigious month, here’s some bbq facts from the Hearth, Patio and Barbecue Association (The HPBA) – a trade organization for barbecue manufacturers and retailers: ~ The most commonly prepared side dishes are corn, other vegetables…
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How long should I marinate?

Doctor McGrillemup gets asked many questions being the barbecue expert that he is. Here is one of the most comon: As a rule, how long should I marinate my food prior to grilling? The answer is: “that depends.” It depends on what you’re marinating and what you’re marinating it in. While you want maximum flavour…
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Gotta Have the Marinade Turbocharger

 Check this out. A low-tech, low-cost way of cutting your marinating time and increasing your meal’s flavour! This little gizmo, appropriately – but not humbly – named “The Marinade Turbocharger” puts thin holes into your meats which allow the marinade to penetrate quicker and deeper into the muscle tissue. Easy to use – just stamp…
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Bloody Caesar New York Strip Steaks with Bacon, Onions and Gorgonzola

Thick and Juicy New York Strip Steaks marinated in Bloody Caesar Marinade (vodka, tomato juice, clam juice and horseradish). Serves 2 to 4 Recipe from Ted Reader’s Website Ingredients 2 New York Strip Steaks, 8 to 10 oz each 2 bottles Mott’s Clamato ready made Caesars 1 tbsp Worcestershire sauce 2 tbsp garlic, chopped 2…
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Marinade Tips

  When marinating don’t use a plain steel or aluminum container to hold your food. Prolonged exposure to the aluminum can discolour your meat and give it a slight metallic taste. Use ceramic, glass or stainless steel containers whenever possible. Many use the resealable freezer bags for marinating and these do a wonderful job as…
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September 2007 Extending Summer

  BarbecueTipster |Recipe of the Month |Meet the Experts |Gotta Have It |Contact Us      August 2007 If you live on the business side of the 49th, chances are good you’re bracing yourself for the incoming chill already.  Some people even put their barbecues away at this time of the year.  Nonsense.  If anything, we…
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June 2007 Buffalo

  BarbecueTipster |Recipe of the Month |Meet the Experts |Gotta Have It |Contact Us      June 2007 It’s June, do you know where your barbecue is?  Well, you better.  If you’re not cooking on it now you might as well donate it to the neighbours down the street with the five kids and the 1972…
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May 2007 National Barbecue Month

  BarbecueTipster |Recipe of the Month |Meet the Experts |Gotta Have It |Contact Us      May 2007 Did you  know that May is national barbecue month?  Well it is, and here’s proof: And in honor of this prestigious month, here’s some bbq facts from the Hearth, Patio and Barbecue Association (The HPBA) – a trade…
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November 2006 Heating – Indoors and Outdoors

BarbecueTipster |Recipe of the Month |Meet the Experts |Gotta Have It |Contact Us   November 2006 Heating basics:  indoors and outdoors Things are getting colder and, if memory serves, things will get colder yet before the tulips start heading upwards.  So, in this month’s Hot Line we’re going to be talking about heat – how to heat…
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