FIRE...what more can you say? One taste of anything cooked over an open flame will justify the quest for it in early mankind. One of the essentials, along with water and shelter, one cannot live without it. Heat and warmth and charbroiled meat. Imagine ribs without that lovely kiss of fire. BBQ is a flavour that even has vegetarians questioning their life choice. Some will tell you that charcoal is the best, wood fire is king or propane is the most convenient...they ALL rock in my opinion. No matter what, just grill it!
I dedicate this page to fire and all those who love it. These are just a small handful of my favourites, with many more to come. Just click on the photo for the recipes!
Anyone who loves ribs, loves beer. Anyone who loves beer will love beer-braised ribs. Slow cooked in a dark amber ale, cilantro, parsley and lemon until fall off the bone succulent. Then throw them on the grill with homemade BBQ sauce that gets a great caramelized char everyone can't get enough of...sticky, sweet and completely addictive.
CAMPFIRE BURGER DOG
These are the best campfire treats! I like to make, roll, freeze and toss them in the cooler. When everyone starts skewering their dogs, offer them these and all will be pleasantly surprised...and you'll only need to bring one kind of bun! Just stab them with a stick, like you would a weinie and cook over the open fire.
MARINATED PORK SOUVLAKI
This pork will pack a punch! Really nice heat, herbacious and citrus kick and that all important fire kiss that makes any meat mouth watering. I would recommend marinating at least 24 hours. Then just roast up some peppers and onions and stuff into a warm pita with some cooling tzatziki.
COWBOY STEAK & CHIMICHURRI
When you crave steak, nothing is better than this. A tenderloin with the bone in, that I sometimes use as a "handle" to pick up and start gnawing. When this well seasoned steak hits the grill, you salivate and foam at the mouth. I can't think of anything to go with this hunk of meat better than a herbacious and garlicky Argentinian chimichurri. Once you try this ridiculously simple steak sauce, you'll make every time you have steak. Sometimes I make steak just to have chimichurri.
I have no idea why these are called stovetop. I used to work in this place, eons ago and this was a staff favourite, a secret that wasn't on the menu and that's what we all called them. These wings are spicy, sweet, sticky and addictive. You can't eat a couple, you'll have too many. They're great with beer, sports, and a good starter for a long night of...celebrating?