Please feel free to share these recipes with your friends and family. If you have a recipe that is just perfect with BEER-BQ Sauce, we'd love to hear about it - send it to us and it may end up here for everyone!

BEERBQ Cream Cheese Mousse

1   200gram pack of cream cheese

1/3   Cup BEERBQ Sauce

Place into a mixer and whip up until light and fluffy. Serve with BEERBQ Salmon or use in wraps and sandwiches.

Chef Paul's BEERBQ BEERINADE

Pour 1/3 of a bottle of BEERBQ Sauce then one bottle of your favorite beer into a Ziploc Bag and place in some chicken breasts or chunks of your favorite meat or seafood. Marinate it for a few hours or overnight in the fridge. Drain off the BEERINADE and then baste on BEERBQ sauce.

Bake Broil or BBQ your way to the most tender and tasty dish that you have ever tried.

2 Each Chicken Breasts (Skin and Boneless)
3 Tbsp BEER-B-Q Sauce

• Place the chicken breasts and BEER-B-Q Sauce in a zip lock bag and refrigerate overnight.
• Broil on the barbeque and brush on another TBSP of BEER-B-Q Sauce just before they are finished cooking.
• Serve with green salad and roast potatoes.

2 Racks Danish or Finland Baby back rib racks
¼ Cup BEER-B-Q Sauce

• Remove the silver skin from the rack of ribs by using a paring knife to pry up the skin then pull it off and toss the skin in the garbage.
• This next step is for people that don't know how to BBQ or smoke meat . If you have the power to cook "LOW an SLOW" then proceed to the next step. Place the racks of ribs into a large pot of boiling water for 40 to 45 minutes or until the meat is soft enough to pull away from the bone.
• Drain the water and let ribs cool in a colander then place in a large zip lock bag and pour in the BEER-B-Q Sauce and massage the ribs well.  Leave to marinate overnight in the fridge.
• Bake them at 350°F for 30 minutes or you can put then on a low heat on the barbeque and brush on another couple Tablespoons of BEER-B-Q Sauce just before they are finished cooking.
• Serve with garlic mashed potatoes and coleslaw.

1 lbs Chicken Wings (Drummettes)
¼ Cup BEER-B-Q Sauce

• Place the chicken wings in a large zip lock bag and pour in the BEER-B-Q Sauce and massage the wings well. Let sit overnight or even two days in the fridge to soak up that BEER-B-Q goodness.
• Preheat the oven to 375°F and place the wings on a parchment covered baking sheet.
• Bake for about 15 minutes then drain off any juices.
• Baste with an ample amount of BEER-B-Q sauce and bake until done to your liking.
• Serve with fries and sliced carrots and celery.

• BEER-B-Q SALAD DRESSING:  Toss left over cuts of cold meat (e.g. cold salmon, prawns, etc.) on clean salad leaves (e.g. romaine, spinach, or spring mix).  To make salad dressing, place 2 parts of BEER-B-Q sauce in bowl, then drizzle 1 part of olive oil into bowl while whisking.  Drizzle final BEER-B-Q dressing on salad and serve with garlic bread.
  
• BEER-B-Q PITA PIZZA:  Place pita bread on parchment covered baking pan.  Baste pita with olive oil, spoon BEER-B-Q sauce on as base, then place pizza toppings such as mozzarella cheese, chicken slices, vegetables etc.  Bake in oven 350°F until golden brown and cheese is bubbly.  Serve with tossed salad.
  
• BEER-B-Q TOFU STIRFRY:  Cut up assorted washed vegetables and firm tofu (e.g. peppers, zucchinis, onion, mushroom, broccoli, etc) into 1” pieces.  Preheat over medium heat fry pan with 1 tsp olive oil, add vegetables and tofu.  Add a few tsp of BEER-B-Q Sauce to taste.  Stir until vegetables are tender crisp.  Serve on rice or noodles.

Chef Paul’s Humdinger RV Show Menu

 

Fresh Prawn and Scallop Brochettes team up with a Sesame Ginger Soy Grilled Salmon to create dishes as fresh as the Pacific Ocean. A flavor-packed Peppercorn Striploin Steak served with grilled Asparagus and a Cherry Tomato Garden Salad dressed in a Blueberry Vinaigrette and finally, a tasty grilled fruit dessert will bring a respective start and finish to a menu that will have your friends and family raising their forks and screaming for more!

 

 

Chilliwack RV Show Recipes

 

Cherry Tomato Garden Salad dressed in a Blueberry Vinaigrette

Blueberry Balsamic Dressing

½             tsp          Minced Garlic

1              tbsp        Dijon Mustard

1              tbsp        Maple Syrup

¼             cup         Balsamic Vinegar

2              tsp          Dried Basil

¼             tsp          Black Pepper

¼             tsp          Sea Salt

Place in a Jar with a lid and shake for 20 seconds then add.

¼             cup         Olive Oil

3              tbsp        Pureed (squished) Blueberries          

Shake for 30 seconds to one minute depending on how thick you would like your dressing.

Salad

½             Bag         Spring Mix or salad mix variety that you like.

¼             cup         Craisins (dried cranberries)

¼             cup         Pumpkin seeds

¼             cup         Sunflower seeds

8              each        Grape tomatoes cut in half

Dress with the Blueberry Balsamic Dressing

Appetizer

 

Fresh Prawn and Scallop Brochettes

3              each        Jumbo Tiger Prawn shelled

3              small       Small Scallops

2              strips      Maple Leaf’s Ready Cooked Bacon

2              each        Bamboo skewers

¼             cup         Mild BEERBQ Sauce

Skewer the Bacon then the head part of the prawn then the scallop and the tail of the prawn and finally the bacon, continue until you have three prawns and scallops on each skewer. Brush on a liberal mount of Mild BEERBQ Sauce and place in a Ziploc bag until you are ready to grill. 

 

Sesame Ginger Soy Grilled Salmon

2              each        Large Wild Pacific Sockeye Salmon Steaks

1/8           cup         Maple Syrup

1/8           cup         Golden Yellow Sugar

3              tbsp        Ginger grated on small cheese grater must keep all of the juice

1              tbsp        Minced Garlic

4              tbsp        Soy Sauce (Amano’s Tamari Soy Sauce if you want the good stuff)

1              tsp          Toasted Sesame Oil

2              tsp          Crushed red Chilies (Optional ingredient)

Place in Ziploc bag and let marinate for 15 to 30 minutes before grilling.

 

Grilled Asparagus

10            each        Asparagus with the wood cut off

2              tbsp        Olive Oil

¼             tsp          Black Pepper

¼             tsp          Sea Salt

 

Place in Ziploc bag and let marinate for 15 to 30 minutes before grilling.

 

 

Peppercorn Striploin Steak

2              each        Large Striploin Steaks with good marbling and fat strip to season the grill

2              tbsp        Olive Oil

¼             tsp          Black Pepper

¼             tsp          Sea Salt

 

Place in Ziploc bag and let marinate for 1 to 15 minutes before grilling. Serve with Mild BEERBQ Sauce.

 

Grilled fruit with Sambuca and Grand Marnier

½             each        Fresh Cut Pineapple

2              each        Large Granny Smith apples peeled and cut

¼             cup         Maple Syrup

¼             cup         Golden Yellow Sugar

½             tsp          Cinnamon

1              tbsp        Sambucca Liquor

1              tbsp        Grand Marnier Liquor

Place in Ziploc bag and let marinate for 1 to 15 minutes.

Skewer onto Bamboo wooden skewers and grill. Pour a little extra booze on before you pull it off the grill. If you are not using a COBB GRILL then you better watch out for the massive flame.

Serve with vanilla ice cream and Enjoy!