Just Here For The Beer


By in Feature, Just Here For The Beer Radio, Recipes Comments Off on Spirit City with Alyssa Dawson Jan 2016

Spirit City with Alyssa Dawson Jan 2016

Our friend and new feature contributor, Alyssa Dawson, stopped by the gang at Tacofino to check out some beer cocoktails. Follow Alyssa @alyssacdawson on Instagram

Here are the recipes plus a bonus cocktail recipe for the old fashioned we briefly mentioned:

Strange Brew:

1 1/2 oz cantaloupe infused pisco

1/2 oz Cocchi Rosa

1 oz lemon juice

1/4 oz honey

Shaken over ice, fine strain over rocks in a Collins glass, top with Strangefellows Talisman. Garnish with mint sprig and a slice of cantaloupe

Bohemian Triangle:

45 ml Old Grand Dad bourbon

15 ml Goslings dark rum

1 bar spoon of Siete Misterios Espadin mezcal

1 bar spoon of maple syrup

3 dashes Apothecary coffee & cacao bitters

Combine and stir over ice until diluted, strain over rocks and garnish with orange peel

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By in Recipes Comments Off on Planked Tandoori Salmon – Chef Karen Barnaby

Planked Tandoori Salmon – Chef Karen Barnaby

During our many years at the BC Home & Garden Show we have had the honour of working with some of the best Chef’s in Vancouver as they created some sumptuous meals on a bbq grill. This recipe is from Chef Karen Barnaby.

Suggested Beer Pairing: Pale Ale, India Pale Ale

Comments: The spices of the Tandoori Salmon will match well hoppy (or spicy) stronger bitter beers. The beer will cut through the fat of the fish and the creamy sauce to renew the palate.

Makes 4 servings

  • 1/2 cup lemon juice
  • 2 tsp. minced garlic
  • 2 tsp. finely chopped ginger
  • 4 6-oz. salmon filets
  • 1/2 cup plain yogurt
  • 1/4 cup heavy cream
  • 1/4 cup finely chopped red onion
  • 2 tsp. minced garlic
  • 2 tsp. finely chopped ginger
  • 1 Tbsp. lemon juice
  • 1/4 tsp. ground turmeric
  • 1 tsp. hot, smoked paprika
  • 1 tsp. garam masala
  • 1/2 tsp. freshly ground black pepper
  • Lime wedges

Whisk together the lemon juice, garlic and ginger. Place the salmon in a shallow baking dish and cover with the marinade. Refrigerate for 15 minutes. Drain and pat dry.

Mix together remaining ingredients. Place salmon back in the baking dish and cover with the marinade. Cover with plastic wrap and refrigerate for 15-30 minutes.

Soak cedar plank in water overnight. Heat the BBQ to high and place the plank on the barbecue until it smokes. Transfer the filets to the plank skin side down. Cover and cook for 15-20 minutes until the salmon is done. Serve with the lime wedges.

By in Recipes Comments Off on East Texas Style BBQ Brisket

East Texas Style BBQ Brisket

Craft Beer Market

East Texas Style BBQ Brisket

1 x 5 Lb Beef Brisket

Dry Rub
3 Tbsp Chili Powder
3 Tbsp Brown Sugar
3 Tbsp paprika
3 Tbsp Kosher Salt
2 Tbsp Garlic Powder
2 Tbsp Onion Powder
2 Tbsp Black Pepper
2 Tbsp Cayenne
2 tsp Cumin

2 Smoking Pouches as per this site:

Devil’s Elbow BBQ Sauce
5 Ounces Worcestershire Sauce
1.5 Cups Root Beer
1.5 Cup Devil’s Elbow IPA
¼ Cup Brown Sugar
1 Cup Canola Oil
1 tsp Kosher Salt
6 Ounces Tomato Paste
½ Cup Lemon Juice
2 Ounces Minced Garlic
4 Ounces Finely Chopped Yellow Onion
1 Tbsp Ground Cumin
2 Tbsp Dry Mustard
1 Tbsp Fresh Oregano
1 Tbsp Paprika
Hot Sauce to Taste:
-.5 tsp if you don’t like the heat
-1 Tbsp if you do

Devil’s Elbow BBQ Sauce
1. Combine all sauce ingredients and bring to a simmer.
2. Separate into two equal parts.
3. Add 1.5 cups of water to one of the halves of sauce. That will henceforth become your “Mop Sauce” which will be used to braise your brisket.
4. Reserve the other half.

Dry Rub
1. Combine all ingredients into bowl and mix well.

1. On a three burner BBQ turn on outside burners and leave middle off. On a 2 burner BBQ turn on right side and leave left side off. Heat BBQ up to 275 degrees. Check your BBQ thermometer to confirm.
2. Rub Brisket on all sides with dry rub, generously.
3. Place First Smoke Pouch below the grill on the side of the BBQ that is NOT on.
4. Place roasting pan on grill where the grill is NOT on.
5. Place brisket into pan fat side down. Close lid and LEAVE IT CLOSED. NO PEEKING!
6. After 1 hour open and braise the meat with your “Mop Sauce”. Nice and heavy. Don’t worry about braising the fat. Only the meat. At this point flip the brisket over and rotate the front to back.
7. Repeat Mopping/Flipping Rotating every hour. Don’t let too much heat escape BBQ so you need to be quick.
8. At 2 hours replace the smoke pouch.
9. Brisket should take about 7 hours to cook. When meat is tender and internal temp is at 190 degrees it is done. Pro Tip: if you can push a spoon 1 inch into the brisket easily then it is ready to eat.
10. If you don’t have the confidence/patience to cook the brisket for the full six hours you can cheat after the second hour. After the second smoke pouch has expired you can mop your brisket very well and then wrap it tightly in foil and finish it in a 250 degree oven. This process should only take an additional 3 hours. Again it is done when the meat is tender and the internal temp is 190.
11. After Brisket is done let it rest for 30 mins. before serving it.

To Finish.
1. Pull or slice your finished brisket. If you were cool you’d pull it.
2. Dress it generously with your reserved BBQ sauce and serve it to all your best friends with some great bread or buns.