September 29th, 2008 by Richard Julien
Molson Smokey Rickard’s Red BBQ Sauce Perfect for Beef shortribs
¼ cup onion, minced fine
2 cloves of garlic, sliced
¼ cup red wine vinegar
2 tbsp black strap molassis
¼ cup dark old fashion brown sugar
1 bottle (341 ml) of Rickard’s Red Ale
1 tbsp Worcestershire sauce
2 tsp chilli powder
1 cup chilli sauce
1 chipotle pepper, minced
2 whole bay leaf
Salt and pepper to taste
Method
Combine all ingredients in one pot on stove. Simmer for 30 minutes. Cool and use as needed.
To prep the Ribs
Measure the following in a large 8 liter stock pot
- 5 L water
- 1 cup red wine vinger
- 10 bay leaf,
- 12 black peppercorns,
- 4 tbsp salt
Bring to a boil and add 3 lbs of Beef short ribs – make sure the ribs are fully immersed
reduce heat untill the liquid barely simmers – cook for 3 hours uncovered
Remove the rib and cool – discard liquid.
Part 1: Citrus Cumin Rub: Will marinade 3 lbs of raw salmon fillets
Zest of 1 lemon
Zest of 1 lime
Zest of 1 orange
1 tbsp ground cumin
8 tbsp canola oil
1 tsp minced garlic
Sea salt to taste
Weber Garlic & Herb Spice Grinder to taste
Method
Combine citrus zests, cumin, oil, and garlic in mixing bowl. Toss 4 4oz fillets of salmon into mixture. Season with a pinch of salt and a few turns of the grinder.
Part 2: Rickard’s White Lime, Cilantro
Citrus Spiked BBQ Seafood glaze: Perfect for BBQ salmon, scallops, or shrimp
Juice and zest of 1 lemon
Juice and zest of 1 lime
Juice and zest of 1 orange
1 shallot, minced
8 cloves of roasted garlic
¼ cup Rickard’s White Ale
¼ cup honey
1 tbsp brown sugar
5 tbsp fresh chopped cilantro
2 whole cloves
½ tsp coriander seed
Method
Combine all ingredients except cilantro in 2 litre sauce pot. Simmer until glaze coats back of wooden spoon (approx 15 mins). Cool and add to a blender with cilantro, purree and reserve for salmon.
Part 3: The BBQ
Pre heat your BBQ on high for about 5 minutes with the cover closed. Use your scaper to remove any left overs from your last BBQ event! Make sure you have a non-frayed rag to wipe any excess soot from the grill and a tempered silicone bbq basting brush to apply canola oil to the grill. Prep the grill by cleaning and then brushing on a thin layer of canola oil.
Turn heat down to med-high and add the 6 oz portioned salmon fillets skin side up and cook on one side for 3-4 minutes. Using both a metal spatula and tongs, gently flip the salmon and cook skin side down for a remaining 4 minutes.
During the last minute of cooking add the glaze, turn off the bbq, and let the salmon rest! Serve and enjoy!