It’s getting hot in here! New Brunswickers relish the opportunity to sit by a bonfire, relax under the sun, and fire up the BBQ. Explore 6 of our favourite summer recipes below that use wine, beer, spirits and cider in creative ways!

Cant’ stand the heat? Cool down with 9 ice cold blended drinks.

 

CIDER BBQ SAUCE

cider-bbq-sauce

2/3 cup brown sugar

1/2 cup Strongbow Dry Cider

1/2 cup white vinegar

1/2 cup tomato paste

2 tablespoons yellow mustard

2 tablespoons chili powder

1 tablespoon freshly ground pepper

1 teaspoon salt

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon ground ginger

Combine all of the ingredients in a saucepan and bring to a boil over medium heat. Reduce heat to low and simmer the sauce for 30 minutes, stirring often.

Pairing:

Pair this Smokey BBQ sauce with a the new Ground State Cold Hard Coffee ($3.99)

ground-state

BBQ CIDER SALMON

grilled-salmon

1 cup Ernest Cider Dry

1 tablespoon honey

1 teaspoon Worcestershire sauce

Fresh Dill

2, 6 ounce salmon filets

In a small sauce pan, combine cider, honey, and Worcestershire sauce over medium heat. Bring to a boil, reduce heat and simmer for 12-15 minutes or until sauce has reduced by half. Brush sauce onto salmon filets and place on grill for 10-12 minutes. Garnish salmon with fresh dill. 

Pairing:

Pair this delicate and slightly sweet salmon with a lighter pinot noir like Chateau St Jean Pinot Noir ($20.99)

chateau-st-jean

Garlic Sriracha Beer Steamed Mussels

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½ cup unsalted butter

5 cloves garlic, smashed

1 teaspoon salt

½ teaspoon smoked paprika

1 teaspoon sriracha

1 cup pale ale

½ cup chicken broth

1 lbs mussels, cleaned

In a large pot or deep skillet add the butter and cook until melted.  Stir in the garlic, salt, paprika, sriracha, beer and chicken broth, stir to combine and bring to a low simmer.  Add the mussels, cover and allow to cook until mussels have opened, about 5 minutes.  Discard any that didn't open. Serve with crusty bread.

Pairing:

Pair these beer-infused mussels with a Riesling like See Ya Later Ranch Riesling VQA ($20.99). And for the beer lovers: cook with, and sip on, Moosehead Pale Ale.

see-ya-later-ranch-reisling

Beer Steak

beer-steak

4 (1/2 pound) rib-eye steaks

2 tablespoons sea salt

2 tablespoons lemon pepper

2 cans beer of choice

Place the steaks in a large, shallow container with a lid. Season each side of the steaks with the salt and lemon pepper. Gently pour the beer over the steaks (making sure the seasoning doesn't wash off).  Cover, and refrigerate for 1 to 2 hours.  Preheat grill for high heat.  Lightly oil grill grate. Place steaks on grill, and discard beer marinade. Cook for 5 minutes per side, or to desired doneness.

Pairing:

This simple recipe lets the beef speak for itself. Pair it with a savoury Syrah like Chateau Ste Michelle Columbia Valley Syrah ($24.99), or Murphy’s Stout ($4.99) (for the beer lovers).

chateau-michelle-syrah

murphys-stout

Gin and Juice Marinated Chicken

gin-juice-chicken

This in a new take on an school classic. Instead of sippin’ on Gin and Juice try it as a marinade next time you fire up the grill!

 

2 cups Gin (we suggest Tanqueray London Dry, now $27.29 save $2)

1 ¼ cup orange juice

¾ cup olive oil

¼ cup soy sauce

½ cup white sugar

¼ cup brown sugar

½ a bulb of garlic (approximately 5-6 cloves) diced

4 tsp orange zest

1/3 tsp cayenne pepper

Salt and pepper to personal taste

2 sprigs thyme

Whisk ingredients together pour over chicken. Refrigerate for 4 -6 hours before grilling.

 Pairing:

Gerard Bertrand Cotes des Rose Rose ($19.99)

cote-des-rose

 

 

Bacon, Onion and Garlic Whisky Sauce

whiskey-onion-bacon

Bacon? Check. Whisky? Check. Caramelized onions and garlic for good measure? Check. You don’t need to have blonde hair and a ridiculous shirt to know that this burger is going to take you to flavour town.

 

16 strips of your favourite bacon

1 large yellow onion

½ large red onion

2 cloves garlic minced

2 oz whisky (we suggest Wayne Gretzky No99 Red Cask Whisky, now $37.00 save $1.50) 

1 cup brown sugar

2 tsp ketchup

2 tsp Worcestershire sauce

2 tsp black pepper

¼ tsp cayenne pepper

¼ tsp paprika

In a large pan cook your bacon. Once cooked through, remove the bacon and set aside. In the same pan brown onion and garlic together for about 5 minutes. Add dry ingredients and cook for another 2 or 3 minutes. Add liquid ingredients and reduce for another 3 minutes or so, adding the bacon back into the pan. Leave to simmer for about 5 minutes then serve on top of your favourite burgers with a cocktail on the side.

Pairing:

Try it with No 99 Wayne Gretzky Cabernet Merlot ($17.49)

 wayne-gretzky-cab-merlot