Special thanks to Chef Andrew Plaza from Double Ace Backyard Barbecue for creating this recipe for the Barbecues Galore 2024 World of Barbecue series featuring authentic Canadian favourites throughout July.
INGREDIENTS - Donair Sauce
- ½ Cup Evaporated Milk
- 3 Tbsp White Vinegar
- ¼ Cup Sugar
- ½ tsp Garlic Powder
- ½ tsp Kreiser Barbeque SPG+
- ½ tsp Heath Riles Jalapeno Garlic
INGREDIENTs - Donair
- 1lb Lean Ground Beef
- 1lb Ground Pork
- 2 tsp Oregano
- 2 tsp Ground Thyme
- 1 Tbsp Ground Coriander
- 1 Tbsp Kreiser Barbecue High Tide Seasoning
- 1 Tbsp Heath Riles Garlic Jalapeno Seasoning
- 1 Tbsp Prairie Steak Spice Seasoning
- Toppings (traditional Halifax)
- Tomatoes
- White Onion
- Donair Sauce
- Toppings Double Ace’s Style (optional)
- Lettuce
- Cheese
- Pepperoncini Peppers
- Pickled Jalapeno Peppers
- Pickled Onions
- Pickled Radish
- Pickles
- Hot Sauce
DIRECTIONS - Donair Sauce
- In a medium bowl or blender, combine all the ingredients, and allow to sit and thicken for 5 mins before serving. Keep in fridge (good for 3 days).
DIRECTIONS - Donair
- Pre-heat your grill to 350°F
- While your grill is pre-heating, grab your food processor (I used) or stand mixer with paddle attachment (optional).
- Combine all the ingredients (except toppings) until well-mixed. (up to 5mins)
- The food processor version should come out looking like a paste.
- Line a loaf pan with parchment paper and lightly grease. Place meat mixture into pan and press down hard, releasing as much air as possible. After it is formed, place on a cooking rack.
- To maintain form, make ahead and keep in the fridge for up to 4 hours before cooking.
- Place on grill and cook until an internal temperature of 150°F to 165°F (roughly 1hr)
- Allow to cool in pan for 5 minutes, then remove from pan and let cool on cutting board for another 5 minutes.
- Slice about ¼” thick
- Eat the first end piece secretly and then cut the rest for serving. 😊 After all, a Chef should taste everything for … you know … quality control.
- Traditional Halifax Donair is topped with tomatoes, onions, and Donair sauce. If you’d like to spice it up, try any of the suggested optional toppings.
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