Food For Thought:

Smokin' Scotch Eggs Recipe | Barbecues GaloreThese compact, protein filled, delicious bites are a crowd pleaser! Incorporating eggs, sausage, bread and cheese, what more could you want?

March 03, 2016

Smokin' Scotch Eggs Recipe

Blueberry Coconut Grilled Tarts

Hey there, December. We accept your cookies, cakes, and other treats, and raise you some grilled pies. Little personal ones that you can eat multiples of, and that allow you to keep the oven free for turkey, ham, turducken, and turduckhamburgerwings.  Read more

Meatless Monday - Grilled Tofu and Veggie Stir Fry

Stir fry is the ultimate weeknight dinner. Throw whatever veggies you've got in your fridge in a pan, cook up some protein, add your favourite sauces and spices and that's about all there is too it. Step your stir fry up a notch by grilling your veggies. Switch up your typical protein (mostly chicken) for tofu - and bam! Meatless Monday in no time at all.

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Carolina Mustard Sauce Recipe

Whip up a batch of this goodness for all of your chicken, pork, and saucy needs. It’s especially good on a pulled pork sandwich, just sayin’.

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Apple Cider Barbecue Sauce

Home Made Apple Cider Barbecue Sauce on Chicken

Like we said, why just drink cider when you can cook with it too? Pop open a couple bottles of apple cider, and make a batch of this Apple Cider Barbecue Sauce; it’s awesome on chicken, but goes great with pork, too. Cue stomach grumbling… Now, it’s time to get cooking with your cider. We are full supporters of the “one sip for me, one for the recipe” method, and we highly suggest trying out a locally made cider. After all, an apple a day keeps the doctor away, right? Surely that applies to cider, too… Read more

Rye Barbecue Sauce Recipe

 Put that sauce on your food. On your steak, on your chicken, on your pork

This easy-to-make Rye Barbecue Sauce is packed with tangy BBQ flavour, and goes well with just about any meat. The addition of sriracha adds a nice bit of heat, but if you’re not up for it, just omit the spicy sauce. Featured in our October 2014 edition of the Hot Line. Our world-renowned monthly newsletter. If you aren't subscribed yet, you are definitely missing out. After you make this sauce, go sign up. Better yet, do it now before your fingers get all sticky. Yeah, that's right. We know you'll be taste testing it along the way.   Read more