We believe in the old adage of eat, drink & be merry, which is why we’re offering up some fresh barbeque and outdoor cooking ideas to help you make the most of your new Backyard BARn and outdoor living space. Here you’ll also find virgin and adult beverages sure to have your guests begging to come back every week.
These recipes include some of our tried and true favourites. Enjoy!
- 1/2 cup paprika
- 1/4 cup kosher salt
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1/4 cup cumin
- 1/4 cup chili powder
- 1/4 cup fresh cracked pepper
- 2 Tbsp. cayenne pepper
- 3 Tbsp. brown sugar
- 1 Tbsp kosher salt
- 2 Tbsp ground cumin
- 2 tsp dried oregano
- 2 tsp dried sage
- 2 tsp dry mustard
- 1 tsp dried thyme
- 1 tsp ground coriander
- 6 cobs of fresh corn husked and cut in half width wise
- 12 slices of bacon
- 1 pinch of each salt and pepper
- 12 sturdy toothpicks
- Drip pan
- Prepare barbeque for direct medium heat 350°F(175°C). Place a drip pan under the barbeque grates. Oil grill to prevent sticking.
- Season the corn with salt and pepper. Wrap the bacon around the cob of corn securing it with a toothpick.
- Place wrapped corn on barbeque grates over drip pan.
- Turn corn, while cooking for a few minutes. Close the lid of the barbeque and cook for another 2-3 minutes. Open lid and move the corn around to create even browning and crisping of the bacon.
- Do this for about 8 minutes until all the bacon is crisp and corn is cooked. Remove corn from barbeque and serve immediately.
- 3/4 cup fresh meyer lemon juice
- 3/4 cup fresh lime juice
- 1 cup simple syrup
- 1 1/4 cups whiskey
- Ice cubes
- Maraschino cherries
- Combine juices, simple syrup and whiskey in a small pitcher. Stir gently. Fill low ball glasses with ice and divide cocktail evenly among glasses. Garnish with maraschino cherries.
This recipe can be easily doubled or tripled. Feel free to tweak the amount of whiskey, too, based on your personal preference.
You can purchase simple syrup or make your own by combining equal amounts of water and sugar in a small pan and heating until the sugar is melted. Cool the syrup before using. It will last for several weeks in the fridge.
- 4 pounds boneless skinless chicken thighs, chicken breasts also work
- 1 cup unsweetened pineapple juice
- ½ cup soy sauce
- ½ cup brown sugar
- ⅓ cup ketchup
- ¼ cup chicken broth
- 2 teaspoons fresh ginger root, grated
- 1½ teaspoons minced garlic
- green onions, sliced for garnish
- In a medium sized bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, ginger and garlic. Reserve 1 cup sauce for basting. Add the chicken thighs and sauce to a ziplock bag and marinate at least 3 hours or overnight.
- Grill chicken, covered, over medium heat for 6-8 minutes on each side or until no longer pink. Baste occasionally with reserved marinade during the last 5 minutes. Garnish with green onions if desired