Purchase a copy of Ted Reader’s

BEERLICIOUS from one of these retailers:

Also available as an ebook May 15, 2012:

Foreword by Ray Lempe ....................................................... xi

Beerlicious™: The ArT of Grillin’ & Chillin’Introduction .......................................................................... 1

Beerlicious™: The Story of How Beer Met BBQ

(and a bunch of other stuff!) ................................................ 7

Top Ten Places That I Have Had a Beer ................................. 10

Getting Your Grill Ready For the Grilling Season ..................... 15

Gas vs. Infrared Grilling ......................................................... 16

Ted’s World of Charcoal ........................................................ 20

Beer and Steaks .................................................................... 25

Ribs ...................................................................................... 31

Plank Grilling ........................................................................ 35

Rotisserie ............................................................................. 36

BBQ seasoning ruBs and saucesBone Dust™ BBQ Seasoning .................................................. 40

Orgasmic Onion Burger Seasoning ........................................ 40

Leffe Brune Peanut Brittle BBQ Rub ...................................... 41

Sesame Beer BBQ Rub .......................................................... 42

Pabst Blue Ribbon Hillbilly Basting Sauce .............................. 43

Redbridge Gluten-Free Lager BBQ Sauce .............................. 44

Samuel Adams Boston Lager Honey Mustard ........................ 45

Landshark Salsa de Arbol ...................................................... 46

Leinenkugel Berry Weiss Peach Melba BBQ Sauce ................ 48

Karen Adler’s Wheat Beer Marinade and Dressing ................. 49

appetizersAbita Golden Planked Boudin Balls with Tomatillo Butter ....... 52

Beerlicious™ Chicken Wing Lollipops with

Smoky Bacon Blue Cheese Dip ........................................... 55

Head-to-Foot BBQ Terrine with BBQ Sauce Jelly .................... 57

Grilled Shrimp and Artichoke Nachos with

Yellow Pepper Drizzle .......................................................... 60

Crazy Canuck Beef Jerky Beer Gravy and Dip ........................ 63

Erik Peter’s Planked Jumbo Shrimp with

Salsa Borracha and Pickled Garlic Chimichurri .................... 64

First-Date Explosions with Laquintas Little Sumpin’

Sumpin’ Ale ........................................................................ 66

FYRO Pickled Smoked Eggs with Hazed and

Infused Dry Hopped Ale ....................................................... 69

Beer-Injected Bacon-Wrapped Scallops ................................ 71

Grolsch Avocado Baked Turbot with Shrimp

and Edam Cheese .............................................................. 75

TABLE OF CONTENTS

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MGD ABTs ............................................................................ 76

Moretti Planked Stromboli ..................................................... 78

Plank-Smoked Camembert with Beer Nut Bacon

Caramel Topping ................................................................ 81

Rob McCann’s Grill-Baked Oysters with Beck’s ..................... 84

The Miracle Soup: Beer/Bean/Bacon/BBQ Pulled Pork Soup .... 87

steerNut Brown Gaucho Flank Steak Roll-Up ................................ 90

Honking Big Tomahawk Chop ............................................... 92

Devil’s Tri-Tip ........................................................................ 95

Big Wheel Buttered Smoked Brisket ...................................... 97

Duvel Planked Beef Wellington .............................................. 101

Chimay Grilled Short Ribs with Chocolate Glazing Sauce ....... 105

General Hand Grenade Steaks with Kaboom Butter ............... 106

Greg Rempe’s Drunken London Broil ..................................... 109

Iron Duke Rotisserie of Prime Rib .......................................... 110

Steph “The Grilling Gourmet’s” Stuffed NY Strip Steak

with Innis & Gunn Oak Aged Beer ...................................... 113

Rob Rainford’s Mill Street Coffee Porter Hanger Steaks ......... 117

Black Oak Nut Brown Shot-and-a-Beer Beef Ribs ................. 118

Creemore Pilsner Steak ........................................................ 120

Shiner Bock Skirt Steak Churrasco ........................................ 123

Wellington County Dark Ale Coffee-Crusted Porterhouse

with Roquefort Butter .......................................................... 125

pigBlue Moon Schweine Nacken Steaks with

Creamy Cucumber Salad ..................................................... 130

Leffe Brune Smoked Extra-Meaty Back Ribs .......................... 135

Stella’s Sticky Pig’s Tails ........................................................ 136

Cherry Wheat BBQ Pork Tenderloin Chinese-Style .................. 139

Dr. BBQ’s Old Style Shot-and-a-Beer Pork Steaks .................. 140

Hop City Barking Squirrel Smoked Ham Steak ...................... 143

Crème Brulee Ribs ................................................................. 144

The Captain’s Planked Roast Rack of Pork ............................. 146

The Simple Art of BBQ Pulled Pork ......................................... 148

Brooklyn Lager BBQ Smoked Pulled Pork with

Green Apple Slaw ................................................................ 151

lamB, Veal, gameCoopers Lamb Ribs ............................................................... 157

Creemore Springs Baron of Lamb .......................................... 158

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EJR Lamb Kebabs ................................................................. 160

Bass Pale Ale Grilled Veal Liver and Apples with

Bacon and Onions ............................................................... 162

Buttermilk and Beck’s NA-Marinated Grilled Veal Chops ........ 164

Heeb’s Venison Beer Sausages ............................................. 167

Two Brothers Brewing: Cane & Ebel Hopped Up Red Rye Ale

Bison Strip Steak with Vanilla Curried Onion ........................ 170

BirdsBudweiser BBQ Spatchcocked Chickens ............................... 175

East Coaster Sea-Chicken Bundles ........................................ 179

Hang-’em-High Stuffed Bacon-Wrapped Chicken Drumsticks .. 181

The Grateful Griller’s Sir Boddington’s Chicken ...................... 184

Mike Zaborsky’s Grilled Chicken Paprikash ............................ 187

Grilled Chicken and Taters ..................................................... 189

Olaf’s Bier, Brust, Käse, und Pilze auf Holz (Beer, Breasts,

Cheese, and Fungus on Wood) ............................................. 193

Pilsner Urquell Van Gogh Chicken .......................................... 195

Tsingtao “Cold Tea” Smoked Chicken .................................... 198

Foster’s King Can Turkey ....................................................... 200

Harvest Grilled Turkey ............................................................ 203

Innis & Gunn Blonde Grilled Duck Breasts with

Cassis and Apricot Glaze ..................................................... 207

sandwichesAmsterdam Natural Blonde Ultimate Chicken Dog ................. 211

Black Oak Pale Ale Grilled Tuna Taco ..................................... 212

Carlsberg Chicken Dog on a Stick ......................................... 214

Ed Da Pipe’s Big Chicken Steak Sandwich ............................. 216

Erdinger Weissbier Smoky Sirloin Burgers ............................. 218

Little Green Flash Beer Bellies on a Bun ................................ 221

Graham Bauckham’s Cure for the Common Hangover ........... 224

Nickelback’s Beer O’Clock Chicken Burger ........................... 226

Old Milwaukee Meat Muffins with Mashed Potato Icing

and Bacon Sprinkles ........................................................... 228

Will Wallace’s Dark266 Grilled Chuck Flat Steak Sandwiches

with Beer-Braised Thyme Onion .......................................... 230

The Most Interesting Sandwich: The Dos XX Equis Brickwich ..... 232

Yellow Snow Rib Sandwich ................................................... 234

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crustaceans and FishesAffligem Blond Abbey Ale Grilled Orange-Ginger Lobster Tails ... 239

Chelada Marlin with Hot Buttered Clams ............................... 240

Dogfish Ale Grilled Squid with Beer-Butter Sauce .................. 242

Sapporo Planked Salmon Stuffed with Bay Scallops

and Wrapped in Bacon ........................................................ 245

Kronenbourg 1664 Poached and Grilled Halibut .................... 247

Harp Irish Lager Bronzed Salmon .......................................... 250

Rolling Rock Nut-Crusted Planked Catfish ............................. 252

Jim’s West Coast Kingfisher Prawns ..................................... 255

Muskoka Cream Ale Fish ’n’ Chips ........................................ 257

Rickard’s White Grill-Roasted Chorizo and Mussel Bake ........ 259

Ron’s Beer-Brined Arctic Char ............................................... 262

sidesDelirium Planked Mashed Potatoes ....................................... 267

Fire-Roasted Corn on the Cob with Cheesy Nut Crust ............ 269

Hal Taylor’s Black Eyed Peas with Beer and Bacon ................ 272

Peroni Stuffed Grilled Zucchini .............................................. 275

Rock Creek Mashed Sweet Potatoes with

Cider Maple Syrup .............................................................. 277

Anchor Steam-Grilled Artichokes with Beer ’n’ Bacon Dip ..... 278

Beer-Infused Beet, Pear, and Blue Cheese Salad ................... 281

desserts and BreadsBuild a Box ........................................................................... 286

Beerlicious™ BBQ Cake ........................................................ 289

Früli Apple, Rhubarb, and Strawberry Crumble ...................... 291

Double Chocolate Stout German Chocolate Cake .................. 294

Grilled Apple Ice Cream and Strongbow Float ....................... 296

Mort Subite Framboise Grilled Pears ..................................... 298

Diva Q’s Double-Grilled Jalapeño Beer Cornbread ................. 301

Tony Armstrong’s Guinness Pumpernickel Bread .................. 303

Recipe Notes ........................................................................ 306

Acknowledgements .............................................................. 308

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Photo by Sandi Graham

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FOREWORD xi

FOREWORD

When Ted told me he was going to write a cook-

book about beer and BBQ, my first thought was

that he had finally found the perfect literary

project. It reminded me of that old David Allan

Coe song about Steve Goodman writing the perfect country

and western song. It seems Teddy’s been preparing to write

this book for his whole life. Beer, fire, and meat are surely

three of his four favourite things. What’s the fourth? Well,

that will have to be in another book.

I’m an American and we like beer. But not like Canadians

like beer. I’m lucky enough to count Ted and quite a few

other Canadians as friends, and I can tell you that Canadians

like their beer much more than we Americans do, so it’s only

logical that the master of Canadian grilling and BBQ wrote

this book. And, of course, there is no food that goes better

with beer than BBQ. The smokiness and the spiciness that

flavours the food are a perfect match with the refreshing

coolness of a good beer.

We all love to hang around the grill, telling stories, tending

to the food, and having a few beers. It’s the ultimate relaxa-

tion for the working man or woman. We spend our lives try-

ing to build a better backyard with a great grill so we can

host and entertain our family and friends. And when we do,

the main ingredients are always good food and beer. It just

doesn’t get any better than that.

We all think we’re pretty good at grilling, too, but the truth

is we’re all in line behind my World Famous friend. Ted

Reader is the Pied Piper of this lifestyle. Follow him and

you’ll always eat good food, drink good beer, and have a

good time.

Ray Lampe, Dr. BBQ

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deVil’s tri-tip

The tri-tip is cut from the bottom sirloin in the area of the steer’s hip. It

is a three-sided, well-marbled, and underappreciated cut of meat with a

robust flavour, especially when it’s marinated with Great Lakes Brewery

Devil’s Pale Ale. Tri-tips weigh 1½–2½ lb (750 g–1.25 kg) each, and are

best grilled to medium-rare and sliced thinly across the grain.

• Using a fork or meat needling press, pierce tri-tip all over, about 30

times per side. Transfer to a large self-sealing plastic bag. Add garlic,

chili paste, ginger, Worcestershire sauce, soy sauce, oil, pepper, rose-

mary, and Great Lakes Brewery Devil’s Pale Ale. Seal bag, turning bag

and gently massaging meat to evenly coat. Refrigerate and let mari-

nate, turning every 2 to 3 hours to evenly marinate, for 24 hours.

• Set up grill for direct and indirect grilling: preheat one side of grill

to high (about 550ºF/280ºC), leaving other side off.

• Drain tri-tip, discarding leftover marinade, and pat dry with paper

towels. Season to taste with kosher salt.

• Place tri-tip on grill and sear for 1 to 2 minutes per side. Move tri-tip

to cool side of grill. Reduce heat to medium 350–450ºF/180–230ºC)

and close lid. Grill-roast, drizzling with extra beer, for about 15 to 20

minutes or until a thermometer inserted in centre of thickest part

registers 130ºF (55ºC) for medium-rare.

• Remove tri-tip from grill and let rest for 10 minutes.

• Thinly slice across grain. Serve with dollops of Beer Compound Butter.

Serves 4 to 6

Beer Compound Butter • Transfer to a small serving dish, cover, and refrigerate for up to 1

month or until ready to use.

Makes about 1 cup (250 mL)

• Food processor

• Meat thermometer

1 sirloin tri-tip (1½–2½ lb/750 g–1.25 kg) 1

8 cloves garlic, minced 8 cloves

1 tsp sambal chili paste 5 mL

2 tsp fresh gingerroot, minced 10 mL

1 tsp Worcestershire sauce 5 mL

¼ cup soy sauce 60 mL

2 Tbsp olive oil 30 mL

1 Tbsp freshly ground black pepper 15 mL

1 Tbsp fresh rosemary, chopped 15 mL

1 can Great Lakes Brewery 1 can

Devil’s Pale Ale (16 oz/473 mL)

Kosher salt, to taste

Beer Compound Butter½ lb butter, softened 250 g

3 Tbsp Sesame Beer BBQ Rub (p. 42) 45 mL

2 Tbsp fresh cilantro, chopped 30 mL

2 green onions, minced 2

Splash Great Lakes Brewery Splash

Devil’s Pale Ale

Salt and freshly ground black pepper,

to taste

STEER 95

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96 BEERLICIOUS™

tasting notesDevil’s Pale Ale is slightly higher in alcohol per volume (6.6%) the colours are mahogany and reddish, with a little copper edging. The nose is malty – with notes of burnt and roasted grains coming through. Not a lot of hop presence. The body is full and flavourful – mainly coffee, some chocolate, and hints of caramel and molasses. There is some full bitterness on the finish, but it is not unpleasant.

the proFessor’s pairing notesThis should be a great match for full-bodied tri-tip. The beer will pick up the molasses coming from the Worcestershire sauce and, at the same time, complement the charred outer edges of the meat. The Beer Compound Butter should also match some of the malty characteristics of the ale, but will be cut nicely by the extra bitterness.

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172 BEERLICIOUS™See recipe p. 187

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mike zaBorsky’s grilled chicken paprikash

I met Mike Zaborsky at the 2004 Grey Cup in Ottawa, as I was coming out

of a bar around 2 a.m. for a smoke and some cold November air. Anyway,

this guy drops to his knees and starts bowing to me, repeating “You are

the king of the ’Q.” Needless to say, after helping him up I joined him for

a few pints to discuss the fine arts of football and BBQ.

Those pints were the beginning of a good friendship and, on top

of that, Mike truly is my number-one fan. He is willing to try any-

thing on the grill, and lives to ’Q it up. This is a Zaborsky original.

Outstanding, Mike!

• Preheat grill to medium-high (450–550ºF/230–280ºC).

• In a large bowl, combine onion, peppers, tomatoes, and 1–2 Tbsp

(15–30 mL) of oil. Season to taste with kosher salt and black pepper.

Gently mix to coat vegetables.

• Place vegetables on grill and cook for 8 to 12 minutes or until slightly

charred and tender.

• Remove vegetables from grill, let cool, then chop into ½ inch (1 cm)

pieces. Set aside.

• In a big bowl, thoroughly combine panko bread crumbs, 1 Tbsp (15 mL)

of the paprika, and kosher salt. Set aside.

• Using injector, fill reservoir with Stella Artois Light Lager and inject

each chicken thigh. (Note: You will use about 1 cup (250 mL) beer

total.)

• In a bowl, whisk together 1 cup sour cream and ½ cup (125 mL)

of beer. One thigh at a time, dip into sour cream mixture, then roll

in reserved bread crumbs to evenly coat. (Note: Press gently into

bread crumbs to get a nice thick layer of breading.) Place thighs,

evenly spaced apart, on plank.

• Reduce grill heat to medium (350–450ºF/180–230ºC).

• Centre planked thighs on grill. Close lid and plank-roast, occasionally

checking to ensure plank has not caught fire, for 25 to 35 minutes, or

until crust is crisp and golden brown and chicken is fully cooked (to

an internal temperature of 170ºF/78ºC). (Note: If plank catches fire,

extinguish with bottle of water and reduce grill temperature.)

• 12- by 8-inch (30- by 20-cm) cedar plank, about

½-inch (1-cm) thick, soaked in cold water for at least

1 hour

• Napoleon® Cajun-Style Injector

• Spray bottle of water

1 large sweet onion, sliced into 1

½- inch (1 cm) rings

2 large Hungarian (or banana or yellow wax) 2

peppers

4 firm ripe plum tomatoes 4

2 Tbsp vegetable oil 30 mL

+ 2 Tbsp + 30 mL

Kosher salt and freshly ground

black pepper, to taste

2 cups panko (Japanese-style) bread crumbs 500 mL

1 Tbsp smoked Hungarian paprika 15 mL

+ 1 cup (or regular sweet paprika) + 250 mL

1 tsp kosher salt 5 mL

8 bone-in skin-on chicken thighs 8

2 bottles Stella Artois Light Lager 2 bottles

(12 oz/330 mL each)

1 cup heavy sour cream 250 mL

+ 1 cup (34% fat, if you can get it) + 250 mL

2 Tbsp olive oil 30 mL

2 tsp hot-chile oil 10 mL

BIRDS 187

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188 BEERLICIOUS™

tasting notesStella Artois Light Lager is a fine example of a light Euro lager. It still has a nice golden colour, but is slightly lighter than its big sister. The citrus-and-spice hop aromas are still there in the background, and the body is a nice, light bready texture. The finish is light and quick.

the proFessor’s pairing notesThe primary reason that this pairing works is the ability of the Stella to reduce the impact of the breading. We need to finish this meal, and the Stella will help to cleanse our palates after each bite. Also, it will minimize the acidity of the tomatoes and peppers in the vegetable paprikash.

• Meanwhile, in a heavy-bottomed cast-iron pan, over medium heat

(on a grill side burner or on the stove), heat olive and chile oils until

just starting to smoke. Add vegetables and cook, stirring continu-

ously, for 1 to 2 minutes. Stir in the remaining paprika and cook,

stirring continuously, for 30 seconds to 1 minute. Add 1 bottle of the

beer and bring to a boil. Reduce heat to medium-low and simmer,

stirring occasionally, until liquid has reduced by half and mixture is

saucy and thickened. Season to taste with salt and pepper. Set aside

and keep warm.

• Remove chicken thighs from grill and arrange on a platter. Stir remain-

ing sour cream into warm vegetable mixture and pour over chicken

thighs. Serve immediately.

Serves 4

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208 BEERLICIOUS™See recipe p. 214

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232 BEERLICIOUS™

the most interesting sandwich: the dos xx eQuis Brickwich

This was inspired by my love for this refreshing Mexican beer, and for

my love of big juicy sandwiches. This one is a panini-style sandwich, only

more like panini meat crunch tacos – and it’s made on a grill with foil-

wrapped bricks standing in for the panini press. If you like, you can also

change it up a little by replacing the brisket with grilled steak, chicken

breasts or shrimp, peameal bacon or pulled pork, or smoked turkey or

ham. Live it up and get creative!

• In a bowl, combine onion, jalapeños, corn, pepper jack cheese, cilantro,

lime juice, and beer. Season to taste with kosher salt and black pepper.

Let marinate, stirring once, for 10 minutes.

• Preheat grill to medium (350–450ºF/180–230ºC).

• Place tortillas on grill and toast for 1 to 2 minutes per side or until crisp.

Set aside and keep warm.

• Lay 2 slices of the bread on a flat surface. Spread each with 1 tsp (5 mL)

of the mayonnaise, then lay one-quarter of the brisket evenly over 1

slice and top with one-quarter of the topping, arranging evenly over

brisket. Over the topping, layer 1 tortilla, one-quarter of the topping

(arranging evenly over tortilla), and one-quarter of the brisket. Sandwich

with second slice of bread, mayonnaise-side down. Press firmly and

set wrapped brick on top. Repeat with remaining ingredients.

• Next, brush both sides of the sandwich with another teaspoon of

mayonnaise.

• Place sandwiches on grill, set foil-wrapped brick on each, and grill for

3 to 5 minutes, or until bread is slightly crisp and golden brown.

Carefully remove bricks, gently turn sandwiches over, replace bricks,

and grill for 3 to 5 minutes, more or until bread is crisp and filling is

hot and gooey. Carefully remove bricks.

• Transfer sandwiches to side of grill over indirect heat, close lid, and let

sandwiches continue to heat for about 2 minutes.

• Remove sandwiches from grill. Let rest for 3 to 5 minutes.

• Slice in half. Serve immediately.

Serves 1 to 2

• Two bricks, wrapped in heavy-duty aluminum foil

1 lb sliced smoked brisket or smoked meat 500 g

1 small sweet onion, thinly sliced 1

1–2 jalapeño peppers (seeds and all), 1–2

thinly sliced 1–2

½ cup corn kernels (Note: If using fresh 1 25 mL

corn, boil 2 cobs for 5 minutes, chill,

and remove kernels.)

2 cups pepper jack cheese, shredded 500 mL

1 Tbsp fresh cilantro, chopped 15 mL

Squeeze lime juice Squeeze

Splash Dos XX Equis Special Lager Splash

Kosher salt and freshly ground

black pepper, to taste

2 corn tortillas 2

4 slices panini bread (about ¾ inch/ 4 slices

2 cm thick)

8 tsp mayonnaise 40 mL

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tasting notesThe most interesting beer in the world is both complex and simple. It can speak to you in soft, beckoning tones, while demand-ing you show it some love. Just kidding. This is a great Mexican lager. It’s got a great golden colour and a nice, dense white foam that most of us will never see – the bottle is pretty sexy, too. The aromas are slight citrus and soft cereal, and the body is mild and smooth. A little breadiness is finished off with a crisp, clean end.

the proFessor’s pairing notesThe body of Dos XX Equis Special Lager is enough to work together with the panini, while the crisp finish should easily contrast with the heat of the jalapeños, pepper jack cheese, and cilantro.

SaNDWIChES 233

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286 BEERLICIOUS™

I created this method of plank-grilling many years ago with a recipe for

apple cake. Making a plank box allows you to add great smoky flavour to

all your favourite dishes. Cakes, quiche, mac and cheese, baked beans,

lasagna, and so much more. It’s innovative, eh!

• Place the plank on one of its long edges on a flat work surface. Lay

one shim onto the edge of the plank, ensuring the thick end of the

shim is square with the corner and the edge, which will be the bottom

of the roasting pan. Hammer a nail about 1 inch (2.5 cm) from the

corner of the plank as close to the centre of its width as possible.

Repeat at the other end of the shim with another nail. You may choose

to hammer a nail into the centre as well. Snap off any excess shim

from the thin side, hanging off the edge and discard. Repeat with the

remaining three edges of the plank so that you have a 3- to 4- inch

(7- to 10-cm) deep planking box.

• Depending on what you’re planking, you may need to add a few more

nails to create a tighter seal around the corners of the shims. This can

be a little tricky due to the fact that the shims are thin and can split

easily if the nail doesn’t go in just right. These get really easy to make

after the first one.

286 BEERLICIOUS™

Cedar Planking Box• One untreated plank, 12 by 8 inches (30 by 20 cm)

minimum ¾ inch (2 cm) thick

• Four uniform untreated cedar shims, minimum 12 to 14

inches (30 to 35 cm) long and 4 inches (10 cm) wide

• 8 to 16 nails, about 1 inch (2.5 cm) long with a flat head

(none of those fancy finishing nails)

• hammer

BuILD A BOX

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DESSERTS aND BREaDS 287

2.

1.

6.3.

4. 5.

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288 BEERLICIOUS™

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• Cedar planking box (see instructions p. 286)

• Mixer

BBQ Sauce and Beer Cake2 cups all-purpose flour, sifted 500 mL

2 tsp baking powder 10 mL

2 tsp Bone Dust™ BBQ Seasoning (p. 40) 10 mL

1 tsp baking soda 5 mL

½ cup Ted’s World Famous BBQ Crazy 125 mL

Canuck Sticky Chicken and

Rib Sauce, or your favourite gourmet

style BBQ sauce

½ cup Alexander Keith’s India Pale Ale 125 mL

2 Tbsp red food colouring 30 mL

¾ cup butter, softened 185 mL

1½ cups light brown sugar 375 mL

2 large eggs 2

Chocolate covered pretzels to garnish

Beer Frosting1 cup softened cream cheese 250 mL

1 cup softened butter 250 mL

1 tsp vanilla extract 5 mL

2 Tbsp Alexander Keith’s India Pale Ale 30 mL

4 cups icing sugar 1 L

½ cup desiccated coconut 125 mL

Beerlicious™ BBQ cake

Only a recipe like this can come from a night of drinking. It is a moist

and rich cake made with my Crazy Canuck BBQ Sauce and delicious

Alexander Keith’s India Pale Ale. I bake this on the grill using a cedar

planking box. If you don’t have the time for building a plank box, use a

rectangular brownie cake pan.

• Preheat grill to medium-high, approximately 450–550ºF (230–280ºC).

• Sift flour, baking powder, Bone Dust™ BBQ Seasoning, and baking soda

into a bowl.

• In a separate bowl, stir together the BBQ Sauce, beer, and food colouring.

Set aside.

• In a mixer, beat butter until smooth and a little fluffy. Add the sugar

and blend until smooth. Beat in the eggs until smooth. Add the flour

mixture (a little at a time) and then the BBQ Sauce mixture. Beat on

low until well combined and then increase the speed to medium-high

and beat continuously for a minute.

• Pour the batter into cedar planking box.

• Bake for 30 to 45 minutes on preheated grill until the cake is cooked

through. It is done when a toothpick inserted into the centre comes out

clean. Remove from grill and allow to cool fully.

• While the cakes are baking, prepare the frosting.

• Unmold cake from cedar planking box. Frost cake with Beer Frosting.

Garnish with chocolate covered pretzels.

Serves 8

Beer Frosting• In a mixer, beat the cream cheese, butter, vanilla, and beer until smooth,

a couple of minutes.

• Gradually beat in the icing sugar a little at a time on low speed until all

the icing sugar has been added. Add coconut and increase speed to

medium-high and beat until fluffy.

DESSERTS aND BREaDS 289

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290 BEERLICIOUS™

Ficto doluptatem iduciis recupti dolupti sciunt laB il in pel et lam eVerro et la

consed exeru

tasting notesAlexander Keith’s is a very good thirst-quenching, easy-drinking ale. The colours are light golden with a soft, white foam that dis-sipates fairly quickly. The aromas are very light and reminiscent of creamed corn. The body is also quite light with little hints of fresh bread coming through. The finish is clean and crisp with very little bitterness.

the proFessor’s pairing notesThe bitterness in the Keith’s should help to reduce the richness of the cream cheese, butter, and vanilla while working to comple-ment the spicy body of the BBQ sauce. Realistically, we want a beer with a fairly light body so that it doesn’t overwhelm the cake.

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Copyright © 2012 by Ted Reader

All rights reserved. The use of any part of this publication

reproduced, transmitted in any form or by any means, elec-

tronic, mechanical, photocopying, recording, or otherwise, or

stored in a retrieval system, without the prior written consent

of the publisher – or, in case of photocopying or other

reprographic copying, a licence from the Canadian Copyright

Licensing Agency – is an infringement of the copyright law.

Library and Archives Canada Cataloguing in Publication

Reader, Ted

Beerlicious : the art of grillin’ and chillin’ / Ted Reader.

ISBN 978-0-7710-7367-0

1. Cooking (Beer). 2. Barbecuing. 3. Beer. I. Title.

TX726.3.R423 2012 641.6’23 C2011-906533-9

We acknowledge the financial support of the Government

of Canada through the Canada Book Fund and that of the

Government of Ontario through the Ontario Media Development

Corporation’s Ontario Book Initiative. We further acknowledge the

support of the Canada Council for the Arts and the Ontario Arts

Council for our publishing program.

Published simultaneously in the United States of America

by McClelland & Stewart Ltd., P.O. Box 1030,

Plattsburgh, New York 12901

Library of Congress Control Number: 2011938748

Typeset in Helvetica Neue by M&S, Toronto

Printed and bound in the United States of America

Fenn/McClelland & Stewart Ltd.

75 Sherbourne Street

Toronto, Ontario

M5A 2P9

www.mcclelland.com

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