BBQ Recipe with Lake of Bays & Dani’s Bistro

July 27, 2015 — Lake of Bays teamed up with Dani’s Bistro in St. Catharines on CHCH Morning on July 27. Here are Chef Pete Tindall and Head Brewer Dan Unkerskov with host Bob “big hit!” Cowan.


Bob! Time to get glasses! But seriously, thanks for having us on.

They are using River Walker Ginger Lemon Ale in a marinade for pork chops as well as the Rock Cut Lager for a BBQ sauce.

If you’re going to be near St. Catharines anytime soon, you can order the pork chops at Dani’s Bistro at 259 St Paul’s Street. If not, Chef Pete Tindall does not mind sharing his recipes. Thanks Pete!

Recipes

Courtesy of Pete Tindall of Dani’s Bistro in St. Catharines

Dry Rub

  • 2 tsp salt
  • 2 tsp garlic powder
  • 2½ tsp paprika
  • 1 tsp grounded black pepper
  • 1 tsp onion powder
  • 1 tsp cayenne pepper
  • 2 tsp thyme
  • 1 tsp dried chili flakes

Method
Grind all ingredients in spice grinder for 2 minutes

Cherry Lake of Bays Rock Cut BBQ Sauce

  • 2 litres of fresh sweet cherries (pitted)
  • 473 ml lake of Bays Rock Cut Lager
  • ½ cup fancy molasses
  • 1 tbsp tomato paste
  • 1 Lg onion diced small
  • ½ tsp dried chili flakes
  • 1 tbsp lemon juice
  • 1 cup brown sugar
  • 4 cloves whole garlic
  • ½ tsp salt
  • ½ tsp pepper

Method
Add onions, garlic and chili flakes to a heavy bottom pot on medium heat. Cook until onions are translucent. Add Lake of Bays Rock Cut Lager and bring to a boil. Add cherries, molasses, tomato paste and brown sugar. Simmer for 2 – 2 ½ hours. Blitz with stick blender until smooth. Finish with salt, pepper and lemon juice to taste.

Lake of Bays River Walker Ginger Lemon Ale Pork Chop Marinade

  • 4 8 oz pork chops
  • 473 ml Lake of Bays River Walker Ginger Lemon Ale
  • 3 bay leaves
  • 1 tbsp black pepper corns
  • 1 tsp dried chili flakes
  • 1 lg onion diced

Method
Place pork chops in sealable container. Add bay leaves, peppercorns, chili flakes and onion. Pour in Lake of Bays River Walker Lemon Ale seal container and let sit in fridge for 6 hours or over night.

Take pork chops out of container and pat dry with paper towel. Rub in spice mix. Grill until desired doneness. Mmmm.

Leave a Reply