McNall's Mission Barbecue Sauce
- January 14th, 2019
- By Dale Dolson and Rob McGregor
The holiday season is over and 2019 has been welcomed in with the usual pomp and circumstance. Now, February is upon us, and with that can come the usual let down from a far too exciting holiday season. Even the weather doesn’t know how to act...warm, cold, rain, snow, wet, dry, sunny, grey...all of which sends the mind wandering back to the warm balmy days of mid-July. Days when you could sit on the deck with that pleasant smell of barbecue in the air and partake of an ice cold can of your favourite Cowbell brew or maybe two! You could probably try to repeat this fuzzy feeling by pulling the barbecue out of the garage and standing in the lousy weather to cook your favourite cut of meat, but it just doesn’t seem to be worth the effort.
However, a quick trip to the beer fridge and I find the saviour to a cold, slushy January day. When reading the pairing notes, I realize that my can of McNall’s Mission Honey Brown Ale marries well with burgers, stews and cheeses...sounds close enough to a barbecue to me! So, I set out to ward off the winter blues and stimulate some of that warm summer feeling. First, I invited some friends for dinner and began to create with Cowbell. After all, everyone can stand a little more Cowbell! With the flavour profile on the can of biscuits, caramel, toffee, cocoa and bread crust, I got to thinking that this may blend well with my grandmother’s homemade barbecue sauce, and did it ever. The recipe with one can of McNall’s Mission added, is to die for, and if Grandma was around, I think she would agree! The beer adds a more full, rich and resonate flavour.
I didn’t drag out the barbecue. I simply chose a couple of racks of meaty pork side ribs and some choice chicken pieces that I rubbed with olive oil, and seasoned with rosemary, thyme, salt and fresh cracked pepper. I roasted them separately, the chicken about 60 minutes, and the ribs, low and slow for about 3 hours, or until fork tender. I then slathered them with a generous amount of my new McNall’s Barbecue Sauce and finished them in the oven for another 30 minutes. Add as much as you like! It’s outstanding! Paired with roasted potato wedges seasoned with olive oil and fresh rosemary and thyme and a crisp tossed salad with a chunky homemade blue cheese dressing finished it off. Of course, a can or two of McNall’s Mission to drink, goes without saying. My guests were favourably impressed and said they hoped for another indoor barbecue invitation in February. For me, it conjured up that warm summer feeling. I just didn’t bother to look outside!
Give this recipe a try...you’ll love it.
McNall’s Mission Barbecue Sauce
1 can McNall’s Mission Honey Brown Ale
2 cups ketchup
1 cup of cider vinegar
1/4 cup of onion powder
1 tsp. garlic powder
1 1/2 cups of brown sugar
1/3 cup dry mustard powder
2 tsp. salt
1 tsp. black pepper
2 tsp. sriracha sauce, or to taste
Mix all ingredients together and bring to a boil in a saucepan. Reduce heat and simmer for an hour. Allow to cool and bottle for future use on your favourite meat. This recipe can be made with Splenda Brown Sugar for those on low carb diets.
So the guest list for our next winter barbecue is already set. All we need another bad weather day to make perfect with Cowbell!