Recent Mentions and Recipes
3-4 Pork Chops
1 bottle Rickards Red Beer
2-3 TB Molasses
1-2 TB Kosher salt
Salt/pepper or your favorite bbq rub
Mix together the beer, salt and molasses until desolved. Immerse the pork chops into the liquid and refridgerate for 2-4 hours. Remove, rinse and dry with a paper towel. Sprinkle with salt and pepper or your favorite bbq rub.
Meanwhile, prepare your grill for direct high heat grilling. Grill the pork chops for about 3-5 minutes and turn once color has been set. Grill the other side and then move to a cooler spot on your grill. The pork chops are done once the internal temperature reaches 155 F. Rest for 5 minutes before devouring the pork chops.
Serve with grilled sweet potatoes, saute'd apples and of course Rickards Red.
2 cups Whole Pecans, Dry Roasted Peanuts and/or Cashews
2 cups Dry Peanuts
1 cup Brown sugar
4 TB House of Q House Rub (or your favorite bbq rub)
Melt the sugar in a sauté pan and add the House of Q House Rub. Coat the nuts with the melted sugar and rub then bake at 350 F for 40 minutes. Cool, break apart and serve with Rickard’s Dark, Red or White beer!
2-3 tbsp. Olive oil
Maple wood chips
1 bottle Rickard’s Dark Beer
1 L Chicken or beef stock
Prepare your grill for indirect, medium heat cooking by only turn half of your burners on. Place unsoaked wood chips on foil and crumple them up enclosing the chips.
Trim and peel the onions. Coat the onions with olive oil and salt and place them on the side of your grill that is turned off. Place the wood chips on the hot side, close the lid and smoke for 30-40 minutes or until the onions are cooked through. Remove from the grill, cool and slice vertically from the root to the stem end.
In a metal pot over medium heat add the smoked onions and the flour. Simmer until the onions have soaked up all of the flour then add Rickard’s Dark beer. Stir until the beer has stopped foaming and the flour has dissolved. Add the stock. Season with salt and pepper.
Serve with a baguette or soft bread, your choice of cheese and of course, Rickard’s Dark beer.
(NC) - We all know the guy that just can't walk away from the grill. It doesn't matter if it is cold and snowing or hot and sunny, this guy loves to grill! This fall/winter season Rickard's offers tips from Chef Brian Misko, grill expert of the award winning, Vancouver-based, House of Q:
Link to full article
2 lbs Beef – sirloin or round, cut in 1-inch cubes
3-4 tbsp. Olive oil
2 Onions – diced
2 cloves Garlic – minced
1 tsp. Salt
1 tsp. Pepper
½ tsp. Thyme
½ tsp. Basil
3 Bay leaves
3 tbsp. Flour
1 bottle Rickard’s Dark beer
4 cups Beef stock
2 Carrots – sliced into medallions then quartered
1 cup Barley
Prepare your grill for medium heat (300 – 350 °F), direct grilling – which means all of your burners should be turned on. Coat the beef with olive oil and sear to create a crust on all sides of the beef. Remove and set aside.
Meanwhile in a preheated stock pot on your kitchen stove (or if ambitious on a side-burner on the grill), add the remaining olive oil, onion, herbs and seasonings stirring regularly until the onions are soft. Add the flour and stir until it is completely absorbed. Add Rickard’s Dark, stir until absorbed then add the beef stock. Add the grilled beef, any drippings from the beef, carrots and the barley then stir to mix through.
Place the uncovered pot in your grill at a low temperature with the lid closed for about one hour. Stir every 10-15 minutes. Add salt and pepper to taste.
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