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13371 Coleraine Drive
Bolton, ON, L7E 3B6
Canada

905 650 1546

Home Décor Items:  Wine & bourbon barrel head platters & bread boards (stationary & lazy Susan’s), wine stave platters, wine stave sentiment boards, wine stave coat & pot hooks, wine stave tea lights, wine stave chalk boards, wine stave bottle holders, wine glass/bottle holder, wine barrel hoop wall sconces & tea lights and small pieces of furniture such as side tables etc.

BBQ Wine & Liquor Barrel Smoke Chunks and Chips:  Made from reclaimed Wine, Bourbon, Rum & Tequila barrels

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Recipes

Rum Smoked Ribs with Apple Rum Brine

Rum Smoked BBQ Sauce for Ribs

Bourbon Smoked Pork Loin with Maple Bourbon Brine

Tequila Smoked Chicken with Marinade

Red Wine Smoked Chicken with Marinade

Lime Tequila Chicken Breasts with Honey and Cilantro Sauce

Smoked Flank Steak with Chimichurri Sauce

Smoked Vegetables

Smoked Cedar Plank Salmon with MacLean’s Outdoor Scotch Liquor Barrel Chips

Grilled Apple Wood Smoked Swordfish Steaks

Smoked Pork Kebabs

Grilled Bourbon Flavored Pork Tenderloin with Spicy Pear Sauce

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RUM SMOKED RIBS with APPLE RUM BRINE 
ADD: Rum Smoked BBQ Sauce (see recipe)
Also try with Pork Loin

Recipe Credit
Marc Lyons
Executive Chef
Queen's Landing - Niagara on the Lake, ON, CANADA

APPLE RUM BRINE INGREDIENTS

  • 4 cups water

  • 1 cup apple juice

  • 1 ounce rum

  • 2 ounces cider vinegar

  • 50 grams salt

  • 50 grams brown sugar

  • 4 sprigs thyme

  • 2 bay leafs

  • 1 tbsp. both, fennel and coriander seed

  • 1 cinnamon stick

  • ¼ chopped onion

  • 3 garlic cloves

Brine Method 
Bring everything to a boil, reduce heat and simmer for 20 minutes. Allow to cool before brining protein. Pork Loin brine for 48hrs/ Ribs brine for 24hrs.   

Smoking Method RIBS
Presoak 5-6 RUM Chips/Chunks in water for 30 minutes
Foil wrap chips/chunks (see video)  
For Charcoal - place foil wrap directly onto coals wait 10 minutes for smoke to start
For Gas – place foil wrap under grid directly over a burner on high and wait 10 minutes for smoke to start
Cook over direct medium-high heat at 325F for 10 minutes per side
Then cook over indirect medium–low heat for 90-120 minutes
Add additional smoke chips/chunks as needed
Cook until 145 F internal temp
Let rest before serving.

NOTE: Pork Loin 
Cook over direct medium-high heat at 325F for 10 minutes per side 
Then cook over indirect medium –low heat for 70-90 minutes
Cook until 145 F internal temp
Let rest before serving

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RUM SMOKED BBQ SAUCE

Recipe Credit
Marc Lyons
Executive Chef
Queen's Landing - Niagara on the Lake, ON, CANADA

BBQ SAUCE INGREDIENTS

  • 2 tbsp. vegetable oil

  • 1 chopped onion

  • 4 cloves garlic

  • 1 tsp. chili powder

  • 1 tsp. paprika

  • 1 tsp. chili flakes

  • 4 cups ketchup

  • ½ cup brown sugar

  • 1/8 cup red wine vinegar 

  • 1/8 cup Dijon mustard

  • 2 tbsp. molasses

  • 2 tomatoes halved, oiled and smoked over grill for 30 minutes with RUM smoking chunks

BBQ SAUCE Method


In a hot pot add oil, onion and garlic, sauté until golden brown.
Add spices and cook out constantly stirring for 1 minute.
Add rest of ingredients, turn down heat, simmer for 20 minutes.
Pull of stove and allow to cool for 15 minutes.
Puree in food processor or blender until deserved consistency is reached 
Add to Ribs!

BOURBON SMOKED PORK LOIN with MAPLE BOURBON BRINE 
Also try with Ribs & BBQ Sauce Recipe

Recipe Credit
Marc Lyons
Executive Chef
Queen's Landing - Niagara on the Lake, ON, CANADA

MAPLE BOURBON BRINED INGREDIENTS

  • 4 cups water

  • ½ cup maple syrup

  • 1 ounce whiskey

  • 2 ounces white wine vinegar

  • 50 grams salt

  • 50 grams brown sugar

  • 4 sprigs rosemary

  • 2 bay leafs

  • 1 tbsp each fennel and coriander seed

  • 4 tsp anise

  • ¼ chopped onion

  • 3  pieces  garlic clove

Brine Method 
Bring everything to a boil, reduce heat and simmer for 20 minutes. Allow to cool before brining protein.
Pork Loin brine for 48hrs/ Ribs brine for 24hrs.   

Smoking Method PORK LOIN
Presoak 5-6 BOURBON Chips/Chunks in water for 30 minutes
Foil wrap chips/chunks (see video)  
For Charcoal - place foil wrap directly onto coals wait 10 minutes for smoke to start
For Gas – place foil wrap under grid directly over a burner on high and wait 10 minutes for smoke to start
Cook over direct medium-high heat at 325F for 10 minutes per side
Then cook over indirect medium –low heat for 70-90 minutes
Add additional smoke chips/chunks as needed
Cook until 145 F internal temp
Let rest before serving

NOTE: Ribs
Cook over direct medium-high heat at 325F for 10 minutes per side over direct heat
Then cook over indirect medium –low heat for 90-120 minutes
Cook until 145 F internal temp
Lest rest before serving

 

TEQUILA SMOKED CHICKEN W/ MARINADE

Recipe Credit
Marc Lyons
Executive Chef
Queen's Landing - Niagara on the Lake, ON, CANADA

YOGURT LEMON MARINADE INGREDIENTS

  • 8 chicken breasts

  • 2 cups plain yogurt

  • ½ lemon juice

  • 1 ounce tequila

  • ¼ cup chopped onion

  • 3 cloves garlic, chopped

  • 1 tbsp. fennel seed

  • 1 tbsp. coriander seed

  • 1 bay leave

  • 1 tbsp. white sugar

  • 1 tbsp. salt

Marinade Method
Mix all ingredients and allow to sit for 20 minutes at room temperate
Mix chicken in marinade until coated, cover and marinate in fridge for 12 to 24 hr.

Smoking Method CHICKEN
Presoak 5-6 TEQUILA Chips in water for 30 minutes
Foil wrap chips (see video)  
For Charcoal - place foil wrap directly onto coals wait 10 minutes for smoke to start
For Gas – place foil wrap under grid directly over a burner on high and wait 10 minutes for smoke to start
Cook over direct medium-high heat at 320F for 15 minutes per side 
Add additional smoke chips as needed
Cook until 160 F internal temp 
Let rest before serving

 

RED WINE SMOKED CHICKEN W/ MARINADE

Recipe Credit
Marc Lyons
Executive Chef
Queen's Landing - Niagara on the Lake, ON, CANADA

RED WINE MARINADE INGREDIENTS

  • 8  chicken breasts

  • 2 cups plain yogurt

  • 1oz. red wine vinegar

  • 3oz  Red Wine

  • ¼ cup chopped onion

  • 4 sprigs thyme

  • 3 cloves garlic, chopped

  • 1 bay leave

  • 1 tbsp. white sugar

  • 1 tbs salt

Marinade Method
Mix all ingredients and allow to sit for 20 minutes at room temperate
Mix chicken in to yogurt until coated, cover and marinate for 12 to 24 hr. 

Smoking Method CHICKEN
For Charcoal - soak Natural Wood chips in water for 30 minutes and place directly onto coals wait 10 minutes for smoke to start
For Gas – Foil wrap chips and place foil wrap under grid directly over a burner on high and wait 10 minutes for smoke to start
Cook over direct medium-high heat at 320F for 15 minutes per side 
Add additional smoke chips as needed
Cook until 160 F internal temp
Let rest before serving

 

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Lime/Tequila Chicken Breasts with Honey and Cilantro - (Serves 4)

This delicious recipe combines the special flavors of a Lime/Tequila smoke with the added zest of Honey and Cilantro. It’s one of our favourite ways to serve chicken.

Start with preparing the marinade a few hours before cooking. Of course, much of the flavour will be imparted by the MacLean’s Lime/Tequila Natural Wood/Liquor Barrel smoking chips but the Honey and Cilantro are important too!

Ingredients:

• 4 Boneless, Skinless Chicken Breasts
• 1 or 2 Limes to taste
• ¼ cup honey
• I tablespoon Olive Oil
• 2 teaspoons Soy sauce
• 1/2 cup finely chopped Cilantro
• 2 teaspoons Chicken Seasoning

Using a fine grater, zest the lime and retain for later

Place chicken in a ziplock bag. Mix juice from the lime(s), honey, olive oil, soy sauce, cilantro, and chicken seasoning. Pour the sauce over the chicken and seal the bag and let marinade for 3 hours or overnight.

Preheat your grill or smoker. If using a grill, place the MacLean’s Lime/Tequila smoking chips in a smoke box as directed in the MacLean’s Video guide and wait until smoking well (10-20 minutes depending on your grill). Be sure to monitor carefully until you are familiar with the process.

Place the marinated breasts on the grill away from direct heat and allow to smoke for 20 minutes or until cooked through and no longer pink in the middle.  

Sprinkle lime zest on cooked breasts before serving.

ENJOY

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SMOKED FLANK STEAK WITH CHIMICHURRI SAUCE (SERVES 6)

 

One of the big advantages of using MacLean’s Outdoor smoking chips is the ability to add flavor to the meat without the need for high-calorie sauces.  This recipe for a South American style flank steak includes both a sauce and an optional marinade to tenderize the meat, but much of the flavor comes directly from the Lime/Tequila smoke.

INGREDIENTS

 Optional Marinade

  • Juice from 2 Limes

  • ¼ Cup Chili Powder

  • ¼ Cup Avacado Oil (Olive Oil can be substituted)

  • 2 x Peeled Garlic Cloves 

  • 3 tbsn Red Wine Vinegar

  • ½ tspn Steak Seasoning 

Chimichurri Sauce

  • ½ cup finely chopped cilantro

  • ¼ cup finely chopped parsley

  • ¼ cup finely chopped oregano

  • 1 finely chopped shallot,

  • 1/2 teaspoon crushed red pepper flakes

  • 3 finely chopped garlic cloves

  • ½ cup Avacado Oil (Olive Oil can be substituted)

  • ½ cup red wine vinegar

  • 1 tsp. salt

1 ½ lbs Flank Steak

OPTIONAL -  Combine ingredients for marinade and add to the flank steak to a large ziplock bag, seal and allow to stand for 30 minutes or overnight.


Combine shallot, red pepper flakes, garlic, red wine vinegar, and salt in a bowl and whisk.  Stir in cilantro, parsley, and oregano.  Whisk in oil. 

Fire up grill or smoker and add MacLean’s Lime/Tequila smoking chips. If you are using a gas grill, follow the directions in the MacLean’s Outdoor video.

Place the flank steak away from direct heat and smoke for 6-8 minutes per side according to preference.  Steak should be pink in the middle.  

Turn up heat and sear both sides of the steak for approximately 1 minute

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SMOKED VEGETABLES

Smoking vegetables is a great way to enhance any summer barbecue and the great news is that it’s very simple.  The extensive range of Natural Wood and Liquor Barrel flavors available from MacLean’s Outdoor allows you to experiment with different flavors for different dishes – Apple, Hickory, Mesquite, Bourbon, Rum, and blends of Maple/Bourbon, Apple/Rum and Lime/Tequila.   

A little bit of planning will also allow you to smoke the vegetables at the same time as your meat or fish. Virtually any vegetable will benefit from being smoked including:

  • Artichokes

  • Asparagus

  • Brussels Sprouts

  • Bell Peppers

  • Cauliflower

  • Eggplant

  • Summer Squash

  • Sweet Potatoes

  • Yellow Onion

  • Zuchini

Preparation

MARINADE

  • 3 Tbsp Olive Oil

  • 3 Tbsp Balsamic Vinegar

  • 2 Tbsp Minced Garlic (4-5 cloves)

  • 1 Tsp each of Salt and Ground Black Pepper

Cut the vegetables into small slices (about ¼ - ½ inch thick depending on the vegetable)

Mix the Olive Oil, Balsamic, Garlic, Salt and Pepper into a marinade

Toss vegetables in a bowl and thoroughly coat with marinade

Load MacLean’s Smoking Chips in accordance with instruction video 

Place directly on grill or in an aluminum pan away from direct heat 

Smoke until caramelized and tender

If you are adding meat to the same grill, add the meat at an appropriate time.

 

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Smoked cedar plank salmon with MacLean’s Outdoor Scotch Wood Chips 

Ingredients 

  • 3 tablespoons minced garlic 

  •  1 tablespoon sea salt

  • 5 tablespoons of dill weed

  •  1/4 cup olive oil

  • Salmon 

  • 2 lemons sliced 1/4”

  • 2 cups of MacLean’s Outdoor Scotch Wood Chips soaked for 20 minutes then wrapped in aluminum foil

  • MacLean’s Cedar Plank soaked for 20 minutes

  • Primagrills briquettes 

Mix olive oil, garlic, sea salt, and dill weed in a bowl 

Place MacLean’s Outdoor cedar plank on a baking sheet.

Lay lemons on the cedar plank and then place the salmon on the lemons. 

Spoon the mix over the salmon. 

Once briquettes are ready, lay the foil pack of soaked MacLean’s Scotch Wood Chips on the briquettes. 

Place the cedar plank on the grates. 

Cook until the salmon reaches internal temp of 145 degrees - about 30-45 minutes. 

 

 

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GRILLED APPLE WOOD SMOKED SWORDFISH STEAKS

Swordfish steaks are an ideal fish for grilling over smoke – they are firm yet able to absorb just enough flavour without overpowering the natural light taste. The delicious light sauce adds a complementary Sicilian touch.  

Ingredients (Serves 4)

  • 4 swordfish steaks (1 inch / 2.5 cm thick)

  • 8 tbsp extra virgin olive oil 

  • 2 minced garlic cloves

  • 1 cup diced green olives 

  • ½ cup minced shallots

  • Juice from two lemons 

  • 3 tbsp capers

  • 1 tbsp chile flakes

  • 2 tsp salt

Instructions

1.        Combine 6 tbsp of the extra virgin olive oil with salt and half the lemon juice and brush onto swordfish steaks making sure they are evenly coated, cover and keep in fridge for 2-4 hours before cooking.

2.        Heat a skillet to medium heat. Add remaining 2 tbsp oil, olives, shallots, capers, garlic, remaining lemon juice and chile flakes. Sauté for 3-5 minutes, stirring often. 

3.        Take sufficient MacLean’s Outdoor Apple Wood Smoking Chips and soak in water for 20 minutes.  (Alternatively take Chips and fill a smoker box without soaking)

4.        Preheat grill to maximum heat, add Chips and wait for smoke

5.        Immediately, reduce heat to 350 degrees, place swordfish steaks on grill and close the lid. Cook for 4 - 5 minutes then turn the swordfish, close the lid and cook for another 4 minutes

6.        Remove the swordfish from the grill and place on a plates for serving.  Spoon the sauce from the skillet over the swordfish and serve.


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SMOKED PORK KEBABS

Ingredients

Marinade

-           1/4 cup red wine vinegar

-           1/4 cup olive oil

-           1 tbsp salt

-           2 tbsp fresh ground black pepper

-           2 tbsp garlic powder

-           2 tbsp paprika

-           2 tsp oregano

-           2 tsp sugar

2 pound boneless pork loin 

2 large Red Peppers


DIRECTIONS

  • Cut the pork loin into even sized 1 inch cubes.

  • Thoroughly mix the marinade ingredients to make the rub.

  • Toss the cubed pork in a large bowl with the rub ensuring all cubes are thoroughly coated. Cover with plastic wrap and place in the fridge for 2 hours.

  • Slice the Red Peppers into 1 inch squares 

  • If you are using wooden skewers, soak thoroughly for 30 minutes, then place the marinated cubes on the skewers, separating the meat with the Red Pepper squares.

  • Start up the barbecue or smoker, using MacLean’s Hickory Chips or Chunks. When smoke starts, place the skewers on smoker racks, ensuring they are separated and not touching each other.

  • Cook until the internal temperature reaches 150°F (65°C)


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Grilled Bourbon Flavored Pork Tenderloin with Spicy Pear Sauce

This recipe uses MacLean’s Outdoor Bourbon Sauce to add a delicious flavour to the meat, complemented by the Spicy Pear sauce for a distinctive and exciting entrée. 

Ingredients – Serves 4

Sauce

-            2 Shallots finely chopped

-            1 Pear cored and cut into ½ inch slices

-           2 Garlic Cloves, finely chopped

-           ¼ cup Olive Oil

-           2 tsp Chinese 5 Spice

-           ¼ cup Honey

Marinade

-               2 Cups MacLean’s Outdoor Bourbon Sauce

-               1 Cup Dijon Mustard

-               ½ Cup Olive Oil

-               ½ Cup White Wine Vinegar

MEAT

-              2 Pork Tenderloins 

 

Directions

Thoroughly blend the MacLean’s Bourbon Sauce, Dijon Mustard, Olive Oil and White Wine Vinegar in a bowl and add Montreal Steak Dressing to taste

Pour into a large freezer bag and add the two Pork Tenderloins. Shake thoroughly to ensure both are covered in marinade and place in fridge for 2 hours or overnight.

Sauté finely chopped shallots and garlic in a pan with olive oil for 2-3 minutes until soft.  Add Pears, Chinese Five Spice and Honey and sauté over low heat for 10-12 minutes.  Thoroughly mix in blender and set aside.

Start barbeque and wait until temperature reaches 500°F, then place marinated tenderloins on grill, turning the heat down to low.  Turn after 2 minutes to sear reverse side, and leave to cook for a further 18 minutes or until the internal temperature reaches 150°F (65°C), turning after 8 minutes. Note – tenderloins should be slightly pink inside when cooking is complete. 

Remove tenderloins from barbeque, let rest for 5 minutes then carve into ¾ inch slices.

Serve adding enough sauce to thinly cover each slice.