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143 Cushman Rd
St. Catharines, L2M 6T2
Canada

905-988-1546

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

Recipes by Mark Lyons Executive Chef Queen's Landing Hotel Vintage Inns, Niagara on the Lake, Ontario, Canada, L0S 1J0

Rum smoked ribs with apple rum brine try with pork loin or ribs

Rum smoked bbq sauce try on ribs

Bourbon smoked pork loin with maple bourbon brine

tequila smoked chicken with marinade

red wine smoked chicken with marinade

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

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

APPLE RUM BRINE INGREDIENTS
4c.    water
1c.    apple juice
1oz.    rum
2oz.    cider vinegar
50g    salt
50g    brown sugar
4     sprig    thyme
2    bay leaf
1    tbsp. both, fennel and coriander seed
1    cinnamon stick
¼     chopped onion
3     piece    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 RIBS
Presoak 5-6 RUM Chunks in water for 30 minutes
Foil wrap 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 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

BBQ SAUCE INGREDIENTS
2tbsp.  vegetable oil
1    chopped onion
4    clove garlic
1 tsp.   chili powder
1tsp.   paprika
1tsp.   chili flakes
4c.    ketchup
½ c.    brown sugar
1/8 c.    red wine vinegar 
1/8 c.    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

MAPLE BOURBON BRINED INGREDIENTS
4c.    water
½ c.    maple
1oz.    whiskey
2oz.    white wine vinegar
50g    salt
50g    brown sugar
4     sprig    rosemary
2    bay leaf
1     tbsp.    both, fennel and coriander seed
4    star anise
¼     chopped onion
3     piece    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 Chunks in water for 30 minutes
Foil wrap 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 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

YOGURT LEMON MARINADE INGREDIENTS
8    chicken breasts
2c.    plain yogurt
½     lemon juice
1oz    tequila
¼ c.    chopped onion
3    clove 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 Chunks in water for 30 minutes
Foil wrap 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 320F for 15 minutes per side 
Add additional smoke chunks as needed
Cook until 160 F internal temp 
Let rest before serving

 

RED WINE SMOKED CHICKEN W/ MARINADE

RED WINE MARINADE INGREDIENTS
8    chicken breasts
2c.    plain yogurt
1oz.    red wine vinegar
3oz    Red Wine
¼ c.    chopped onion
4     sprig    thyme
3    clove garlic, chopped
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 to yogurt until coated, cover and marinate in fried for 12 to 24 hr. 

Smoking Method CHICKEN
Presoak 5-6 RED WINE Chunks in water for 30 minutes
Foil wrap 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 320F for 15 minutes per side 
Add additional smoke chunks as needed
Cook until 160 F internal temp
Let rest before serving