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Recipes & Cooking Tips

Cooking with BC Beer and BC Meat – Imperial Stout Marinated Flat Iron Steak

Posted by Terry Hickey on

Cooking with BC Beer and BC Meat – Imperial Stout Marinated Flat Iron Steak Dark beer is a particularly great marinade for grilling or cooking meats like steak for a couple of important reasons. First of all, the darker and more intense roasted malt flavours pair up nicely with any grilled (or cast iron cooked) meat. Secondly, it’s been discovered that marinating meat in dark beer has a profound effect on limiting the formation of potentially harmful polycyclic aromatic hydrocarbons (PAHs) that form when meat is cooked at high temperatures (study link here). So not only does marinating meat in...

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Baconnaise

Posted by Julia Smith on

Here's a great way to use up that extra bacon fat leftover in the pan and make sure that you know where the eggs in your mayo are coming from. We highly recommend using a food processor or a hand blender as it can be tricky to get the right consistency hand whisking.  Ingredients: 2 pasture-raised egg yolks 1 tsp mustard (optional) 3 tsp lemon juice 1 cup melted bacon fat Directions Mix yolks, mustard and 1 tsp lemon juice. Start whisking vigorously if you are super hard core or use your blender or food processor on low while dripping the...

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Ribs - The 2 Step Method to Amazing Results

Posted by Julia Smith on

Juicy. Meaty. Succulent. Saucy. Delicious. Just a few of everyone's favourite descriptors for ribs. I was lucky enough to enjoy some of my dad's ribs the other night, for the first time in over 20 years, and let me tell you, they were worth the wait. Finding properly raised pork so you can enjoy ribs without the guilt is easy working for Urban Digs, but knowing how to cook ribs properly needed a little more research. So I went straight to the source, my dad, to find out how to make his famous ribs, and now I'm passing the secret on to you. 

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Cooking with BC Beer and BC Meat - Chicken Cordon Beer with Beer Cheese Sauce

Posted by Terry Hickey on

Beer is a great marinating liquid base as it does an awesome job imparting its own flavour while also helping the other marinade spices infuse with the meat. It is fun to play around with beer based marinades and to get started, simply pick a beer that you think will match up will with your meal and use it in your favourite marinade recipe. Below, I used a dark lager from Central City Brewing to add dark roasted malt flavours into some chicken breasts and to add more flavour to a basic homemade cheese sauce. Marinade: Prep 2-4 hours in advance...

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Libyan Shakshuka

Posted by Julia Smith on

Eat The Change You Want To See In The World... This easy to prepare, budget friendly recipe features eggs, dried, preserved lamb (or substitute sausages) and tomatoes. It is from a really well done Libyan food blog called "We Are Food" that has more great recipes and really great information about Libyan history & culture. You can learn more about this dish and it's history here.  This version is made using dried preserved lamb known as gideed. This is usually made at home but can be found sold in jars at some butcher shops in Tripoli. A good alternative would be...

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