FireHouse Gourmet BBQ Blog

TheStar Bacon jam arrives in Toronto

2011-09-26T07:55:00.001-04:00

FireHouse Gourmet has been bringing Skillet Bacon Jam to Ptbo since May. Our recipe for Bacon Jam Stuffed Pork Chops is featured on Skillet Street Food's website. It is also terrific spread on thick toast and topped with a runny yolk fried egg. Great on a tomato sandwich, too.

Recipe: Brined Pork Chops Stuffed with Skillet Bacon Jam wrapped in Bacon

Seattle's Skillet Street Food

Don't put that BBQ away yet!

2011-09-17T09:11:00.003-04:00

Summer's not over yet, a lovely fall is on the horizon, and there is a bounty of vegetables at the Farmers' Markets.

If you want to grill up an easy weeknight meal, throw some bratwurst on the heat. Slice some onions, bell peppers and zucchini, toss with a little oil and grill in a grill basket or on aluminum foil next to the brats. You can even throw in a sliced jalapeno for heat. Now you've got an easy and tasty grilled relish to pile on top of your bratwurst.

You can prepare a similar meal with a ring of kielbasa and grilled veggies to serve with new potatoes roasted in a foil packet on the BBQ. The potatoes take longer, so start them first.

Don't let the residual heat from the barbecue go to waste. Place an eggplant or several summer squash on a double layer of foil. Add a head of garlic that you've sliced the top off of. Drizzle with oil, salt & pepper. Fold the foil up into a packet, sealing the top seam well. Place on the BBQ when you're done cooking. Put the lid down and leave for about an hour. Remove from foil and let cool in the kitchen. Scoop out the eggplant or squash and squeeze the garlic cloves out into a bowl. Mash together and mix with olive oil as needed to make a terrific dip or baba ganoush.

If you've got a smoker, try smoking the season's fresh plum tomatoes for your own smokey dried tomatoes. Fresh jalapenos can be turned into your own smokey chipotles. Keep either in the freezer for use in recipes all year long.

This is also a terrific time of year to grill up munchies to enjoy while watching the big game. Chicken wings on the grill are tasty and not nearly as greasy as the deep fried variety. Baste them towards the end with your favourite barbecue sauce. Lil' smokies, cheese stuffed jalapenos, potato skins, sweet potato wedges dusted with BBQ rub... these are all great grill items.

For a fun fall side dish, try our recipe for Smoked Mac & Cheese on the Barbecue.

Smoked Mac & Cheese

Keep the fires burning all year long!

At-A-Glance / Brochure - 2011 Meat Eaters Guide | Meat Eater's Guide to Climate Change + Health | Environmental Working Group

2011-07-19T13:38:00.000-04:00

At-A-Glance / Brochure - 2011 Meat Eaters Guide | Meat Eater's Guide to Climate Change + Health | Environmental Working Group

What we eat affects not only our health, but the health of the planet.

Check out the BBQ issue of Saveur Magazine

2011-06-07T12:32:00.000-04:00

Saveur Magazine BBQ Issue

Cookbooks for Carnivores

2011-06-04T07:58:00.003-04:00

Meatatarians Unite! There is plenty of room for wholesome veggies... right next to my favourite meat, poultry, fish or fowl! It's time to take to our grills. Check out this Globe & Mail review of the top cookbooks you'll want for all the best tips and tricks.

Muddy's Pit BBQ Open for the Season

2011-05-11T10:44:00.000-04:00

Muddy's Pit BBQ is Open for the 2011 Season. Wednesday-Saturday 11:00am-8:00pm. Stop by the BBQ Shack for some authentic low & slow barbecue: Pulled Pork, Brisket, Ribs with house made rubs and sauces. Lots of great sides, too. Have Muddy cater your next event. 3247 Country Rd. 2, Keene, Ontario near the four-way stop.

FireHouse Gourmet's 5th Anniversary Festivities

2011-04-01T08:38:00.000-04:00

FireHouse Gourmet is proud to be celebrating our 5th Anniversary. We've got fun & festive events happening all month long. Visit our website and check it out!

Apple-Pecan Salad with Honey Vinaigrette Recipe | Taste of Home Recipes

2010-10-23T15:45:00.000-04:00

Apple-Pecan Salad with Honey Vinaigrette Recipe | Taste of Home Recipes

This is a great fall recipe. I should know. It's MY recipe! Yummy!

Recipe from FireHouse Gourmet via #constantcontact

2010-10-23T10:28:00.000-04:00

Recipe from FireHouse Gourmet via #constantcontact

Garlic Mashed Potato & Cheddar Cheese Bake. Yum!

Hot Flash from FireHouse Gourmet via #constantcontact

2010-10-23T10:27:00.000-04:00

Hot Flash from FireHouse Gourmet via #constantcontact

October's Hot Sauce of the Month is Pain-is-Good Honey Cayenne!

HOT FLASH for August

2010-08-03T17:56:00.000-04:00

Check out our hot sauce of the month for August

http://myemail.constantcontact.com/Hot-Flash-from-FireHouse-Gourmet.html?soid=1101302369995&aid=-gTC1RqWzy4

Kawartha Critter Sauce

2010-06-26T15:59:00.004-04:00

FireHouse Gourmet has come to the rescue with Kawartha Critter Sauce. This championship sauce is guaranteed to make all of your grilled critters come out tasting like winners. It's great on beef, bison, pork, chicken, turkey, game meats. Mix it into homemade hamburger patties, meatloaf, baked beans and in grilled chicken guesadillas. Toss it with meatballs or pour over nachos on the barbecue. It's also great as a dipping sauce for fries and chicken nuggets.

Hot Sauce Choices for Zipping Up Cocktails

2010-06-26T15:53:00.006-04:00

What better way to heat up your cocktail hour than by spicing up your favourite cocktail with a dash of hot sauce?

You need the right flavour profile and heat level to bring out the best in your bevvy without overpowering it.

If you like your Caesar a bit more zesty than the pre-mixed variety, add a dash of lime Scotch Bonnet pepper sauce for tangy kick. Wasabi or horseradish based hot sauces are also great in Caesars and Bloody Marys. Hot pickled beans are a must for garnish and a dash of chile powder in the rimmer will have you licking your lips.

Sweet habanero mango sauce like Blair’s Heat blends well with rye and sweet vermouth in a Manhattan. Garnish with a sweet Peppadew pepper instead of a maraschino cherry. Frostbite is a hot sauce specifically designed for drinks. It’s colourless and nearly tasteless with plenty of kick and a slight vinegar note that works well in a dry martini garnished with a pepper stuffed olive, of course.

A unique kiwi habanero hot sauce from New Zealand adds just the right zip to a strawberry Daiquiri and mint mango hot sauce from Manitoulin Island is perfect for adding mojo your Mojito. Choose a tropical fruit infused hot sauce to blend with a margarita and mix some jalapeño powder into the rimming salt for truly hot lips.

There are some spicy chocolate sauces on the market that you can blend into a chocolatini but a dusting of cocoa powder mixed with ancho chile powder will add lip smacking kick. Don’t forget to zip up mocktails and non-alcoholic drinks, too. Try that dusting of chile powder on top of a root beer float and you’ll never go back to plain old ice cream again.

BBQ Taste Trail

2010-06-26T15:35:00.008-04:00

BBQ Taste Trail

In the world of barbecue there is no such thing as one sauce fits all. Every region has a style of its own based on the foods available and cooking methods employed from low ‘n slow smoking to fast track grilling. The last thing you want at your next backyard shindig is to have your grilled goodies caught wearing the wrong sauce. Sauces with a lot of sweetness should always be applied towards the end to avoid unsightly BBQ burn. Just remember, if you’re going to get sauced, style points count!

Check out what each region has to offer and you'll never go back to plain old burgers and dogs. Take a stroll down the BBQ Taste Trail...

DanT’s Maple Chipotle

Regional Style: Canada (Eastern) Sweet & smokey; Quebec maple syrup & mesquite roasted chipotles. Serve on… Pork Ribs, Chicken Quarters, Ham, Peameal Bacon, Mix into Hamburgers or Meatloaf

Pairings: Chardonnay aged in Canadian oak

Hot Sauce: Dan’s Prime Smokey Chipotle

Bone Suckin’ Mustard ,

Regional Style: South Carolina (Central to Coast) Sweet and tangy mustard sauce with a medium jalapeño kick. Serve on… Pulled Pork, Ham, Peameal Bacon, Dip for Pretzels or Corndogs, Spread for Hamburgers or Smoked Meat Sandwiches

Pairings: Riesling, Gewürtztraminer, Oktoberfest style beer

Hot Sauce: Colon Cleaner or Spur Tree Scotch Bonnet

Bone Suckin’ Regular and Hot ,,

Regional Style: North Carolina (aka “Lexington Dip” or “Piedmont Dip”) Sweet moppin’ sauce with an apple cider vinegar tang. Serve on… Ribs, Chicken, Pork, Duck, Meatloaf, Meatballs

Pairings: Riesling, Gewürtztraminer, fruit beer like apricot wheat ale

Hot Sauce: CaJohns Chipotle

Kincade’s Ancho Bourbon ,

Regional Style: Kentucky meets Texas Smokey ancho & chipotle peppers; thick, rich tomato-bourbon base. Serve on… Beef Ribs, Brisket, Smoked Turkey, Bison, Lamb, Game

Pairings: Merlot, porter, Kentucky Bourbon on the rocks

Hot Sauce: Iguana Chipotle

Buster Rhino’s Holy Habanero ,,,,

Regional Style: St. Louis

Slightly sweet tomato base with full on habanero flavour and fire. Serve on… Chicken Wings!!, Rib Dip, Sausages, Baste on Burgers

Pairings: Pabst Blue Ribbon, pale ale or American style lager

Hot Sauce: Widow Maker or Marie Sharp’s Habanero

Buster Rhino’s Original and Hot ,,,

Regional Style: Kansas City Sweet and vinegary tomato tang; Hot has a heat that builds! Serve on… Ribs, Pulled Pork, Turkey, Baked Beans

Pairings: Riesling, Gewürtztraminer, Pale Ale, Pilsner

Hot Sauce: Prairie Fire or any hot sauce with just a touch of sweetness

Bone Suckin’ Yaki

Regional Style: Pacific Coast Teriyaki glaze with nice balance of soya and garlic but not too salty. Serve on… Chicken, Salmon, Pork, Shrimp, Veggie Kebobs, Stirfry,

Noodle Salad, Beef or Chicken Burgers with Grilled Pineapple Rings

Pairings: Rosé, off dry Blush, English brown ale

Hot Sauce: Bitch on the Beach or Half Moon Bay Caribbean Condiment

Stubb’s Smokey Mesquite

Regional Style: West Texas Natural Mesquite smokiness perfect for basting and mopping. Serve on… Brisket, Beef Ribs, Turkey, Smoked Sausages (“hot links”), Cowboy Pinto Beans

Pairings: Cabernet Franc, amber ale, porter

Hot Sauce: Texas Red Stinger or CaJohns Killer Cayenne

Hot Mamas Jerk’n Hot BBQ ,,,,

Regional Style: Caribbean (Jamaica) Spicy jerk seasonings and Scotch bonnet peppers in a tomato base. Serve on… Chicken, Pork, Ribs, Leg of Lamb, Game, Rice & Beans

Pairings: Gewürtztraminer, Pinot Noir, lightly hopped lager

Hot Sauce: Rectal Rocket Fuel or Hot Mamas Garlic Scotch Bonnet

Classic Desserts: peach or berry cobbler, applesauce, chocolate pudding in a cloud

Classic Beverages: sweet iced tea (Southern), sun brewed iced tea (Pacific), lemonade, beer

Classic Sides: coleslaw to pile on pulled pork sandwiches, plain white bread, cornbread, hushpuppies, macaroni & cheese, potato salad, baked beans, creamed corn, cheesy grits, macaroni salad, cowboy pinto beans, corn on the cob, sweet potato fries, green bean casserole, fried okra, pickles, french fries, stewed collard greens

Horseradish - the hotter the better!

2010-04-14T15:06:00.008-04:00

Just in time for BBQ season and steaks on the grill, we have some great horseradish products. The Pickle Guy WOW Extra Bite Horseradish is the hottest we’ve found! It doesn’t have too much sugar or vinegar, but does have plenty of nasal clearing bite. It’s made in Flesherton, Ontario, in small batches to ensure that it's always a fresh product. Refrigerated for optimum freshness.

We’re also carrying Peter’s Simply the Best Horseradish which has a moderate kick and Stonewall Kitchen’s mild Horseradish Cream Sauce, perfect for sandwiches. Kozlik’s Horseradish Mustard blends too perfect condiments into one and is great on a grilled ham & cheese sandwich!

We like to add a spoonful or horseradish to The Garlic Box Smoked Garlic Cocktail Sauce for a zippy grilled shrimp dip. Horseradish is also great in coleslaw, four-bean salad, veggie dip, and of course, Caesars - all the perfect BBQ sides! It’s a must-have for us when we treat ourselves to raw oysters, as well.

Another barbecue treat is beets quartered and roasted on the grill. Scrub them well, quarter, drizzle with olive oil, salt and pepper, and place on a cookie sheet. Grill until tender. We like to serve them with a dressing made of sour cream and mild horseradish cream sauce. Don't forget that prime rib roast is delicious when cooked on the barbecue. Serve with horseradish and crumbled English Blue Stilton cheese on the side.

Horseradish can lose its zip quickly so keep it refrigerated and use within a few months.

Welcome!

2009-09-29T14:54:00.000-04:00

Welcome to FireHouse Gourmet's BBQ Blog where barbecue and grilling aficionados around Peterborough and the Kawarthas can share tips, tools, and recipes.