Beer Brine-Marinated Rotisserie of Pork Loin with Pineapple Rum Sauce

1                                boneless pork loin (4 lb. and 12 to 18 inches long)

1/2 cup                       Ted's World Famous BBQ Bone Dust BBQ Rub

4 bottles                     Sleeman Honey Brown Lager

1 cup                          water

1/2 cup                       brown sugar

1/4 cup                       salt

2 cups                        Ted's World Famous BBQ Pineapple Rum Sauce

Special equipment: grill rotisserie rod

• Rub the pork loin with Bone Dust BBQ Rub, pressing the spices into the meat.
• In a deep roasting pan or large plastic bag, whisk together the Sleeman Honey Brown Lager, water, brown sugar and salt. Add pork loin, turning to coat. Marinate, covered and refrigerated, for a minimum of 24 hours.
• Preheat grill to high approximately 600 degrees F.
• Remove pork from marinade, discarding marinade. Skewer pork with the rotisserie rod. Secure pork with the rotisserie spikes.
• Place pork on the grill. Season with salt, close the lid and sear pork for 15 minutes.
• Reduce heat to medium-low and cook, drizzling with extra beer and basting frequently with Pineapple Rum Sauce, for 1 to 1 1/2 hours or until a meat thermometer reads 150°F for medium.
• Remove pork from the rotisserie. Carefully remove rotisserie rod. Let meat rest for 10 minutes. Give a final baste and cut into 1-inch-thick slices.
• Serve with extra Pineapple Rum Sauce and chilled Sleeman Honey Brown Lager

Serves 8

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Smokin' Dark Ale Ribs

2 tbsp.                         Ted's World Famous BBQ Bone Dust BBQ Rub

1                                  large yellow onion, sliced

4                                  jalapeño peppers, sliced

4 cloves                       garlic, minced

4 racks                         baby back ribs (each 1 1/2 lb.)

3                                  oranges, sliced

2 bottles                      Sleeman Dark

1 cup                           Ted's World Famous BBQ Beerlicious BBQ Sauce

Preheat oven to 325°F.

• In a bowl, combine the onions, jalapeño peppers and garlic. Spread the mixture in a roasting pan.

• Using a sharp knife, score the membrane on the backside of the ribs in a diamond pattern. Rub with Bone Dust BBQ Rub, pressing the seasoning into the meat. Lay the ribs meat side down on top of the onion mixture. Lay 3 or 4 orange slices on the back of each rib. Pour in beer. Cover tightly with lid or foil.

• Braise ribs for 1 ½ to 2 hours or until tender. Let cool slightly. Remove ribs from pan and set aside allowing too cool slightly.

• Preheat grill to medium-high, 450-550 degrees F.

• Grill ribs for 6 to 8 minutes per side, basting with sauce until ribs are lightly charred and sticky.

• Cut between every third rib and serve with Sleeman Dark

Serves 4 to 6

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Grilled T-Bone Steak with Chimichurri Sauce

Chimichurri is an Argentinean sauce made with parsley, chilies and vinegar. It is full of flavour and is an excellent sauce for this big steak. For this recipe, I have replaced the vinegar with Sleeman Original Draught.

4                                T-bone steaks (each about 20 oz. and 1 1/2 inches thick)

1/4 cup                       Ted's World Famous BBQ Bone Dust BBQ Rub

3 bottles                     Sleeman Original Draught

1/4 cup                       melted butter

Beer Chimichurri Sauce

1 bunch                      flat-leaf parsley

6                                green onions, cut into 2-inch lengths

12 cloves                   garlic

2                                jalapeño peppers, halved lengthwise

1/2 cup                       olive oil

1/4 cup                       fresh oregano leaves

1/4 cup                       Sleeman Original Draught

1 tbsp.                        cracked black pepper

1 tsp.                          ground cumin

                                  Salt

• Rub the steaks with the Bone Dust BBQ Rub, pressing the seasoning into the meat. Pour over 2 bottles of beer, turning to coat and marinate, covered and refrigerated, for 2 hours.

• To make the sauce, in a food processor combine the parsley, green onions, garlic, jalapeño peppers, olive oil, oregano, beer, pepper and cumin. Pulse until coarsely blended. Season to taste with salt. Set aside.

• Preheat grill to medium-high.

• Grill steaks for 5 to 6 minutes per side for medium-rare, basting with melted butter during the final few minutes of grilling. Remove from grill and let steaks rest for 3 minutes.

• Serve each steak drizzled with chimichurri sauce and an ice cold Sleeman beer.

Serves 4