4                      frozen Caribbean lobster tails (each 8 oz.)

4 tsp.                Ted's World Famous BBQ Bone Dust BBQ Rub

1 cup                Sleeman India Pale Ale

1/2 cup             butter

2 tbsp.              lemon juice

1 tbsp.              chopped fresh dill

8 cloves             garlic, minced

• Partially thaw the lobster tails. Using a sharp knife, cut down the centre of each tail, into the meat but not all the way through. Spread the tail open to butterfly it. Season each tail with Bone Dust BBQ Rub.
• Place a sheet of foil on the grill and heat to medium-high.
• In a small saucepan, combine the Sleeman India Pale Ale, butter, lemon juice, dill and garlic. Slowly heat, stirring, until the butter is melted and the sauce is hot.
• Brush the lobster tails with the garlic beer butter sauce and place meat side down on the foil. Grill for 6 to 7 minutes, basting with sauce, until the meat is opaque and just cooked. Do not overcook the tails or they will be tough.
• Serve the lobster with the remaining sauce for dipping and lots of ice cold Sleeman beer.

Serves 2 to 4

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Hot and Spicy BBQ Grilled Shrimp

2 lb.                           jumbo shrimps (12-15 per lb.), peeled and deveined

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

3 bottles                     Sleeman No. 20 Anniversary Ale

2 tbsp.                        chopped fresh cilantro

2                                green onions, finely chopped

1                                lemon, juiced

1 cup                          Ted's World Famous BBQ Crazy Canuck BBQ Sauce

½  cup                        sweet Thai chili sauce

• Soak six 8 to 10-inch bamboo skewers in warm water for 1 hour. (Or use metal skewers.)

• In a large bowl, toss the shrimp with the Bone Dust BBQ Rub, making sure to coat all of the shrimp.

• Thread 5 or 6 shrimp onto each skewer and place in a glass dish large enough to hold the skewers in one layer. Pour over 2 bottles of Sleeman No. 20 Anniversary Ale, cilantro, green onions and lemon juice, turning to coat and marinate refrigerated for 30 minutes.

• In a bowl, stir together the Crazy Canuck BBQ Sauce, sweet Thai chili sauce and ¼ cup of beer. Set aside.

• Preheat grill to medium-high approximately 40-550 degrees F.

• On a well-seasoned grill, grill the shrimp for 2 to 3 minutes per side or until opaque and just cooked through, basting with reserved hot and spicy sauce.

• Remove from grill and serve immediately.

• Serve with your favourite Sleeman beer.

Serves 6