Monthly Articles

Beerlicious Volume 1, The Art of Grillin’ & Chillin’

BeerliciousCropI would like to start off by saying that my husband is a fantastic cook, but lately, due to our hectic lifestyle, his cooking hasn’t exactly been blowing my skirt up.  His dinners of glazed salmon with mushroom risotto and home made cream puffs have been replaced with kraft dinner, canned tomato soup, microwaved hotdogs and fried eggs.  Over the years, I have started buying him cookbooks that I thought might subtly drop the hint that I would like more than indigestion for dinner. Beerlicious Volume 1, The Art of Grillin’ & Chillin’ by Ted Reader was one of said purchases.

If you love eating meat and drinking beer, then you’ll love eating meat that has also been soaking in a lovely beer bath before being grilled to perfection (sometimes, I like to dim the lights, light a few candles and give the steak some privacy because, after all, a relaxed steak is a delicious steak). After leaving the book laying around on the counter for the prescribed period of time with no results, I decided to wipe the dust off and flip through it myself. There is not one recipe in this book that doesn’t sound over the top delicious, and I really really do want to eat some of them, but I am a super lazy cook and the 2 pages of instructions per recipe is a little overwhelming for me.  After discussing the book with my husband, he said he also had come to the same conclusion – hence the layer of dust on the cover.

I don’t like a purchase to go to waste though, so I have been slowly wading through the book. First, I read all of Mr. Reader’s tips at the beginning of the book in regards to grill, heat and cuts of meat and found it very informative.  Then, I started by making some of the rubs and sauces. All have been excellent, and my favourite so far is the Bone Dust. Just like Ethel Herman and her Frank’s Red Hot Sauce, I put that Sh*t on everything!

Overall, I would have to say that the majority of the actual recipes sound like a heart attack in waiting, and I think there’s a reason why none of the nutritional info has been printed in the book. The pairing notes from Roger Mittag for the beer makes for some interesting reading and I learned a lot about beer and grilling, even if I will never make a lot of the recipes due to their complicated nature. I have taken the basic tips (beer marinade, spices, rubs, etc…) and use them quite frequently. There are some interesting side dishes that I would still like to try and have added some of the simpler recipes into our dinner rotations, such as Diva Q’s Double-Grilled Jalapeño Beer Cornbread and Früli Apple, Rhubarb, and Strawberry Crumble

Bone Dust™ BBQ Seasoning

  • 1/2 cup paprika
  • 1/4 cup Chili powder
  • 3 Tbsp salt
  • 2 Tbsp dried coriander
  • 2 Tbsp garlic powder
  • 2 Tbsp granulated sugar
  • 2 Tbsp curry powder
  • 2 Tbsp hot mustard powder
  • 1 Tbsp freshly ground black pepper
  • 1 Tbsp dried basil
  • 1 Tbsp dried thyme
  • 1 Tbsp ground cumin
  • 1 Tbsp cayenne pepper

Combine spices and store in an airtight container in a cool, dry, dark place. Keeps for up to 3 months. (makes 2.5 cups) – R.Dolly




Bacon Wrapped Asparagus

Everyone knows someone who doesn’t like asparagus. Why? It’s fantastic! Some people seem to think that it tastes like pee, but I disagree. Especially if it’s infused with the wonderful favour of bacon. I coud probaby eat road kill if it was wrapped in bacon. And, it would most likey be pretty tender. Because it was run over. By a semi.

I happen to like asparagus. I will eat it off a stick, I will eat it off a dick. I will eat asparagus anwhere, unless it’s covered in pubic hair (thank you, Derek).  

We coated our asparagi (because that is plural) in oil. We massaged it’s tender flesh and gave it a light sprinkling of salt and pepper before dressing it in it’s sexy bacon lingerie. Grill on medium heat until bacon (and asparagus) are primed to release their flavourful juices into your facial orifice.  – R.Dolly



Bannock on the Grill

15-IMG_5921Bannock is awesome. I grew up eating bannock, (as well as many other unsavoury and very unawesome things that we won’t mention here – can you say, ‘sitting at the dinner table until well after your bedtime because you just. couldn’t. do. it!’).

My dad would cook it many ways: as a big slab, propped up beside the fire; he would wrap it around a stick for us to cook over the flames (as kids, our level of expertise was low, and we would eat it black on the outside, raw on the inside) or, when we were at home, it would be cooked as biscuits in the oven. I have eaten Indian Tacos (google it, it’s an actual thing, and it’s delicious), pizza with a bannock crust and Bannock Quiche.

It can also be cooked in a cast iron pan on the grill.  My kids also grew up eating bannock at their mushum’s house and it has always been my son’s favourite treat. One time, I was taking him over for a visit because my dad had made him a bunk bed (which he had always wanted). I told him that there was a surprise waiting for him. Something that he would love. His response was, “mmm…. Bannock! With strawberry jam!”

Anyway, I digress. We could not do a camping issue and not include bannock. Bannock is basic and packable. Mix your dry ingredients together and then add the wet when you’re out there. As with all dough, do not overmix as it will make it tough.


  • 3 cups flour
  • 2 Tbsp Baking Powder
  • 1 tsp salt
  • 1 – 1.5 cups water
  • 1.4 cup melted butter

Mix dry ingredients together. Add water and melted butter. Mix until just blended. Let sit for 15 minutes. Grease a cast iron pan and cook in the coals  or on the grill on medium heat.

If you’re going to make a pizza crust or quiche, make sure the dough is thin.  Put a ball of dough in your hands, r0ll it and flatten.  I usally cook the crust for 5 minutes prior to toppings being put on or egg mixture being poured in. Dough will puff up quite a bit, so the thinner the better! – R.Dolly