Grilling with Cousins Market

• 2 lbs Flank Steak (cut crosswise into 2 or 3 manageable pieces)
• 2 chipotle chiles in adobo sauce, plus 2 tbsp adobo sauce
• 2 tbsp olive oil
• 2 tbsp fresh lime juice and zest from limes
• 2 tbsp chilli powder
• 1 tbsp ground cumin
• 2 cloves garlic
• 1 cup Steam Whistle beer

• 2 tbsp olive oil
• 3 bell peppers, 1 yellow, 1 red, 1 orange. (cut into quarters, seeds and stems removed)
• 1 red onion (sliced crosswise into ¼ inch thick slices)
• 1 head Radicchio (cut lengthwise into quarter’s, core left on to hold quarter’s together during grilling)
• Pinch salt and pepper
• ¼ cup olive oil
• ¼ cup steam whistle beer
• 6 cloves garlic (crushed and chopped fine)
• ½ pint cherry tomatoes (cut in half)
• ¼ cup fresh chopped flat leaf parsley
• ¼ cup fresh chopped basil
• 1 tbsp fresh chopped thyme
• 2 tbsp red wine vinegar
• Zest and juice of 1 lemon
• Pinch salt and pepper

• Take all ingredients except for the flank steak and put into blender or food processor and pulse until all ingredients are combined well. Place flank steak into a shallow pan or plastic container in one layer and pour marinade over steak. Cover and refrigerate overnight, turning once halfway through marinating.
• Take peppers, onion, radicchio and toss in a bowl with 2 tbsp olive oil, a pinch of salt and pepper. Grill all vegetables until charred lightly and remove to cutting board. Slice all vegetables into long thin strips and set aside.
• Remove flank steak from marinade and pat dry with a paper towel. Heat bbq to high and grill flank steak until med rare (about 7 minutes per side or to preferred doneness) and remove to plate to rest for 15 minutes. Once rested, slice thinly across the grain.
• For the dressing, place ¼ cup olive oil and chopped garlic into a frying pan over low heat, and heat slowly until garlic starts to turn golden brown. Once garlic starts to turn brown, turn heat up to high and add tomatoes and fresh chopped thyme. Fry for 3 minutes and squish down cherry tomatoes right inside the pan, releasing all the juices, then add beer and cook for 1 minute further. Turn off heat and pour into a bowl, whisking together with fresh chopped basil, parsley, lemon and zest, and red wine vinegar. (alternatively you can place all ingredients in a blender and pulse until smooth)
• Toss grilled vegetables and dressing together and serve on the side with thin sliced flank steak and warm corn tortillas’! (you could have some salsa, sour crème and crunchy lettuce on the side as well for additional fillings)

• 2 full racks pork baby back ribs (membrane removed and each rack cut in half)
• 2 16-oz bottle of Steam Whistle beer
• 3 oranges (2 sliced into thin rounds, 1 quartered)
• 3 shallots (peeled)
• 6 stalks lemon grass (outer leaves removed, core chopped fine)
• 2 two-inch pieces of ginger (roughly chopped)
• ¾ cup olive oil
• Pinch salt and pepper
• ¾ cup your favourite bbq sauce

• Place ginger, shallots, lemon grass, olive oil and a ¼ cup of the beer into a blender or food processor and pulse until smooth.
• Take a baking pan large enough to hold all four half racks of ribs in a single layer in the bottom of the pan and place the ribs inside, flesh side up. Pour the remaining beer in the pan (the liquid should not completely cover the ribs) and distribute the pureed marinade evenly all over the top of the ribs, then lay the sliced oranges on top of the marinade, covering the ribs completely. Cover with aluminum foil and place in refrigerator overnight or for 24 hours.
• When ready to cook, preheat your oven or bbq to 325F. Remove the pan from fridge and let sit for 15 minutes, then place the same pan right (leaving in the marinade ingredients) in the oven or on the bbq and cook covered for 1 ½ - 2 hours or until the meat pulls away easily from the bone. Let the ribs cool to room temperature in the marinade.
• To finish, turn one half of your bbq up to high heat and the other side to med/low. Cover the med/low heat side of the grill with tin foil and place ribs flesh side up on top of the foil and baste heavily with your favourite bbq sauce, then close lid and cook for 15-20 minutes or until the sauce starts to bubble and ribs are warmed through fully.
• Once ribs are finished, rub the quartered orange sections lightly with olive oil and grill flesh side down until you get some char or grill marks on the flesh of the orange. Serve each quarter rack of ribs with a section of grilled orange to squeeze over top!