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The Dish: Winter Barbecuing (recipes included)

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Martin Laprise, The Chef in Stead

This week on The Dish, we're ignoring winter and stepping outside to barbecue. Caterer Martin Laprise knows a lot about meat. He's the man behind Kelowna's The Chef In Stead. Here's his conversation with Rebecca (recipes below).

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Peach Sauce for Ribs and Chicken Wings

11 cups ketchup (one large can)
8 cups of canned peaches
2 cups brown sugar
1 1/2 cups white vinegar
1/4 cup Worcestershire Sauce
1 cup orange juice
4 tbsp liquid smoke
4 tbsp dark chile powder
4 tbsp smoked paprika
1 tbsp garlic powder
1 tbsp garlic salt
1 tbsp anchovies
4 tbsp ginger powder
1 tbsp all spice
1 tbsp cinnamon
1 tbsp salt

Seasoning Salt:

1 tbsp kosher salt
1 tbsp sea salt
2 tbsp white sugar
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp ground thyme
1/2 tsp ground rosemary
1/4 tsp white pepper
1/4 tsp black pepper
1/4 tsp ground turmeric
lemon zest to taste

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