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Summer barbecuing

Edmonton food expert Valerie Lugonja of the blog A Canadian Foodie has these recipes for the barbecue.


Valerie Lugonja is a food expert in Edmonton. She's the Director of Culinary Tourism Alberta, a Board director for Slow Food Canada, and the Owner of Taste Tripping Culinary Tours, Travel and Cooking Classes

Dry Barbecue Rub Recipe 


  • 3 T paprika
  • 3 T garlic powder
  • 3 T ancho chile
  • 2 T white sugar
  • 2 T brown sugar
  • 2 T salt
  • lots of pepper
  • 1 T cumn seeds
  • 3 T basil


  1. Mix all of the above together in a large bowl; store remainder in a zip lock bag, labelled and dated in the freezer.
Barbecue Sauce: Fresh Horseradish and Chipotle Pepper

Servings: Makes 6 cups (I usually make a double or triple batch)
Prep Time: 10 min. Cook Time: 25 min.

  • 20g fresh chives, minced
  • 135g fresh horseradish, grated and peeled
  • 3 large garlic cloves, crushed
  • 400g bottled chilli sauce
  • 200g molasses
  • 110g soya sauce
  • 25g brown sugar
  • 20g Dijon mustard
  • 65g fresh lemon juice
  • 150g chicken stock
  • 100g water
  • 10g Tabasco sauce
  • 10g course salt
  • 20g Worcestershire sauce
  • ¾ tsp. red pepper flakes
  • 60g Anaheim pepper, seeded and chopped
  • 90g green bell pepper, seeded and chopped
  • 10g canned chipotle peppers in adobo sauce, minced


1. Peel and chop garlic; set aside
2. Clean, chop, weigh and mince horseradish 
3. Mince and weigh chives; set aside
4. Place remaining ingredients and the garlic into a non-reactive heavy pan and bring to a boil, then reduce to a low bubbling boil, stirring to avoid sticking to the pot, for 20 minutes, or until thickened; cool
5. Purée in blender until smooth; stir in chives and horseradish
7. Use immediately, or store in sealed container in the fridge for four days, or freeze



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