Countries in the Southern Hemisphere are crazy about cooking outdoors. South Africa’s national holiday celebrates the braai (Afrikaans for barbecue), Argentina is famous for its multi-course extravaganzas called asado and in Australia, well, they’ll throw just about anything on the barbie. They all make wines that match al fresco grilling, with South Africa’s The Wolftrap Red ($15.99), Argentina’s Las Moras Black Label Malbec ($17.99), and Aussie Wolf Blass Gold Label Shiraz ($23.99) built for barbecued meats.
It’s a Miracle
Hot sauce fanatics can be as nerdy about their chosen liquid as fans of wine and craft beer. Prince Edward Island’s Maritime Madness Inc. brings local flare and a lot of heat to the table. Their Original Hot Miracle Sauce is a great all-purpose condiment. A partnership with Garrison Brewing resulted in the barbecue-friendly Hopyard Habanero, a “four alarm” hot sauce, which is available at Paderno outlets and online at maritimemadness.com.
Add Some Muscle to Your Mussels
In the classic recipe for steamed mussels, white wine is the favourite go-to. This summer, try thinking outside the pot when prepping this popular barbecue appetizer and replace a cup of Sauvignon Blanc with a shot or two of Jack Daniels Whisky ($31.99), Jägermeister liqueur ($30.99) or your favourite craft brew.
Barbecue By The Book
Though the will to grill may come naturally to Nova Scotians, that doesn’t mean we can’t use a little help taking our meals to the next level. Look for inspiration from these great guides.
Taming the Flame: Secrets for Hot-and-Quick Grilling and Low-and-Slow BBQ by Elizabeth Karmel – If you’re a technique freak, this is the book for you.
Seven Fires: Grilling the Argentine Way by Francis Mallmann – For those who prefer cooking with coals instead of gas.
Boy Gets Grill by Bobby Flay – My favourite tome by the prolific Iron Chef.
The Barbecue! Bible by Stephen Raichlen – The ultimate manual for getting your grill on.
Grilling with House of Q: Inspired Recipes for Backyard Barbecues by BBQ Brian Misko – Canada’s BBQ master gets to the meat of the matter.