Bow Valley BBQ

May 19, 2020

Beef ribsThe arrival of barbecue season—when days finally stretch longer and stay warm enough to cook and eat outdoors—brings all kinds of new culinary possibilities. Cooking al fresco means juicy burgers, steaks and char-marked veggies, and sticky, smoky chicken you can eat with your fingers. 

If you’re preparing to cook on the grill, an interesting lineup of sauces can add heat, smokiness, sweetness and tang to proteins, beans, veggies and other summery dishes. At a time when it’s even more important to support local producers, the award-winning Bow Valley BBQ sauces made in Canmore can become your flavour palette, keeping things interesting all summer long. 

With culinary backgrounds as executive chefs in the Bow Valley and abroad, founders Jamie Ayles and Chris Dean have created exceptional flavours using high quantity ingredients, pushing beyond what you might expect in a bottled barbecue sauce. Try slathering their Sweet Sticky Icky on beef patties for truly spectacular burgers, Winged Buffalo on chicken wings, thighs or drums, Blueberry Merlot on steak, Total Jerk on chicken or pork shoulder, and smoky Bigfoot Bold on anything. Their Missing Link dry rub, a versatile, gluten free blend of spices, sea salts and organic sugars, creates a flavourful caramelized crust that’s ideal for grilling, slow smoking or oven roasting. A jar of Sweet Chili Corn Salsa is perfect for tossing in salads or finishing any kind of taco, from pork to fish, and their Killa Ketchup elevates even a grilled hot dog. With Alberta-raised proteins and restaurant-quality condiments in your kitchen, it will be a delicious summer, in your own back yard.  

Bow Valley BBQ baked beans3Sweet & Smoky Baked Beans
Though bottled barbecue sauces are often used to finish grilled meats, they’re also ideal for saucy sides like baked beans. These sweet, smoky and tangy beans made a perfect accompaniment to most any grilled protein; they’re also delicious with a grilled sausage sliced into the pot, or spooned over baked potatoes. 

• 1 1/2 cups dry navy or pinto beans 
• salt, to taste
• 1 small onion, finely chopped 
• 1 garlic clove, crushed 
• 1/2 cup Bigfoot Bold BBQ Sauce
• 1/4 cup ketchup 
• 1/4 cup packed brown sugar 
• 2 Tbsp grainy mustard 
• 1 Tbsp balsamic vinegar 
• freshly ground black pepper, to taste

In a medium-large saucepan, cover the dry beans with about three times the quantity of water and let them soak for a few hours. When you’re ready to cook them, pour off post of the water and replenish it; salt the water and simmer the beans for about an hour, or until tender. 

Drain and add the remaining ingredients. Bring to a simmer and cook, stirring occasionally, for about 20 minutes, or until the sauce has thickened. Taste and add salt, if needed. Serve right away or cool and refrigerate for up to a week. Serves 4-6.

Also try Buffalo Chicken Caesar Salad using Bow Valley BBQ Winged Buffalo hot sauce.

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