Rickard's Prime Rib

INGREDIENTS
10 lbs. prime rib of beef, rolled and tied
5 cloves garlic, slivered
6 tbsp Dijon mustard
2 tbsp fresh thyme, chopped
1 bottle Rickard’s Red
Black pepper
Rotisserie

THE MOVES
Cut garlic cloves into slivers and insert into the roast. Combine the Dijon mustard, thyme, pepper and a splash of Rickard’s Red and spread mixture over the roast. Insert the rotisserie spit through the centre of the roast and fasten with forks. Check to ensure that it is balanced. Remove the cooking grids and set the rotisserie rod in the slots of the barbecue casting. Let the heaviest side of the meat rotate to the bottom. Adjust the balancer to the top of the rod, opposite the heaviest side of the meat. Tighten the rod handle.

Place the roast over a drip pan filled with the remaining beer and 1-2 cups of water: take it to a new level of deliciousness with that bottle of Rickard’s Red. Roast at medium for 3 1/2 hours until the temperature reaches 140°F/60°C, using the meat thermometer. Let stand 20 minutes before carving.

Rickard's Red Burgers

INGREDIENTS
1½ lbs ground beef, preferably chuck
4 hamburger buns
1½ cup BBQ sauce
¼ cup brown sugar, packed
1 can of warm Rickard’s Red
2 tsp salt
½ tsp freshly ground pepper

THE MOVES
Combine the brown sugar and Rickard’s Red with the BBQ sauce in a saucepan and heat to boil, then reduce to low to simmer. Season the beef with salt and pepper and divide into four equal portions. Gently shape into patties similar in shape and size to the buns you will be serving. Place patties in fridge for 15-20 minutes, this will help keep patties together when grilling. When ready to grill, use your thumb to create an indent in the centre of each patty on one side. This will help keep your patties flat and not round up like large meatballs! Preheat barbecue on HIGH, and oil the grids generously to avoid sticking. Place the patties on the grill, and reduce heat to medium. Grill approximately six minutes per side, taking care not to press down on the meat (unless you have a thing against juicy burgers). Serve with your Rickard’s Red BBQ sauce.

Rickard's Red Steak

INGREDIENTS
4 New York steaks, 1" thick
2 tbsp Worcestershire sauce
2 tbsp balsamic vinegar
2 tbsp soy sauce
1 bottle Rickard’s Red
2 tbsp olive oil
1 tbsp garlic powder
Salt and pepper to taste

THE MOVES
Trim excess fat from the steaks. Place steaks in a re-sealable bag. Combine and whisk all remaining ingredients in a medium size bowl, then pour marinade into the re-sealable bag. Marinate the steaks for 1 hour at room temperature or up to 24 hours in the refrigerator. If refrigerating, bring steaks close to room temperature 1/2 hour before grilling for more even cooking. Preheat the barbecue to medium-high. Brush grids with olive oil. Cook approximately five to six minutes per side for medium, and allow to rest for five minutes before serving.

Rickard's Wings

INGREDIENTS
3 oz Rickard’s Red
3 lbs. chicken wings
1 oz red wine vinegar
1 clove garlic, minced
1/3 cup vegetable oil
1 tsp salt
1 tsp chili powder
1 tsp oregano
¼ tsp cayenne

THE MOVES
Cut each wing at the joint to make two pieces, and discard wing tip if still attached. In a large bowl, whisk together vegetable oil, vinegar, beer, garlic and spices. Add chicken wings and toss to coat.

If using grill basket, spray or brush lightly with vegetable oil to prevent sticking. Place chicken wings on bottom of basket, cover with the top part, and fasten on tightest setting to secure the wings in place. Cooking grids will need to be removed, and a drip pan placed beneath. If using rear rotisserie burner, set to HIGH. If using lower burners, set to MEDIUM. Place the basket on spit and in the rotisserie and start the motor. Cook until golden brown and crisp, about 45 minutes to an hour.

If cooking directly on the well oiled cooking grids, turn heat to LOW, and cook, turning frequently until golden brown and crisp, 30-45 minutes.