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3 Barbecue Hotspots


Big barbecue flavour at Big Crow. Photo by Connie Tsang.

  1. Tucked in an alleyway behind Rose & Sons, you’ll find Big Crow. Family-style seating with long benches making makes it easy to share a number of dishes—and you’ll want to try as much as possible. Be sure to wash it all down with a refreshing Dupont Sour.
  2. For Southern style barbecue look no farther than Queen Street joint Smoque N’ Bones. Pulled pork, ribs galore, chicken, sausages and sandwiches plus a standout coleslaw. An impressive selection of bourbons lines the wall behind the bar.
  3. Wenona Lodge (1069 Bloor Street W, Toronto; 647-344-6444) recreates that cottage feeling in the city. There’s lots of comfort food to be had, including a hearty selection of meats and sandwiches, all served up with house-made chips infused with smoky flavour—plus a great selection of Canadian craft beer!

Cottage Country Cooking: Chef Rory Golden’s Muskoka Maple Barbecue Sauce

All summer long, Where Muskoka brings you fresh and tasty recipes courtesy of some of the region’s top chefs. Check back every other Wednesday for some great meal ideas!

Chef Rory Golden

This week, chef Rory Golden of Deerhurst Resort offers a maple syrup–flavoured barbecue sauce that’s especially good on grilled chicken, pork chops, ribs, and even as a burger topping.

3 tbsp. vegetable oil
1/2 cup finely diced white or yellow onion
2 cloves of garlic, minced
1/4 cup cider or white wine vinegar
Juice of 1 lemon
Zest from ½ of same lemon
1 tsp. Dijon mustard
2 tbsp. Worcestershire sauce
1/4 cup pure maple syrup
1 cup tomato ketchup
1/4 tsp. Tabasco or other Louisiana-style hot sauce

Heat oil in a medium saucepan. Add the onion and garlic and sauté, stirring occasionally, until softened (but not browned).

Add the vinegar and lemon juice. Simmer for three to four minutes until reduced.

Add lemon zest, mustard, Worcestershire sauce and maple syrup, and return to simmer for another three to four minutes.

Stir in ketchup and simmer the mixture, stirring often, for another five to seven minutes.

Remove from heat and store in a sealed container in the refrigerator for up to one week. (more…)