The key to cooking with wine is that you don’t want to add it at the end, because the alcohol has to cook off. That’s when the flavour gets intense. Wine works well as a meat marinade or as the base of a bbq sauce.

Beer shines in the braising process. Whatever flavours are prominent in the beer (think ginger, coriander, citrus or molasses), when you cook with it, those flavours stay with it.

Don’t be afraid to pair whisky with any meat. Anything goes – steaks, ribs, chicken, salmon, and even bacon. For lengthy cooking, most of the alcohol will evaporate.

You already know about pork chops and apple sauce, right? Well that lovely marriage also works perfectly on the grill with pork chops and cider – use it as a marinade or as a key ingredient in your sauce. You’d be hard pressed for a better pairing with pork.


• After removing your meat from the grill, let it sit for a few minutes. This seals the juices and keeps the meat from drying out.

• Use aluminum foil as a grill brush. Crumple a sheet of heavy-duty aluminum foil until it’s the size of a navel orange. Pick it up with tongs and brush away.

• Use dark beer as a marinade. The malty, hoppy flavour of beer tastes awesome with pork, beef or chicken.

• Use beer as a BBQ spray. Put your thumb over the top of an open beer bottle, shake, then slide your thumb back a millimeter or so — just enough to release a carbonated stream of beer, which you direct towards the brisket, pork, or spit-roasting chicken in lieu of a mop sauce.

• Tired of the same-old BBQ sauce? Add a little bourbon, rum, beer, or wine to your standby sauce. Mix in some honey, brown sugar, or paprika. Try lemon juice, chopped onions, red peppers or chili peppers to perk things up.