cchristie Food Journal

I know what you're thinking. My inaugural post was about Canada Day and less than a month later I'm at it again. But I'm not trying to pull a fast one. Instead, I'm inviting you all to take part in The World's Longest Barbecue, aka Canada Day 2.

You shouldn't be surprised that we Canucks are double-dipping. After all, we have two official languages, a two-dollar coin and two seasons (winter and construction). So this second celebration is completely within our national character.

The brainchild of culinary activist, Anita Stewart, the World's Longest Barbecue launched in 2004 and has been gaining interest ever since. When I asked Stewart why she dubbed it Canada Day 2, she replied, "We don’t have a national food day and something that is so basic to our culture really is a second celebration of this nation."

Regardless of where you live, if you're Canadian, know a Canadian, lust after a Canadian celebrity, would like to visit Canada, or admire our colourful money, you're invited to participate. Just fire up the grill on Saturday, August 2nd at 6:00 p.m. You can even make it official by registering your party online, which might win you a prize. Who knows, maybe hunky Constable Benton Fraser will deliver it in person. A girl can dream, can't she?

In the meantime, here are some recipes to get you started. I posted a recipe for chicken souvlaki on my blog, and Anita Stewart generously shares her recipe for the maple and whiskey marinated kebabs below. If you try them and like them, blame Canada.

Canadian Kebabs
Serves 4

Ingredients

• 1/4 cup cider vinegar
• 2 cloves garlic, minced
• 2 Tbsp maple syrup
• 1 tbsp Canadian rye whiskey
• 2 Tbsp chopped green onions
• 2 Tbsp vegetable oil
• 1/8 tsp ground cloves (Anita uses 1/2 tsp, but I'm clove-phobic and cut way back. Use the full amount if you like.)
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 pound sirloin, cut in 1 1/2 inch cubes
• 2 oranges, peeled and cut in chunks

Instructions

1. If using wooden skewers, soak them in water.
2. Combine all ingredients except beef and orange chunks in a large sealable freezer bag.
3. Set aside 2 tbsp for basting.
4. Place beef cubes in bag, seal and refrigerate 20 to 30 minutes.
5. Preheat grill to medium-high.
6. Discard marinade.
7. Thread skewers, alternating beef and orange segments.
8. Place kebabs on greased grill. Baste.
9. Close lid and cook for 4 to 5 minutes.
10. Flip kebabs, baste again and cook another 4 to 5 minutes or until the kebabs are browned but still pink inside.