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Barrie native, TV host Dylan Benoit says there's no need to pack up the barbecue yet

While Benoit walks you through his Campfire Queso Fundito, Toronto's Rob Rainford presents the recipe for his Miami Short Rib Sandwich

With the cold weather quickly creeping up on us, Canadians are looking for alternative ways to stay warm and enjoy a meal within their social bubble.

To ensure barbecue grills and skillets aren't put away to collect dust until the spring, Canadian chefs Dylan Benoit, a Barrie native, and Toronto’s Rob Rainford have created recipes that are perfect for the cold winter months ahead of us.

Chefs Dylan and Rob, along with a number of other notable Canadian chefs and personalities, are featured in the Miller Lite Moments Calendar, which you can download for free at millerlite.ca.

Benoit's Campfire Queso Fundito

Made with a delicious blend of chorizo, cheese and spices, this delicious appetizer will warm your palette and can be cooked in a cast iron skillet. Pair it with fresh lime, chopped cilantro, salsa and your favourite tortilla chips.

Ingredients:

  • 170 g (¾ cup) fresh Mexican chorizo sausage* (casing removed) 

  • ½ cup yellow onion, diced

  • 3-4 cloves of garlic, minced

  • 2 Tbsp all-purpose flour

  • ½ can of Miller Lite (355 ml)

  • 2 cups grated Oaxaca or Mozzarella cheese

  • 1 tsp coriander seed

  • 1 tsp cumin seed

  • 1 tsp smoked paprika

  • Pinch of salt

  • Cilantro for garnish

  • Lime wedges

  • Salsa 

  • Tortilla chips

Preparation:

  1. In a 10-inch cast iron skillet, brown the chorizo over the fire until it gets crispy around the edges.

  2. Add onion to skillet, sweat until 50 per cent cooked, then add garlic and flour.

  3. Sweat one to two minutes longer.

  4. Deglaze with Miller Lite and use a wooden spoon to scrape the bottom of the pan while you stir.

  5. Cover the chorizo with grated cheese and mix it in.

  6. Melt the cheese until soft.

  7. While the cheese is melting, mix the coriander, cumin, smoked paprika and salt together in a small bowl and set aside.

  8. Once the cheese has melted, remove from heat and garnish with the spice mix and chopped cilantro.

  9. Serve immediately with salsa, lime wedges, tortilla chips and a bucket of Miller Lites.

* This recipe can be made vegetarian by substituting mushrooms or huitlacoche for the chorizo.

Rainford's Miami Short Rib Sandwich

This Miami Short Rib Sandwich, inspired by one of North America’s hottest destinations, will be sure to keep you warm as we head into winter. The sweet, salty and bold flavours are enhanced by smoked gouda, and the juicy fall-off-the-bone short ribs complement the crisp, toasted texture of the fresh French baguette.

Marinade:

  • 1½ kg Miami short cut ribs

  • 355ml can of Miller Lite 

  • â…“ cup low sodium soy sauce

  • â…“ cup Mirin (sweet cooking rice wine)

  • â…“ cup rice wine vinegar

  • 3 Tbsp canola oil

  • 1 Tbsp liquid honey

  • 1 tsp hot sauce

  • Sandwich Bread, Cheese and Garnish:

  • 2 French baguettes

  • 2 cups smoked Gouda cheese (shredded)

  • 2 green onions for garnish

Dry Rub:

  • 1 ½ tsp brown sugar

  • 1 ½ tsp paprika

  • 1 ½ tsp ground black pepper

  • 1 ½ tsp garlic powder

  • 1 ½ tsp dried oregano

  • 1 ½ tsp ground cumin

  • 1 ½ tsp dried thyme leaves

  • 1 ½ tsp cayenne pepper

  • 1 ½ tsp dry mustard

  • ¼ tsp kosher salt

The Rainford Method:

  1. Marinate ribs with all wet ingredients in a large resealable plastic baggie and let sit overnight.

  2. Mix all dry ingredients together for the dry rub.

  3. Preheat gas grill to high or if using charcoal, light the coals and heat them until a thick white ash has formed. You will need medium-high heat 180°C (350°F) to cook these ribs. 

  4. Remove the ribs from the marinade and pat dry. Next, sprinkle generously with your dry rub.

  5. Now that your barbecue is nice and hot, place ribs directly over the medium-high heat for approximately three to four minutes per side.

  6. Once the ribs are grilled, allow it to rest for five minutes. Next, trim off any excess fat and take the bones out.

  7. Cut baguettes in half and place on the grill if you like toasted bread, or leave it as is - it’s entirely up to you. Finally, place the ribs on the baguette, top with cheese and green onions. Enjoy!