‘Steam Whistle’ Team Cedar Grilling

Posted on: June 24th, 2011 by Carla Johnson 2 Comments

Steam Whistle’s Founding Story

The Steam Whistle story begins in the spring of 1998 when three friends were on a canoe trip in the Ontario heartland. Greg Taylor, Cam Heaps and Greg Cromwell had all been colleagues at one of Canada’s premier microbreweries producing quality beer in the late 1980’s and 90’s – before it was bought out by a national brewer and closed down. As they sat around the campfire, the self-named “Three Fired Guys” dreamed of running their own brewery one day.

They wanted to make a Pilsner that would compete with the best in the world. They wrote a plan and quickly attracted investors with their vision and passion.

Carla Johnson Cooking With Sin

Steam Whistle Brewing Enlists Canadian BBQ Champs for Award-Winning Beer-Infused Recipes


About Steve Adams & Team Cedar Grilling

Steve has been fueling his passion for real southern barbeque and fusion style cooking for over two decades. “I get my inspiration from the huge melting pot of different cultures, flavours and cooking styles that Canada has to offer”. Dedication and hard work have paid off as Steve has led his competition BBQ team, Team Cedar Grilling to victory for three consecutive years earning the coveted Canadian BBQ Championship title, together with the privilege of representing Canada at the Jack Daniels’ World Championships in Lynchburg, Tennessee.

Steve can often be found at his Muskoka cottage working on new innovative ideas, techniques, and food design in search of barbeque perfection. Two of his ongoing goals are to develop recipes showcasing his sponsors’ products that are used in competition and to share his passion for grilling through BBQ workshops and events.

Bacon and Roasted Red Pepper Jalapeno Poppers
Dipped in Steam Whistle BBQ Sauce
by Steve Adams of Team Cedar Grilling


12 fresh extra large jalapenos, washed and dried
2 oz (55g) regular or flavoured cream cheese
1/2 roasted red pepper, freshly roasted, peeled and chopped
24 slices of bacon
3 oz (85g) pulled pork, or cooked Italian sausage, peeled and crumbled
wooden skewers toothpicks

1. Mix the cream cheese and roasted red peppers together, set aside

2. Cut jalapenos in half and remove membrane and seeds

3. Use a table knife to gently spread the cream cheese mixture across the jalapeno

4. Top the cheese mixture with pulled pork or crumbled sausage

5. Wrap one piece of bacon over the top and spiral it down the side to the bottom of the jalapeno inserting toothpicks and securing the bacon as you go

6. Cook over direct heat for about 30 – 50 minutes on preheated barbecue at about 300°F (150°C) until bacon is cooked and cheese is bubbly.

Steam Whistle BBQ Sauce

2 teaspoons (10ml) Worcestershire sauce
1 teaspoon (5ml) chili powder
1 teaspoon (5ml) dried mustard
1 teaspoon (5ml) onion powder
1 teaspoon (5ml) garlic powder
1/2 teaspoon (2ml) fresh ground pepper
1/2 teaspoon (2ml) ground coriander seed
1/4 teaspoon (1ml) cinnamon
1/4 teaspoon (1ml) ground allspice
1/4 teaspoon (1ml) cayenne pepper

1. Combine all ingredients in a saucepan.

2. Bring to a boil and simmer uncovered, stirring for 20 minutes.

3. Refrigerate unused sauce.

Fire Grilled Pizza
by Steve Adams of Team Cedar Grilling

Steve’s Pizza Dough

2 1/4 teaspoons dry yeast
1/2 teaspoon brown sugar
1 cup warm water
1/2 cup Steam Whistle Pilsner (110°F)
1 teaspoon salt
2 tablespoons olive oil
3 1/3 cups all-purpose flour
2 tablespoons olive oil

1. In a large bowl, dissolve the yeast, brown sugar, in 110°F water & beer and let sit for 10 minutes.

2. Stir the salt and oil into the yeast solution.

3. Mix in 3 cups of the flour.

4. Turn dough out onto a clean, well-floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a bowl well-coated in olive oil, and cover with a cloth. Let the dough rise until double; this should take about 1 hour.

5. Punch the dough down, and form a tight ball. Allow the dough to relax for a minute before rolling out into desired size.

6. Add Steve’s Pizza Sauce and your own favourite ingredients.

7. Preheated BBQ and pizza stone to 500-700°F.

8. Bake pizzas until the cheese and crust are golden brown, about 6 -10 minutes. Serve with Steam Whistle Pilsner.

Steve’s Pizza Sauce

10 small fresh ripe plum tomatoes or 1 can crushed tomatoes
1/2 teaspoon salt
1/4 teaspoon garlic salt
1/2 teaspoon onion flakes
1/2 teaspoon fresh ground pepper
1/4 teaspoon anise seed
Pinch cayenne pepper

1. Add all ingredients into sauce pan.

2. Mash tomatoes with potato masher.

3. Bring mixture to a boil.

4. Simmer uncovered for about 10 minutes.

5. Pick out tomato skins.

6. Reduce mixture to desired consistency.

*Steve’s Tip: If you are making this sauce recipe on the BBQ, fire roast the tomatoes over high heat until the skins split. Continue with the recipe.

Smoked Picnic Chicken
by Steve Adams, Team Cedar Grilling

12 chicken thighs
Steam Whistle Killer BBQ Sauce
12 pieces 12” x 12” heavy duty foil
1/2 cup soaked wood chips (optional)

1. Preheat BBQ to 375°F.

2. Lightly sprinkle rub on both sides of chicken thighs.

3. Place wood chip foil package over direct heat source.

4. Cook thighs skin side up over indirect heat for 35 minutes.

5. Remove chicken from grill.

6. Dip each leg completely in Killer BBQ sauce; place thigh skin side down on a piece foil and fold to seal. (Discard the remaining sauce)

7. Cook the foil packages over indirect heat for 25 minutes.

8. Rest chicken foil packages for at least 10 minutes before opening. Can be served in foil packages with the juices and sauce.


2 tablespoons Turbinado sugar
1 tablespoon kosher salt
2 tablespoons paprika
1 tablespoon fresh ground pepper
2 teaspoon seasoning salt
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon celery salt
1/2 teaspoon cayenne pepper
Steam Whistle

Steam Whistle Killer BBQ Sauce

1 bottle Steam Whistle Pilsner
2 cups ketchup
1/4 cup brown sugar
1/4 cup white vinegar
3 tablespoons honey
2 teaspoons Worcestershire sauce
1 teaspoon chili powder
1 teaspoon dried mustard
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon fresh ground pepper
1/2 teaspoon ground coriander seed
1/4 teaspoon cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon cayenne pepper (double for X hot)

Steam Whistle Brewing Enlists Canadian BBQ Champs for Award-Winning Beer-Infused Recipes

(Toronto, ON May 18, 2011) – Nothing says summer like BBQ & Beer, and what better marriage than Canadian BBQ Champions paired with Canada’s Premium Pilsner. In 2006, Steve Adams, leader of Team Cedar Grilling approached Steam Whistle Brewing about partnering together when he took his competition BBQ Team to that season’s BBQ Festivals and championships.

Team Cedar Grilling was looking for the best beer to pair with their creations as well as use this key ingredient in winning recipes, and had their eye on Steam Whistle Pilsner for its all natural ingredients and perfect balance of malty sweetness and hoppy bitterness that offered a clean, refreshing taste. The result is a collection of delicious barbeque recipes that either include or pair exceptionally well with Steam Whistle Pilsner.

Visit http://www.cedargrilling.com/recipes.htm

About Steam Whistle

Steam Whistle, an independent brewery housed in Toronto’s historic John St. Roundhouse, has a passionate focus of making just one beer of exceptional quality that Canadians can be proud of. They brew their refreshing Pilsner with traditional brewing methods and only four, natural (GMO-free) ingredients. Steam Whistle Pilsner is packaged in signature green glass bottles, cans and draught and is shipped fresh across Ontario, Alberta and BC to Beer and Liquor Stores as well as licensed bars & restaurants.

Steam Whistle welcomes more than 100,000 visitors to the brewery each year to the on-site retail store, for a tour, or to attend one of the many on-site events, concerts and art shows. Highly awarded for its premium beer, its business success, community support and environmental practices, Steam Whistle Pilsner is now one of the top selling premium beer brands in Canada. To learn more about what they do really, really well visit www.steamwhistle.ca

Become their fan on Facebook www.facebook.com/SteamWhistle

Follow them on Twitter http://twitter.com/steamwhistle


Tasting Notes for Steam Whistle Pilsner

Steam Whistle Pilsner offers the style and flavour of the great Pilsners of Europe, yet is brewed fresh locally at their independent, Canadian Brewery. Crafted under the watchful eye of their Czech-born Brewmaster, this golden-coloured Bohemian Pilsner is characterized by a floral hop aroma, sweet graininess with distinctive grassy notes, and balanced by a clean, crisp finish and pleasant lingering bitterness. When pouring this refreshing lager, expect soft, rising foam and a smooth drinking experience. Best stored and served 4-8° Celsius.


Check out their great site. Learn about their Green Initiatives, take a look at their Vintage Vehicles, take the Virtual Tour of their brewery and lots of other fun stuff!

R u a Craft Beer Fan?

You will LOVE …

Black Oak “Anything-For-An-Excuse-to-Use-My-Blow-Torch” Crème Brûlée.

More Steam Whistle recipes – > HERE!

Carla Johnson Cooking With Sin

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2 Responses

  1. Debbie Innes says:

    Wow….these sound like great recipes Carla!! Can hardly wait to try them out! 😉


  2. I look forward to your feedback Debbie. I’ve never grilled a pizza before, so that’s something I have to try this summer for sure!

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