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Texas Style BBQ.

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The Moose Shed.

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The Moose Shed BBQ is a BBQ business based in Canmore, Alberta located in the heart of the Rocky Mountains. We specialise in low and slow Texas style BBQ but like to throw in some fusion and live fire items as well. The Moose Shed BBQ is a dream that we have been working on for around 3 years now, after selling our hog roast catering business in the UK and moving to Canada. The culinary flame still burned bright, so we started on social media, posting content to showcase our passion for BBQ and live fire cooking. After gaining some popularity we then branched into retail stores, currently in both Canmore and the famous Banff Alberta, with our in house made BBQ spices, and recently our new chilli jellies.

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"If we were asked what our bestselling item would be, we would have to say our Brisket, smoked for 14 hrs and tentatively taken care of throughout the night. It has become a staple of ours in Canmore and we serve it at nearly every event."

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Enjoy Some Of Our Classic Recipes From Your Own Home

Thai Red Chicken Wings

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Chicken Thigh Sandwich

A Chicken Sandwich that will have you rushing back for more
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Bengali Prawn Curry

A taste of Southern India from your own home
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Mango Habanero wings

Wash your wings and pat dry and set aside in a bowl.
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"Every Follow Goes A Long Way" - @themooseshedbbq

They All Love Our Food

“Following on from our early success and amazing feedback from our customers, we decided it was time to put our brisket where our mouth is and opened our food truck. We are now able to bring our content to life and provide our BBQ at various great venues in and around Canmore, focusing on two local breweries and the Canmore Farmers Market. The summer of 2021 is going to be a good one!

Be sure to give is a follow and come down to see us for some BBQ heaven!!”
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The Moose Shed BBQ
257 Three Sisters Dr, Canmore, AB T1W 2M4, Canada

Thai Red Chicken Wings

Ingredients

  • 2Kg spilt wings
  • ¼ Cup of desiccated coconut
  • 2 TBLS Ground Ginger
  • 2 TBLS Good quality coconut milk
  • 2 TBLS Tamari
  • 2 TBLS Rice wine vinegar
  • ½ Cup of red Thai curry paste
  • 2 TBLS Lemon grass paste
  • 2 TBLS Sesame oil
  • 2 TBLS Fresh lime juice
  • 1 TBLS Siracha sauce
  • 2 TBLS Mince garlic
  • 1 TSP Chilli powder
  • 2 TBLS Sweet chilli sauce

Garnish

  • Crushed peanuts
  • Sweet chilli sauce
  • Lime wedges

Method

Wash chicken wings and then pat dry and set to one side in a large bowl.

  • 1 Combine all the marinade ingredients together using a food processor or mix thoroughly in a bowl if a food processor is not available. Remove ¾ of a cup of the marinade and refrigerate for later. Add the marinade to the 2kg of chicken wings in the bowl and coat well. Once coated, vacuum seal the wings and leave to marinade for 8hrs. If you do not have a vacuum sealer, leave wings in the bowl, cover and then refrigerate for 8hrs minimum.
  • 2 Once the wings have marinated, fire up the BBQ and set the temperature at 200 C / 400 F and place the wings on the grill using the indirect cooking method Baste one side of the wings with marinade that you separated earlier and leave to bake for 20 mins. . Alternatively, you can cook the wings in the oven at 200 C / 400 F. After 20 mins turn wings over and baste and leave to cook for another 15 mins. Cook further if required using a thermometer to check the temps.
  • 3 Once wings are cooked through (165 F) quickly char them up by putting them directly over the heat, make sure you watch the wings turning quickly. Remove the wings from the BBQ and leave to rest for 3 minutes. Once rested plate and serve. Serve with crushed peanuts and lime wedges and some sweet chilli dipping sauce.

Korean Style Chicken Burgers

Chicken Marinade

  • 4 Chicken thighs deboned
  • 200mls Butter milk
  • 1TSP salt
  • 1TSP Cracked black pepper
  • 1TSP Sriracha powder
  • 1TSP Chilli Powder
  • 1TSP Garlic Powder
  • 1TSP onion Powder

First debone and wash chicken thighs or if thigh filliets just wash. Pat dry with paper towel and place to once side. Combine butter milk and spices in a large bowl and whisk together thoroughly. Add chicken to mixture making sure all the chicken is covered. Place in the fridge and leave to marinade over night.

Building The Burger

  • Brioche buns
  • Kimchi to taste
  • Lettuce
  • Sliced onion
  • Siracha sauce and mayo

Toast a brioche bun and place some lettuce on the bottom bun. Then add your chicken burger, Kimchi, and sliced onions. Finish with some siracha sauce and mayo.

Dredging mixture

  • 100g plane flour
  • 2TSP Siracha Powder
  • 1TSP Salt
  • 100mls Butter milk
  • 2 eggs
  • 1 Set up 2 flat dishes one with plane flour, siracha powder and salt mixture. The other with the milk and egg mixture.
  • 2 Remove Chicken from fridge and allow to come to room temperature. Pull out each thigh and dredge in the flour and butter a few times each or until the thigh is well coated. Repeat process with other thighs and leave to sit on a clean surface for 10 minutes.
  • 3 Using the shallow fry method, fry chicken thighs at 320f for 6 minutes or until cooked through being careful not to burn the outside batter and turning so they cook on both sides evenly. Alternatively deep fry until cooked.
  • 4 Toast a brioche bun add Kimchi and build your burger.

Chicken thigh Sandwich

Chicken marinade

  • 3 garlic cloves
  • 1 birdseye chilli
  • 1tsp salt
  • 1tsp pepper
  • Juice from half a lemon
  • 1 tsp fresh thyme leaves
  • 1 tsp fresh rosemary leaves
  • 1 tbls olive oil
  • ¼ cup of chopped coriander
  • 1 Combine all ingredients In a pestle and mortar or a food processor (not if using a food processor don’t over do it, you want a course consistency not a paste)
  • 2 Gently score chicken skin and rub marinade all over thighs. Make sure you save a couple of teaspoon’s for drizzling over at the end.
  • 3 Leave to infuse for around 1hr then roast chicken in the oven at 370f 180c for 30mins or untll cooked through. Baste chicken once or twice through the cooking process, once cooked leave to rest for 10 minutes on a board.

Sandwich

  • French baguette
  • Garlic hummus
  • Fresh leaf salad
  • ½ Red onion
  • 1 While the chicken is resting grab your fresh French baguette and cut in half cross ways. Then cut lengthways but not all the way through, you still want one side attached.
  • 2 Spread over a thin layer of butter on both sides, then spread a thin layer of the hummus on the bottom side of the sandwich.
  • 3 Place over your leaves making sure your not overcrowding the baguette and then carefully place on top your sliced onion.
  • 4 Now the chicken has rested, cut off the bone and slice or dice and add to the baguette, drizzle over the remainder of the marinade and serve.

Bengali Prawn Curry

Some of the worlds most extraordinary sea food curries originated along the southern coast of India. With an abundance of fish, Prawns and other sea food, where best to try a fresh authentic southern Indian cuisine. This recipe uses some of the methods used along the Indian coast and with this you will create a fragrant and vibrant southern Indian dish.

Ingredients

  • 450g/1 Lbs Fresh shelled and de veined tiger prawns
  • 1 tin coconut milk
  • 2 Tbls Tomato Puree
  • 2 Red onions finely chopped
  • 3 Chilli’s of your choice
  • 2 ½ Tsp Finely chopped garlic cloves
  • 2 ½ Tsp Finely chopped fresh ginger
  • 1 Tbls Freshly squeezed lemon juice
  • ¼ cup of freshly chopped coriander
  • Handful of curry leaves
  • ½ Tsp Sugar

Spices

  • 3 Tsp Hot curry powder
  • 2 Tsp Hot chilli powder
  • 3 Tsp Cumin powder
  • 3 ½ Tsp Coriander powder
  • 1 Tsp Turmeric powder
  • 3 ½ Tsp Garam masala powder
  • 3 Cinnamon sticks

In a bowl rub the prawns with a good pinch of each spice from this recipe and set aside.

  • 1 Heat a cast iron frying pan (or normal if you don’t have cast iron), add ghee and then fry onions and cinnamon sticks over a high heat stirring regularly. Once onions start to brown and caramelise reduce the heat and add the garlic, ginger and chilli’s and fry for a few minutes. After a few minutes add the powdered spices and stir well turning the heat up slightly, add another tablespoon of ghee if the pan is looking a little dry.
  • 2 Now the curry has become fragrant, add fresh coriander, curry leaves, tomato puree, lemon juice. Give the ingredients a good mix up, then add the coconut milk, leave to simmer with the lid on for 10 minutes.
  • 3 Give the curry a taste and add salt and pepper if required, next add the sugar and stir well. At this point you should have a thick fragrant curry sauce, add the prawns and leave to simmer gently until prawns are cooked through, around 8 minutes.

Once your prawns are cooked serve from the pan and garnish with fresh coriander and some lemon wedges.

Mango Habanero wings

Ingredients

  • 2kg of spilt wings
  • 4 whole Habaneros
  • 3 Garlic cloves
  • 1 TSP Cayenne powder
  • 1 TSP Smoked paprika
  • 1 TSP Chipotle powder
  • 1 TSP Salt
  • 1 TSP Cracked black pepper
  • 50mls Apple cider vinegar
  • ¼ Cup runny honey
  • 2 TSP 18yr Balsamic Vinegar (Evolution oils) good quality substitute will suffice
  • 25mls Water

Method

Wash your wings and pat dry and set aside in a bowl.

  • 1 Combine all the marinade ingredients in a food processer until it resembles a smooth wet marinade.
  • 2 Remove ½ cup of the marinade and refrigerate. Cover wings with the remaining marinade and leave for minimum 4 hours, for best results marinade overnight.
  • 3 Cook on the BBQ using the offset cooking method and bake for 20 mins. Use some of the marinade that you saved for basting then turn the wings and cook for another 15 mins or until the wings are cooked through (165 F)
  • Once the wings are cooked and all the reserved marinade has been baked on. Remove them and leave to rest for 3 mins. Plate using a nice platter or board and garnish with some fresh cilantro.

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