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Sautéed Morels with Wild Turkey Pate & Shaved Spring Asparagus 

Sauteed Morels with Wild Turkey Pate & Shaved Spring Asparagus

Appetizer - Serves 4

Have you ever heard the age-old farmers phrase, ‘what grows together, goes together?’ Well this saying certainly rings true with this easy appetizer that is simple to make, but impressive enough for a fancy dinner party. With fresh wild turkey, asparagus and morel mushrooms, this appetizer is the epitome of Spring in one bite.

For the morels:
1 ½ cups of fresh morel mushrooms
1 clove of garlic, minced
Salt and pepper to taste

For the pâté:
1 wild turkey liver
1 cup milk
3 strips of bacon, cut into small pieces
2 tablespoons of butter
Half a stalk of celery, finely chopped
Half a carrot, finely chopped
One small onion, finely chopped,
3 cloves of garlic, minced
1 teaspoon dried thyme
½ teaspoon dried sage leaves
Salt and pepper to taste
¼ cup dry white wine

1 small crusty baguette
2-4 spears of fresh asparagus

For the morels:
Soak the morels in lightly salted water for approximately 15 minutes. Drain and rinse, ensuring to remove as much sand from the mushrooms as possible. In a small pan over medium heat, melt butter and add garlic. When you can smell the garlic (approximately one minute later) add the morels. Cook until there is no longer water in the pan, about 3-4 minutes. Season with salt and pepper to taste. Remove from heat, and set aside for assembly later.

For the pâté:
Place the liver in a small container, and cover with milk. Cover and refrigerate for 24 hours. The milk will draw out any overwhelmingly metallic flavors that liver can sometimes have. Drain liver, and pat dry with clean kitchen towels.

In a medium-sized frying pan, cook the bacon over medium-high heat until crispy. Do not drain the remaining fat from the pan; this is going to add to the flavor and texture of the pâté. Turn the heat down to medium, and add the butter, celery, carrot, onion, garlic, liver and spices. Cook until lightly browned and aromatic, approximately 3-5 minutes. Add the wine, and cover with a lid. Turn the heat to low, and let simmer for 5-10 minutes. Remove from heat, and remove lid. Let cool slightly before adding to a food processor. Process until smooth. Spoon into a container, let cool to room temperature, and refrigerate until fully cool – a couple hours.

Slice baguette on an extreme diagonal for long, dramatic slices. Toast slices. Smear a generous amount of pâté on the bread, and load on as many morels will fit onto each piece (and if some drop off onto the plate, your guests will NOT be unhappy about eating these on their own!).  Use a vegetable peeler and shave the asparagus into long, thin strips. Haphazardly top each toast with a few strips of the asparagus for colour and a pop of fresh Spring flavor.

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M&K’s Smoked Sea Salt Christmas Cookie Dough Bars

Sauteed Morels with Wild Turkey Pate & Shaved Spring Asparagus

Serves: Makes a LOT of bars!

If these aren’t the perfect bars to leave out for Santa, we don’t know what are! He thought he liked regular old cookies, until he arrived at Maddie & Kiki’s place, and then he was like, ‘Plain old cookies are so 2017!’


For the Smoked Sea Salt:
1500g fine sea salt
1 medium sized chunk of your favourite smoking wood (we used wild cherry)

For the Crust:
1 roll of Pillsbury Sugar Cookie Dough
Red food Colouring
Green Food Colouring

For the TOP layer:
1/4 cup butter
As much of the smoked sea salt as you dare to put on!
Christmas coloured candies of your choosing (we like …….)

For the morels:
1. First let’s get the salt smoking! Obviously 500g is more salt that you need for this dessert, but if you’re taking the time to smoke salt, you’re going to want to smoke a lot of it to have on standby. Trust me. It’s incredible on steaks, as a Caesar glass rimmer, in hot dips, on eggs, the list goes on! Set up your charcoal grill with a small amount of lit briquettes, beside a small amount of unlit briquettes. Place your piece of wood half on the lit side, and half on the unlit side. This will create a slow, billowy amount of beautiful white smoke to slowly smoke the salt. Place the salt in a very thin later of an aluminum pan. Place the pan indirectly on the grill. Close the lid. Let the smoke do the work. Check on the salt every now and then, stirring it once in a while if needed. Take the salt off the grill once a nice amber colour is achieved. How easy was that?!

2. For the crust: Preheat oven to 375 degrees, and grease an 11 ¾ inch x 9 3/8 inch pan, as well as lining it with parchment paper. Break the log of sugar cookie dough in half. In a bowl, mix half the dough with a few drops of red colouring and combine. Do the same in another bowl with the green colouring. Break each dough into chunks, and arrange the chunks in the bottom of the pan. Press down to create a smooth surface. Bake according to package directions, and let cool completely.

3. For the cookie dough layer: Now listen up because this layer is a little tricky. Just kidding! Combine all ingredients except chips. Stir in chips. Voila! Cookie dough! 😊 Smear this layer over the crust, and let’s move the heck on so we can get this dessert done so we can pour a glass of spiked egg nog and go put our feet up!

4. For the caramel layer: Combine caramels with Baileys in a saucepan over low heat until melted. About 5-10 minutes. Pour this over the cookie dough (don’t you wish life was as easy as these bars?! 😊) Let cool a bit before moving on.

5. For the final (and best layer): In a saucepan over low heat, stir chocolate chips with butter until melted. Pour over caramel layer. Now here’s the fun part – sprinkle on some of the smoked salt, and your Christmas coloured goodies.


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 Grilled Lemon Fettucine Hand Pie with Capers & Tarragon  

Sauteed Morels with Wild Turkey Pate & Shaved Spring Asparagus

Makes 8 wedges, or ‘hand pies’

We love a big ol’ wedge of this pie as a snack, lunch, side dish or even a vegetarian dinner alongside a salad! What’s great about this pie is that normally pastas with cream sauces don’t reheat that well, and we like the type of meal you can make once and eat a few times! Who’s with us!? This pie reheats wonderfully! That is, if you can let any leftovers make it to the fridge!

¼ cup butter
3 tbsp olive oil
1 large onion, sliced
5 cloves garlic, minced
½ tbsp tarragon
2 tbsp capers
½ cup white wine
¾ cup cream
1 8 oz package cream cheese
Zest of 1 lemon
1 cup pasta water, reserved
454g package of fettuccine, cooked a couple minutes before ‘al dente’ (it will continue cooking in the oven! )
Salt and pepper to taste
3 eggs
1 cup old cheddar cheese
¾ cup parmesan cheese
½ cup breadcrumbs

Fire up your grill, and get the temperature to around 375-425 degrees.

Heat butter and olive oil in a cast iron skillet over medium heat. Add onions and garlic and stir until fragrant. Add the tarragon and capers and deglaze the pan with the white wine. Reduce heat to medium low, and add the cream cheese. Stir until fully melted. .

Add the zest of a lemon, cooked fettuccine, and pasta water. It may look super watery right now, but you just don’t worry your pretty little head! It’ll turn into a masterpiece in the oven! Add the cheddar cheese and stir. Allow to cool a bit before adding the eggs. Stir thoroughly to incorporate eggs. This what’s going to hold this pie together! Top with parmesan cheese, breadcrumbs, and a drizzle of olive oil.

Place on indirect heat on your BBQ, and cook until bubbly and browned – approximately half an hour to 45 minutes. Cool completely before cutting into wedges.

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m&K Brined and Smoked Northern Pike  

Makes 2 whole fish’


Two whole Northern Pike, cleaned
1 gallon of water
1 cup of kosher salt
2/3 cup brown sugar
½ cup dark soy sauce
2 bay leaves
2 tbsp black peppercorns
2 mandarin oranges, cut in half
3 tbsp grainy mustard
4 garlic cloves, smashed and without skins
1 onion, peeled and cut in quarters
1 tbsp coriander seeds

In a large pot, combine all ingredients. Heat on the stove top over medium heat, stirring occasionally until salt and sugar are dissolved. Cool completely and cover Pike in a non-aluminum container (we use a big plastic container). Let the fish soak up all the goodness in the fridge overnight. Remove from brine in the morning and discard. Dry fish inside and out with paper towels.

Fire up the smoker and get it in the area of 200-300 degrees. We are going to be smoking the fish hot, and this will help us get the bones out later on!

Remove from smoker and let cool before taking your sweet time sorting through the fish for all of the (many) bones. While this is a time consuming job, the flavour of the smoked fish makes it all worth it. If you’re particularly prissy, you can go ahead and wear gloves to avoid your hands smelling like Northern Pike for hours after this activity. Personally, we don’t mind it – it gives you a little reminder of all your hard work when you’re tucked into bed later on. Alone.

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Spicy Grilled Peri Peri Chicken Livers with Rapini  

Serves 2 (or 1 if you’re really addicted to these like we are! )’

If you are disgusted by the words, ‘chicken livers,’ one bite of these spicy char-grilled peri peri chicken livers will 100% change your mind. They are jam-packed with smokey grill flavour, and the spicy/sour combination of the peri peri spices and lemon juice will have you waking up in the middle of the night with thoughts of them on your mind. Okay maybe that’s a little much, but it’s happened to us! It’ll happen to you too!

1 lb chicken livers, trimmed
4 tbsp olive oil
Zest and juice of a lemon

For the peri peri seasoning:
2 tsp smoked paprika
1 tsp ground cardamom
1 teaspoon onion powder
1 tsp oregano
½ tsp ground peri peri pepper (you can substitute any hot pepper you have)
Salt and pepper to taste

2 tbsp butter
4 cloves garlic, minced
1 small onion finely sliced
2 tsp fresh grated ginger
½ cup white wine
Finely chopped parsley
2 fresh hot peppers, finely sliced
Bunch of fresh rapini
Baguette, for serving

In a bowl, mix all of the peri peri spices together. Set aside. In another bowl, combine the chicken livers with the olive oil, zest and juice of a lemon, and the peri peri seasoning. Cover and refrigerate for 1-2 hours.
Fire up the grill – we’re going to cook these livers hot and fast! Arrange your charcoal in the middle of the grill, and allow the grates to preheat – this step is very important to prevent the livers from sticking! Using metal skewers, impale the chicken livers, making sure to not leave many dangly bits – these will just flail about on the grill and burn.
Grill for 3-4 minutes on each side, or until nicely coloured.
In a cast iron pan, add the butter and cook the onions, garlic and ginger until fragrant, about 1-2 minutes. Add the cooked livers and deglaze with the white wine. Add rapini and let cook for 5-10 minutes.
Add the fresh parsley, and sliced hot peppers. Serve with slices of fresh baguette.
Love, M&K XO

Spicy Grilled Peri Peri Chicken Livers with Rapini

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Grilled Flourless Chia Seed Skillet Cake  

Serves 8

4 tbsp chia seeds
1 cup water
1 cup almonds
½ cup sunflower seeds
¼ cup hemp hearts
¼ cup olive oil
2 tbsp poppy seeds
1 tsp baking soda
½ tsp baking powder
¼ tsp salt
¾ cup maple syrup
1 tbsp vanilla
4 eggs

In a small bowl, combine water and chia seeds and allow to sit for about 20 minutes, stirring every now and then. It will turn into a thick goo-like consistency and this goo is going to be key for holding the cake together! Combine almonds, sunflower seeds and hemp hearts in a high speed blender and mill until the mixture resembles a fine powder. Be careful though because if you let it go for too long it’ll turn into almond butter! In a large bowl, add the ‘flour,’ and all other ingredients. Whisk until smooth. Since this isn’t a ‘real’ cake, you don’t have to worry about dry ingredients, wet ingredients of over mixing! Halleluiah! Pour into a greased cast iron skillet, and place over indirect heat in the grill. Close the lid and let it go for 35-45 minutes – until you touch the surface and it springs back a bit. Let it cool completely before slicing. We love to top this cake with a berry compote, whipped coconut cream, or frozen yogurt! Enjoy! M&K xo .
Love, M&K XO


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Maddie & Kiki’s ‘Sunshine in a Bowl Without the Fake Tan’ Smokey Golden Beet Borscht  

Makes one large Dutch oven full!

Despite our Italian heritage, this soup has grown to be one of our all-time favourites. The traditional version is bright red with red cabbage and beets, but there’s just something so stunning about a beautiful, bright, sunny yellow bowl of this soup on a frigid Canadian Winter day. Plus, if you’re looking for a stiff dose of sun, you don’t need to travel South or commit to a fake tan! Maddie & Kiki got you covered!

3 tbsp butter
2 carrots, finely chopped
2 stalks celery, finely chopped
1 large onion
4 cloves garlic
Half of a green cabbage, chopped
3-4 golden beets, finely chopped
Enough stock (chicken, beef, or vegetable) to cover the ingredients
1 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tsp turmeric
1 tbsp white vinegar
1 bay leaf
1 tbsp maple syrup
Salt and pepper to taste

In a Dutch oven, melt butter over medium heat. Add onions, carrots, celery and garlic. Cook until fragrant, about 3-5 minutes. Add the cabbage, and beets, and sauté until you start to see dark bits stick to the bottom. Add enough stock to cover the vegetables. Add the rest of the ingredients. Stir.
Place your Dutch oven over direct heat on your BBQ, without the lid. Add a couple pieces of light 9wood to your charcoal – like apple or sugar maple. This will allow the smoke flavor to touch the surface of the liquid, and give you a rich, smokey soup.
Close the lid of the BBQ, and let the soup simmer away for as long as you want. Even when the coals start to lose heat, you can go back inside and watch the BBQ do it’s thing from the window on a cold day! What’s nice about this soup is that you can even forget about it out there and it’ll just keep getting deeper and deeper flavor. Serve with a dollop of sour cream, and fresh dill.
Love, M&K XO


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