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Directions:

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Directions:

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Directions:

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Directions:

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Directions:

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Directions:

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Directions:

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Directions:

Makes 4 cups
Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes
Movie inspiration for Film Feast: Mrs. Doubtfire

Ingredients
- 4 slices of bologna
- 4 eggs
- 1/2 cup of canned mushrooms
- 2 green onions, sliced
- 1/3 cup of cheddar cheese, cubed
- 1 tbsp of your fav BBQ rub, we used Cluck and Squeal: All Purpose Himalayan

Directions:
Preheat oven to 375°F. Place the bologna in muffin cups, we love silicone cups! Crack an egg in each cup. Top with mushrooms, green onions, BBQ rub and cheese. Place cups into the oven and cook for 25 minutes. Serve with a side of toasted rye bread and some fresh fruit!

Makes 4 cowgirl fried steaks
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes

Ingredients
4 eye of round fast fry steaks
2 tbsp soy sauce
2 tbsp red wine vinegar
Two eggs
1/2 cup all purpose flour
1/2 cup cornmeal
1 tbsp Cluck & Squeal All Purpose BBQ rub
1 cup vegetable oil for frying

White gravy
2 tbsp oil and drippings from the fried steaks
2 tbsp butter
4 tbsp flour
2 cups half and half cream
Black pepper to taste
BBQ rub to taste

Directions:
Marinate the steaks in soy sauce and vinegar overnight. Remove the steaks from marinade and cover with Saran Wrap, pound thin with a meat mallet. Prepare your breading station by beating eggs in a bowl and adding flour, cornmeal, and bbq rub in a separate bowl and combining. Place steak into the egg, then into the flour mixture and do this twice for each steak. Add oil to a cast iron pan and allow to heat on high. Place steaks in the cast iron pan being sure to not overcrowd the pan. Flip after five minutes or when the steaks are golden brown. Continue cooking for another five minutes or until golden brown. Add the butter to the pan drippings and then add the flour, being sure to stir constantly. Add cream and continue to stir constantly. Remove from the heat and mix in freshly cracked black pepper and BBQ rub. Pour gravy over the cowgirl fried steaks and serve!

(Instructions for the Ninja Woodfire Outdoor Oven, or Indirect Heat on a gas/charcoal grill)

Makes 1.5 cups of mayonnaise
Prep time: 10 minutes
Cook time: 60 minutes
Total time: 70 minutes

Ingredients
- 1 egg
- 1 cup vegetable oil
- juice of one lemon
- 1/3 tsp Dijon mustard
- pinch of salt

Rutabaga fries
Half a small rutabaga, cut into a thick julienne shape
2 tbsp Olive oil
Cluck & Squeal Rib Formula Rub

For garnish: cubed roasted yellow beets, micro greens, seeds, drizzle of vinaigrette

Directions:
Preheat Ninja Woodfire Outdoor Oven to the roast function and press start. Peel rutabaga and cut pieces into a thick julienne shape. Toss with olive oil and BBQ rub and ensure each piece of rutabaga is not touching. When the oven says “Add Food” add the tray of rutabaga into the oven and close the door. Bake for 60 minutes, flipping after 30 minutes. Serve with the creamy freshly made mayonnaise. We recommend watching Officer and a Gentleman while enjoying this feast!

Makes 4 eggs
Prep time: 15minutes
Cook time: 60 minutes
Total time: 75 minutes

Ingredients

Serves 4
Prep time: 10minutes
Cook time: 45 minutes
Total time: 55minutes

Ingredients

Makes one 9 inch pie plate of quiche
Prep Time: 10 minutes
Cook Time: 16-20 minutes
Total Time: approx 27 minutes

Ingredients

Serves 4 to 6 people
Prep time: 10 minutes
Cook time 15mins
Total time: 25 mins

Ingredients

Serves 4-6 people
Prep time: 10minutes
Cook time: 5 hours
Total time: 5 hours 10 minutes

Ingredients

Serves 4-6
Prep Time: 15 minutes
Cook Time: 1 hour, 15 minutes
Total Time: 1 hour, 30 minutes

Ingredients
1 tbsp (15ml) avocado oil
454g Extra Lean Ground Noble Premium Bison
1 small red onion, finely chopped
4-5 cloves garlic, finely minced
1 tsp (5ml) dried thyme
Salt and pepper to taste
2 tbsp (30ml) whisky*
1 tsp (5ml) Worcestershire sauce
1 tsp (5ml) balsamic vinegar
1 tbsp (15ml) maple syrup
375g lasagne pasta
320g mozarella cheese
300g frozen spinach, thawed and squeeze to remove excess water

For the squash layer:

1 medium-size butternut squash, peeled, seeds removed and cut into small cubes (about 4 cups)
1 tbsp (15ml) avocado oil
1 tsp (5ml) dried sage
1/4 tsp (1.25ml) nutmeg
Salt and pepper to taste

For the béchamel:

1 stick (125ml) butter
1/2 cup (125ml) flour
3 cups (750ml) Half and half cream
1 tsp (5ml) onion powder
Salt and pepper to taste

Directions:

Preheat oven or grill to 425 degrees F. Toss the butternut squash with the oil, and spices. Spread on a parchment-lined cookie sheet, and roast for 20 minutes. Set aside.

Heat a large skillet over medium high heat. Add the avocado oil. Add the bison, and allow it to brown for 5-6 minutes before adding in the onion, garlic, and seasonings. Season with salt and pepper to taste. Allow the mixture to cook for another 4-5 minutes before deglazing with the whiskey, and adding the Worcestershire sauce, balsamic vinegar, and maple syrup. Remove from the heat, and set aside.

To make the béchamel: melt the butter in a saucepan over medium heat. Add the flour, and whisk constantly for 4-6 minutes, until lightly golden. Slowly whisk in the cream. Reduce the heat, add the onion powder, season with salt and pepper and continue whisking until slightly thickened - another 2-3 minutes.

To assemble: layer the ingredients in a 2.5L casserole dish, ensuring each layer has some of the béchamel, lasagna sheets, bison mixture, squash, spinach and cheese.

Bake in a 350 degree F oven or grill for one hour, until the top layer is golden brown and bubbling. Allow to cool slightly before cutting into pieces.

*For a non-alcoholic option, use 1/4 cup of beef broth instead.

Prep Time: 15 minutes
Marinating Time: 8-12 hours
Grill Time: 10-12 minutes (with 10 minutes resting time)
Total Time: 35-37 minutes (plus 8-12 hours marinating time)

Ingredients
1lb (500g) Beef Flank Marinating Steak
2 cloves garlic, finely minced
1/4 cup (60ml) olive oil
1/4 cup (60ml) white wine vinegar
2 tbsp (30ml) fresh oregano, finely minced (or 1/2 tsp dried oregano)
1/2 tsp (1.5ml) dried chiles (optional)
Salt and pepper to taste

Dressing:
1/4 cup (60ml) olive oil
3 tbsp (45ml) white wine vinegar
1 tbsp (15ml) Dijon mustard
1 tbsp (15ml) honey
1 clove garlic, finely minced
1 tsp (3ml) fresh oregano, finely minced (or 1/4 tsp dried oregano)

For the salad:
1 pint (551ml) multi-coloured cherry tomatoes, sliced
1-2 large heirloom tomatoes, sliced
3-4 ripe nectarines (or peaches), halved and pits removed
1/4 of a large red onion, finely sliced
100g feta cheese, crumbled
50g micro greens

Directions:

Combine all the ingredients for the marinade in a large sealable freezer bag. Pierce the steak all over with a fork, and place it in the bag. Ensure the marinade is coated all over the steak. Close the bag, and refrigerate for 8-12 hours.
Remove the meat from the marinade, and discard the remaining marinade. Pat the steak with a paper towel to dry, and season with salt and pepper to taste.
Preheat the grill to high heat (between 400-450 degrees F). Grill the steak over direct heat for 5-6 minutes per side, until an internal temperature reads your preferred level of doneness (145 degrees F for medium rare doneness). Transfer to a plate or cutting board and allow the steak to rest for 10 minutes.

Spray the nectarines with avocado oil, and grill over direct heat for 2-3 minutes on the cut side. Set aside to cool. Meanwhile, combine all the ingredients for the dressing in a jar with a tight fitting lid, and shake to combine.
Cut the steak across the grain into thin slices.
To serve: arrange the tomatoes, nectarines, onions, and feta on a large serving platter, or individual plates. Top with the steak, and drizzle with the dressing over top. Garnish with micro greens.

*Charcoal grilling instruction: set up your grill for indirect cooking (light your charcoal, and place them directly where you plan on cooking the steak. This is normally right in the centre of the grill.) Once the grill reaches 400-450 degrees F, grill the steak over direct heat for 5-6 minutes per side, until an internal temperature reads your preferred level of doneness (145 degrees F for medium rare). Transfer to a plate or cutting board, and allow the steak to rest for 10 minutes.

Serves 2
Prep Time: 15 minutes
Grill/oven Time: approximately 15 minutes
Total Time: approximately 30 minutes

Ingredients
Cream Sauce

1/2 cup 10% cream
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 yellow onion, finely chopped
1 tbsp your favourite BBQ rub of
Few dashes of hot sauce

SANDWICHES

1 tri-tip steak, grilled to medium rare
2 slices of Bavarian multi-grain bread
1 tomato, thinly sliced and salt and peppered
6 pieces of bacon
Bacon drippings
chopped parsley for garnish

Directions:

In a small saucepan, fry the butter and onions until onions turn golden brown. Add the flour and whisk over moderate heat for 1 minute. Gradually whisk in the hot milk and bring to a boil. Add the BBQ rub. Cook, whisking, until thickened, about 2 minutes. Remove the pan from the heat and set aside.

Lay out pieces of bacon on a flat baking pan lined with parchment paper. Cool over indirect heat until bacon browns to your desired doneness.

Preheat your grill on high heat for 10 minutes. While the grill is preheating, season tri-tip steak with BBQ rub. Once the grill has been preheated, place tri-tip steak onto the grill and gently pat down, so that the entire steak is making contact with the grill grate. Grill steak to medium rare, 135-145 °F, flipping once. Allow meat to rest 10 minutes, then thinly slice against the grain

Place slices of bread onto the grill, do not walk away from the grill, bread grills quickly! Flip the bread once and immediately place it into the bacon drippings, allowing the bread to soak up the drippings like a sponge.

Begin building the sandwich by laying the bacon onto the bread first, then the sliced and seasoned tomatoes, then the sliced tri-tip steak. Spoon the cream sauce over the top of the sandwich, and garnish with fresh parsley. Bite into this juicy delicious sandwich by picking it up with your hands (warning, you’ll need a LOT of napkins!) or cut it with a knife and fork for a more dainty dining experience. Either way, you’re going to LOVE this one!

Makes: 10
Prep Time: 10 minutes
Cook/Grill Time: 25-35 minutes
Total Time: approximately 1 hour

Ingredients
5 baked potatoes
1 can of whole baby clams
The juice from the can
1 tsp dried oregano
1 tsp dried red pepper flakes
1/4 cup Parmesan
1/2 cup corn meal
1/2 cup gluten-free panko
1/2 cup finely chopped parsley
Zest of one lemon

Directions:

Cut potatoes in half and scoop out the inside of the potato (helpful suggestion: save the leftover potato to fry up in an omelette!). Place ten potato halves, cut side up on a baking tray. Combine all ingredients and mix thoroughly. Fill potatoes with clam mixture, as evenly as possible. Get your grill fired up to 450 degrees F. And place tray of clams into the grill, shut the lid. Bake in the grill for 25-35 minutes, until they get toasty brown! Squeeze on some fresh lemon and enjoy!

Makes: 15-20 zucchini ravioli bundles
Prep Time: 30 minutes
Cook/Grill Time: approximately 1 hour
Total Time: approximately 1 hour and 30 minutes

Ingredients
Fire Roasted Sauce
680g cherry tomatoes
3tbsp olive oil
1.5 tbsp red wine vinegar
1 tbsp Bomba Italiana jarred condiment
1 tsp dried red chilis
6 whole cloves garlic

Zucchini ravioli

4 zucchini
500g ricotta
75g Boursin cheese
1/3 cup Parmesan
1 egg
2 tbsp minced garlic
2 Thai red chilis
1/3 cup fresh basil, finely chopped
S&p to taste

Directions:

Combine all ingredients in for the fire roasted sauce and mix thoroughly baking safe pan. Set the Ninja Woodfire Grill to Roast mode and add the pan of tomatoes.

Using a vegetable peeler, shave long strips of the zucchini and lay flat onto a cutting board, salt the strips to taste. Place three strips of zucchini in a star-like shape on a clean surface, place a heaping tbsp of the ricotta mixture and fold the strips over the ricotta, making a loose bundle. Continue this until all of the ricotta mixture has been bundled up into the zucchini ravioli.

Smash down the cherry tomatoes and garlic and gently place the zucchini ravioli on top of the fire roasted sauce. Bake in the grill for 25-35 minutes. Feel free to add more basil to the top when serving!

Makes: 7-8 country style ribs
Prep Time: 30 minutes
Cook/Grill Time: approximately 3 hours and 30 minutes
Total Time: approximately 4 hours

Ingredients

7-8 Country Style Ribs
Enough mustard to coat all ribs
Sugar-free country style rib rub (see below)
Your fav BBQ sauce, we used Norfolk BBQ’s, Radical Apple BBQ Sauce
Water or beer to thin the BBQ sauce into a mop sauce

Sugar-Free Country Style Rib Rub Recipe

1 tsp smoked paprika
1 tsp chili powder
1 tsp chipotle chili pepper
1 tsp garlic powder
1 tsp kosher salt
1/2 tsp ground sumac

Directions:

Slather on mustard, making sure to get every nook and cranny
Sprinkle on rub, patting the rub in, not rubbing it off!
Set aside and add pellets to your Ninja Woodfire Grill
Turn dial to the smoke function, and set your time
Place ribs onto the grill, it’s a tight squeeze, but trust us, they will all fit onto the grill
After 2 hours, begin applying the mop sauce (Mix water and BBQ sauce in a bowl until your desired consistency)
The ribs will be tender and succulent when they reach an internal temperature of at least 170 degrees F, but if you like ‘em fall off the bone, feel free to allow them to cook until an internal temperature of 200 degrees F.
Enjoy with cornbread, coleslaw, and a cold, refreshing beverage!

Serves 5-6 people
Prep Time: 25 minutes
Cook/Grill Time: approximately 25 minutes
Total Time: approximately 50 minutes

Ingredients
3 chicken breasts, each breast cut into four long strips
2 cups buttermilk,
1/3 cup dill pickle juice
1/4 cup hot sauce
1 cup all-purpose gluten free flour blend
1 cup chickpea flour
1/2 cup corn starch
2 tsp kosher salt
2 tsp smoked paprika
2 tsp cayenne pepper
1 tsp garlic powder
2 eggs
5-6 cups of peanut oil or canola oil

Overnight buttermilk marinade

1 cup buttermilk
1/2 cup hot sauce

Chili Oil

1 tbsp smoked paprika
1 tbsp chili powder
1/2 cayenne pepper
2 tbsp maple syrup
1 tsp kosher salt

Directions:

Combine marinade and place chicken in it, set in the fridge overnight
Remove chicken from the marinade
Combine all of the dry ingredients (minus the dry ingredients for the chili oil) into a bowl
Combine all of the wet ingredients into a bowl
Place a piece of chicken into the dry ingredients and toss, making sure to get the flour mixture into all of the nooks and crannies
Remove chicken from flour mixture and toss into the buttermilk/egg mixture
Do this process twice, to create two layers of delicious batter!
Place bettered chicken onto a tray, making sure each piece of chicken does not touch any other piece of chicken.
Once all chicken pieces have been double-battered, allow them to set for a few minutes while you go fire up your grill
Pour oil into a deep Dutch oven pot and place pot over direct heat, allowing the oil to heat up to 350 degrees F.
Place 4-5 pieces of chicken into the hot oil at a time, making sure not to crowd the pot
Allow chicken to cook for 4 minutes, or until each piece reaches an internal temperature of at least 165 degrees F. If you like a darker-browned exterior, feel free to cook chicken until it reaches an internal temperature of 180 degrees F.
Remove chicken from hot oil and place on a wire rack
Remove pot from the heat and take out 1/3 cup of hot oil, place into a heat safe bowl. Add spices and maple syrup and mix thoroughly
Brush chili oil onto hot pieces of chicken
Enjoy this chicken on a bun, on toast with pickles, or even straight-up on its own! No matter which way you eat it, you will LOVE this recipe!

Makes 1 pan of hot dip
Prep Time: 15 minutes
Grill Time: 15-20 minutes
Total Time: approximately 35 minutes

Ingredients

2 grilled chicken breasts
8 ounces cream cheese
1 1/2cup shredded cheddar
1/2 cup hot sauce, I used Frank's Red Hot
1/2 cup sour cream
1/3 cup mayo
1 tsp minced garlic
1 tbsp your favourite BBQ rub
3 green onions thinly sliced

Directions:

• Preheat grill to to 400 degrees F
• Stir together cream cheese, BBQ rub, mayo, garlic, green onion, hot sauce, sour cream until combined. Shred the chicken and add it into the creamy mixture.
• Transfer dip into an oven safe dish, top with remaining cheese (do NOT forget the cheese!)
• Bake for 15-20 minutes until hot and cheese is bubbly.
• Garnish with remaining green onion slices and a few extra glugs of hot sauce if you’re feeling frisky!
• Serve with grilled bread, crackers, or vegetables!

Prep Time: 15 minutes 
Grill Time: 45 minutes 
Total Time: 1 hour 

Ingredients
For the Meatballs:
½ cup cornmeal
2 thinly sliced green onions (white only, keep greens for garnish!)
1 egg
1 tbsp minced garlic
3 tbsp tamari
¼ tsp red pepper flakes
1lb ground beef
1lb ground chicken

For the Mongolian Sauce:
½ cup water with 1 tsp corn starch mixed in
⅓ cup brown sugar
¼ cup tamari
1 tbsp minced garlic
2 tsp sesame oil
2 tsp grated ginger
1 tbsp oyster sauce
1 tbsp sriracha
2 tsp toasted sesame seeds for garnish

Directions:

SAUCE: Start by making the sauce, so that when the meatballs come off the grill, they can go for a spicy dip dive into this luscious sauce!

Heat the ingredients for the sauce (except the sesame seeds) in a large skillet over medium-high heat. Allow the sauce to simmer and thicken for 5 minutes.

MEATBALLS: In a large bowl, combine the cornmeal, green onions, egg, minced garlic, tamari, and red pepper flakes. Mix together until totally combined. Then, add the ground beef and mix until just combined, you don’t want to overwork the meat or you’ll have tough meatballs. Shape the meatball mixture into balls using 1 tablespoon of the meat mixture per meatball.

(Optional pro tip! Place meatballs into the freezer for 15 minutes so the exterior becomes frozen. It makes it soooo much easier to transfer to the grill!)

Get your grill fired up to 400 degrees F and setup for indirect cooking. Place meatballs onto the grill and close the lid.
Allow the meatballs to continue cooking until they reach an internal temperature of 160 degrees Fahrenheit (approximately 40 minutes). Take the balls right off of the grill and into the sauce so they absorb some of that delicious flavour!

Garnish with sesame seeds and green onion! We suggest serving these with rice or add a toothpick and serve them as appetizers!

Makes 24 pops
Prep Time: 10 minutes 
Grill Time: 23 minutes
Total Time: 33 minutes 

Ingredients
1 pizza dough, cut into 24 pieces 
1lb peameal bacon, cut into 4 pieces (24 pieces total)
2 tbsp BBQ rub
24 1/2 inch pieces of cheddar cheese 
24 dill pickle slices  
1 egg, whisked with 2 tbsp water
Everything bagel seasoning 

Directions:

Preheat grill to 375 degrees Fahrenheit. Line a cookie sheet with parchment paper, and place peameal bacon on it. Sprinkle with BBQ rub. Grill over indirect heat for 10-12 minutes, until fully cooked. Allow to cool. Take one of the pieces of dough, and stretch it out as if you were making a tiny pizza. Stack a piece of peameal with a pickle, and a piece of cheese. Fold the edges over, pressing them together on top to seal the pop. Place face down on parchment lined cookie sheet. Continue with all of the pops. Brush them with egg wash, and sprinkle with everything bagel seasoning. Grill over indirect heat (still at 375 degrees F) for 20 minutes. Flip, and continue cooking for another 3 minutes. Spear each pop with a decorate skewer. Serve with your favourite dip (i.e. ranch, Cesar, etc). 

Makes 10 ribs and 2 cups of sauce 
Prep Time: 25 minutes 
Grill Time: 8 minutes 
Total Time: 28 minutes 

Ingredients
2lb Korean short ribs 
BBQ rub

For the  Raspberry Pepsi BBQ sauce:
2 tbsp butter
1 onion, chopped
1/2 cup frozen raspberries
1 tbsp Worcestershire sauce
1/4 cup apple cider vinegar 
1 cup ketchup 

Directions:

Sprinkle BBQ rub (as liberally as you’d like!) on both sides of the ribs. To make the sauce, melt the butter in a saucepan over medium high heat. When the butter is browned, add the onion and stir. Then add remaining ingredients and allow to simmer for 20 minutes, stirring often. Allow the sauce to cool a bit before blending until smooth. Add wood chips to Ninja, and set it to the GRILL function. Press the Woodfire Flavour button. Add 20 minutes on the clock (just to give yourself extra time). When it says add food, grill the ribs for 4 minutes per side. Before flipping, brush on BBQ sauce. 

Makes 15 quiche 
Prep Time: 15 minutes 
Grill Time: 25-30 minutes 
Total Time: 35-40 minutes 

Ingredients
15 mini tart shells 
1 cup pulled pork 
1 red bell pepper, finely diced
1 jalapeño pepper, finely diced 
2 green onions, finely diced
6 eggs 
2/3 cup heavy cream
2 tsp BBQ rub 
1/2 cup cheddar cheese, grated 

Directions:

Divide the pulled pork, peppers, and onions among the mini tart shells. In a pitcher, whisk the eggs with the cream and BBQ rub. Gently pour into the tart shells, being careful not to overflow them. Top with cheddar cheese. Grill in a 375 degree preheated grill, over indirect heat.

Serves 4-6
Prep Time: 15 minutes 
Cook Time:  approximately 1 hour 
Total Time: approximately 1 hour, 15 minutes 

Ingredients
For the meatballs:
1/2 lb ground pork
1/2 lb ground beef 
1 egg
1/4 cup Parmesan cheese 
1/4 cup breadcrumbs 
1 tsp oregano 
1 tbsp BBQ rub
2-3 cloves garlic, finely minced 

For the soup:
2 tbsp olive oil
1 carrot, chopped
1 yellow onion, chopped
1 stalk celery, chopped
2-3 cloves garlic
900ml vegetable stock 
2 bay leaves 
250g frozen spinach 
1/2 cup acini di Pepe pasta 
Salt and pepper to taste 
1/2 cup parsley, finely chopped
More Parmesan, for serving 

Directions:

In a bowl, combine all the ingredients for the meatballs. Form into teeny tiny meatballs, the size of a Lima bean. Place the meatballs on a parchment-lined grill pan or baking sheet. Grill in a 375 degree Fahrenheit degree grill (or oven) for 20 minutes, until nicely browned. Meanwhile, add the oil, onion, celery, carrot and garlic to a pot, and cook for 10 minutes. Add the meatballs, bay leaves, and stock and cook for 40 minutes. Then add the spinach and pasta, and continue to cook for 5 additional minutes. Season with salt and pepper. Garnish with parsley and additional cheese. 

Makes 6 servings 
Prep Time: 15 minutes 
Grill Time: 1 hour 
Total Time: 1 hour, 15 minutes 

Ingredients
2 tbsp butter
3 cups pulled pork 
2 carrots, chopped
2 ribs celery, chopped
2 onions, chopped
1 red potato, chopped
2 cups butternut squash, cut into cubes 
1 can corn
1 cup frozen green beans 
2 sweet bell peppers
1 tsp oregano
2 tbsp BBQ rub 
2 bay leaves 
1 tsp cumin 
1 tsp chipotle chili powder 
Water to cover 

Directions:

Melt butter in a large Dutch oven, and add pork and onions. Cook for 10 minutes. Add remaining ingredients, and add enough water to cover. Place the lid on, and grill over direct, high heat for 1 hour, stirring occasionally. Serve with cilantro (optional). 

Makes 24 rangouls 
Prep Time: 10 minutes 
Grill Time: 15 minutes 
Total Time: 25 minutes 

Ingredients
1 8oz package cream cheese 
120g chunk crab meat
1/4 cup sour cream
A few dashes hot sauce
2 tbsp lemon juice
1 tsp Worcestershire
Your favourite BBQ rub, to taste 
2 green onions, finely chopped 
1/2 cup black olives (for eyes)
200g wonton wrappers 

Directions:

Combine all ingredients, except for the wrappers and the black olives, in a bowl and mix well. Place wonton wrappers in each space of a mini muffin tin. Spoon filling into each wonton. Top with two black olives for eyes. Set grill to the ROAST function. Place in grill and allow to cook for 15 minutes, removing from the muffin tray halfway through, in order to crisp up the bottom. 

Makes 4-6 subs 

Ingredients
4-6 sub buns 
2 cups marinara sauce 
1/2 lb Halenda’s ground beef 
1/2 lb Halenda’s ground pork
1 egg
1 tsp dried oregano
3/4-1 cup seasoned panko breadcrumbs
1 medium onion, finely diced 
4-6 cloves garlic, finely minced 
2 tbsp dried parsley
2 tbsp BBQ rub 
2 cups mozzarella cheese, grated 
1/2 cup Parmesan cheese, grated 
1/2 cup butter, softened 
Fresh parsley, for garnish

Directions:

In a large bowl, mix together beef, pork, onion, garlic and spices. Form into meatballs, large or small, depending on your preference. Preheat griddle to medium high heat. Griddle meatballs, turning to brown on all sides, for about 20 minutes, or until lightly darkened on each side. Add the cheese, and allow to melt. Remove from griddle. Melt butter on griddle, and add the buns, open side facing down. Griddle until nicely browned, about 2-3 minutes. Spoon some of the sauce on each sub bun. Top with the cheesy meatballs. If desired, top with more sauce. Garnish with chopped parsley. 

Makes one neck roast (serves 4-6)

Prep Time: 10 minutes 
Smoke Time: 3-4 hours 
Total Time: 3-4 hours 10 minutes 

Ingredients
1 venison neck roast (large or small!)
Yellow mustard  BBQ rub (preferably one for beef or large game

Directions:

Coat the neck roast in yellow mustard. Sprinkle enough BBQ rub to cover liberally, ensuring you get in all the nooks and crannies! Set your WoodFire to smoke, and make sure the hopper is filled with pellets. Add the neck roast, and smoke until it easily pulls apart, between 3.5-4 hours depending on the size. 

Makes 1 pizza
Prep Time: 10 minutes 
Grill Time: 25-30 minutes 
Total Time: 35-40 minutes 

Ingredients
1 frozen pizza dough, thawed 
1/4 cup ranch
3 cups mild cheddar cheese 
3 cups Halenda’s peameal bacon, cooked and cubed 
1 cup iceberg lettuce, finely sliced 
1 large tomato, finely chopped
1 small red onion, finely chopped 
Salt and pepper to taste 

Directions:

Line a baking sheet with foil and parchment paper. Lightly oil with olive oil. Spread dough out to cover the tray. Top with the ranch, and use the back of a spoon to spread it out across the dough. Top with 2 cups of cheese, and then the peameal bacon. Top with remaining cup of cheese. This will act as a ‘glue’ to hold the bacon from falling off! Preheat grill to 350 degrees. Grill the pizza over indirect heat for 25-30 minutes, until nicely golden browned. Allow to cool slightly before topping with lettuce, tomato and onion. Salt and pepper to taste. 

Makes 24

Prep Time: 10 minutes 
Grill Time: 30 minutes 
Total Time: 40 minutes 

Ingredients
450g package frozen puff pastry, thawed 
300g chopped frozen spinach
3 tbsp olive oil 
250g Halenda’s Kolbassa, finely chopped
1 large onion, finely chopped
4-5 cloves garlic, finely minced 
Zest and juice of one lemon 
1 tsp dried oregano
2 eggs
200g feta cheese, crumbled 
Salt and pepper to taste 

Directions:

Heat a cast iron skillet on the grill over medium high heat. Add olive oil, onions and kobassa, and cook for 8-10 minutes. Add the garlic and oregano and cook for another 1-2 minutes. Remove from heat and add the lemon zest and juice. Allow the filling to cool completely before adding the feta cheese and eggs. Season to taste. Spread filling evenly on the puff pastry. Roll into a log, and use a sharp knife to slice into 24 pinwheels. Preheat grill to 375 degrees. Place pinwheels on a parchment lined baking tray, and grill over indirect heat for 25-30 minutes, until nicely browned. 

Makes 1 baguette
Prep time: 10 minutes 
Grill Time: 13-15 minutes
Total Time: 23-25 minutes 

Ingredients
2 tbsp olive oil
2 sweet bell peppers, sliced 
1 large yellow onions, sliced 
BBQ rub to taste 
1 large baguette 
4-5 sausages
4 slices of havarti cheese 

Directions:

In a frying pan over medium high heat, sauté onions and peppers until fully cooked and lightly browned. Season with BBQ rub to taste. Remove from heat and set aside. Remove sausages from their casings, and set aside. 
Slice the top of the baguette. Hollow out the bottom half, trying to remove as much of the bread as possible. Put the peppers and onions in the bottom of the bread, followed by the cheese. Take a sausage and flatten it out as much as possible. Smear it across the top of the baguette, and try to smear it into the sides of the bread as much as possible. This will ensure that everything holds together on the grill. Preheat grill to high heat - 475-450 degrees. Once the grill is preheated, flip the baguette onto the grill in one swift motion, so the sausage is facing down on the grill grates. Allow to cook for until the sausage is nicely browned, and it pulls away from the grill - about 7-8 minutes. Flip, and transfer the baguette to indirect heat. With the lid down, allow the baguette to continue crisping up for 5 more minutes. Remove from grill. Allow to cool slightly before cutting into thick slices. 

Prep time: 20 minutes 
Smoke time: 3.5 hours
Total time: Approximately 2 hours 

Ingredients
4 racks DuBreton Organic Pork Ribs
1/2 cup (125ml) mustard 
BBQ rub, enough to generously coat each rack
3/4 cup (190ml) butter, cut into small cubes 
1/2 cup (125ml) grape juice, for spritzing

Blueberry BBQ Sauce:
1 cup (250ml) frozen blueberries, thawed
3/4 (190ml) cup ketchup
1/2 cup (125ml) apple cider vinegar
2 tbsp (30ml) Worcestershire sauce 
1 tbsp (15ml) maple syrup 
1 tsp (5ml) onion powder
1 tsp (5ml) garlic powder
1 tsp (5ml) chipotle chili powder 
Cracked black pepper to taste 

Directions:

First, combine all ingredients for the BBQ sauce in a small saucepan.
Simmer on low for 15 minutes. Allow to cool slightly before blending into a smooth, rich sauce. Set aside. 
Use a paper towel to remove the thin membrane from the underside of each rack of ribs. Generously coat all racks in the mustard. Sprinkle on BBQ rub, ensuring the racks and well coated on the top and underside.
Preheat grill or smoker to 300 degrees Fahrenheit. Choose a fruit wood (or pellets) like apple or peach for smoking the ribs. Smoke ribs over indirect heat for 1.5 hours. Spritz each rack with grape juice. Remove each rack from the grill, and place each one on their own piece of butcher paper. Top with a few cubes of butter. Spritz again, and wrap them up. Place each wrapped rack back on the smoker, with the folded side underneath, for another 1.5 hours. Remove all racks from the butcher paper and return them to the grill. Brush on some of the blueberry BBQ sauce, and continue smoking for another 15 minutes. Brush some more on, and smoke again for an additional 15 minutes. Finally, pull them off and rest the racks for 10 minutes before serving. 

Makes: 4 slices

Prep Time: 10 minutes 
Griddle Time: 20 minutes 
Total Time: 30 minutes 

Ingredients
Half a French loaf, cut into 4 thick slices 
Butter (for spreading on the griddle)
1 onion, finely sliced 
1 large chicken breast, cut into small cubes
1/2 lb bacon, chopped
2 cups cheddar cheese 
BBQ rub

For the BBQ Ranch:
1 cup mayo
1/2 cup sour cream
1/2 cup buttermilk
1 packet Hidden Valley Ranch Seasoning 
1/2 cup BBQ Sauce 

Directions:

Preheat griddle to medium high heat on all burners. Start with cooking the bacon until lightly golden, then add the chicken and onions. Sprinkle with BBQ rub. Griddle until golden browned - about 10-15 minutes. Using a cold block of butter, smear the block across the surface of the left side of the bacon and chicken mixture. Add the slices of bread, and griddle until lightly browned, about  5 minutes per side. Turn off burners under bread, and bacon and chicken mixture. Add the cheese to the griddle on the bare right side, in 4 separate piles. Divide the chicken and bacon mixture over top each pile of cheese, followed by a slice of the bread. When the cheese is dark on the edges, push the bread down and flip it over onto a plate. As the cheese cools, it’ll harden slightly and become incredibly crunchy, and delicious! Combine all ingredients for the BBQ ranch, and serve on the side for dipping! 

Serves 3-4 

Ingredients:
3-4 tbsp butter or olive oil
1 lb chipped ham
BBQ sauce:
1 cup ketchup 
1/4 cup relish 
2 tsp apple cider vinegar 
2 tsp Worcestershire sauce
2 tsp maple syrup
1/2 tsp onion powder 
1/2 tsp paprika 
1 tsp BBQ Rub (we used Uncle Steve’s Gator Shake)
1 815g package frozen cheddar bacon pierogi (or fresh if you can find them!)
3-4 large onions, finely sliced
2 cups cheddar cheese, grated 
Green onions, for garnish 

Directions:

In a small saucepan, combine all ingredients for the BBQ sauce. Allow to simmer for 10 minutes. 
Preheat all burners of griddle to medium high heat. Melt butter (or olive oil) and brush across the surface of the griddle. Place onions, pierogi and ham in three separate areas of the griddle. This allows you to control each item, as they all will have different cook times. Sprinkle some BBQ rub on the pierogi, and onions. Using tongs, break up the ham as much as possible. Griddle until lightly browned - about 10 minutes. Add sauce. Turn burners below ham off while the pierogi continue to cook. Stir onions occasionally until golden browned. Cook pierogi until lightly browned on each side - about 6-7 minutes per side. Add cheese. To serve - place some of the pierogi in a bowl. Top with some of the onions, and the ham. Garnish with green onions. 

Makes 4 sandwiches 

Prep Time: 10 minutes 
Griddle time: 25-30 minutes 
Total Time: 35-40 minutes 

Ingredients:
8 slices of brioche bread
3 onions, sliced
4 thick slices of peameal bacon, cubed
BBQ rub to taste 
1 tbsp balsamic vinegar 
5 tbsp butter
4 slices pepper jack cheese 
2 eggs
1/2 cup 18% cream
1 tsp BBQ rub 
Green onions, for garnish 

Directions:

Preheat griddle to medium heat. Melt a tbsp or two of butter across the surface of the griddle. Cook onions for 5-10 minutes, stirring constantly before adding the peameal. Continue cooking (and stirring) for another 10 minutes. Add BBQ rub and balsamic vinegar. Remove from griddle, and allow to cool slightly. Butter all insides of the bread (this will help to keep the sandwich together when it’s being dipped in the custard mixture! Place a slice of cheese on half the slices of bread. Divide the onion/bacon mixture on top of the cheese for all sandwiches. Seal with other side of the bread. In a shallow pan, whisk the eggs with the cream and the BBQ rub. Quickly dip each sandwich, and place on the griddle. Griddle until lightly browned - approximately 3-4 minutes per side. Garnish with green onions, and serve with Canadian maple syrup. 

Makes: 8 large meatballs

Ingredients

For the meatballs: 
1lb beef
1 tsp bbq rub 
1 tbsp bbq sauce 
1/3 cup bread crumbs 
1 1/2 cups pulled pork 

Raspberry glaze:
2 tbsp raspberry jam 
2 tbsp ketchup 
1 tbsp soy 
1 tsp apple cider vinegar 

Directions:

In a bowl, combine ground beef with BBQ rub, sauce and bread crumbs. Mix to combine. Portion into 8 equal meatballs. Flatten each meatball into a disk, as if you were making a hamburger patty. Place a small amount of the pulled pork into the centre of the disk, and form the edges together around the pulled pork. Use your palms to re-roll the ball with the pulled pork inside. Whisk together all the ingredients for the glaze. Brush on each meatball. Preheat grill to 400 degrees F. Grill meatballs over indirect heat for 15 minutes. Brush the remaining sauce on top, and grill for an additional 15 minutes. 

Makes: 14-16 mini shepherds pies

Ingredients

For the potato topping:
3-4 small yellow potatoes, peeled and chopped
1 large sweet potato, peeled and chopped
1/4 cup butter 
1/4 cup half & half cream
Salt and pepper to taste 

For the vegetable layer:
1 341ml (12oz) can of corn
2 medium sized carrots, finely chopped 
1/2 cup frozen peas
2 tbsp butter
Salt and pepper to taste 

For the pulled pork filling:
1 large onion, finely chopped
2-3 cloves garlic, finely minced 
2 tbsp butter 
3 1/2 4 cups chopped pulled pork 
1 tbsp worchestershire 
2 tsp BBQ rub 
1/3 cup BBQ sauce 

200g puff pastry 

Directions:

For the potato mixture: boil potatoes and sweet potatoes in salted water until tender - about 15-20 minutes. Mash, add butter and season to taste. Set aside to cool before spooning into a freezer bag. Cut the tip of the corner for easy piping! 

For the vegetable layer:
Boil vegetables for 1-2 minutes. Drain. Add butter. Season to taste. 

For the pulled pork mixture: Melt butter in a pan over medium heat. Add onion and garlic, and cook for 1-2 minutes. Add the pulled pork, and remaining ingredients. Cook for another minute or two. Set aside.

Roll out puff pastry and use a small cookie cutter to cut out 14-16 circles to fit the bottom of your silicone muffin tins. 

To assemble: place a puff pastry circle in the bottom of each muffin cup. Add a small amount of the pulled pork mixture, followed by the vegetable mixture. Pipe on the potato mixture in whichever way you’d like - we like to pretend we’re icing a savoury, delicious, BBQ cake! 

Preheat grill to 425-450 degrees Fahrenheit. Place shepherds pies on a tin foil lined baking tray for easy clean up. Place over indirect heat for 35-40 minutes, until the tops are slightly browned. 

Serves: 4

Everything you love about a sausage on a bun...but in a potato instead!

Ingredients

4-5 baked potatoes
2 sausages, finely chopped
4 green onions, finely chopped
1 tbsp mustard 
1 tbsp ketchup
1/2 cup mayo
1/2 cup cheddar cheese, grated or finely chopped
2-3 pickles, finely chopped
1/2 cup sauerkraut
1 tbsp Worcestershire sauce
Salt and pepper to taste 
For garnish - sesame seeds (optional)

Directions:

Using a spoon, hollow out insides of potatoes into a bowl, being careful to leave the exterior intact. Mash the potato with a fork. Salt and pepper the insides of the hollowed out potatoes. Place potatoes onto a foil lined pan. Add all ingredients to potatoes, stir thoroughly. Spoon evenly into each potato half. Grill in a preheat 425-450 degree oven for 20 minutes. Top with sesame seeds for the TRUE ‘sausage on a bun’ experience! 

Makes 4 large skewers

Ingredients

2 boneless skinless chicken breasts, cut into small cubes 
1 large red onion, chopped into large pieces
1/2 tsp each:
Salt
Pepper 
Granulated garlic
Onion
Smoked paprika 
Poultry seasoning 
Chipotle chili pepper 

For the Alabama white sauce:
1 cup mayo
1/3 cup apple cider vinegar
1 tbsp Worcestershire
1/2 tbsp horseradish
1 tbsp hot sauce
1/2 tsp black pepper 
1 tbsp honey
1/2 tsp granulated garlic
1/2 tsp dried onion 

Directions:

Mix together all spices, and rub into chicken cubes. Skewer alternating between a piece of red onion on large metal skewers. Grill at 450-500 degrees until an internal temperature of 165 degrees Fahrenheit is reached. Whisk together all ingredients for the sauce. Spoon over skewers, or serve on the side as a dipping sauce. BONUS - also great for dipping potatoe wedges, or as a base for potato/pasta salad! 

Makes: 5 large skewers

Ingredients

4 boneless, skinless chicken breasts, cut into large cubes

Marinade:
3/4 cup yogurt 
3 tbsp freshly grated ginger
4-5 cloves garlic, finely minced 
2 tbsp garam masala 
2 tsp kashmiri chili pepper 
1 tsp smoked paprika 
1 tsp onion powder 
1 tsp turmeric 
1 tsp cumin
2 tsp salt 
1 tsp ground coriander 

Directions:

Combine all ingredients for the marinade, thoroughly combine. Mix chicken with marinade and allow to sit overnight. Skewer chicken cubes on large metal skewers. Preheat charcoal grill to 400-450 degrees, and grill over high until an internal temperature of 165 degrees Fahrenheit is reached. Serve with a squeeze of fresh lemon juice, sliced red onion and chopped cilantro. 

Makes: 6 buns

Ingredients
6 pretzel buns
2 lbs bacon 
1 1/2 cups cheese curds
Your favourite BBQ rub
2 tbsp honey
3 tbsp mustard

  Directions:

Cut the top off each pretzel bun. Hollow out pretzel buns, removing as much of the bread as you can without making a hole to the other side. Stuff as many cheese curds as you can fill in! Sprinkle with BBQ rub. Put the top back on. Carefully wrap the bun with bacon, using pins if necessary to hold in place. Grill in a preheated 375 degree oven for 20-25 minutes until bacon is crisp and nicely browned. 

See how it's made on YOUTUBE!

Ingredients
6 slices bacon
1/2 lb pork cubes
1 small rack of ribs, cut into pieces
3 mild sausages, cut into small pieces 
1 large onion, chopped
4-6 cloves garlic, finely chopped
3 tbsp butter
2 bay leaves
2 springs fresh thyme
2 cups dried black beans, soaked overnight and drained
Seasoned to taste with your favourite BBQ rub
Enough beef broth to cover - about 4 cups

Directions:

In a Dutch oven, fry the bacon until cooked. Add the pork cubes, and cook until browned. Remove from pan and cook the pork ribs until golden browned. Next, cook the sausage until browned. Remove all meat from the pan, and add the butter. Cook the onions and garlic in the butter for about 5 minutes. Add the meats back in, the beans, thyme, bay leaves and BBQ rub. Pour over enough beef stock to cover everything. Add the lid, and place in a 375 degree preheated grill or oven for about 3-4 hours - until the meat is falling off the bones, and the beans are tender. Serve over rice or potatoes. 

See how it's made on YOUTUBE!

Ingredients
1 cup half n half cream
1/2 cup butter
1 tsp salt
4 cups cassava flour
2 eggs, beaten
1 cup shredded Parmesan cheese
1 cup shredded cheddar cheese
1 tsp your favourite BBQ rub

Directions:

Preheat the grill (or oven) to 375 degrees. In a saucepan, combine the milk, oil, butter, and salt over medium heat. As soon as it starts to lightly boil, remove from heat. Stir in the cassava flour until it dissolves. Next, stir in the eggs and cheese, and stir the dough for 5-10 minutes. Set aside to cool. Flour hands with cassava flour and form dough into golf-ball sized pieces and place in mini muffin pan. Grill (or bake) for 25-35 minutes. 

See how it's made on YOUTUBE!

Makes: 1 pizza

Ingredients
1 pizza dough 
1 chicken breast, grilled and chopped 
For the sauce:
1 tbsp soy sauce
1 tbsp honey
1 tbsp sesame oil
1/3 cup chicken stock 
1 tbsp corn starch
1 tbsp sriracha 
1 green pepper, chopped 
1 yellow pepper, chopped
Green onions, chopped
1 cup grated cheddar cheese 
1/2 tbsp each black and white sesame seeds
1/2 cup whole cashews 
More sriracha for the top of the pizza 

Directions:

Spread pizza dough on a parchment lined baking tray. In a small saucepan. Combine all ingredients for the sauce over medium high heat until thickened. Allow to cool slightly before spreading over dough. Top with cheese, peppers, chicken, onions, cashews, and sesame seeds. Bake in 400 degree preheated grill for 35-40 minutes until nicely browned. Top with another sriracha drizzle, and a little more green onion. 

See how it's made on YOUTUBE!

Makes: 4 servings

This speedy dish is a favourite in our family - It’s ultra creamy and rich but comes together in a snap! Traditionally, this dish does not include bacon. But the combination of smokey bacon in this rich adobo cream sauce with just a hint of spice is absolutely phenomenal! 

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Ingredients
2 chicken breasts, sliced
2 tbsp olive oil
1 large onion, chopped
1 tbsp adobo seasoning 
3 bell peppers, chopped
3-5 garlic cloves, minced
1-2 hot peppers, chopped 
1 cup chicken broth 
1 cup sour cream
9-10 slices cooked bacon, chopped

Directions:

Heat oil in a preheated cast iron skillet. Sauté chicken with onions and adobo seasoning until fully cooked. Add garlic. Add chicken broth. Bring to a boil and add peppers. Once peppers are cooked to your liking, remove from heat and add sour cream and bacon. Serve with rice and tortillas. 

See how it's made on YOUTUBE!

Makes: approximately 18 pupusa

These are the ultimate hand held snack - they’re crunchy, gooey, and satisfying. They’re comfort food at it’s finest and great for eating not the go, or paired with rice and smokey salsa for a savoury weeknight dinner. If you have the time, try your hand at making a tangy curtido to go along with them!

Ingredients
Pupusa Dough:
4 cups instant corn masa flour
2 tsp salt
3 cups cold water

Filling

1 cup mozzarella cheese
1 540ml can of red kidney beans 
1 tsp garlic powder
1 tsp chipotle chili powder 
1 tsp vegetable stock powder 
1/2 tsp black pepper 

Directions:

In a large bowl, combine ingredients for dough. It should look like a clay-like texture. Use a small bowl with water and a little oil to dip your hands into to keep the dough from sticking to your hands. In another bowl, roughly mash the kidney beans with a fork. Stir in all other ingredients and thoroughly mix. Take a golf ball sized portion of the dough roll into a ball, then flatten into an even round. Take about a tbsp of the bean mixture, and place in the centre of the round. Fold the dough over the filling and pinch until it’s completely sealed. Then, flatten out the ball between your hands until flat. Place on a greased cookie sheet, or preheated cast iron skillet with a little oil. Cook in a 400-425 grill or oven until golden brown on each side - about 2-4 minutes. Flip and cook for an additional 2-4 minutes. 

Makes: one cast iron of scalloped potatoes

This is such a great side dish for Thanksgiving. It’s super rich, creamy, and full of savoury bacon and cheese. Why serve mashed potatoes when you can serve SCALLOPED potatoes…and if a little gravy ends up being poured on these…we wouldn’t be mad either! 

Ingredients
1/4 cup butter, melted
3 green onions, chopped
3-4 cloves garlic, finely minced
1/4 cup corn starch  
2 cups cream
1 cup chicken broth
1 tsp salt
1/2 tsp pepper 
8-10 yellow potatoes, finely sliced
3 cups of aged cheddar cheese, grated
4-6 sliced of Canadian bacon, cooked and finely chopped

Directions:

Preheat grill to 375-400 degrees. In a large bowl, combine melted butter, cream, broth, salt and pepper. In a cast iron skillet, pour a little of the sauce in the bottom. Top with sliced potatoes, cheese and some of the bacon. Add more sauce, and continue to layer until all ingredients are finished. Reserve some of the bacon to add to the top. Grill over indirect heat for one and a half hour until a knife inserted into the potatoes feel like they’re soft and fully cooked. 

Makes: 9 egg cups

Ingredients
9 eggs 
2 tbsp cream
2 tbsp your favourite BBQ rub
1 green pepper, chopped 
1 onion, chopped 
1 cup grated cheddar cheese
150g ham, chopped

Directions:

In a large bowl, scramble eggs with cream and BBQ rub. Pour evenly among 9 silicone baking cups. Top with chopped pepper, onion, ham and cheese. Bake over indirect heat in a preheated grill (350-375 degrees Fahrenheit). We used apple wood for a nice, fruity smoke flavour! Allow to cool slightly before removing from the cups. 

Makes: 6 pork chops

Ingredients
6 pork chops, bone-in, sprinkled with BBQ Rub 
2 tbsp Dijon mustard 
2 cups apple cider
2 tsp maple syrup
2 tbsp bourbon 
2 bay leaves 
Fresh rosemary & thyme
2 tbsp butter 
1/3 cup Half n half cream 
Salt and pepper to taste 

Directions:

Smoke pork chops until an internal temperature of 145 degrees Fahrenheit is reached, using apple wood. In a grill pan, whisk together all other ingredients. Place cooked pork in the marinade. Return to a 350 preheated grill and bring to a low simmer until thickened - about 10-15 minutes. 

Makes: 6 chicken thighs

Ingredients
6 chicken thighs, boneless skinless
1 package ramen noodles, blended up into a fine powder
1 ramen flavour packet 
1/2 cup corn meal
1 cup buttermilk
1tsp hot sauce
1 tsp paprika,
1 tsp onion
1 tsp sage
1 tsp thyme
1 tsp garlic
1 tsp kosher salt
1 tsp black pepper

Directions:

In a large bowl, mix ramen powder, flavour packet, cornmeal, and all spices. In another bowl, mix the butter milk, egg and hot sauce. Dip each thigh into the buttermilk mixture, then into the dry mixture, back into the wet mixture and back into the dry mixture. Preheat a cast iron skillet over direct heat in a 400-500 degree grill. Add smoke flavour by putting dry, seasoned wood over the coals (we used sugar maple and hickory wood). Add a quarter inch of oil. Once the pan and oil are hot, place each thigh in the pan, ensuring that they are not touching each other. Grill until nicely browned on each side about - approximately 5-10 minutes. 

Makes: 10-12 fritters

Ingredients
1-2 green onions, finely sliced 
1/2 cup of cubed cheddar cheese
1/2 cup Halenda’s Old country Kobassa or a peppered kobassa 
1tbsp of your favourite BBQ rub, we used Uncle Steve’s Competition Bird Powder 
1 ramen flavour packet 
1 package ramen noodles, blended up into a fine powder 
1-2 eggs
1 cup of cornmeal 

Directions:

In a large bowl, combine the ramen powder, cornmeal, flavour packet and BBQ rub. Stir to combine. Add in kobassa, cheese, onion buttermilk, and eggs. Stir to combine. Spoon onto an oiled, parchment lined cookie sheet or grill pan. Grill in a 375-400 degree Fahrenheit grill over indirect heat until browned on both sides - approximately 10 minutes a side. 

Makes: 2 pork tenderloins

Ingredients
1 cup lukewarm water
1 tsp yeast
1 tsp sugar
3 tbsp olive oil 
1 tsp salt
3 cups flour 
1 bunch scallions, finely sliced
1 tbsp sesame oil
Black and white sesame seeds 

Directions:

In a large bowl, add water, yeast and sugar. Allow to bloom for 10 minutes. Add flour, salt and oil, and knead for 8-10 minutes. Put in a greased bowl, and allow to rise for an hour in a warm place. Spread dough into a large rectangle. Sprinkle over green onions, and half the sesame oil. Roll into a log, and press (seam side down) into a silicone loaf pan. Top with remaining sesame oil, and sesame seeds. Preheat grill to 400 degrees Fahrenheit and bake until nicely browned - about 35-45 minutes. 

Makes: 1 loaf

Ingredients
1 cup lukewarm water
1 tsp yeast
1 tsp sugar
3 tbsp olive oil 
1 tsp salt
3 cups flour 
1 bunch scallions, finely sliced
1 tbsp sesame oil
Black and white sesame seeds 

Directions:

In a large bowl, add water, yeast and sugar. Allow to bloom for 10 minutes. Add flour, salt and oil, and knead for 8-10 minutes. Put in a greased bowl, and allow to rise for an hour in a warm place. Spread dough into a large rectangle. Sprinkle over green onions, and half the sesame oil. Roll into a log, and press (seam side down) into a silicone loaf pan. Top with remaining sesame oil, and sesame seeds. Preheat grill to 400 degrees Fahrenheit and bake until nicely browned - about 35-45 minutes. 

Serves: 4
Prep time: 10 minutes
Grill time: 17-20 minutes
Total cook time: 27-30 minutes s

We absolutely love these quesadillas as a super quick weeknight dinner! Mushrooms provide such richness, heartiness, and flavour to this easy meal. Chock full of vitamins and nutrients, these tasty quesadillas are great for the whole family. Our favourite part…they come together quicker than you can say SHROOMIE!

Ingredients
1 tbsp olive oil
2 x 227g packages of cremini mushrooms, sliced
1 medium sized onion, chopped
3-4 cloves garlic, finely minced
140g package plain goat cheese, crumbled
227g (8oz) package of spinach leaves
1 ½ tbsp your favourite BBQ rub
4 large tortillas

Directions:

Heat oil in a cast iron skillet over medium high heat. Add mushrooms, and onions. Cook for 10 minutes, until nicely browned. Add garlic, and continue to cook for an additional minute.

Add spinach, and stir. Cook until spinach is wilted – about 5 minutes. Season with BBQ rub.

Spoon filling evenly onto half a tortilla. Top with cheese. Fold over, and press lightly.

Grill over high heat, for about 1 minute per side, until nicely browned.

Allow to cool slightly before slicing into 3 even sections.

Serves: 4
Prep time: 20 minutes
Grill time: 1 ½ hours
Total cook time: Approximately 2 hours

This is one of the most comforting soups there are! Smoking the onions in this recipe makes ALL THE DIFFERENCE! It takes the classic familiar flavour of French onion soup and elevates it to a super elegant and fancy appetizer or main side dish. Perfect for an intimate gathering at home this holiday season, our smoked French onion soup is the perfect cup of warmth to provide comfort this Christmas.

Ingredients
12 jumbo yellow onions, finely chopped
6 tbsp salted butter
2 tbsp olive oil
2 tbsp Bourbon
1 tbsp finely chopped fresh rosemary
4 cups beef broth
1 tbsp dark maple syrup
4 thick slices fresh baguette, toasted
½ cup smoked white cheddar cheese

Directions:

In a cast iron skillet, combine onions, with butter and olive oil. Season with salt and pepper to taste. Place over indirect heat in a preheated 350 degree charcoal grill. Place your favourite wood underneath the lit charcoal for extra smoke flavour (we love using a fruit wood like apple or peach!). Allow the onions to caramelize, stirring occasionally, until reduced and nicely browned – about an hour. Deglaze the pan with the bourbon. Add the fresh rosemary, and beef broth, and bring to a low simmer. Ladle into french onion soup bowls, top with baguette and cheese, and return to the grill. Once the cheese is melted, the soup is ready! Top with freshly cracked black pepper.

Serves: 1 special Mom

This year Mother’s Day looks a little bit different, but there is no reason we can’t celebrate Mom with this delicious individual portion for Grilled Portabella Au Gratin. It’s perfect to wrap up and drop off on her porch for her to enjoy! This recipe uses easy-to-find ingredients that can easily be swapped out depending on what you have in your fridge! Featuring Canadian mushrooms that you can find in all grocery stores across Canada, 24/7! Happy Mother’s Day!

Ingredients
1 large portabella mushroom, thoroughly washed
2 tbsp butter, salted
1 tbsp extra virgin olive oil
1/3 cup yellow onion, minced
1 large garlic clove, finely minced
1 tbsp all purpose flour
2/3 cup whole milk
Salt and pepper to taste
¼ cup gouda cheese, grated (or any cheese that you like)
3 tbsp seasoned bread crumbs
1 tsp extra virgin olive oil
1 tbsp flatleaf parsley, finely chopped

Directions:

Grill the portabella mushroom for 2-3 minutes per side, over direct heat, until slightly soft. Put mushroom into a 6.5-inch cast iron pan.
In a small pan, melt the butter and olive oil. Add the onions and garlic, and cook until translucent, about 3-4 minutes. Add the flour and cook for an additional minute. Add the milk and cook over medium high heat until the mixture is thickened, about 1-2 minutes. Pour over top of the mushroom in the cast iron skillet.
Top with cheese.
In a small bowl, combine breadcrumbs with olive oil. Add over top of the cheese.
Place over indirect heat in a preheated 400-degree grill and cook until mixture is bubbly – about 10-12 mins.
Top with finely chopped parsley before serving.

Prep time: 15 minutes
Grill time: 25 minutes
Total Time: 40minutes

If a juicy Philly cheesesteak sandwich couldn’t get ANY better, we’ve teamed it up with pasta! And let’s face it, pasta makes ANYTHING better! This dish is perfect for making while on the road – it only requires a humble can of corned beef and can feed an entire family! With only a few ingredients, this dish comes together so quickly so you and go back to what you do best – enjoying the open road with your family. We like to serve this hearty dish with a fresh green salad to balance off the richness of the dish. Or, just put a little salad beside it for some effort, give it to the dog and just end up eating more Philly cheesesteak stuffed shells!

Ingredients
2 green bell peppers, coarsely chopped
1 large onion, finely chopped
6 cloves of garlic, finely minced
3 tbsp olive oil
1 340g can of corned beef, crumbled
1 tbsp Montreal Steak spice
1 250 g can of jumbo pasta shells
2 284 ml of cream of cheddar soup (mixed with 1 can of water, half a can of half and half cream)
2 cups grated cheddar cheese

Directions:

In a large pan, combine the olive oil, green peppers, onions, garlic, corned beef, and Montreal Steak Spice and cook over medium heat until the peppers are soft, approximately 10 minutes. Boil pasta shells until just before al dente – they will continue to cook while in the oven. Stuff each shell with filling mixture and arrange in a cast iron pan. Pour cheese sauce over shells, and top with shredded cheddar cheese.

Grill in a 375 degree Fahrenheit grill over indirect heat until the cheese is bubbling – approximately 25 minutes.

Prep time: 15 minutes
Grill time: 6 minutes
Total Time: 23 minutes
Servings: 4 burgers

These salmon burger SCREAM summertime to us. They’re healthy, quick, and so easy to prepare on the grill. The best part is that they can be made with that old can of salmon you’ve had kicking around the pantry for a couple seasons! Canned salmon has all the health benefits of fresh salmon but is way easier on the ol’ pocketbook! We don’t waste time picking out all the bones either – if you finely mash them up, no one will know they’re there and you’ll increase the amount of calcium in every bite.

Ingredients
1 213g can of wild sockeye salmon, drained and thoroughly mashed
Zest of half a lemon
1 tbsp capers, roughly chopped
½ cup plain breadcrumbs
1 egg
½ tsp Old Bay Seasoning
¼ tsp cracked black pepper
1 tsp dried dill
½ tsp garlic powder

Directions:

Combine all ingredients in a bowl, and mix thoroughly. Form into 4 equal patties. Over high heat, grill patties over direct heat for 3 minutes per side. We love serving these burgers with lettuce, tomato, red onion and a simple remoulade!

Prep time: 20 minutes
Grill time: 30 minutes
Total Time: 50 minutes
Servings: Makes breading for 6 chicken legs

Cereal on chicken?! You got it! Corn pops lends an INCREDIBLE sweet and corny flavor to these chicken legs like no other. Our kettle fried chicken will give the colonel a run for his money! Cooked over charcoal, these legs don’t quit! Perfect for a backyard BBQ, paired with collard greens, mac and cheese and coleslaw. Once you kettle fry chicken, you’ll never want deep-fried chicken again. And the best part is – it can be made with many pantry staples you probably already have hiding in your cupboards!

Ingredients
6 chicken legs
1 cup Corn Pops cereal, blended into coarse meal
1/3 cup flour
1 tsp chili powder
1 tsp mustard powder
1 tsp dill
1 tsp dried thyme leaves
1 tsp garlic powder
1 tsp shallot powder (if you can’t find this, you can use regular onion powder)
1 tsp dried sage
1 tsp salt
½ tsp cracked black pepper
1 egg
1/3 cup water

Directions:

Combine all dry ingredients in a bowl. In a separate bowl, whisk egg with water. Dip each chicken leg into the wet mixture, then roll into the seasoned breading. Then roll the leg in the wet mixture again, and again in the dry mixture. This double breading is KEY to making these legs super crispy, flavorful and delicious!

Set up your charcoal grill with the hot coals in the center. Arrange the legs around the perimeter of the grill. Allow the grill to preheat for 20 minutes, at 450 degrees Fahrenheit. Grill chicken legs for 30 minutes, until an instant read thermometer measures 165 degrees Fahrenheit.

Prep time: 15 minutes
Grill time: 25 minutes
Total Time: 40 minutes
Servings: 18-20 large bites

These bites are the epitome of comfort food. Each bite is loaded with cheesy, meaty goodness! We have put plates of these bites out at family gatherings and are always astounded at how fast they disappear. No one can resist them! They’re delicious in all their forms – fresh off the grill, at room temperature, served with a creamy dip, marinara sauce…they are so versatile and perfect for snacking. Being the good Italian girls we are, we certainly love a good arancini, but we think these bites would give them a run for their money!

Ingredients
375g of kielbasa, finely chopped
2/3 cup of finely chopped parsley
3 green onions, thinly sliced
1 head of garlic, finely minced
8 cups of cooked basmati rice
3 tbsp your favourite BBQ Rub
5 eggs
1 cup plain bread crumbs
1 cup shredded cheddar cheese

Directions:

In a large bowl, combine all ingredients, and mix thoroughly. Form into patties, using a half-cup measuring cup to ensure they’re all uniform in size. Grill in a preheated 400 degree grill (medium heat in the centre, high heat on end, and off underneath the tray of bites), until nicely browned, approximately 25 minutes.

Have you heard of smokie sausages? They are a Canadian creation and are similar to a frankfurter in that they are cured, smoked, and then cooked. Since they're already cooked, you can eat them right out of the package, hot dog style....oh come on guys, we know we can't be the only ones who snuck raw hotdogs right from the fridge as little kids! We love cooking with smokies when we're making a dish that requires precooked sausage, like our recipe for Smoked Smokie Fritters. You can get right to the point with these fritters and not have to remove the casings from the sausage meat. Dice 'em up and throw them right into our simple mixture for these tasty fritters (The full recipe is available at maddieandkiki.com). . Have you ever eaten something raw, that should really be cooked before eating?

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Ingredients
5 Smokie sausages, finely diced
1 jalapeno, finely diced
1 green onion, sliced
1 cup flour
2 eggs
1/2 cup shredded aged cheddar cheese
1/2 cup softened butter
1 tsp grainy mustard
1 tsp mustard powder
1 tbsp of your favorite barbecue rub that includes salt
10 tbsp of oil

Directions

1) Preheat your grill to 375 degrees, add your favorite smoking wood - we used apple
2) Line a baking sheet with parchment, add oil and set aside
3) In a bowl, combine all of the ingredients and mix thoroughly
4) using a 1/3 cup measure, form each fritter and place on oiled baking sheet
5) Place baking sheet in your grill over indirect heat
6) Gently flip fritters after 15 minutes of being in the grill, then cook for an additional 10 minutes
7) Serve fritters with your favorite gravy or dip them in a creamy spicy mayo! They freeze well so doubling the recipe to make sure you always have some on hand is a great idea!

Ingredients:
3 chicken breasts
12 slices of bacon
1 cup broccoli florets, finely chopped
2 cloves minced garlic
1/3 cup finely chopped red onion
1/2 cup grated aged cheddar
2 tbsp mayo
1 tbsp grainy mustard
2 tsp Maddie & Kiki's House Blend rub or your favorite BBQ rub
s&p to taste

Directions:
1). Mix all ingredients together in a bowl, except for the chicken and bacon - reserve 1 tsp of the BBQ rub

2). Cut slits in the chicken and splay it out flat. Season both sides with the remaining amount of BBQ rub.

3). Pile the broccoli mixture on top of the chicken breasts and fold flap over. If there is too much broccoli mixture to fold over the flap, no worries, the bacon will wrap everything up nice and tight!

4). Lay four slices of bacon out on a cutting board, slightly overlapping one another. Gently place loaded chicken breast on top and fold over each slice of bacon so that it is all wrapped up. Do this for the remaining chicken breasts, with four pieces of bacon per chicken breast.

5). Fire up your grill until it reaches 400 degrees. Allow your grill to preheat for at least 10-12 minutes, making sure to use a clean grill brush to clean away any leftover food debris from your last cook.

6). Place chicken on the grill and close the lid. Do not lift the lid! But who are we kidding, we always lift the lid at the halfway point because we are just too excited to see what's goin' on under there! This chicken should take around 45 minutes to 1 hour to reach an internal temperature of 165 degrees.

7). Let the chicken rest for 5 minutes before slicing into it....but when you do finally slice into it, bask in the glory of that beautiful broccoli filling!!! Serve with a salad, potato wedges, or even chocolate cake! ....well maybe not chocolate cake! Enjoy and grill on, BBQ family!

Makes 4 double burgers

Preparation time: 30 minutes
Grilling time: 20 minutes
Total time: 50 minutes

We like to call this our ‘Friday night’ burger – it’s our simple and easy to prepare go-to burger after a long week, when all we want to do is get into our jammies, curl up on the front porch under blankets and relax while chatting about the week we’ve had. Although let’s face it, because it’s us, we’ve spent 90% of that week in each others presence. We’ve had this tradition for years except we normally enjoy a good ol’ beef burger. But shhh…we’ve cheating on our old recipe and we must tell you…it feels good.

Ingredients:

For the burgers:
1 pound ground turkey
¼ cup large flake oats
¼ cut buttermilk
½ cup seasoned breadcrumbs
1 large egg
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tsp ground mustard
1 tbsp Worcestershire sauce
2 tsp sea salt
½ tsp freshly cracked black pepper
4 slices of sharp cheddar cheese
24 frozen tater tots
1 red onion, cut into ¼ inch thick slices
2 tbsp extra virgin olive oil  

For the honey mustard mayo:
¼ cup real mayonnaise
2 tbsp grainy mustard
2 tbsp honey
½ tsp freshly cracked black pepper

Directions:
1. ₁Start by preheating your grill to medium high heat for 10-15 minutes. In a small bowl, combine the oats and buttermilk, and stir. Allow oats to soak up all the buttermilk for about 5 minutes.
2. In a medium-sized bowl, add oat mixture to ground turkey, along with the breadcrumbs, egg, Worcestershire sauce, and all spices.
3. ₂Form into 8 very thin patties, and place patties on a parchment-lined cookie sheet. Place cookie sheet in the freezer for 15-20 minutes.
4. In a small bowl, combine mayo with mustard, honey and pepper, and allow the flavors to meld in the fridge until serving.
5. Cook tater tots according to package instructions. Set aside for serving.
6. Brush onion slices with olive oil. Remove patties from freezer, and grill for approximately 4 minutes a side, flipping once, until an internal temperature of 165 degrees F is reached. Place cheese on four of the patties, and top with the remaining patties. Set aside to rest, uncovered.
7. To plate the burgers, start by toasting the buns on the grill. Spread a little of the mayo on the bottom bun, followed by a crisp piece of green leaf lettuce. Then goes the burgers, the grilled onions, the tater tots, and even more of that luscious mayo. Top with the top of the bun and get ready to be in burger heaven!

Maddie & Kiki’s Pro Grilling Tips:
₁This may be the most important step to grilling! So many people skip this step, or don’t let it preheat long enough. This single step is what heats up the grill grates and allows the food to be flipped without sticking. DON’T RUSH THE PREHEAT!
₂This is such an easy BBQ hack! These double cheeseburgers are nice and thin to be able to be stacked up with oozy cheese in the middle (um…YUM!), so sticking them in the freezer makes for fool-proof grill flipping!  

Serves 4

Preparation time: 10 minutes
Grilling time: 30 minutes
Total time: 40 minutes
Ingredients:
2 boneless, skinless turkey breasts
3 tbsp olive oil
12 slices of marble rye bread
1 large, ripe avocado
2 beefsteak tomatoes, thinly sliced
Leaf lettuce, washed and thoroughly dried
8 slices of sharp cheddar cheese
12 slices turkey bacon
Turkey Breast Rub:
1 tbsp paprika
1 tsp dried thyme leaves
1 tbsp garlic powder
½ tbsp onion powder
1 tbsp dried mustard powder
1 tbsp black pepper
1 tbsp salt

Honey Mustard Mayo:
¼ cup real mayonnaise
2 tbsp grainy mustard
2 tbsp honey
½ tsp freshly cracked black pepper

Directions:

1. ₁Start by preheating your grill to medium high heat for 10-15 minutes. Meanwhile, in a small bowl, combine all rub spices. Brush turkey breasts with olive oil and sprinkle the breasts liberally with the spice mixture. Set aside.
2. In a small bowl, mix all ingredients for the honey mustard mayo. Set aside in the refrigerator for the flavors to meld, until ready to serve.
3. ₂Grill turkey breasts over direct heat, for 10 minutes per side, rotating each breast 90 degrees after 5 minutes to get the perfect cross-hatch grill marks. Flip, and repeat on the other side. Move each breast to indirect heat, and continue cooking until an internal temperature of 165 degrees Fahrenheit. Remove from grill, and let rest, partially covered with aluminum foil for 10 minutes.
4. Grill the turkey bacon over direct heat for 2-3 minutes per side. Remove from heat and set aside to cool slightly before assembling the sandwich.
5. To assemble, start with a toasted piece of bread on the bottom, smear on some of the mayo, followed by a piece of lettuce. Then layer on some avocado, a slice of cheese, and another toasted piece of bread. Top with another layer of lettuce,

Maddie & Kiki’s Pro Grilling Tips:
₁This may be the most important step to grilling! So many people skip this step, or don’t let it preheat long enough. This single step is what heats up the grill grates and allows the food to be flipped without sticking. DON’T RUSH THE PREHEAT!
₂While grill marks are the first thing we see when we look at a grilled piece of meat, they provide more than just visual appeal. The Maillard Reaction is a chemical reaction between an amino acid and a reducing sugar, requiring the addition of heat over 285 degrees Fahrenheit. Many of us are familiar with this reaction when we brown foods – i.e. grilling meat. So not only do grill marks look appetizing, they contribute to the overall flavor of the meat too. Darker grill marks = more flavour. No wonder barbecuing is such a popular way of cooking! Feel free to pull that fact out at your next backyard BBQ and get ready to have your guests ooh and awe at how smart you are!

Makes 4 skewers

Preparation time: 30 minutes
Grilling time: 15 minutes
Total time: 45 minutes
We love to serve these easy turkey kofta kebabs in the middle of the summer when it’s so hot that turning on the oven isn’t a contemplatable option. Traditionally, kofta kebabs are made with either lamb or beef or a combination of the two. We love the versatility of substituting ground turkey in this recipe for a lighter option. We’ve cheated on our usual kebab recipe, and we’ll admit…we want MORE!
Ingredients:
1 pound ground turkey
4 cloves of fresh garlic, minced
¼ cup fresh parsley, minced
½ cup seasoned bread crumbs
1 egg
1 tsp lemon zest
1 tsp ground paprika
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground sumac
2 tsp sea salt
½ tsp cracked black pepper


For the Tzatziki:
1 cup plain Greek yogurt
½ cup cucumber
2 cloves garlic, minced
2 tsp lemon juice
1 tsp lemon zest
1 tsp fresh mint, finely chopped
¼ tsp cracked black pepper
½ tsp salt
1 red scotch bonnet pepper, frozen

Directions:
1. ₁Start by preheating your grill to medium high heat for 10-15 minutes. In a medium-sized bowl, combine the turkey, with all other ingredients. Form into 4 balls and press each ball around a skewer. The beauty of kofta kebabs is that they don’t have to be perfect. Just form the meat around each skewer until it’s evenly distributed.
2. ₂Set the kebabs on a parchment-lined cookie sheet, and place in the freezer to firm up for 20-30 minutes.
3. Meanwhile, in a small bowl, combine all ingredients for the tzatziki, except the chili pepper. Using a fine grater, grate as much of the chili pepper into the tzatziki as your tastes desire. We like it SPICY, but we’ll leave that your own discretion! Set aside for the flavors to meld. Overnight is ideal, but a couple hours will also do.
4. Grill the kebabs for 10 – 15 minutes, flipping once, until an internal temperature of 165 degrees is reached. Set aside to cool, uncovered for 10 minutes. Slide skewers out of the kebabs.
5. To serve these super easy kebabs, open a whole wheat pita, add the kebab, and top with your favourite middle eastern inspired toppings. Our suggestions: fresh tomato, cucumber, red onion, feta cheese, olives, pickled turnip more parsley and enough of the tzatziki to smother the works!

Maddie & Kiki’s Pro Grilling Tips:
₁This may be the most important step to grilling! So many people skip this step, or don’t let it preheat long enough. This single step is what heats up the grill grates and allows the food to be flipped without sticking. DON’T RUSH THE PREHEAT!
₂ This is such an easy BBQ hack! By putting the kebabs in the freezer to firm up a bit before grilling, you minimize the chances of having anything fall apart on the grill!

Portion 4

Preparation time: 10 mins
Cooking/Barbecuing time: 30 mins
Total time: 40 mins

These sweet and savoury burgers are an homage to a simpler time. When everyone rocked a pair of bell-bottom jeans with an after-work drink in their hand – the 1970’s! Dried cherries are a modern update to the maraschino cherry classic, and their pairing with bourbon are a timeless duo for a reason – their spunky sweetness join forces with duBreton rustic ground pork and savoury spices for a crowd-pleasing burger favourite.

Ingredients:
1 pound (454g) duBreton rustic ground pork
½ tsp (2.5 ml) granulated garlic
½ cup (60 ml) dried cherries, roughly chopped
2 tbsp (30 ml) dark maple syrup
1 tbsp (15 ml) bourbon
2 green onions, finely sliced
½ cup  (125 ml) seasoned breadcrumbs
½ tsp (2.5 ml) dried thyme
1 tsp (5 ml) dried sage
1 tsp (5ml) dried red chili flakes
1 large farm fresh egg
¾ tsp (3 ml) salt
½ tsp (2.5 ml) freshly cracked black pepper

Directions:
1. Fill a chimney starter to the top with charcoal briquettes. Place a lighter cube below the chimney and ignite. Allow the briquettes to fully light within the chimney for 15-20 minutes.
2. In the meantime, combine all ingredients in a bowl. Using a light delicate hand, gently mix the ingredients together. Don’t ‘go to town’ on the mixture, or your patties will turn into dry little pucks and nobody wants that!
3. Form the mixture into eight equal patties and place them on a parchment-lined cookie sheet. If they aren’t the perfect shape – don’t fret! The beauty of these patties is that they’re homemade; you don’t want them to look like they’ve just left a factory conveyor belt.
4. ₁Place the cookie sheet into the freezer for 5-10 minutes to allow the patties to firm up before hitting the grill.
5. ₂Using grill gloves, pour lit briquettes into charcoal baskets and close the lid of your charcoal barbecue. Allow the grill to preheat for 15 minutes.
6. ₃Remove patties from the freezer. Cook directly over top of coals until prominent grill marks are formed (about 2-3 minutes), and then flip. Cook for an additional 2-3 minutes, and transfer patties to the outer ring of the barbecue to ensure they’re cooked throughout. Close the lid and allow the patties to continue cooking.
7. Using a probe thermometer, remove patties from the grill once an internal temperature of 72 degrees Celsius (160 degrees Fahrenheit) is reached. Allow to rest on a plate partially covered with aluminum foil.
Serving suggestions: We love to serve these burgers on a pretzel bun, with real cheddar cheese, leaf lettuce, red onion, spicy red pepper rings, and a zingy BBQ mayo!

Maddie & Kiki’s Pro BBQ Tips:
₁By allowing the patties to hang out in the freezer for a little while, they firm up and reduce the possibility of breaking apart once they hit the grill.
₂Make sure to scrape off any old remnants of food from your grill before putting new food onto the grill.
₃Allowing the grill to preheat is possibly the MOST important step to a successful BBQ cook! Hot grill grates are what allow food to be flipped without sticking. Contrary to popular belief, oiling grill gates is a completely unnecessary step, and may even lead to a grill fire. Think of the barbecue like an oven – you ALWAYS allow an oven to preheat, and the barbecue is no different.

Portions 6-8

Preparation time: 10-20 minutes
Cooking/Barbecuing Time: 6-8 hours
Total time: approximately 7.5 hours

Do you remember when every guest at your Saturday night party dunked their matching glass mug into a big bowl of fruity fun? That’s right, we’re talking about the infamous party punch bowl! We’re sure there’s many good reasons why they have faded from popularity in recent years (those things need to come with a sneeze guard!), but there’s no good reason why we can’t enjoy all the flavors of a good fruit punch, without having to dust off your Aunt Sheila’s iridescent 12-piece set.

Ingredients:
3 racks of duBreton pork back ribs
1 cup apple juice for spritzing while smoking

Rib Rub:
1 tbsp (15 ml) paprika
1 tbsp (15 ml) garlic powder
½ tbsp (2.5 ml) onion powder
1 tbsp (15 ml) dried mustard powder
1 tbsp (15 ml) black pepper
1 tbsp (15 ml) salt
Punch Bowl BBQ Sauce:
2 cups (500 ml) ketchup
½ cup (125) orange juice
½ cup (125 ml) ginger ale
¼ cup (60 ml) apple cider vinegar
½ cup (125 ml) canned peaches, chopped
½ cup (125 ml) canned pineapple chunks
¼ cup (60 ml) maraschino cherries, chopped
1 tbsp (15 ml) Worcestershire sauce
2 tbsp (30ml) soy sauce
2 tbsp (30 ml) Molasses

Directions:

1. ₁Using a spoon, remove the tough membrane on the underside of the ribs. Combine all spices in a bowl. Rub the spices into the ribs, making sure to really rub the racks and cover every inch of them in spices. Set aside in the fridge for the flavors to meld for as long as you have time for (even overnight!).
2. In the meantime, set up your smoker according to the manufacturer’s specifications. ₂While maintaining a temperature of 225-250 degrees Fahrenheit (107-122 degrees Celsius), smoke ribs with your favourite smoking wood until an internal temperature of 190 degrees Fahrenheit (88 degrees Celsius) is reached.
3. Every half hour, lift the lid of the smoker, and spritz the racks with pure apple juice. This will help the meat stay juicy and add natural sugars that will work to caramelize the outside of the meat.
4. For the BBQ sauce: Combine all ingredients into a blender and blend until smooth. Pour the contents into a saucepan and allow to come to a bubble. Reduce heat to low and simmer until thickened, approximately 20-30 minutes.
5. ₃About an hour before you plan on taking the ribs off the smoker, brush on the BBQ sauce every 20 minutes, allowing it to reduce even further while sticking to the ribs.
6. Let the ribs rest for 10-15 minutes before serving.

Serving suggestions: Since these ribs are so deliciously sweet and sticky, we like to offset savoury side dishes like collards and greens, a rich mac and cheese, and buttery grilled corn.

Maddie & Kiki’s Pro BBQ Tips:
₁If you don’t remove this part of the ribs, the membrane will never break down – even with low and slow smoking. Save yourself the aggravation later and be sure to get it all off!
₂We love using peach wood for this recipe, as the flavor of the wood is complemented by the peaches in the punch bowl BBQ sauce. Pork and peaches are the bestest of friends!
₃This step is what takes the ribs to the next level! The sauce will reduce and build up on the ribs with each application. So sticky! So delightfully sticky!

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!

Ingredients: 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

Directions:
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.

Makes 2 whole fish’

Ingredients:

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

Directions:
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.

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!

Ingredients:
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

Directions:
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.
Enjoy!
Love, M&K XO

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!

Ingredients:
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

Directions:
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.
Enjoy!
Love, M&K XO