Sunday, 20 April 2014

Easter Ham on the rotisserie on the BBQ

Well since today is Easter Sunday I decided to grill a nice ham on the grill using my rotisserie! This is actually quite easy to make and the end results is amazingly good! You can also make this on your propane BBQ rotisserie but I decided to use my Kamado Joe so that I can get more of a smoke flavor in the meat. Let’s get grilling!


1 Ham
1 Cup unsweetened apple juice
3/4 Cup pineapple juice
4 TBSP Brown sugar or to taste
4 TBSP Honey
2 TBSP Mustard
1 TBSP Cherry Sauce
½ TSP Cinnamon

You will also need some liquid honey and brown sugar to glaze at the end of the cook


Bring all the ingredients to a boil stirring frequently;

2. Let mixture cool a little then inject the ham evenly;

3. Score the outside of the ham with a sharp knife;

4. Place pineapple slices on ham securing it with toothpick;

5. Refrigerate the ham for a couple of hours;

6. Pre-heat you Grill for 225 Degrees and prep your rotisserie;

7. Cook on the rotisserie for approximately 2 hours (approximately 15 minutes per Pound) or until internal temp reaches 150 degrees. I also added a couple of cherry wood chunks in the beginning of the cook for extra smoke flavor;

8. Now it’s time to brush ham with liquid honey then sprinkle some brown sugar on it and cook for another 5-10 minutes but shut the heat for this part of the cook ( for ceramic cookers close all vents. Keep close eye on ham since sugar can burn easily!

Happy Grilling and Bonne Appetite!

Friday, 11 April 2014

Bacon Wrapped Tatar explosion!

Well for supper today I decided to make some bacon wrapped Tatar explosion! I saw something similar to these on a cooking show on TV and decided to make my own version of them. These are actually quite easy to make but a little time consuming in prepping but worth the effort. The Bacon Wrapped Tatar Explosion are excellent for game night and has appetizers. These are best served with a Monterey Jack dipping sauce. Well let’s start grilling shall we!


½ Bag Tater Tots (thawed to room temperature)
1 16 Ounce Package Bacon
2/3 Cup Brown Sugar
2 TBSP Bone Suckin’ Sauce Seasoning or ground red peppers
¼ TSP onion powder
½ TSP Fresh Ground Black Pepper
Fresh Jalapenos cut in pieces


Preheat BBQ to 325 degrees for indirect grilling;

Cut each bacon strip into 3 equal pieces;

Cut Jalapenos in cubes;

Wrap 1 piece of cut bacon around a tot, piece of jalapeno and skewer with the toothpick;

 Mix the brown sugar, onion powder, Bone Suckin’ Sauce Seasoning, and black pepper in a bowl;

Then roll them in the brown sugar and spices mixture;

My big helper!

Grill them on the BBQ indirect for 30-45 minutes at 325 Degrees and flip them after 30 minutes to get both sides of the bacon crisp. (I recommend to check on them every 10 minutes and to move them around) Serve them warm with a side of Monterey Jack cheese dipping sauce.

Cheese Sauce


2 TBSP Butter
1 1/2 TBSP All-purpose flour
1 TSP Salt
1/2 TBSP Bone Suckin’ Sauce Seasoning
1/4 TSP Ground Black Pepper
2 Cups Whole Milk
1 Cup Grated Monterey Jack Cheese

For the cheese sauce, in a medium saucepan over medium heat melt the butter. Add the salt, pepper, Bone Suckin’ Sauce Seasoning & Rub, and flour, whisking over heat for one minute. Add the milk slowly while whisking constantly to remove any lumps. Continue to cook until bubbly, add cheese until melted. Serve warm.

You can get Bone Suckin’ Sauce Products here: From mild to wild

Bonne Appetite and Happy Grilling! :)

Sunday, 6 April 2014

Bacon wrapped Rotisserie Rabbit on the BBQ

Well I was given a fresh rabbit from my father in law. I never cooked one of them on the BBQ before. So after consulting with friends I came up with the following recipe and method of cooking on the BBQ. I decided to cook it on the rotisserie on my Kamado Joe BBQ. Well this is a little bit of work but it’s totally worth the time and effort! Well let’s get cooking shall we! 


  • 1 rabbit, skinned and gutted 
  • 1 pack of Bacon
  • 1 Onion cut in quarters
  • 2 Tbsp. kosher salt 
  • 1/4 cup white vinegar 
  • ¼ cup apple cider vinegar
  • ¼ cup red wine vinegar
  • 2 cup Water
  • Fresh parsley
  • Kosher salt
  • Black pepper
  • BBQ Sauce
  • Olive Oil

  • 1 TBSP Garlic Powder 
  • 1 TBSP Cayenne Pepper 
  • 1 Tbsp Kosher Salt
  • ½ TBSP Paprika 
  • 1/2 TBSP Onion Powder
  • 1 TBSP Freshly Ground Black Pepper 


Make a brine by dissolving the kosher salt, black pepper, parsley into the vinegar. Pour the brine over the rabbit in a shallow dish and add 2 cups water if not enough water add more to cover. Let sit for at least one hour;
Rabbit in brine

Preheat the BBQ to 250 degrees;

Remove the rabbit from brine and pat dry and remove access fat;

Pat Rabbit Dry

Mix together garlic powder, cayenne pepper, paprika, onion powder, kosher salt, and pepper. Brush some olive oil evenly on rabbit then season the rabbit evenly with the prepared rub and stuff with onion;

 Brush olive oil on Rabbit
Coat evenly with rub
Stuff with onion

Now wrap the rabbit with a bacon weave and secure with butcher twine;

 Bacon weave
Bacon wrapped rabbit

Apply some more rub to the bacon wrapped rabbit;

Place the rabbit on the rotisserie on the BBQ and add cherry wood chunk to hot coals;

Place Rabbit on rotisserie 

After approximately two hours or until it reaches internal temp of 160 F, remove the rabbit from the rotisserie. The last 20 minutes of cook mop BBQ sauce of choice on the rabbit every 5 minutes;

 Check out the osom color!

 Basting with BBQ sauce

When completed mop with more barbecue sauce and serve.

Happy Grilling and Bonne Appetite! 

Wednesday, 2 April 2014

Pineapple plank salmon on the grill

Today I wanted to grill something healthy and different on the grill. I decided to do some pineapple plank salmon on the BBQ. I also decided to glaze the salmon with a pineapple sauced topped with chopped pineapple. This is quite easy to do on the grill and very tasty.


1/2 cup finely chopped pineapple with its juice (about 4 ounces total)
Finely grated zest and juice of 1 medium lime
1/4 teaspoon crushed red pepper flakes
1 tablespoon light brown sugar
Pinch salt
2 6- to 8-ounce salmon fillets
2 large pineapple planks (two large piece of the pineapple peal to use as planks)
VH Pineapple sauce


Cut large pineapple planks off a fresh pineapple. I use the pineapple peal as the planks;

 Cutting the pineapple planks
The pineapple planks

Combine the pineapple, lime zest and juice, crushed red pepper flakes, brown sugar and salt in a medium bowl. Set aside for 20 minutes to allow the flavors to blend;

 Chopping pineapple in fine pieces
 Place chop pineapple in bowl
Mix in the ingredients

Preheat BBQ and Grillgrates to 350 degrees;

Place salmon on the pineapple planks and coat the top of the fillet with VH Pineapple Sauce;

Coat fillet with the VH Pineapple Sauce

Sprinkle each fillet lightly with salt. Now top each fillet with the pineapple mixture, and ensure that the fillets are evenly coated with the pineapple mixture;

Grill for about 10 minutes per inch of thickness, until the fish is cooked through, but not dry and half-way through the cook sprinkle extra brown sugar on top of fillets.

Sprinkle brown sugar halfway through the cook

Serve and enjoy!

You can get Grillgrates here: Grillgrate store

Bonne Appetite and Happy Grilling!