Saturday, 26 July 2014

Garbage Can BBQ

While on vacation at the Lagace family reunion I saw a pretty unique way of BBQING! Two relative Daniel and Michel came up with the genius way of using garbage cans to cook Turkey, Chicken, and Pork. They call there cooker the Garbage Can BBQ! J

These are quite simple and cheap to make and very efficient believe it or not!

What you do is well a metal ring around the opening of garbage can about 4” in width all around. Then well a 3 inch high wall of steel around it. You can also cut the bottom of an old steel drum to do this. All you would have to do is cut the hole the size of garbage can.  

Next you build a 1/4 thick metal disc that fits in the center and weld a metal piece with hole drill in the center which will hold a rotisserie bar and fork vertical in place. You can also use a deep socket as the rotisserie holder. 

To use the garbage can BBQ you put your me on the Rotisserie rod then place the rod with meat vertically on the metal plate with rod.

Then you place garbage can on top and fill the ring with pre-light brickette charcoal from your lighting chimney. 

Before cooking with food do a few burns to ensure no zink is left from the galvanized steel. (since zink melts at lower temps!) In cold condition I recommend also putting some charcoal on top of the garbage can. When using this BBQ I recommend using the maverick ET-732 to monitor the temp of meat and of the Garbage Can BBQ.

Enjoy and happy grilling! :)

Tuesday, 8 July 2014

Tips to prevent the dangers of BBQ Brush Bristle

Tip: Don't use plastic wire brush to clean BBQ grill. when plastic is heated it expends and bristles fall out posing serious health hazard.
When done brushing grill always run a rag quickly on the grill to ensure no wire bristles are left.
I recommend using good quality wooden BBQ brush or The Grillion which uses onions to clean the grill 

Here's a news article of someone that almost died from this recently!

"CALGARY - A Red Deer, Alta., woman had to undergo two surgeries and spend a week in hospital after wire from a cheap barbecue grill brush ended up in her food and lodged in her throat.

Kim Schellenberg wants other people to be aware of the potential hazard,

"It's not something that ever crossed our minds," Schellenberg said. "It went from just this thing caught in my throat to the ability to kill you, that's when they decided to go in from the outside."

Schellenberg now has a four-inch scar on her throat.

The wire bristle attached itself to a hamburger and before Schellenberg knew what was happening, it was too late.

She tried to get the bristle out herself but the pain was too much, so she asked to be taken to the hospital.

Problem was Red Deer no longer has an ear nose and throat specialist so they had to go to Calgary.

By the time they reached the hospital the wire had worked its way further down Schellenberg's throat.

After hours of surgery followed by more X- rays, doctors made an incision on Schellenberg's throat and went in from the outside looking for the wire.

They never found it and Schellenberg was hospitalized for five days while being monitored. The fear was the wire could puncture her bowel or cause other complications.

Experts warn that the cheap brushes can break during cleaning, leaving sharp pieces of wire stuck to the grill.

Schellenberg Googled "barbecue bristles" and discovered it's not the first time this has happened. There was a case last June in Montreal and in 2012 the Centers for Disease Control and Prevention issued a warning in the United States after six cases in the state of Rhode Island."
Source: Youtube
This is the second case of this I came across in the pass couple of weeks.

Saturday, 5 July 2014

Grilling breakfast during Power Outage

Well today I woke up with no power due to the tropical storm Arthur. With no power I decided to cook breakfast on the BBQ. No storm will stop me from grilling lol! I decided to use my Kamado Joe cooker instead of the propane grill because the high wind would constantly knock out the flames.

I was quite impress how easy the Kamado Joe was to light in the high wind condition. To make my breakfast I decided to use the Kettle-Q griddle since I could cook multiple eggs and ash browns on it at ounce. It was a real challenge to put spices on the breakfast while I was grilling. The wind gust of 110km/h was a challenge and half. The wind blew away my spice bottle a few times and even blew one of my plate away. But with a little determination, speed and a juggling act I managed to cook my breakfast on the grill in this storm. Griller won Arthur lost J

Happy Grilling!

Monday, 30 June 2014

Kick Ash Basket Review

Well this month I got the opportunity to try and test the Kick Ash Basket which is a basket design to allow you to shake the ashes out of your fire box and to allow your charcoal to breathe easier.  I am real excited in trying this new innovative product that make prepping and lighting the grill a lot easier.  Before we start this review I would like to thanks Chad for providing me a sample of their product to make this review possible. Let’s get this review started shall we!

If you follow lots of ceramic cookers blogs, forums, etc.., you will find that lots of folks out there have been complaining that ceramic cooker fire grate doesn't allow enough air flow for high temp cooks. Well I am kind on the fence on that one but I did experience that issue before but it was the result of dirty cooker (too much ash between the fire box and base or too many small pieces of lumps). Later in this review will put the Kick Ash Basket to the test to actually see if it actually helps the grill in obtaining desired temp faster by providing more air flow.

I received the Kick Ash Basket via USPS and it was very well packaged as you can see in the pictures bellow!

Here’s the story how the Kick Ash Basket was born (info from there website):

“After 10 amazing years with my Weber Genesis gas grill, I bought my Grill Dome Kamado Style charcoal grill in 2009. I was an instant convert to charcoal: I immediately fell in love with cooking over the hot and flavorful coals, and used my grill several times a week.  However, I learned some lessons the hard way. If you have too much smoke rolling for your first chicken, your family will not fall in love with your over-smoked blackened cooking style!  Plus, several times within the first couple months, I had a hard time getting a fire started. After trying different levels of charcoal in the cooker, I talked to my buddy at the local BBQ shop. He told me that I needed to make sure I cleared out all of the ash so the leftover charcoal could breathe.
With that advice (and my background in "gotta make things better," a.k.a. engineering), I wondered why I couldn't put some kind of perforated bucket or basket in the bottom of the grill to hold the charcoal. That way I could just lift the whole batch of cold charcoal and shake the ash out. This would help the remaining charcoal breathe and make starting the fire a lot quicker and easier. I searched the Internet for a charcoal basket to purchase, but found none. So I decided to build my own.

I made the first basket from 16-gauge expanded metal, coat hanger wire, and some amateur welding. It worked awesome and I used that basket for well over a year, cooking two to three times per week. I showed this idea to a couple of buddies who had Big Green Egg charcoal grills and they immediately said, "That's a great idea! When can I get one?!"

And that's how the Kick Ash Basket was born!”

Features of the Kick Ash Basket

They are made of 8 gauge (.162”) and 11 gauge (.1205”) Raw American Steal C1008 Bright Basic Wire;

The metal as a melting temp of 2500 degrees F which is way beyond what you will achieve in your ceramic cookers;

They are built to last;

It comes in two different sizes:

The KAB-14 fits in the Large Big Green Egg and any grill that will hold a basket with dimensions of 9" Bottom Diameter, 14" Top Diameter , 4-1/4" Deep and is 448 cubic inches;

The KAB-15 fits in the 18" Kamado Joe, Saffire Grill and Smoker, Large Vision Ceramic Grill, any grill that will hold a basket with dimensions of 9" bottom diameter, 15" top diameter, 4-1/4" Deep and is 490 cubic inches;

The spacing between the grill section of the basket varies between ~1/4" to 3/8";

It makes it real easy to remove the ashes on the remaining lump charcoal before each cook;

Its design provides more airflow allowing the lump charcoal to breath better;

It’s made in the USA

Top View

Side View

View from underneath

How its sits in the Fire Box

Basket full of Fresh lump charcoal

Well I have now been playing with the Kick Ash Basket for about a week now. Let me tell you prepping the grill before each cook is now actually quite easier and quicker.  You just grab the basket by its handles and lift it about 6 inches in the air and give it a few shakes and all the ashes immediately fall underneath the fire box. But you can also shake the basket over a metal garbage can which makes clean up a lot faster. (Safety reminder: It’s very imperative to ensure that the grill is completely extinguished and no ambers are left when removing ashes or cleaning your grill). After shaking the ashes out of the basket you just have to use your ash tool and clean out the ashes from the bottom vent underneath the fire box. After this process you just light your grill and enjoy! After doing a bunch of cooks using the Kick Ash Basket I found that the grill actually lights faster and achieves higher temp faster. Having said this you will have to pay a closer eye to you grill temp since it can creep up on you a lot faster do to the added air flow. Another point that I noticed is that on low and slow cooks it actually uses about 5 to10% more lump charcoal using the Kick Ash Basket which is quite minor and expected. Another huge benefit of using the Kick Ash Basket is that it eliminates the issue of accidentally hitting the fire box and cracking it with the ash removal tool which I seen it happened a few times! It also eliminates the issue of small pieces of lump getting stuck in the fire grate holes. I strongly recommend using the Kick Ash Basket without the fire grate.  Some folks were saying on the Egghead forums that the Kick Ash Basket bottom has tendency to warp at high temps. So I decided to ramp up my grill to 1000 degrees F which is beyond what someone would use and held it there for 30 minutes. I did this twice and it showed no sign of warping and the basket showed no sign of heat damage.  When the Basket is first used (new) I recommend to bring up grill to 600 degrees F to burn off the coating of the metal for 15 minutes then your good to go.

Here’s a video of a ceramic cooker put to the test to see how fast it can achieve 500 degree F without the Kick Ash Basket:

Here’s a video of a ceramic cooker put to the test to see how fast it can achieve 500 degree F with the Kick Ash Basket:

Here's a couple of demo video made by Kick Ash Basket!

I used the two video above produced by Kick Ash Basket because I didn't want to re-invent the wheel!

The Kick Ash Basket actually made it easier and faster to achieve desired temps and I am quite impressed on how easy it is to clean the ashes out of the fire box using it.  There’s other grates you can get on the market to provide more airflow but this one is definitely more bang for the money since it also provides an easy and efficient way of removing ashes. I also love the fact that these are made in the USA not in china. This is grill accessory is must have for the avid BBQER that uses ceramic cookers.

You can order the Kick Ash Basket from here: Kick Ash Basket Store

There website: Kick Ash Basket website

There Facebook Page: Facebook Page

Contact info:

Enjoy and Happy Grilling!

Saturday, 28 June 2014

Fajita Burgers patties Recipe

Well today I decided to cook burgers with a twist! So I decided to do some Fajita Burgers on the grill. These are quite easy to make and are quite tasty! Let’s get grilling shall we!


1 pound ground turkey
1 pound ground chicken
¼ cup finely chopped red, yellow and orange peppers
¾ of sweet onion finely chopped
3 garlic clove finely chopped
1 TBSP fresh ground peppers
2 TBSP Dizzy Pig’s Fajita-ish spices
½ TBSP Kosher salt


Finely chopped the onions and peppers;

I a large bowl mix all the ingredients very well;

Form burger patties and place in a plate;

Place burger patties in the Freezer for 30 minutes;

Pre-heat BBQ to 375 degrees F;

Cook the burger patties on a well oil grate ( I recommend using Grillgrates) for approximately 25 minutes at 375 degrees F or until internal temp reaches 165 Degrees F;

Garnish your burger to your taste with your favorite garnish and don't be afraid to go outside the box and use garnishes like Salsa!

Bonne appetite and Happy Grilling!

Sunday, 8 June 2014

Buffalo BBQ Supreme Pizza recipe

Well Today I decided to make some of my famous Buffalo BBQ Supreme Pizza since its pizza night. If you love spicy and lots of meats on pizza you will love this one! Well let’s get cooking shall we!

Pizza Dough recipe:


•       2 1/4 TSP active dry yeast
•       1/2 TSP brown sugar
•       1 1/2 cups warm water (110 degrees F)
•       1 TSP salt
•       2 TBSP olive oil
•       3 1/3 cups all-purpose flour
•       1 TBSP Dizzy Pig Raging River Rub
•        ½ TSP Garlic powder
•        1 TSP Italian Seasoning or Pizza seasoning


1.        In a large bowl or in stand mixture bowl, dissolve yeast and brown Sugar in warm (110 degrees F) water. Let stand until creamy, about 10 minutes.

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

3.        Mix in 2 1/2 cups of the flour and start kneading or use a dough hook using the stand mixture.

4.        Add some more floor and knead until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take approximately 1 hour (you can rise it in your oven with the oven light on which will be the perfect heat for rising it). Punch down the dough, and form into a tight ball (you can make two balls if you like tin crust pizza). Make sure to let the dough relax for a minute or two before rolling out.

Buffalo BBQ Supreme Pizza recipe:


Chopped pre-cook Italian sausage (to taste)
Chopped pre-cook chicken Breast (to taste)
1 sweet onion chopped
Slice pepperoni (to taste)
Graded Parmesan cheese
Graded Mozilla cheese
2 TBSP Franks Hot Sauce Buffalo Wing
2 TBSP Diana Chicken & Rib BBQ Sauce
1 TBSP Club House Roasted Garlic & Peppers
1 TSP freshly ground pepper
1 TSP Dizzy Pig Jamaican Fire walk


In a small bowl mixed the Franks Hot sauce and the Diana sauce;

In a frying pan cook the chicken, onion, sausage, fresh ground peppers, Dizzy Pig Jamaican Fire Walk and Olive oil. The last couple minutes of cooking add the Club House Roasted Garlic & Peppers;

 Add Club House Roasted Garlic & Peppers last couple of minutes

Pre-heat your BBQ and Pizza stone to 500 degrees Fahrenheit;

Put a generous layer of sauce on the pizza dough;

Add Parmesan cheese;

Add the meat mixture that you finished cooking in frying pan;

Now add Parmesan and Mozilla cheese;

 Add Parmesan 
Add Mozilla 

Place you slice pepperoni on top of cheese;

Add a little more Mozilla cheese;

Now cook on the BBQ at 500 degrees Fahrenheit for 5 to 10 minutes till pizza is cook to taste. Rotate the pizza a couple of time during the cooking process to cook it more evenly.

 Place pizza on stone on the BBQ using a pizza peel 

 Almost done!

Happy Grilling and Bonne Appetite!