Maple glazed Salmon

Well today I decided to grill some maple glazed salmon on the BBQ. These are quite delicious, pretty healthy and easy to make. Well let’s get grilling!

Ingredients:

• Fresh Salmon Fillets
• Dizzy Pig Raging River Rub
• Pure Maple Syrup

Direction:

Soak Salmon Plank in water for 1 hour;

Pre heat BBQ to 425 degrees Fahrenheit;

Place Salmon Fillet on top of the cedar plank and Season the fillet with a generous amount of Dizzy Pig Raging River rub;

Grill the salmon on the plank in the BBQ at 425 degrees Fahrenheit for approximately 8-10 minutes the last few minutes of cooking glaze the salon with some maple syrup. (You can tell the salmon is ready when you poke with fork and the fillet easily flakes off. )

Bonne Appetit! and Happy Grilling!

Chicken Grenades on the BBQ!

Well lately I didn't have much time to grill since I was gone on a military course then on Holidays. Now that I am back I decided to be creative on the BBQ and came up with the ideal of making my own version of ABT’S (Atomic Buffalo Treats or Atomic Buffalo Turds) and decided to call them chicken grenades. These are easy to make. I found they had a nice little kick to them with a surprise crunch with a punch! My kids love them a lot now I found another perfect appetizer for game day.

Ingredients:

• 1 TBSP Dizzy Pig Fajitaish
• 2 TBSP Dizzy Pig Jamaican Firewalk
• 1 TBSP fresh ground black pepper
• Dizzy Pig Ragging River
• ½ Cup Panko Bread Crumbs
• 250 gram Cream Cheeese
• ¼ cup Franks Red Hot Sauce Sweet Chilly 
• ¼ cup Franks Red Hot Sauce Buffalo Wing
• 1 Chicken Breast
• 1 pound slice bacon
• Fresh Jalepenos

Direction:

Cut Chicken breast in strips of ¼ inch wide;

In a bowl mix the Dizzy Pig Fajitaish, 1 TBSP Dizzy Pig Jamaican Firewalk, black pepper and Panko till well blended;

In another bowl mix both Franks Hot Sauce together till well blended (This is your Panko breading mixture);

Now dip the chicken strips in the sauce till well covered then role in the Panko breading mixture till well coated and place in a pan;

Now place the breaded chicken in fridge for 1 hour;

Stir the 1 TBSP of Dizzy Pig Jamaican Firewalk in the cream cheese till well blended;

Cut the jalapenos in half lengthwise and scrape out the seeds and veins with a spoon and place the Jalapenos half in a bowl of water. This will help keep the fumes of the Jalapenos down so they won’t irritate your eyes, nose & throat;

Now stuff your jalapeno halves with the cream cheese mixture and set aside in fridge;

Now pre-heat your BBQ to 325 degrees Fahrenheit for semi indirect cooking by using Grillgrares;

Now place one piece of breaded chicken on top of the Jalapeno half and cream cheese;

It’s now time to wrap them with a slice of bacon and secure them with a toothpick;

Ok you now have them all wrapped with bacon season them with a light coat of Dizzy Pig Raging River;

Now place them on the BBQ and cook them at 325 degrees Fahrenheit for approximately 2 hours till the internal chicken reaches a safe temp of 165 degrees Fahrenheit (I rotate them half way through the cook but that’s personal preference);

Now I hope you enjoy these chicken grenades!

Bonne appétit and Happy Grilling!


Dizzy Pigs Rubs are now available locally in Halifax from:
 Sparkling Pools And Spas 
 512 Main St., Dartmouth, NS 
 Tel: 1 (902) 462-8187


Or directly from: DizzyPigBBQ