Sunday 25 January 2015

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!


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


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!

Saturday 10 January 2015

Chicken Grenade on the Grill!

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.

  • 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


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

Monday 13 October 2014

Thanksgiving kayak fishing on Fraser Lake

On Thanksgiving morning I decided to go Smallmouth fish with my friend Ivan Chan on Fraser Lake. We got there at 06:30 am and we were on the water for 06:45 am. It was a challenge to bring our Ocean Kayaks to the water since the trail was pretty rough and it was pretty dark outside and we couldn't see the obstacles. Next time I am definitely bringing my head lamp! But we managed to make it to the water safely. I was pretty iffy about fishing today since the Farmer’s Almanac predicted poor for fishing. The weather was clear and cold at 1 degree Celsius. It was dark on the water till about 07:15 am and as soon as the sun started to come out we both started to catch some Smallmouth Bass. I cough roughly 16 of them varying in size from 8” to 15”. My friend caught about 20 of them vary in size from 9” to 17”. The wind started to pick up around 10:30 am. Today I went almost all the way down to the North end of the Lake which is quite a distance to paddle. They loved top water lures today and wacky sticks. We fished till noon then we decided to pack it up. Overall it was excellent day on the water!

Happy Fishing and Tight Lines! 

Sunday 12 October 2014

Thanksgiving weekend Turkey on the BBQ recipe

Well since its thanksgiving weekend I decided to BBQ a fresh turkey. I got inspired by the recipe that my friend John Setzler from the Kamado Joe cooking channel. I decided to do some minor modification to his recipe. Cooking a Turkey on the BBQ is quite easy as long as you can cook it indirect. Well let’s get grilling shall we.


1 fresh turkey
2 TBSP Tasty Licks Savory Poultry Seasoning and Herb Blend
3 TBSP Bone Suckin’ Sauce Seasoning & Rub
1 TBSP Parsley (Fresh is better)
1 TBSP Fresh Ground Black Pepper
¼ cup Salted Butter
A little bit of extra butter to rub bird with
¼ cup Bacon Fat (when you cook bacon save and refrigerate the bacon fat)
1 cup Chicken Broth
½ tsp garlic powder
½ tsp onion powder
4 garlic cloves chopped
2 onions cut in four pieces


1. Rinse turkey under cold water and pat dry with paper towel and place turkey in foil pan;

2. In a bowl mix the parsley, Tasty Licks Savory Poultry Seasoning and Herb Blend, Bone Suckin’ Sauce Seasoning & Rub, and Black pepper;

3. Message the skin of the turkey with some butter and loosen the skin so you can also rub under neat the skin;

4. Apply a generous layer of rubs all over and underneath the skin and into the turkey cavity;

5. In a bowl place the butter, bacon fat, garlic powder, onion powder, and chicken broth. Now microwave it approximately 3 minutes till the butter and bacon fat is well melted. Take bowl out of microwave and mix well with fork. This is your injection mixture;

6. Now with the injection mixture you made above inject the turkey breast, thighs, wings back, etc..;

7. After injecting turkey put a saran wrap over the pan and place turkey in refrigerator for 3 hours so it has time to absorb all the flavors from the injection and rub;

8. After three hours pre-heat BBQ for indirect cooking at 250 degrees Fahrenheit;

9. I will also apply 3 cherry wood chunks to the hot coals (don’t use to much because poultry accept smoke real easy and you don’t want to overpower it with smoke flavor);

10. I will use my Kamado Joe Heat deflector for indirect cooking (I like to cover my heat deflector with foil it makes it a lot easier to clean after);

11. Before placing the turkey on the BBQ I will stuff the cavity with onions and garlic cloves;

12. I will smoke the bird for 1 hour at 250ºF then I will ramp up the temp to 350 ºF for 2-3 hours or until the internal temp of bird reaches 165 degrees Fahrenheit (when testing your bird with a temperature thermometer ensure you use a good quality one like the Thermapen or the Maverick PT-100).

13. When ready foil the turkey for 15 minutes so it can rest and re-take its moisture.

Note: For propane and gas BBQERS you can grill your turkey indirect on the gas grill by turning on only one element and by placing the turkey on the side that of the grill that is off. For smoking you can put wet wood chip in foil packs an puncture holes in foil pack and place directly on element.

If you want to make your own rub for this turkey recipe here's easy recipe:


  • 1/4 cup brown sugar, packed
  • 2 tablespoons chili powder
  • 2 tablespoons paprika
  • 1 tablespoon cumin
  • 1/2 teaspoon cayenne pepper (can use more)
  • 1 tablespoon garlic powder
  • 3 teaspoons mustard powder
  • 2 teaspoons salt
  • 2 teaspoons fresh ground black pepper


Mix everything in a bowl.

Enjoy and Bon Appetite!