SMOKED HOT DOGS 3 cups of hickory wood chips (750ml) 1 dozen quality all-beef hot dogs Preheat grill to high heat on one side and off on the other—indirect heat cooking method. Place a third of the wood chips in water to soak for 30 minutes.

Prepare a smoke package. Squeeze the excess water from the wood chips and place in the centre of a large piece of foil. Add the remaining dry wood chips and mix lightly. Fold the foil around the wood chips to create a smoke package. Using a fork, poke holes on both sides of the package to release the smoke.

Place the smoke package directly on top of heat source, close the lid and wait for smoke. When smoke begins to billow out of the barbecue, reduce the heat under the smoke package to get to 200-220 ºF (100-110ºC).

Place the hotdogs over the cold side of the grill and let them smoke and cook through for 1 hour.

Yield: Serves 6
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HOMEMADE SMOKED KETCHUP 2 pounds of tomatoes, halved and seeded 3 tablespoons of olive oil (45ml) 1 tablespoon of white sugar (15ml) 5 cloves of garlic, peeled 3 cups of hickory wood chips (750ml) 3 tablespoons of cider vinegar (45ml) 2 tablespoons of brown sugar (30ml) 1 teaspoon of ground allspice (5ml) ½ teaspoon of ground cumin (2.5ml) ¼ teaspoon of ground nutmeg (1.25 ml) 1 teaspoon of Worchestire Sauce (5ml)

Place 1 cup of the wood chips in water to soak for 30 minutes.

Place the tomatoes on a perforated grill baking sheet and drizzle with 1 tablespoon of oil until well coated. Sprinkle with sugar. Place the cloves in individual tomato halves.

Preheat the grill to high heat on one side and off on the other.

Prepare a smoke package. Squeeze the excess water from the wood chips and place in the centre of a large piece of foil. Add the remaining dry wood chips and mix lightly. Fold the foil around the wood chips to create a smoke package. Using a fork, poke holes on both sides of the package to release the smoke.

Place the smoke package directly over the heat source and close the lid. Wait for smoke.

Place the tomatoes on the side of the barbecue where there is no direct heat. Close the lid and smoke the tomatoes for 1 ¼ hours.

Once fully smoked place the tomatoes and garlic to a blender and blitz. Saute onions in oil until tender—approximately 2 minutes. Pour the blender mixture into a sauce pan. Add vinegar, brown sugar, allspice, cumin, nutmeg and Worcheshire Sauce.

Simmer over medium heat for 30 minutes until thickened. Season to taste and leave to cool in the fridge. This will keep for up to 1 week covered in the fridge.
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SMOKED PINEAPPLE CARROT SALSA 3 cups of apple wood chips (750ml) 1 can of pineapple rings or 1 fresh pineapple, cut into rings 2 teaspoons of sesame oil (10ml) ½ teaspoon of red pepper flakes (2.5ml) 1 sweet onion, sliced 1 inch thick 1 jalapeno pepper, seeded and halved ½ cup of carrots, chopped (125ml) 2 tablespoons of red pepper, diced (30ml) 2 tablespoons of fresh lime juice (30ml) 1 tablespoon of cider vinegar (15ml) 1 teaspoon of ginger, fresh pepped and grated (5ml) Pinch of ground allspice

Place 1 cup of the wood chips in water to soak for 30 minutes.

Preheat the grill to high heat on one side and leave the other side off.

Prepare a smoke package. Squeeze the excess water from the wood chips and place in the centre of a large piece of foil. Add the remaining dry wood chips and mix lightly. Fold the foil around the wood chips to create a smoke package. Using a fork, poke holes on both sides of the package to release the smoke.

Place the smoke package directly over the heat source and close the lid. Wait for smoke.

Place the pineapple rings in a bowl and reserve the liquid from the can for later use. Add the sesame oil, red pepper flakes, onion, jalapeno pepper and carrots. Toss to coat.

Place the vegetables on a perforated vegetable grill tray. Put the tray on the cool side of the grill off to the side of the smoking package. Close the lid and leave to smoke for 1 ¼ hour.

Once finished, removed from the grill. Dice the pineapple, onion, carrot and jalapeno into equal sized pieces. Place them in a bowl. Add the remaining ingredients and mix. Place the salsa in the fridge to set up until ready to serve.

Yield: 2 ½ cups
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PEANUT CHICKEN BURGERS 1 pound of ground chicken burger 2 tablespoons of smooth peanut butter (30ml) 2 teaspoons of sugar (optional) (10ml) 2 teaspoons of Tabasco sauce (10ml) ¼ cup of chicken broth. (62ml) 1 tablespoon of minced garlic (15ml) ½ cup of chopped fresh cilantro (125ml) ¼ cup of chopped fresh mint (62ml) ¼ cup of chopped fresh chives (62ml) salt and pepper to taste Combine all of the ingredients in a large bowl. Roll out and flatten into equal sized patties and place on a baking sheet lined in waxed paper.

Place them into the refrigerator for 30 minutes to set.

Preheat the grill to medium high heat—3 steamboats.

Oil the grill and place the patties on the grill. Do not use a spatula to press on the patties. Leave them to cook for approximately 5-8 minutes per side depending on thickness.

Let the burgers rest under a foil tent for 5 minutes before serving.

Yield: 4 burgers
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LAMB BERRY BURGERS 2 pounds of ground lamb—can be removed from sausages 3 tablespoons of raspberry vinegar (45ml) 2 teaspoons of garlic powder (10ml) 2 teaspoons of onion powder (10ml) 1 teaspoon of salt (5ml) 1 teaspoon of black pepper (5ml) 3 chives, diced 8 ounces of mild goat's cheese Sauce 1 ¼ cups fresh mint leaves, finely chopped (312ml) 7 tablespoons of raspberry vinegar (105ml) 1 tablespoon of fresh lemon juice (15ml) 3 tablespoons of sugar (45ml) Salt and pepper to taste

Combine the lamb, raspberry vinegar, garlic powder, onion powder, salt , pepper and chives together in a large bowl. Roll into balls in form into equal sized ½ inch thick patties. Place on a baking sheet lined in wax paper.

Place a thin wide disk of goat's cheese at the centre of every other lamb burger patty. Cover each patty with cheese with a patty without and pinch the edges together to ensure that the cheese won't melt out the sides when grilling.

Cover the burgers and place in the fridge to set up for at least 30 minutes.

Let the burgers rest inside for 15 minutes to come to room temperature before grilling time. Meanwhile, preheat the grill to medium high heat—3 steamboats.

Prepare the berry sauce by combining all of the ingredients together in a bowl and mixing well.

Oil the grill. Drizzle the lamb burger patties with the berry sauce and place them on the grill. Cook with the lid up for approximately 8-10 minutes per side.

Yield: 6 burgers
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PORTABELLO CHEESEBURGERS 4 large Portabello mushroom caps, cleaned ¼ cup of balsamic vinegar (62ml) 2 tablespoons of olive oil (30ml) 1 teaspoon of dried basil (5ml) 1 teaspoon of dried oregano (5ml) 1 tablespoon of minced garlic (15ml) Salt and pepper to taste 4 slices of mozzarella cheese Place the mushrooms in a large plastic bag. Add the balsamic vinegar, olive oil, basil, oregano, garlic and salt and pepper. Place them into the fridge to marinate for 15-30 minutes

Preheat the grill to high heat.

Oil the grill to help avoid sticking. Remove the mushrooms from the baggie. Place the mushrooms top side down on the grill and cook for 2 minutes. Flip and cook for another 2 minutes. Flip again and add a slice of cheese to each mushroom. Continue to cook for another 2-3 minutes until the cheese melted and the mushroom is tender and cooked through.

Yield: Serves 4
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GRILLED BACON ONION WEDGES 2 Large Sweet Onions, Cut Into Wedges 8 Thick Slices Of Bacon 2 Tablespoons Of Brown Sugar (30ml) 2 Tablespoons Of Balsamic Vinegar (30ml) 1 Tablespoon Of Molasses (15ml) Wrap The Onion Wedges In Bacon And Fasten Them On With Soaked Bamboo Skewers. Place Them Into A Larges Sealable Plastic Bag. Add Balsamic, Sugar And Molasses And Toss Gently To Coat. Place In The Fridge For 1 Hour.

Preheat The Grill To Medium High Heat—3 Steamboats

Remove The Onions And Place Them On A Well Oiled Grill To Barbecue For Approximately 8-10 Minutes Per Side.

Yield: Serves 6
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