CHICKEN DRUM STICKS WRAPPED IN BACON 24 toothpicks 24 chicken drumsticks, washed and dried 2 teaspoons of ground pepper (10ml) 1 pound of bacon ½ cup of olive oil (125ml) Soak toothpicks in cool water for 15 minutes. Wrap bacon around the thick part of the chicken, leaving 1" at top. Secure bacon with soaked toothpick, season with pepper and drizzle with olive oil.

Preheat grill to 375ºF/190ºC

Place chicken on grill and cook until bacon is golden brown (7 minutes per side).

Yield: 8 servings
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GRILLED SCALLOPS WITH APPLE CIDER ACCENT

8 wooden skewers
24 large sea scallops
3 tablespoons of olive oil (45ml)
2 teaspoons of salt (10ml)
1½ teaspoons of ground black pepper (7.5ml)
Juice of 2 lemons
1 cup of apple cider (250ml)Soak wooden skewers in cool water for 1 hour.

Place 3 scallops on each skewer and drizzle with olive oil, salt and pepper.

In a small bowl, combine lemon juice and apple cider.

Let scallops get to room temperature.

Preheat grill to 450ºF/225ºC

Oil grill with a lightly oiled cloth.

Place scallops on grill (1-2 minutes per side) and baste continuously with lemon cider sauce.

BBQ tip: To prevent wooden skewers from burning. Place unused portion of stick over tin foil placed in the centre of the grill.

Yield: 8 servings
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SALMON KABOBS

8 wooden skewers
1 full side of Pacific or Atlantic salmon, cut into 1" cubes, belly removed

Basting sauce
1 cup of maple syrup (250ml)
Juice of 2 lemons
2 teaspoons of ground black pepper (10ml)
2 teaspoons of salt (10ml)

Soak wooden skewers in cool water for 1 hour.

Thread 3 cubes of salmon on each wooden skewers. Season with salt and pepper.

In a small bowl, combine maple syrup and lemon juice.

Let salmon get to room temperature.

Preheat grill to 450ºF/225ºC.

Oil grill with a lightly oiled cloth.

Place salmon on grill and continuously baste with sauce. Cook approximately 2 minutes per side for medium cooked salmon.

BBQ tip: To prevent wooden skewers from burning. Place unused portion of stick over tin foil placed in the centre of the grill.

Yield: 8 servings
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GRILLED VEGETABLE FRITTATA

1 yellow pepper
1 red pepper
2 leeks, white part only, washed and dried
1 medium sized zucchini, sliced
¼ cup of olive oil (60ml)
2 teaspoons of pepper (10ml)
2 teaspoons of salt (10ml)
8 eggs
1 cup of milk (250ml)
1 cup of shredded jack cheese (250ml) Cut red and yellow peppers in half and remove seeds. Cut leek in half, leaving core on to hold leek together. Toss peppers, zucchini, leek, olive oil, salt and 1 teaspoon of pepper.

Preheat grill to 475ºF/246ºC

Place vegetables on grill and cook for approximately 5 minutes. Remove once golden char marks appear and vegetables are still crispy.

Once vegetables are cool, chop into bite size pieces. Mix vegetables, eggs, milk and cheese.

Reduce grill heat to 400ºF/200ºC and place a cast iron pan on grill. Close lid and let pan heat for 4 minutes.

Pour vegetable mix in pan, making sure it is evenly distributed. Close lid and cook for 15 minutes, or until centre is firm. Remove from grill and let rest for 5 minutes before slicing into wedges.

Yield: 6-8 servings
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SMOKED VEAL LOAF Cooking spray 6 cups of sassafras wood pellets Loaf mixture 2 pounds of ground veal ½ cup of dried bread crumbs (125ml) 1 medium onion, finely chopped 2 ribs of celery, finely chopped 2 cloves of garlic, minced ¼ cup of barbecue sauce (60ml) ¼ cup of ketchup (60ml) 2 tablespoons of balsamic vinegar (30ml) 2 eggs, lightly beaten 2 teaspoons of coarse salt (10ml) 1 teaspoon of ground pepper (5ml)

Prepare the barbecue for indirect grilling. Preheat grill to high heat on one side. Build smoke pouch using sassafras pellets. Pellets are not required to be soaked before use. Place pellets in the center of a large piece of foil. Close the foil around the chips sealing the package. Using a fork, poke two holes on each side of the package. Place directly over high heat source of the grill, close the lid and wait for smoke.

If using wood chips apple is recommended. Place half the wood chips (for a gas grill or all the wood chips if using a charcoal grill) into water to soak for 30 minutes. If using a gas grill squeeze the excess water from the wood chips and place half the wood chips in the center of a large piece of foil. Add half of the dry chips and mix. Close the foil around the chips sealing the package. Using a fork, poke holes in both sides of the package.

If using charcoal, squeeze the excess water from the chips and sprinkle the chips directly into the fire bed.

When smoke start to billow out, reduce the heat to 300ºF/150ºC.

Combine all ingredients and mix until well combined. Place meat loaf mixture in a slightly sprayed loaf pan and flatten mixture down with a spatula to remove any air holes.

Add meatloaf to the grill and close lid. Cook for 40 minutes, replace smoke pouch and continue cooking for 30 minutes. To test for doneness, internal temperature should read 160ºF/71ºC on a meat thermometer.

Remove meatloaf and let sit for 10 minutes before slicing.

Yield: 8 servings
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