TOMATO BBQ SAUCE ½ cup ketchup (125ml) ½ cup sugar (125ml) ¾ can crush tomatoes (175ml) 1 tablespoon paprika (15ml) 1 tablespoon dry mustard (15ml) 1 teaspoon cayenne pepper (5ml) 5 cloves garlic, chopped ½ onion, chopped

Add ingredients to a pot and simmer over low heat for 20 minutes.

Refrigerate mixture overnight.
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MUSTARD BBQ SAUCE ½ cup Dijon mustard (125ml) ½ Chipotle pepper, chopped 3 tablespoons honey (55ml) 1 tablespoon cider vinegar (15ml) 1 tablespoon grainy mustard (15ml) 2 cloves garlic, roasted Pinch of Tumeric Pepper to taste

In medium sized bowl mix together the dried mustard, Chipotle pepper, honey, cider vinegar, grainy mustard, Tumeric and pepper.

Squeeze 2 cloves of roasted garlic into the sauce.

Mix together and cover with plastic wrap

Let mixture rest for 2 hours.
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GRILLED CHIPOLTE LIME SHRIMP 30 21/25 tiger prawn shrimp, clean, deveined in shell 1 Chipotle in adabo sauce, chopped 1 tablespoon sugar (15ml) The juice of two limes 1 cup pineapple juice (250ml) Salt to taste Place shrimp in large clear plastic bag

In a medium sized bowl, mix together the Chipotle, garlic, sugar and salt.

Add lime juice and pineapple juice.

Pour mixture over shrimp and seal baggie.

Refrigerate for 30 minutes.

Grill at 400°F/204°C or at high temperature for 1 ½ minutes per side.
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TO DIE FOR POTATO PACKAGE 6 large new potatoes, sliced into 1/8ths 2 white leeks, chopped into ¼ inches 3 cloves garlic, sliced 10 sage leaves 10 Pancettas, cooked 3 oz Gorgonzola ½ cup cream (125ml) Salt and pepper to taste Aluminium foil. Preheat barbeque to 325°F/162°C or to medium heat.

Tear off a large piece of foil, place ½ of the potatoes on foil.

Top with leeks, pancetta, garlic and sage.

Continue to layer Potatoes, leeks, Pancetta, garlic and sage until an 8x8 square is formed.

Sprinkle with Gorgonzola and add cream

Close the foil package.

Place foil potato package on grill. Cook for 30 minutes or until potatoes are tender

Yield: 6 servings
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PULLED PORK PICNIC ROAST 8 pounds Picnic Pork Shoulder Rub 1 cup of brown sugar (250ml) 1 tablespoon red pepper flakes (15ml) 1 tablespoon dry mustard (15ml) 2 teaspoons garlic powder (10ml) 2 teaspoons onion powder (10ml) 2 teaspoons paprika (10ml) 1 teaspoon marjoram (5ml) 1 tablespoon lemon pepper (15ml) 4 sprigs Rosemary 1 cup white wine (250ml) Drip pan

Mix ingredients in a medium sized bowl.

Rub mixture on pork.

Place pork in a large sealable plastic bag

Refrigerate overnight

Let pork come to room temperature.

Preheat one side of barbeque to 220°C/104°F.

Add rosemary and white wine to a drip pan.

Place pork on cool side of the barbeque. Place drip pan underneath to catch juices

Close barbeque lid and let pork grill for 5 ½ hours.

Serve with Peach Chutney

Peach Chutney ½ cup bourbon (125ml) 1 tablespoon honey (15ml) ½ cup maple syrup (125ml) ¼ teaspoon fresh nutmeg (1ml) 1 teaspoon fresh black pepper (5ml) 8 peaches, pit removed and cut into half’s The juice of 1 lemon 2 tablespoon of sugar (30ml) 1 tablespoon ginger, minced (15ml) 1 onion, sliced ¼ teaspoon all spice (1ml) ¼ teaspoon cinnamon (1ml) 1 tablespoon cider vinegar (15ml) ¼ cup white wine (60ml) 1 tablespoon olive oil (15ml) Cedar planks soaked in water for 1 hour

Pour ingredients into a sauce pan and simmer for 10 minutes or until mixture thickens

Layer peaches on tray

Squeeze lemon juice over peaces

Brush peaches with mixture
Cover tray of peaches in plastic wrap and refrigerate for 3 hours.

Preheat grill to 375°F/190°C.

Place cedar planks on grill, close lid and wait until the edges of the planks start to char and smoke.

Reduce heat to 325°F/162°C.

Place peaches down on planks, cut side down

Grill for 5 minutes. Remove and let cool.

Chop grilled peaches and place in bowl

Preheat skillet to medium. Add onion and ginger. Sauté until onion is slightly softened.

Add cinnamon, cider vinegar and white wine.

Stir ingredients together.

Serve with pulled pork

Yield: 8 servings
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