CRISPY POTATO SKINS 6 large Russet Potatoes (Baked for 1 hour at 400°F/200°C and cooled) 1 cup bacon, cooked and chopped (250ml) 1 tablespoon olive oil (15ml) 2 cups Provolone cheese, shredded (500ml) ¼ cup green onions, chopped (60ml) Salt and pepper to taste Cut potatoes in half, length ways

Scoop flesh from potatoes leaving ¼ inch in each potato.

Drizzle with olive oil. Add salt and pepper to taste

Sprinkle with green onions, bacon and cheese.

Preheat barbeque to 220°F/104°C or medium high. Place potatoes over well oiled grill.

Cook for 4-5 minutes with lid closed or until cheese has melted and bottoms of potatoes are crispy.

Yield: 12 potato skins
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BEEF BRISKET 8 pounds beef brisket with ½” fat cap 12 cups Apple Wood Meat injector needle Rub ½ cup brown sugar (125ml) 2 teaspoons chilli flakes (30ml) 1 teaspoon nutmeg (5ml) 1 teaspoon dried thyme (5ml) 1 teaspoon oregano (5ml) 2 teaspoons ground cinnamon (10ml) 1 teaspoon ground ginger (5ml) 1 teaspoon coriander (5ml) 2 teaspoons dry mustard (10ml) 1 tablespoon ground black pepper (30ml)

Place all rub ingredients into a medium size bowl, mix to combine.
Rub all over beef brisket

Marinade
¼ cup apple cider (60ml)
1 tablespoon cider vinegar (15ml)
¼ cup beef broth (60ml)
1 teaspoon hot sauce (5ml)
1 teaspoon dried mustard (5ml)
2 teaspoons pepper (10ml)
1 teaspoon onion powder (5ml)
¼ cup melted butter (60ml)

To make marinade, place ingredients into a small bowl and mix well.

Using a barbeque injector needle, fill injector with marinade and inject beef brisket throughout the centre. (Follow manufactures instructions)

Cover with plastic wrap and refrigerate overnight.

Prepare barbeque for grilling with indirect heat by preheating one side of the grill to 350°F/175°C and leaving the other side of the grill off.

Place drip pan underneath cool side of grill and wait for smoke.

Place brisket on cool side of grill. Allow brisket to slowly smoke for 8 hours, change smoke pouches when smoke dissipates.

Remove beef brisket from heat, cover with aluminium foil and allow to rest for 15 minutes.

Carve against the grain and serve on crusty buns with mustard & pickles

Yield: 12-15 servings
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SMOKED PROSCUITTO WRAPPED CHEESY SHRIMP 12 6/8 shrimp, peeled and deveined ½ cup cream cheese (125ml) ½ cup goat cheese (125ml) 2 tablespoons chives, chopped (30ml) 2 tablespoons roasted garlic (30ml) Salt and pepper to taste 12 sheets proscuitto, thinly sliced

In a medium bowl, mix cheeses, chives, roasted garlic and salt and pepper. Combine well.

Butterfly the shrimp using a sharp knife (cut shrimp lengthwise ¾ of the way though, so shrimp opens up like a book.)

Place 1 tablespoon stuffing inside the shrimp, spread evenly.

Wrap proscuitto all around shrimp, ensuring the stuffing is not exposed.

Drizzle shrimp with oil.

Preheat barbeque to medium heat.

Place shrimp on well oiled grill.

Cook for 2-3 minutes per side or until prosciutto is crispy and shrimp is no longer opaque.

Remove form heat and serve immediately.
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GRILLED MARINADED LAMB CHOPS 12 ½ inch thick lamb chops Marinade 1 tablespoon garlic, chopped (15ml) 1 tablespoon fresh ginger, chopped (15ml) ¼ cup cilantro, chopped (60ml) ¼ cup Soya sauce (60ml) ¼ cup cider vinegar (60ml) 1 teaspoon dry mustard (5ml) 2 tablespoons honey (30ml) ½ cup vegetable oil (125ml)

Place lamb chops in large resealable baggie.

Combine marinade ingredients in medium bowl. Mix well.

Pour over lamb chops and allow marinading for 6 hours.

Remove lamb chops from marinade & discard left over marinade.

Preheat barbeque to 325°F/190°C or medium heat.

Drizzle lamb chops with oil and season to taste with salt and pepper.

Oil barbeque grill

Place lamb chops on grill and allow to cook 4 minutes per side (for medium rare) or until desired doneness.

Remove lamb chops from heat and cover with foil and allow to rest for 5 minutes.

Yield: 12 servings
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