Brine

• Add all the brine ingredients to a food-grade container and stir until salt and sugar are dissolved.
• Add the pork chops into the brine ensuring they are fully submerged and place in the fridge for 30 minutes to an hour.
• Remove from brining and discard brine.
• Pat dry with paper towels and generously season with salt and pepper.

Green apple chimichurri

• Combine all the chimichurri ingredients together and mix well.
• Let sit for at least 30 minuts for better results.

Grilling

• Preheat your grill to medium-high and make sure to oil the grate.
• Grill the chops for about 5 minutes on each side for medium-rare. I highly suggest using a thermometer to track the internal temp. In my case, I am using the Meater Probes.
• Let rest for 5 minutes. and topped with the fresh green apple chimichurri.

• Fire up your pizza oven. Temp should be around 400F to cook the belly.
• Without piercing the pork belly, slice it horizontally into thin pieces. You can ask your butcher to do that for you.
• Score the pork belly in a diamond pattern.
• Season generously with Dan-O’s Hot Chipotle Seasoning, rubbing it well into the meat and fat.
• Add the pork belly right on the pizza stone. Make sure to flip and rotate often to prevent a grease fire from happening.
• Once the pork belly is cooked and crispy, take it out and add the pizza sauce, pepperoni and cheese.
• Add the belly back into the pizza oven to melt the cheese.
• Season with some Dan-O’s Hot Chipotle Seasoning and serve warm.

• Pat dry your pork belly and cut it into strips. ¼ inch thick is perfect but ½ is better.
• Brush all the slices with maple syrup.
• Combine all the dry rub ingredients and season all over the pork belly slices.
• Heat your smoker to 275F and smoke pork for about 2 hours or until the internal temperature reaches 165F.
• Remove from smoker and place them in a tray, pour a beer and your favorite BBQ sauce and cover with aluminum foil.
• Return to smoker for 1 ½ hour or until the pieces are probe tender. At that point, Internal temp should be around 210F.
• remove from the tray and increase the heat of the smoker to 325. Smoke until sauce is slightly caramelized. about 15-20 minutes.
• Enjoy just like a lollipop.

• Preheat the grill to medium-heat or 400F, turning off the middle burners to allow indirect grilling.
• Score skin of your breast. Make sure not to cut into the meat.
• Generously season with salt and pepper.
• Place the duck breast, skin side down, over the indirect grilling zone and close the lid.
• Cut the red peppers in half and remove the stems and seeds then brush with olive oil and season to taste.
• Roast the red peppers on the direct grilling zone for about 10 minutes or until the skins are well charred. (make sure to turn them a few times while grilling.)
• Turn your duck breast meat side down and cook another 10 minutes or until the internal temperature is at 135F.
• Remove the duck and the red peppers from the grill and cover the duck with aluminum foil to rest about 5-10 minutes
• Remove the skin from the peppers and dice one of them for the cheese mixture. slice the other one for the toppings.
• Slice the ciabatta baguette, brush with olive oil and grill over direct heat for 2-5 minutes.
• Combine all the Pimento cheese ingredients in a bowl and mix until well combined.
• Generously spread 1 side of your ciabatta bread wth the pimento cheese mixture.
• Thinly slice your duck breast and add on the cheese.
• Top the duck with the sliced red peppers.
• Slice and enjoy.

• First, start the grill on medium-high heat and lightly oil the grates.
• Add the chorizo sausages and let cook, turning occasionally. Meanwhile, prepare the quick chimichurri sauce.
• Place all of the ingredients in a bowl and mix until well combined. You can make the chimi a couple of hours in advance to develop the flavors but, let's keep in mind we are doing a quick sauce here.
• Remove the sausages from the grill and cut them lengthways. Cook, cut side down, for 2-3 minutes or until slightly charred.
• Add the bread on the grill to get that crispness we are looking for.
• While the sausages and hoagies are grilling, make your topping mixture by combining the tomatoes, red onion, olive oil and seasoning.
• Cut rolls lengthways and add the charred chorizo sausages in the rolls.
• Top with the quick chimichurri and tomato mixture.
• Enjoy.

• Preheat your griddle or your cast-iron skillet over medium heat. In my case, I am using the Cuisinart 3-in-1 Pizza Oven Plus.
• Thinly slice the onion, and set aside while you add the olive oil onto the griddle surface.
• Cook the onions, stirring occasionally, for about 20 minutes or until they are a deep brown color.
• Near the end of cooking, add one tbsp of apple cider vinegar and stir well to combine. Remove, reserve and set the heat of your griddle to medium-high heat.
• Add the sriracha and maple syrup to the ground beef and shape into two thin patties that are roughly the shape of your bread slices. Generously season the patties with salt and pepper.
• Cook the patties for about 5 minutes per side or until they are fully cooked.
• Brush one side of each bread with butter and lay two slices on the griddle, add a slice of cheese, the burger patty, half of the onion, another slice of Swiss cheese and finish with the last slice of bread.
• Press the sandwich, cook for one minute on each side then remove.
• Whisk together eggs, milk, garlic powder, cinnamon powder, sriracha, vanilla and dip both sides of the sandwich in the mixture.
• Add some oil to the griddle and fry the sandwich gently on both sides until the cheese has melted.
• Serve hot and enjoy with a fork.

• Preheat your smoker to 350F. I am using a Pellet grill for this cook but you can use any smokers. Just make sure to set it for indirect grilling.

Candied bacon

• Spray lightly your grill racks with nonstick cooking spray.
• Generously brush one side with sriracha and maple syrup then flip over.
• Brush with maple syrup then cover each slice with maple flakes
• Place your bacon on indirect and grill until browned and very crisp. Make sure all the maple flakes are caramelized, it will take 30 minutes, depending on the thickness of the bacon.
• Remove from your grill, and cool completely.

Crème Brulée

• Pour the heavy cream into a saucepan and place in your smoker.
• Cook until it starts bubbling then remove from the heat. Let the cream cool to room temperature.
• Meanwhile, mix the egg yolks, vanilla extract and maple syrup in a large bowl and whisk.
• Strain this mixture into the ramekins.
• Place the ramekins in a roasting pan and add enough water to the pan to come 1/2 inch up the side of the moulds.
• Place the pan on your smoker, add your candied bacon and grill for about 20 minutes.
• Remove and refrigerate until thoroughly chilled.
• Sprinkle a thin layer of maple flakes on top of each dessert and torch until the top is fully caramelized.

• Preheat grill to 350F and cook potatoes wrapped in aluminum foil until tender. It should take about 1 hour 30 minutes.
• Raise your grill temperature to 450F.
• Let potatoes cool down a little.
• Meanwhile, shape the ground beef into burgers patties. Season with salt and pepper and grill well. About 7-10 minutes per side.
• Carefully cut lengthwise and scoop out potatoes, leaving a minimum of 1/4" on all sides.
• Brush with olive oil then add salt & pepper.
• Place potato skins facedown and grill until golden. About 5 minutes.
• Flip and fill potato skins with bacon, green onions and cheese. Flip the burger patties as well.
• Once ready and cheese is melty, fill the potato skins with your favourite sauce, then top one with a cooked burger and another potato skin.
• Enjoy!

for the bones

• Make a saline solution to soak in and draw out the blood and all the impurities. 1 tbsp of salt for every 1 cup of cold water. Soak the bones refrigerated for 12-24 hours then scrape away any extra tissue hanging to the outside of the bone.
• Brush the marrows with a generous layer of maple syrup.
• Season with salt and pepper.
• Smoked at 200F with the steak for 10 minutes then turn your grill at 350F and cook for another 20-30 minutes or until the marrow turns golden brown.

for the steak

• Start you smoker at 200F.
• Smoke the filet mignon steaks for only 10 minutes.
• Remove the steaks from the smoker and let rest in the fridge for 5 minutes. It will be easier to slice.
• Slice the steaks thinly against the grain, then cut each slice into fine strips and then finally, dice those strips as finely as you can. mix the meat all together to distribute the smoked.
• Mix the meat all together to distribute the smoky flavors.

for the tartare

• Mix all the tartare ingredients in a large bowl and mix delicately until well combined.
• Carefully spoon the tartare mixture on the bone marrows.
• Garnish with brocoli sprouts and serve immediately with toasted bread brushed with olive oil.

• Start by preheating your smoker at about 250F. I am using the new Cuisinart's Oakmont Pellet Grill with their California Red Wine Hickory Pellets.
• Cut the bacon slices in half and the pepperoni into 1/4″ think disks.
• Brush a good amount of maple syrup on the bacon slices
• Wrap the bacon around the sausages to form a little "shot glass" and secure them with a toothpick.
• Mix together cream cheese, sour cream, maple syrup and spices in a bowl.
• Place the cream cheese mixture into a piping bag or zyploc bag and fill each bacon shot.
• Place the bacon shots in the preheated smoker.
• While the "shots" are cooking, it's time to marinate the shrimps. Mix together the olive oil, maple syrup and red pepper flakes in a bowl.
• If needed, peel and devein the shrimps first before adding them to the marinade so it can soak up the flavors. Mix all together and let sit 30-45 minutes or until the bacon starts to get crispy.
• Dive the shrimps into the little "shot glasses" and cook another 20 minutes or until the shrimps are fully cooked. Make sure not to overcook the shrimp, or they will be rubbery.
• Remove the pig shots from the smoker, drizzle some maple syrup, top with chives and let them rest for about 5 minutes.
• Remove the toothpicks and the shrimp tails
• Eat them in one single bite and enjoy the flavor explosion.