Canbbq

Salmon, brined, and hot smoked - melt in your mouth goodness.

Chicken wings, dusted with Sal Pica, smoked and sauced with sweet Thai Chilli, soy and Karamba Piri-Piri

Tried our hand at biltong making, turned out pretty well

Sal Pika makes everything good.

Something new this evening, shrimp fried with garlic, capers, black garlic, the sauce is something we are working on (creamy Peri-Peri sauce), Seasoned with Sal Pika Mild. Served with salad.

Continuing Prego roll story - This recipe is a keeper, tender melt in your mouth garlic chili steak on a sauced roll. I loved it.

This is the start of Prego Steak, Prego means nail in Portuguese, as the garlic is nailed into the steak, We then season the steak with our garlic coated salt (Sal Pika) and then marinade overnight in wine and chili.

Lamb Chops we get cut from Florence Meats - we will have stock of the steak and chop spice shortly..... These were amazing, I love the mixture of the braai spices

Tried Shishito peppers for the first time, inspired by Bill Atkins, I use some left over steak, Onion, charred Shishito peppers, Cheddar Cheese and a quarter teaspoon of Kemoku (Scorpion, Reaper and 7 Pot Chillies ) to make one of the tastiest cheese steak sammies I have ever had. Shishito pepper are sweet and earthy, the heat from the Kemoku adds enough to make you want more. Remember you can get Kemoku exclusively from www.CanBBQ.com in Ontario.