Happy Thanksgiving to our Canadian Friends and Family!

Here are some recipes and links to make your Thanksgiving great !

Derrick Riches from has some great links on their website on the benefits of brining

Diva Q Turkey Brine

¨ 6 – 355ml cans Rock Creek Dry Cider
¨ 2 cans Apple Juice 1.2L
¨ 1 cup Kosher salt
¨ ½ cup light brown sugar
¨ 2 tbsp black peppercorns
¨ 2 tbsp all spice berries
¨ 1 gallon ice water
¨ 5 gallon bucket

Brine turkey one hour per pound of turkey. Make sure to keep it in the fridge or packed with ice. When finished brining rinse and pat dry.

If you don’t have a lot of time to make a whole bird try these Cajun turkey breasts! They are quick easy and flavorful!

Diva Q Cajun Injection

1 cup Apple Juice or Cider

2 tbsp liquid crab shrimp boil concentrate

¾ cup honey

½ cup Diva Q Cajun Rub

½ cup clarified butter

Diva Q Cajun Rub

2 tablespoons paprika
2 teaspoons Kosher salt
2 teaspoons granulated onion
2 teaspoons granulated garlic
2 teaspoons cayenne
1 1/2 teaspoons ground white pepper
1/2 teaspoon ground black pepper
1 teaspoon dry thyme leaves (rubbed)
1 teaspoon oregano leaves

  • Boneless Skinless Turkey Breasts
  • Plastic Wrap
  • ½ cup Canola oil

Cover the turkey breasts in a layer of plastic wrap. Using a meat injector make multiples of injections through the plastic wrap into the turkey breasts. When you are done injecting remove the plastic wrap and rub the turkey lightly with canola oil. Sprinkle on Cajun rub. Marinate in the fridge covered for 4 hours or overnight.

Preheat grill to medium high heat approx 350F.

Grill turkey breasts – turning over after 5 minutes on each side. When the breast reads 170F internally remove the turkey breasts.  Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before slicing.

My all time favorite go to recipe for roasted turkey is from Alton Brown!

We get all our turkey from Hovey’s Gourmet meats here in Barrie. They have provided us with awesome free range fresh turkeys year after year!! They are really fresh !!

Plus don’t forget abut the sides !  For these I turn to my favorite Southern lady and the Queen of all things buttah!! Paula Deen ! She has loads of side recipes on her website. Plus she has a great menu from her Thanksgiving special !

No matter what you decide to serve from our family to yours we wish you the very best this Thanksgiving!!

Here is a series of Youtube videos from a past appearance I did on Breakfast TV on the “A” Channel


Just wanted to pass along that we now have a working Facebook fan page. Thanks to everyone who let us know the first one did not allow people to join.  Please see the link on the top right of this screen or click here

We really appreciate our fans. This year we plan on running some fun fan contests where you can win some BBQ prizes!!


Day 23- 25 Days of Christmas BBQ Blogging……


I received in the mail today a product sample of Frogmats.

I opened the package to find two very lightweight mesh sheets that claim to be non stick and perfect for delicate items for the BBQ or grill.

From their website the description:

We have all experienced the frustration of grilling delicate foods on the Bar B Que. The food immediately sticks to the grates and tears or crumbles when you try to turn it. The food falls through the openings in the grate and you have one big mess.

Frogmats solve this problem. Food will not stick to the Frogmats and is easy to turn without crumbing.

Frogmats are great for preparing fish and Ka Bobs. Fish will lift off the Frogmats with ease as does the vegetables in Ka Bobs. The open matrix of the Frogmats will eliminate to a large degree any food from falling through the grates.

The Frogmats will not pick up odors from fish,. therefore each time it is used there will be no left over taste.

Frogmats are designed to perform in indirect cooking methods. Do not expose the Frogmats to direct flame.

Our Frogmats are FDA compliant for direct food contact.

Easy to clean with a warm water spray by the outdoor hose or in the kitchen with sink sprayer. The Frogmats will last for years.

Prepare picture perfect fish dinners like the pros with Frogmats

Frogmats are USDA approved for food processing and handling, and are FDA compliant (21 CFR177.1550). In addition, the fabrics can operate in temperatures from -400°F (-240°C) under static conditions and -100°F (-73°C) under dynamic conditions up to 550°F (288°C).

The timing for me worked well as I had a new experimental BBQ item I had made for tonight. Heres the link to the sausage wrapped hard boiled eggs that were prepped yesterday.

Frogmat on the Traeger Lil Tex

Frogmat with sausage balls.

I have to say they worked great. Absolutely non stick from the cheese that was gobbed out at the bottom to the grease that accumulated. I think these are an excellent product for the BBQ. I will also be using them in my oven. I already own silpat sheets and these will just add to my arsenal of non stick happiness.

Additionally the website claims are accurate in regards to cleanup. I washed mine in the sink and it was simple and easy with no scrubbing involved. Gotta love anything that works well and cleans up easy.

Easy Clean up

They are available in a variety of pre-cut sizes to suit your individual BBQ needs as well as custom sizes.

Bottom line I would recommend them highly, I have a few other projects in mind over the winter with them such as jerky.


Now as for the rest of my day it was a whole lot of prep for tomorrow Christmas Day and some great eats from tonight. Heres the pics.

Yummy Abts

Prepping the brine for the 4 turkeys

Potatoes and Sweet Potatoes prepped for Christmas Dinner

Acorn squash with butter cinnamon maple syrup and brown sugar.

Par boiling the parsnips to get them ready for the grill tomorrow.

Some of our Christmas Eve Eats

A couple of Tourtieres (done on the traeger)

MMMM the eggs rocked however next time more cheese.


Some cheeses and fruits and more munchies

Awesome Taco dip. So very yummy. Thanks to my friend Louisa for bringing it over!

My favorite insalata Caprese.

Wicked good. This puff pastry with brie, fig and walnut wine preserves plus a ton of smoked garlic knocked it out of the park. Just awesome.

Thats it for tonight.

Merry Christmas eve everyone.