
The Ultimate BBQ Board
This ultimate BBQ board can be customized but we definitely recommend keeping it over the top!
Ingredients:
- 1 block Pete’s Own Aged cheddar, sliced
- 3 links Pete’s Housemade Andouille Sausage
- 4 slices Pete’s Double Smoked Bacon
- 1 ribeye, patted dry
- 6 scallops, patted dry
- 6 slices smoked salmon
- 1 fillet salmon, patted dry
- 1 bunch asparagus, blanched and seasoned
- 2 Pete’s Housemade Haddock Fish Cakes
- 6 shrimp, patted dry
- 1 jar McClures Spicy Spear Pickles
- Your favourite BBQ sauces
- Grainy Dijon mustard
- 1/2 cucumber, sliced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1 baguette, thinly sliced
- 1 bag Neils Honey Mustard Pretzels
- Capers
- Sliced lemon
- 1 bag Mackie’s of Scotland Haggis and Cracked Black Pepper Chips
- Butter
- Cape Herb and Spice Spicy BBQ Seasoning
Suggestion: serve with Propeller Root Beer
Preheat your BBQ or grill pan to medium-high heat. Season ribeye, shrimp, salmon and scallops well with BBQ seasoning. On lightly oiled grill: start with sausage, then ribeye, then bacon, then salmon, then shrimp. Cooking slightly before adding the next and rotating. Cook each until cooked through or desired doneness. Place a pan over medium heat and melt small amount of butter. Fry fish cakes on either side until golden, remove and sear scallops 1-2 minutes per side until cooked through. Assemble board as desired. Serve immediately.
Recipe created by Chef Dany Duguay
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