The Ultimate BBQ Board

This ultimate BBQ board can be customized but we definitely recommend keeping it over the top! 


  • 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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