A memorable turkey without the fuss of a full turkey. Our turkey wings are here to make your holiday style meal a breeze!
The FINISH
Glaze the Wings with a quality Canadian Amber Maple Syrup. Serve and ENJOY!
CLICK IMAGE TO WATCH YOUTUBE SHORT
TIP: Mix the injection well before loading the injector
]]>PURCHASE CLUCK & SQUEAL RIB FORMULA HERE
PURCHASE CLUCK & SQUEAL TASTY HOT HERE
INGREDIENTS
]]>PURCHASE CLUCK & SQUEAL HIMALYAN SEASONED SALT
Cluck & Squeal Himalayan Seasoned Salt was simply designed to replace your salt in your favourite dishes. In our past recipes we make base ingredients with our Himalayan Seasoned Salt like our smoked dehydrated fresh hot peppers that are preserved in olive oil and the smoke roasted beef bone marrow broth.
TIP: Use any type of pasta you like! For some extra heat, sprinkle some Tasty Hot on top of the Pasta!
]]>PURCHASE CLUCK & SQUEAL HIMALYAN SEASONED SALT
PURCHASE CLUCK & SQUEAL TASTY HOT HERE
This sandwich combines the rich flavours of Cluck Squeal Montreal Seasoning and BBQ Rub made with Himalayan salt. This sandwich starts with organic chicken thigh, generously coated with Cluck Squeal Montreal. As the seasoning permeates the meat, it infuses each bite with that famous Cluck Squeal flavour.
We created a homemade smoked lemon mayo that is combined to add a subtle smokiness and tanginess to the sandwich. This creamy, zesty condiment perfectly pairs perfectly with the seasoned chicken.
Instructions:
Preheat your grill or oven to medium-high heat.
Season the organic chicken thighs liberally with Cluck & Squeal Montreal Seasoning & BBQ Rub made with Himalayan salt. Make sure to coat all sides of the thighs evenly.
Place the seasoned chicken thighs on the preheated grill or in the oven. Cook for about 8-10 minutes per side, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Cooking times may vary, so adjust accordingly.
While the chicken is cooking, prepare the smoked lemon mayo. In a small bowl, combine the mayonnaise and smoked lemon juice. Mix well until all the ingredients are thoroughly combined. Season with salt and pepper (If desired). Set aside.
Once the chicken is cooked, remove it from the grill or oven and let it rest for a few minutes.
Meanwhile, prepare the brioche buns. Slice each bun in half horizontally and lightly toast them if desired.
Spread a generous amount of the smoked lemon mayo on the bottom half of each toasted brioche bun.
Place a cooked chicken thigh on top of the mayo, followed by palm full of grated Emmental cheese.
Add your favourite pickles from @pickledcanadian on top of the cheese, adjusting the amount to your liking.
Finish off by sprinkling some fresh micro-arugula over the pickles.
Finally, place the top half of the brioche bun on the arugula to complete the sandwich.
Serve your Montalabama immediately while it's still warm and enjoy
This recipe is not only easy and quick to make but also promises to deliver a delicious sandwich bursting with the unique flavours of Cluck & Squeal Montreal Seasoning and BBQ Rub made with Himalayan salt.
]]>PURCHASE CLUCK & SQUEAL MONTREAL MONTREAL SEASONING AND BBQ RUB MADE WITH HIMALAYAN SALT
Main Ingredients
Cluck & Squeal Montreal Seasoning & BBQ Rub made with Himalayan Salt is a versatile spice blend that combines our new school flavours of Montreal seasoning with the unique touch of Himalayan salt. This fusion creates a delicious and savoury seasoning that can elevate the taste of a wide range of dishes and meats.
The RUB
The SAUCE
After the wings are seasoned, they are traditionally smoked to perfection. Smoking the wings adds an incredible depth of flavour and creates a tender and juicy texture. The smoking process can be done using a variety of methods, such as using an offset, charcoal or wood pellet smoker, or even a BBQ. The choice of wood chips or chunks also contributes to the overall flavour profile of the wings. Popular choices include hickory, mesquite, or fruitwoods like apple or cherry. Alternatively, you can do these right in your oven!
During the smoking process, the wings are cooked slowly over low heat, allowing the flavours to penetrate the meat while infusing it with a smoky essence. This slow cooking also helps render the fat and crisp up the skin, creating a mouthwatering combination of juicy meat and a crispy exterior.
Easy Toss or dip (your choice) in Lemon Butter Sauce. It's that easy! Serve and ENJOY!
Wings DONE RIGHT!
]]>PURCHASE CLUCK & SQUEAL RIB FORMULA HERE
Roast the garlic cloves with the skin on at 300-325F for 10 to 12 minutes or until soft and creamy. Add the oil to a blender and cover the blender with the lid and turn on. Add the remaining ingredients through the hole in the top of the lid while the blender running. This will ensure all ingredients are blend well especially the roasted garlic.
You can transfer the Roasted Garlic Pizza Base Seasoned Oil to a squeeze bottle or a bowl. Shake or mix well and spread with a pastry brush onto a previously rolled out pizza dough and continue topping your pizza with your ingredients.
PURCHASE CLUCK & SQUEAL ALL PURPOSE HIMALAYAN SEASONED SALT
Remove soft goat cheese from package and chop into smaller chunks. Add all ingredients into a food processor and incorporate well. Expect to stop the food processor and use a rubber spatula to pull the mixture away from the sides to ensure its mixed well. Restart the food processor and continue to incorporate well and until smooth but not liquid. Increase lemon juice if the cheese doesn't have a whipped consistency. This recipe is featured on our CLUCK & SQUEAL MONTREAL SALMON pizza.
]]>PURCHASE CLUCK & SQUEAL MONTREAL HIMALAYAN SEASONING & BBQ RUB
Indulge in the culinary delights of homemade pizza with a quick and easy, no-cook sauce that is perfect for a variety of pizza combinations. Made with the finest quality ingredients, this sauce is designed to elevate your pizza game to new heights. With the addition of Cluck & Squeal All Purpose Seasoning & BBQ Rub, the natural tomato flavour of the sauce is enhanced with a burst of deliciousness. The carefully crafted blend of herbs, spices, and barbecue flavours in the seasoning adds a tantalizing twist to the sauce, elevating the overall taste profile of your pizza creation. The result is a sauce that is bursting with rich and robust flavours, making your homemade pizza an unforgettable culinary experience.
¼ teaspoon Himalayan or Sea salt
Open the can of San Marzano tomatoes and pour them into a blender or food processor and pulse to control the texture, I look for fine chopped but not pureed. Pour the finely chopped San Marzano tomatoes into a bowl. Open the Yellow Tomatoes and dice them into small chunks and add them to the bowl along with the remaining tomato liquid they were packed in. Mix in the remaining ingredients and let it sit for 30 minutes before using. Remix and spoon onto a pizza dough and spread as desired and continue topping your pizza.
This no cook sauce can be made ahead of time and stored in an airtight container and refrigerated. I like to make this sauce the morning of or a day ahead so the flavours can come together nicely.
]]>PURCHASE CLUCK & SQUEAL TASTY ALL PURPOSE SEASONING AND BBQ RUB
Melt the butter then add TASTY HOT and incorporate well. Set aside for 20 min and stir well before use. Alternatively, TASTY HOT butter can be stored in the fridge and used when needed.
PIZZA - when making a pizza spread the TASTY HOT butter as your 1st ingredient, a TASTY HOT Butter base. Then continue with adding your tomato sauce and spread on top and incorporate them together. Add your favorite toppings and ENJOY!
RIBS – foil wrapping ribs seems too be the norm these days for Pitmasters. Now elevate your ribs with TASTY HOT Butter when you foil wrap your ribs to tenderness.
PASTA, RICE or STIR FRYS - Many chefs use Hot Sauces that have vinegars or preservatives to pasta, rice or stir fry dishes, this can leave the dish with an acidic after taste. TASTY HOT Butter is the answer and a better alternative for incorporating flavour to richen spicy dishes.
SIMPLY – make ahead of time and store in your fridge and use in place of regular butter, that is…. if you like it TASTY HOT!
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TIP: Fresh or frozen precooked crab is best. If using canned products you should consider rinsing the meat is cold water and add 1 tablespoon of lemon juice to the stuffing to balance the sodium content from the canned meat.
BONIS TIP: If you want a touch of heat add 1/8 to 1/4 Tbs of Tasty Hot to the seasoning mix based on your heat preference!
Serve and ENJOY!
]]>PURCHASE CLUCK & SQUEAL ALL PURPOSE SEASONING AND BBQ RUB HERE
PURCHASE CLUCK & SQUEAL TASTY HOT HERE
TIP: You could make a spiked spicy maple syrup by heating up your maple syrup and adding your choice of Bourbon or Whiskey. Then stir in our TASTY HOT pure chili pepper blend and use this for your finishing baste. It’s fun to experiment, give it a try and let us know how you use our products.
]]>PURCHASE CLUCK & SQUEAL RIB FORMULA HERE
PURCHASE CLUCK & SQUEAL TASTY HOT HERE
Crockpot Dip for dinner parties: Add dip to the slow cooker and cook on low for 1-2 hours, until heated through.
Serve and ENJOY!]]>PURCHASE CLUCK & SQUEAL ALL PURPOSE SEASONING AND BBQ RUB HERE
PURCHASE CLUCK & SQUEAL TASTY HOT HERE
]]>PURCHASE CLUCK & SAVORY SPICY SEASONING AND BBQ RUB HERE
PURCHASE CLUCK & SQUEAL TASTY HOT HERE
1 lb wild game meat – set aside and refrigerate. (see processing TIP at end of recipes below)
For the wet marinade:
2 Tbs of butter
In a saucepan over medium heat, melt the butter and add the onion, cook until semi soft or transparent. Add the light beer and increase the heat to high. Once you achieve a simmering boil that may foam, add the bourbon and stir. Allow the alcohol to cook off for a minute or two. Reduce the heat to medium and add the Pigman One 4 All seasoning (1.5 Tbs/lbs of meat) to the pan, stir until incorporated well. Remove from heat and let it cool. This can be premade ahead of time, even the day before and refrigerated. Tip: It is ideal for the wet marinade to be at room temperature or cold from the fridge before mixing it gently in the ground meat.
Mixing the Burger
Mixing cold meat with a cold wet marinade will make it easier to form into burger patties. You have the option of premixing as well and let the seasoned meat marinate in the fridge until you are ready to form and make the burgers.
Tips: Overhandling or over mixing the ground meat will make for a tough & odd textured burger. Do not forget the thumb print on the top of the patty when making thick non-smash burgers, it will help retain the juices within the burger patty. Cook using your favourite method and to your desired internal meat temperature (“doneness”). ENJOY!
Rich & delicately herbal flavor when used with wild game meats, but not too much, its just right. When used with lighter flavoured meats like pork, chicken or veal the herbal flavor is much richer.
Add a maximum of 1.5 tbsp of the PO4A (15g/lbs max) per pound to the ground meat of your choice.
PRE-MAKE and form into burger patties and cook or freeze for future flavorful easy meals.
SMASH BURGERS: While cooking try adding dashes of the POA4 seasoning to both sides of the patty to give it a savory crust. Smash burgers are usually thin, so no pre-mixed seasoned meat is necessary. Just add to the surfaces and cook to perfection.
PROCESSING TIP for Wild Game (Venison, Elk & Moose)
When processing your harvested game animal, think about pre-making burger patties. They are a great grab out of the freezer and a no fuss cook for dinners, picnics or when unexpected company shows up.
PURCHASE PIGMAN ALL-4-ONE SEASONING AND BBQ RUB
PURCHASE CLUCK & SQUEAL TASTY HOT HERE
#barbecue #BBQ #foodiegram #foodie #smokerlife #fish #burger #fire #grilling #smoked #competitionbbq #fireitup #venison #smashburgers #comfortfoodie #foodblogger #foodphotography #foodfeed #easyrecipes
]]>2 lbs. ground meat (1 lb. of each is nice venison & beef/pork or beef and pork)
]]>PURCHASE CLUCK & SQUEAL BOLD BROWNING SEASONING AND BBQ RUB HERE
PURCHASE CLUCK & SQUEAL TASTY HOT HERE
INGREDIENTS
(Step 1)
Melt the butter in a medium size sauce pot on medium low heat and add the chopped sweet onions and coat well in butter and begin to soften for 2 to 3 minutes. Add the water and increase the heat to medium high and cook until translucent and soft.
(Step 2)
Add the diced tomatoes, white kidney beans and the vegetable broth, combine well and leave the heat on medium high to achieve a simmering boil for 10 minutes.
(Step 3)
Transfer the hot mixture to a blender and blend small batches slowly. Start slowly and pulse the blender while holding the blender lid nice and tight with your hand. Puree on high until smooth and transfer into a large bowl or to another pot similar or larger in size. Continue this process until complete and return the pureed soup to the stove on medium heat to bring it back to a low simmer, reduce the heat if necessary.
(Step 4)
Add the Cluck & Squeal All Purpose Seasoning & BBQ Rub, salt and the light olive oil and whisk and combine well. At this time add the parmigiana cheese rind if you would like to richen the soup with some Unami flavor this cheese is known for. When the soup begins to lightly boil reduce the heat to low and simmer for 10 to 12 minutes. Turn the heat off and stir in the lemon juice.
This soup compliments a wonderful grilled cheese sandwich or a simple sourdough bread for dipping.
Enjoy!
]]>PURCHASE CLUCK & SQUEAL ALL PURPOSE SEASONING AND BBQ RUB
2 lbs of mixed nuts
All ingredients can be doubled and tripled for larger quantities, the above serves 2.
Use a variety of nuts (pecans, cashews are best, but I also use almonds and walnuts).
Bake at 300 degrees for 45min; stir often (every 15min)
Courtesy of my wife Lisa
Serve and ENJOY!]]>PURCHASE CLUCK & SQUEAL ALL PURPOSE SEASONING AND BBQ RUB HERE
PURCHASE CLUCK & SQUEAL TASTY HOT HERE
Tip – Lower temperatures will take longer; you are looking for the pepper to soften “no crunch” and the bacon to render and crisp “CRUNCH”! Then the center will explode – in your mouth “BOOM” = HAPPINESS!
]]>PURCHASE CLUCK & SQUEAL ORIGINAL ALL PURPOSE SEASONING AND BBQ RUB
1 cup of low sodium chicken broth or water
All ingredients can be doubled and tripled for larger quantities, the above serves 2.
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PURCHASE CLUCK & SQUEAL SAVORY SPICY HIMALAYAN SEASONING AND BBQ RUB HERE
Step 7 to 13 can be made the day before and even done grilled over a fire (do not flip the tomatillos just slightly char the skin side). Store all ingredients in the fridge prepped and ready for the blender until its ready to add to the pot.
]]>PURCHASE CLUCK & SQUEAL ALL PURPOSE HIMALAYAN SEASONING SALT HERE
PURCHASE CLUCK & SQUEAL TASTY HOT HERE
PURCHASE CLUCK & SQUEAL SAVORY SPICY HIMALAYAN SEASONING AND BBQ RUB HERE
INGREDIENTS
Cluck & Squeal Montreal Seasoning & BBQ Rub can compliment almost any protein.
The SAUCE
Brown butter in a small sauce pot on medium-high heat, add the lemon juice immediately to the browning butter to prevent it from burning, and remove it from the heat. Combine well and set aside for later use.
Season the SALMONLiberally coat the Salmon fillet with Cluck & Squeal Montreal Himalayan Seasoning & BBQ Rub. |
The COOKCook the salmon with your desired method. We cooked it in a wood-burning oven for that slight hint of wood fire aroma at temperature of 375F. NO fire NO problem! Approximately bake the salmon for 7 – 9 minutes then check doneness. At this point change your oven to high broil for 2 – 4 mins. We do however recommend cooking farmed salmon to an internal temperature of 125 -135°F. wild salmon is best at 120-125F. Cook the center to your liking. |
Warm the lemon brown butter sauce, and drizzle over the Salmon….Devour!
Trout DONE RIGHT!
]]>PURCHASE CLUCK & SQUEAL HIMALAYAN MONTREAL SEASONING AND BBQ RUB
Main Ingredients
Cluck & Squeal RIB FORMULA Seasoning & BBQ Rub complimented with your favourite coffee grounds. Just because it says Rib Formula doesn't mean you can’t use this #BBQRUB a 1000 different ways!
For the GLAZE!
Season the TROUT
Liberally coat your trout with Cluck & Squeal Rib Formula. Add a sprinkle of your favourite coffee grounds and let the rub dry and marinate until the seasoning appears damp usually 20 to 30 minutes.
Make the GLAZE
Melt the butter in a small heavy bottom sauce pot, add JD No.7 and turn the heat to medium-high for 30 seconds to cook off the alcohol, reduce heat to low and add maple syrup and Tasty Hot combine well and set aside.
Warm the glaze and apply as desired. Serve and ENJOY!
Trout DONE RIGHT!
]]>PURCHASE CLUCK & SQUEAL RIB FORMULA HERE
PURCHASE CLUCK & SQUEAL TASTY HOT HERE
For use on – Brisket, Beef Ribs, Burger surface rub, lamb, turkey and more.
Proper use depends of the fat content of the meat you are applying it to. Lean meat like turkey breast is to be applied light in moderation. Alternatively well marbled Brisket and Beef Ribs to have a well-balanced medium coverage that you can see the meat through the rub. Allow the spiced/rubbed meat to sit for 20-30 minutes, then put it into your cooker of choice.
This modification of the Bold Browning Seasoning & BBQ RUB adds a subtlety of flavour that is embraced by the natural flavour of the meats you are cooking.
Step 1
Pour the Coarse Salt into the empty bowl and add the oil and mix very well so oil coats the salt.
Step 2
Set up your Spice Grinder and add ¼ cup plus one tablespoon of the Cluck & Squeal BOLD BROWNING Seasoning & BBQ RUB. The extra tablespoon is to ensure proper measurement of a ¼ cup FINE as noted above. Once grinded measure the ¼ cup, then add to the oiled Coarse Salt and mix very well.
Step 3
Add the cup of 16 mesh Butcher Black Pepper to the seasoned salt and mix well.
Step 4
Store in spice shaker or container in a cool or room temperature place
Step 5
When applying to some meats like Beef Ribs I lightly coat the meat with a xHot Sauce or a Hot sauce I modify that I have in my kitchen. The main objective is to use something that is not too hot but will wet the meat surface you are going to rub so the rub sticks well. If I have to modify a hot sauce I just add apple cider vinegar and a little water to make it a very thin viscosity just like a Louisiana Hot sauce and a similar heat level.
Step 6
Allow the Rubbed meat to sit for 20-30 minutes before and then add it to your cooker of choice. We use smokers because we love cooking with fire. We aim for a cooking temperature of 285F/140C.
Step 7
Achieve internal meat temperatures for desired doneness with TIME, TEMPERATURE CONTROL and patience. To achieve tenderness of meat is more of understanding when meat is done, resting period for the internal meat temperature to drop for the juices to slow down to tender up the meat and when to carve and serve.
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