Instructions; put chicken breast, franks red hot sauce, and various spices into a plastic bag. Shake around so chicken breast is completely covered. Grill on the BBQ until completely cooked. Once cooked, serve with a side of sour cream for dipping, it will cut the spice a bit too.

Instructions: Lie Chicken breast on the largest flat portion. Take a knife and slice horizontally into the chicken breast from one of the sides (just like you would for a sandwich bun). Don’t cut all the way through. You have just cut the pocket where the goat cheese will be placed. Take goat cheese and place into a small bowl. Dice up cherry tomatoes, spinach or whatever you want to mix in with the goat cheese. Add a bit of salt and pepper to taste, and use a fork to mix the ingredients together. Take this mixture and place in the chicken breast pocket you previously cut, place this more in toward the back of the chicken breast, away from the edges. Once stuffed, take toothpicks and seal up the edges as best you can. Sprinkle seasoning salt on the outsides of the chicken breast for additional flavour. Place on the BBQ and flip halfway through to get both sides cooked. After its finished being cooked remove toothpicks and enjoy.

Instructions: Chop sweet potatoes into bite size chunks (they do shrink slightly when cooked). Tear off a large enough piece of tin foil to wrap and seal around the sweet potato pieces. Lay sweet potato chunks in the middle of the tin foil (shiny side out), sprinkle cinnamon on sweet potato and drizzle with oil. Seal up and form the tin foil into a packet surrounding the sweet poatotes. Throw on the grill and check every so often to make sure nothing burns (make sure to seal the packet back up once you finish checking). Sweet potatoes will be ready when the pieces are soft. If cooking with meat, put this on the BBQ first, it takes longer to cook than meat.

Instructions: Cut potato in half length-wise. Cut into multiple slivers lengthwise as well. Place on a sheet of tinfoil (shiny side out) and drizzle oil, and sprinkle with seasoning salt and other spices. Fold up tinfoil into a packet and place on grill. Cook until potato wedges are soft. If cooking with meat, put this on the BBQ first, it takes longer to cook than meat.

Instructions: You don’t even need to cut the pepper. Simply wash/rinse and then place on the grill. Leave on until the skin is burnt and then remove. Let cool and then peel skin off and remove seeds/stem etc. The pepper should be completely cooked and not crunchy at all. For those that don’t want to peel the pepper. Cut into rings/remove stem and seeds and place on the BBQ that way.