Smoked BBQ Shrimp

Anytime I am going to spend a day smoking food outdoors, I often think of what else I could put on the smoker. My go to items are pork products such as shoulder and ribs, and on occasion some pheasant, turkey, sausage, or chicken. Yep, I pretty much smoke a majority of proteins. I do not think I have made any attempts at smoking any vegetables, but now that I think of it, I think I will go ahead and try something like romaine lettuce, or maybe even brocoli when my next session occurs.

Smoked Shrimp Recipe

It was a couple of weeks ago when I decided to bust out the smoker and smoke a turkey breast that I had. A simple turkey breast that I would inject, season with a bit of salt and pepper, and place on the smoker, letting it take on the wonderful flavor of hickory. I was only doing this as my wife likes smoked turkey breast for lunch, so I said what the heck, I will smoke her some turkey. Let me say the result on that one was nothing but amazing. It yielded a great smoke ring and was packed full of flavor, and moist at the same time. But I had more room on the smoker, and as I was making shrimp egg rolls for a party, I decided to skewer some shrimp and see how they would be on the smoker!

Let’s get started.


  • Approximately 40 shrimp, peeled and deveined
  • Wooden skewers, soaked in water for at least 30 minutes
  • Your favorite BBQ Sauce
  • Hickory wood, soaked in water for at least 1 hour
  • Smoker

Start by heating coals and getting your smoker ready. Once the coals are nice and hot, add some hickory wood and let it begin to smoke.

Thread your shrimp on skewers.

Add the skewers onto the grates of the smoker, cover, and let them smoke for about 30-40 minutes on low. Turn once during this time frame.

Smoked Shrimp Recipe

When the shrimp are cooked (you can push on them and they should be opaque and not too tough), brush them with some of the barbecue sauce. Cover, let cook another five minutes, then turn, brush more sauce on the other side, and cover to cook another few minutes or until the sauce is nice and sticky.

Remove and serve.

The smoked bbq shrimp skewers are nothing but amazing. They are packed full of smokiness with a subtle tanginess from the sauce. These were a party favorite for sure. Hope you enjoy!

Canadian Bacon Pizza

One of those things I could eat on a regular basis is pizza. That, and tacos. Pizza is one of those masterpieces, and to me a good pizza is a simple pizza. Now if this is your first visit, you will probably know that I do make things that are often times a bit different, and there are an array of my pizza creations on this site, but at the end of the day, I love a great pizza dough recipe and have it topped with a simple sauce, if any, great cheese, and a bit of meat.

So as I often have a day out of the week where we make our own pizzas at home, I decided to go ahead and try to offer my family something they would not order or think of on a regular basis when it comes to pizza, and that is offering them a simple Canadian bacon pizza.

Canadian Bacon Pizza Recipe

Canadian bacon might be one of my favorite things besides regular bacon. I was a kid who grew up loving the egg McMuffin (I admit it). If you never had Canadian bacon, you must. It’s basically smoked pork loin, which means less fat. Think of it as great ham, and if you find some really great Canadian bacon, such as Nueske’s bacon, you might not go back to bacon. My kids have had not much experience with Canadian bacon so this was a good attempt at showcasing a great product.

This pizza awesome, so lets get started.


  • Pizza dough, rolled out to your desired thickness
  • 2 tbsp olive oil
  • 3 cloves of garlic, minced
  • 5 slices of Canadian bacon, sliced
  • pinch of salt
  • pinch of cracked black pepper
  • 3 cups of mozzarella cheese, shredded

Ingredients for Making a Canadian Bacon Pizza

Start by preheating your oven to 475 degrees. If you have a pizza stone, place it in the oven and get it really, really hot.

In the meantime, prepare your ingredients, adding your garlic to the oil.

Once the oven is nice and hot, place the pizza dough onto the stone. If you have a pizza wheel, sprinkle a bit of light cornmeal on it, place the dough on it, then slide it onto the stone. I find this the easiest.

Cook the pizza dough for about 5 minutes. I do this with my standard oven as I like a crisper crust, plus it’s not the best oven.

After about 5 minutes, slide out the stone with the dough a bit, and prick it with a fork to remove any air pockets.

Brush the garlic oil all over the top of the dough, completely covering it. Season with salt and pepper.

Add the mozzarella cheese all over the top of the dough. Shower cheese with the strips of Canadian bacon and place back in the oven and cook until the cheese is nice and bubbly and golden. Let it rest for a few minutes before slicing into.

When I presented the pizza on the table during a busy afternoon, my kids ignored the pizza. They didn’t question it but they were not aggressive about going after a slice. My wife and I? Well, first bite to last bite, it was nothing but amazing. Sure when you think of a pizza with Canadian bacon on it, you think of the ‘Hawaiian Pizza’, the one with pineapple on it, but I’m telling you when you have a simple Canadian bacon and cheese pizza, it might just convert you from your standard cheese or cheese and pepperoni pizza. Hope you enjoy!

SloPig Milwaukee Event

I was honored to attend an event in Milwaukee, Wisconsin last night known as SloPig. In a nutshell, it is an event and competition celebrating amazing food and great punch. According to their website “SloPig is designed to be a giant cocktail party with lots of nibbling, lots of roaming around and plenty of punch sampling. The evening involves three primary components, a chef competition, a bartender competition and the Tasting Hall.” It was spot on, and truly an amazing time.

SloPig Milwaukee Event

The event was held at the Intercontinental Hotel in Milwaukee and was located on two floors of the hotel. I immediately climbed the stairs to the second floor only to be introduced by the rectangular shaped room where amazing chefs and mixologists were eagerly waiting to serve. For some reason I walked to the back of the room to be introduced to some pretty awesome culinary delights from chef Nelly Buleje of Hilton catering. He served me something on a spoon that was just out of this world. A one bite pork and mushroom concoction that just blew me away. I thought if this event was going to be like this (and it was), then I just entered culinary heaven.

As I wondered through the hall, I quickly saw that chef David Swanson from Braise was hanging around in his corner as was chef Tory Miller from L’Etoile in Madison. It was that feeling of being a kid in a candy store for me. What I really enjoyed was being able to talk not only to chef Swanson and Miller, but also to chef Dan Van Rite from Hinterland and chef Justin Aprahamian from Sanford. Every chef was completely accessible, and each one of them were truly genuine and super friendly.

SloPig Milwaukee

As I continued to eat their array of offerings, and blown away from their bite-sized presentations and flavors, I had to wash it all down with the punch offerings around the floors. Ice sculptured pigs were extracting punch concoctions from bartenders from such great establishments such as L’Etoile, The Aviary, Distil, Merchant, The Hotel Foster, and Burnhearts. All punches were concocted using some killer spirits, and I must say, all were amazing. Most of them had some great fruits, and amazing bitters, that you could probably get away with sipping on those punches for breakfast.

Punch Competition at SloPig

But remember, this was a competition, and I had to keep eating and drinking. Smelling each plate, and tasting every bite. As I went around looking for the voting box, I encountered a butchering demonstration from Scott Buer from Bolzano Artisan Meats.

Butchery Demo - SloPig Milwaukee

As I continued to walk through the event, I noticed that Sassy Cow Creamery was also there. They offered up a create your own ice cream sundae, with, get this, toppings such as a maple bacon caramel, chicharrones, and ham marshmallows! As I am not big on desserts, I continued walking to the next table, only to encounter some really nice folks from Hometown Sausage Kitchen.

As I casted my vote, I thought it was time to call it quits. As tough as it was to leave the event, I decided to move along. As I was walking out, low and behold my friendly greeting with Kyle Cherek from Wisconsin Foodie.

The winners ended up being:
Best Chef: Justin Aprahamian
Best Punch: The Aviary

If this event happens again, and I hope it will, it is a must for any Wisconsin foodie. More information can be found online at