Summer is finally upon us which means one thing, the lovely family cookout! Where your dad will don lather strap sandals while hogging the grill, nobody will bring any damn ice, and your seemingly hip cousin who just finished his first year of college will ask you if you have ever heard of Montell Jordan and note “that song would be pretty dope right now”. Fortunately, for you and your friends, it doesn’t have to be this way. With a few helpful tips and some handy recipes, you can be king of the grill this summer!

BBQs don’t have to be about perfectly manicured lawns or pickup game of horseshoes. I’ve found over the years as I tucked into overcooked burgers while being deafened by Bob Marley that Cathy puts on to let loose, that the best barbecue doesn’t come off the most expensive grill; it comes for planning ahead, a little bit of skill and some love. All those hours you spent researching the best grill to make Johnson next door jealous, you could have spent perfecting that brine recipe to help moisten your meat before being slathered in that perfect sauce. Why try keeping your friend jealous with all the latest toys when you can master the skills to make his wife side eye you at the next Canada Day cookout!?

If ya do it right, your BBQ chicken is going to look this scrumptious too.


If you’ve never cooked with brined meat, you’re wondering what the point of all this is. Well, it is for trapping in moisture when cooking on a dry heat, especially a grill. While not 100% necessary for meats with a nice lean fat to it such as steak, venison or bison, it is the perfect solution for chicken or pork. There is very little skill or preparation required just as long as you’re thinking ahead, but the outcome will be well worth your time.

And now the sauce… most BBQ perfectionists will be grinding their teeth and shaking their carnival sized meat fists at the sight of this recipe, but it is actually a well-layered and flavorful recipe. Based on a recipe that I tried in Montreal, the ingredients are letting all the pre-made products do the work for you. But the end result is of pure perfection and to most they will be none the wiser. So, if you feel the need speed up the process (where in the BBQ world there are not many quick recipes available) I suggest using this handy little shortcut.

And now… Fire up the grill, fire up those tunes, and be the host of the cookout that will be the only event people will want to be at this summer!

Before you get all cook-crazy and crank your BBQ to “high”, stream these tunes!


Barbecue Sauce:
– ¾ cup Coca-Cola
– ¾ cup Ketchup
– 1/3 cup Apple Cider Vinegar
– ¼ cup Brown Sauce or Steak Sauce
– 1 tbsp Sriracha
– 2 tbsp Soy Sauce
– 1 Tbsp Instant Coffee
– 1 tsp Mustard Powder
– ¼ cup Cannabutter
– Season to taste

– 4 liters of water
– ½ cup Kosher Salt
– ¼ cup Sugar
– 1 tbsp Chili Flakes
– 1 tsp Coriander Seeds
– 1 tbsp Black Peppercorns
– Half a bunch of Thyme


AK-47. This sativa-dominant hybrid leaves you uplifted and relaxed, provides a woody flavor perfect for the BBQ sauce and will leave your taste buds sweating to death in the summer. Get more information via here.


– 1 flattened chicken (Whole chicken with ribs removed. Most butchers will do this when asked also you can find this at most grocery stores.)

Step 1: In a large pot, bring the brine ingredients to a slight simmer. Set aside and let cool completely.

Step 2: Add the chicken to the brine, cover and let sit in fridge for 3 hours minimum and up to 24 hours.

Step 3: In a smaller pot, bring barbecue sauce ingredients, minus the butter, to a slight boil. Reduce heat and let simmer for 30 minutes until thickened.

Step 4: Add to a blender with the cannabutter and blend on high for 15 seconds. Cool and set aside.

Step 5: Remove chicken from the brine and dry completely. Turn on your grill to medium-high heat, add chicken creating grill marks on both sides.

Step 6: Turn your heat down to medium and begin to paint chicken with barbecue sauce flipping every 10 minutes. If possible, place on the top rack of your grill on tin foil. Continue this process until internal temperature of bird is 165 degrees Celsius, about 30 minutes.

Step 7: Remove bird from heat and let sit for 5 minutes. Cut legs away from breast and separate the thigh from leg. (I bend the leg back which will expose the joints, making it easier to cut.) And slice breast into small pieces, serve immediately.

Check out Metallica’s “Whiskey in the Jar” video here.

Suggested Baker’s Dozen “Not So Southern BBQ Chicken” Playlist:

01. ZZ Top – “Salt Lick”
02. Toke – “Legalize Sin”
03. Fuzz – “Rat Race”
04. David Bowie – “Moonage Daydream”
05. Thin Lizzy – “Massacre” (Live and Dangerous album version)
06. Devil’s Witches – “Jupiter Kush”
07. Electric Citizen – “Beggar’s Need”
08. Black Sabbath – “Snowblind”
09. Acid King – “Drive Fast, Take Chances”
10. Beastmaker – “Find the Stranger”
11. Metallica – “Whiskey in the Jar”
12. Dopelord – “Acid Trippin”
13. Deep Purple – “Child In Time”


Danny P. is a Toronto, Canada-based chef with a love for music, food and baking (both kinds). He may be stuck in the ‘70s, but he is definitely not stuck in his ways. In this series Dan will bring you some of his favourite recipes for absolutely tasty bake-worthy goods. If you have any comments, suggestions or other inquiries, hit him up on Instagram at @bakersdozenrocks.


An Introduction: Butter and Oils and Why We Use Them (The Boring Stuff)
Baker’s Dozen with Danny P. – The “Ritchie Blackmore” Spiced Walnut Brownie