Soak cedar grilling plank in warm water for minimum 3 hours, weighing it down to keep submerged.
Remove from water, brush with olive oil and place salmon fillets. Sprinkle generously with Hollow Point Ranch BBQ rub.
Place plank on BBQ grill at medium temperature. Cook 10 minutes.
Brush with Hollow Point Ranch maple syrup and cook for additional 10 minutes or until salmon easily flakes with a fork.
Generously coat 2 pork tenderloins with Maple BBQ rub.
Wrap tenderloins in strips of bacon and place in baking dish
Bake uncovered in 350 degree oven for 30 minutes.
Baste with Maple BBQ sauce and return to oven for 15 minutes.
3 ripe bananas
1/3 cup of oil
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking soda
1 cup maple sugar
Mix dry ingredients in one bowl, wet ingredients in separate bowl then blend together just until mixed.
Fill 12 paper lined muffin tins.
Top each one with a shake of cinnamon and a dash of maple sugar.
Bake 375 for 20 minutes.
1/2 cup extra-virgin olive oil
1/4 cup balsamic vinegar
1/4 cup mayonnaise
1/2 cup Hollow Point Ranch maple syrup
2 teaspoons Dijon mustard
Mix well in blender
** This can be made as a vinaigrette by omitting mayonnaise