HUGE Corn Maze Experience at The Green Pig Country Market, Salisbury New Brunswick
HUGE Corn Maze Experience at The Green Pig Country Market, Salisbury New Brunswick
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CORN MAZE (Drone Flight) The Green Pig Country Market
Drone Flight over the Green Pig Country Market Corn Maze in Salisbury , New Brunswick Canada. Phantom 3 Advanced Drone - Flown, Filmed and Edited by Eric Goggin
CORN MAZE The Green Pig Country Market
Drone Flight over the Corn Maze in Salisbury New Brunswick Canada
Phantom 3 Advanced Drone
2019 Green Pig Corn Maze Reveal
The Green Pig Corn Maze is located in Salisbury New Brunswick Canada on the grounds of the The Green Pig Country Market. This years theme is sunflowers, in theme with this years New Brunswick Sunflower Festival that will be held on the corn maze grounds this summer!
Pumpkin Blaster at the Green Pig Country Market
The Green Pig Pumpkin Blaster
Our buddy Lynn firing the new pumpkin blaster at in Salisbury
Green Pig Pumpkin Blaster
The new Pumpkin Blaster at The Green Pig in Salisbury is EPIC!!!!
Corn Maze with Zombie wars
Corn Maze New Brunswick The Green Pig Country Market. salisburycornmaze.com Home of the Zombies war, pumpkin blaster, haunting maze, kiddie maze and more.
Another fun Corn maze drone video we did at the Green Pig Market in Salisbury New Brunswick. Please check out their Facebook page for their activities:
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What to do in New-Brunswick?
Quoi faire au Nouveau-Brunswick?
Music credits:
Local Saloon by Silent Partner
Eagle Rock by Wes Hutchinson
Corn Maze
Corn Maze New Brunswick. Green Pig Market Salisbury, NB Canada 2015. salisburycornmaze.com
We did an aerial video of this awesome maze. First we started flying low and then we go up, way up until you see the full maze. They do this every year and i plan on going back next year. This year's theme Buy Fresh Buy Local. You have to visit and try out this fun Maze.
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Their Facebook page:
Zombie Wars
Promotional video we developed for the Zombie Wars Paint Ball adventure at the Green Pig Country Market in Salisbury NB.
Thanks to Sebs, Zack, Yves and Lisa for all you help and assistance and to all the Zombies who made it possible.
We also did the website at zombiewars.ca
Flying over Salisbury Farm
Overflight of Salisbury Farm and their 2012 Corn Field Maze, Bee Happy
Corn Maze 2017
Corn Maze New Brunswick The Green Pig Country Market. salisburycornmaze.com Home of the Zombies war, pumpkin blaster, haunting maze, kiddie maze and more.
Another fun Corn maze drone video we did at the Green Pig Market in Salisbury New Brunswick. Please check out their Facebook page for their activities:
Follow us: Facebook:
Twitter: @BouDrone
YouTube:
What to do in New-Brunswick?
Quoi faire au Nouveau-Brunswick?
Zombies Corn Maze, Salisbury New Brunswick, Canada
Zombies Corn Maze, Salisbury New Brunswick, Canada
Unedited video of Salisbury New Brunswick, Farm Maze, August 2014 Zombies
Music by: thepetrobots.com
The Pumpkin Blaster
A very large air compressor gun that fires pumpkins at suitable targets. Cool factor = wowzers!!
Location: Green Pig Market.
Salisbury, New Brunswick.
J M A High Salisbury Middle School Teacher Turkey Drive
Faculty at J.M.A Armstrong High / Salisbury Middle School teaching students the value of giving today in Salisbury. Teachers and staff gave 32 turkeys to the Salisbury Helping Hands Food Bank and had them all delivered by the students...from door to door forming a turkey tunnel
Sunrise over Salisbury NB - March 17, 2016
How to Value Antique Dishes by Dr. Lori
Watch as Dr. Lori reveals how to spot dishes of value by their white color and how to tell if your dish is made in America even if it's not marked. Plus, tips about storing dishes, avoiding dishes with lead, and much more. Learn more about bone china vs. porcelain at
Ask Dr. Lori to appraise your antique at or attend one of her events at
Watch Dr. Lori on History's The Curse of Oak Island.
Suckling Pig | Suckling Pig Smoked On Ole Hickory Smoker
Slow Smoked Suckling Pig | BBQ Suckling Pig
For more barbecue and grilling recipes visit:
Suckling Pigs are a BBQ delicacy that everyone needs to try at least once in your lifetime. The meat is incredibly tender and rich in flavor. As it slowly cooks in a smoke sauna the exterior skin turns crispy and the fat melts away leaving juicy, delicious pork that is sure to put a smile on your face!
They come froze, wrapped in plastic, and need 3-4 days to slow thaw in the refrigerator. Once thawed, they require a little trimming before they’re ready for the pit. Place each pig on its back and use a knife to cut through the breast bone. Press down on each side of the rib cage to open the cavity. Remove the kidneys or any organs left from processing and trim away any silver skin or excess fat.
To flavor these pigs I take a 2-step approach. First a layer of dry seasonings – you can use anything you like here – I’m going with a base coat of my AP Rub (salt, pepper, garlic) for a savory flavor then my The BBQ Rub for more traditional bbq notes.
The Second step is an injection to get some flavor deep into the meat. If you have a favorite injection, by all means use it. You can really play with the flavors and go any direction you want here. I mixed 1 cup of Victory Lane pork injection with 64oz Apple juice. Hit the loins, hams, and shoulders with the injection; the BDI injector makes quick work of this.
Now it’s time to fire up the smoker. I’m using my Ole Hickory Ace MM for this job but you can use any pit that has a rack big enough to hold one. You’ll need at least 18”x24” cooking surface for a suckling pig. Get the fire going using Royal Oak briquettes with a few chunks of Hickory and Cherry Wood for smoke flavor. I’m shooting for a cook temp of 225-250 degrees for these pigs.
Before placing the pigs on the pit, wipe the skin dry with a clean towel. This will help it crisp during the cooking process also protect the ears and nose with a little aluminum foil. Place the pigs on the cooking grate and make sure the legs are pointed forward, the back is straight, and the sides are tucked. (The way you place it on the rack is the way it will cook).
Close the smoker and let it roll for at least 2.5 hrs. At this point the skin should be firm and you can apply a little cooking spray to keep it from getting too dark. (you’ll want to reapply the cooking spray a couple times during the cook)
Hold the temps in the 225-250 range and monitor the internal temps using a wired probe thermometer (Thermoworks Dot) inserted into the thickest part of the shoulder. Target temperature is 190-195 in the shoulders; it’ll take about 7 hours to get there.
When the pigs are done, carefully transfer them to a full size sheet pan or large cutting board to rest for 30 minutes before serving. I use a little fresh kale around the outside for garnish; this is completely optional but it does make the presentation look fancy.
To serve: use sharp knife and make an incision down the length of the back bone, turn and continue to cut down at the shoulder and ham just through the skin. This allows the skin to peel completely off on the side exposing all the juicy goodness beneath.
Wear some heat resistant gloves and get to pickin’! You can serve the meat right from the cutting board or place it on a platter of your choice. However you decide to serve; folks are usually crowded around and ready to dive in. Suckling Pig is some fine eating pulled pork; drizzled with a little spicy vinegar sauce and you’re good to go!
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit:
Canned Smoked Oysters - Are They ALL from CHINA? - WHAT ARE WE EATING??
Oysters, you either love them or hate them! Oysters the sweet, slimy, briny, filter feeding bivalve mollascs are absolutely delicious no matter how you eat them. As Pvt Benjamin Buford Bubba Blue would say if he was talking about oysters instead of shrimp, I like to think oysters are the jewel of the sea, you can eat em raw, fry em, grill em, roast em, broil em. Deys uh oyster stew, oyster po boy, oysters rockefeller, baked oysters, oyster pie, oyster stuffing, oysters wrapped in bacon, oyster shooters. That that about it!
Well Bubba forgot about smoked oysters in a can which from what I can remember are pretty good. I haven’t had them in years, so I don’t remember the kind I used to eat and I know there’s more brands than what I have here today so I may need to do a second video on canned smoked oysters as I find more. These are cheap smoked oysters are the ones carried by my local grocery store, walmart and dollar tree. All were under $2 a can.
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Broken Reality Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
As most of you already know my local Dollar Tree, Family Dollar, Dollar General or Walmart stores are my own personal adult playgrounds. I shop at these stores to find food that is generally highly processed, full of fillers and simply bad for us to eat regularly! Meat, vegetables, canned food, frozen food, refrigerated food, boxed food, vegan food, vegetarian food and all sorts of prepared foods, if it's cheap and questionable I will do a taste test and food review on it! I also show you these foods are no bargain like these discount stores and manufacturers lead you to believe. I do this to show you that fresh foods are not only healthier, but they're also cheaper than these so called bargain foods. So far I haven't gotten sick, but some of these foods are certainly questionable and have come close to making me sick.
ATB 54 - Vision: The Art of Doing
Visionaries don't always need to have all the answers. They just need to have this fantastic vision of the future. Its up to others to make the vision real. Join us as we explore how vision and the many visionaries made the Blackstone Valley where America began its journey to industrialization.