1 1/2 pounds northern pike

2 tablespoons maple syrup

1 tablespoon extra virgin olive oil

2 tablespoons brown sugar

1/2 teaspoon fresh ground pepper

1 tablespoon chili powder

1 teaspoon salt

1 teaspoon dried chipotle powder

1/2 tablespoon cumin

1 cedar plank

Soak the cedar plank in water for 45 minutes. Dry the excess moisture.

Prepare BBQ grill for indirect cooking.

Combine the brown sugar, chili powder, dried chipotle powder, cumin, salt and pepper in a small bowl.

Coat pike with olive oil, and then sprinkle about 2 tablespoons of the dry rub over the pike liberally.

Place seasoned pike on the cedar plank, and place on direct heat for up to 15 minutes or until the pike reaches an internal temperature of 120 degrees. While the pike is cooking, place the lemon half over direct heat and cook 4-5 minutes, until char marks appear.

Transfer the pike and cedar plank to indirect heat, and glaze with the maple syrup using a brush, and continue cooking until the pike’s internal temperature reaches 130 degrees. Remove from the grill. Carry over cooking will continue cooking the pike to 135 degrees.

Let rest for five minutes, squeeze some of the grilled lemon over the top and then slice and serve.