The 10 Secrets of Perfect Steaks
Steaks are life. I love it so much, that it's often the only thing I eat! Yes, yes, I can't get enough of it; it's the best thing in the...
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Éditoriaux
- Éditoriaux
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Cook in foil, it's done!
Who dreams of having soft vegetables that taste the same? Nobody. And yet… there are still many people who cook their food on the BBQ in a papillote. Tut, tut,...
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BBQ Quebec smoking accessories: their uses and their differences
At BBQ Québec, we have several accessories that allow you to smoke and give a good smoky taste to your food in your BBQ. The Smoker, Copeaunator, and Smoke Box...
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Injections from A to Z (or Why and how to inject)
Injecting is really solid. Whether you've injected food before or not, it's never too late to start. It can be intimidating for a beginner, but trust me, there's no going...
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My tips for cooking whole fish
Every now and then, having a good fish grilled on the BBQ feels good. Often, when we think of "fish", we think of preparing a salmon steak. But today, I...
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Why Cook with Internal Temperature Instead of Time
At BBQ Québec, we often say that you have to rely on the internal temperature of the meat to know if it is ready. Often, people are used to cooking...
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How to succeed with your “brisket”
A brisket is a big, fat piece of meat. It's also one of the toughest cuts of meat in history. It's... extremely "not tender," for lack of a better way...
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The Rotiss-O-Max, a new cooking method to adopt
If you're a guy (or girl!) like me, watching food cook on the BBQ is mesmerizing. Me, I'm someone who likes to play with fire, literally, so even if there's...
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My tips for creating the best burger
Those who know me know that burgers are my favorite meal. So if you ask me what, for me, is the best burger, I simply answer that all burgers are...
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The Art of BBQ: An Absolutely Exquisite Work
JP and I have some great news to announce to you. If you listen to Monday BBQ and JP Hour, you've probably heard us talk about a project we've been...
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How to Wrap a Brisket or Other Cut of Meat
To make a mean beef brisket, there are a few little things to know. And… you know, you can always count on me to reveal all my secrets and techniques....
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Why and how to season your BBQ
Have you just bought a new BBQ? “Yes, sir!” Congratulations! 😎 Before you use your beautiful machine, it is important that you season it. Seriously, it is worth taking the...
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3 Foolproof Ways to Light Your Charcoal
Lighting your charcoal shouldn't be difficult. If you find it to be a lengthy process, it's probably because you're not doing it the right way or don't have the right...
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What to cook on a Phantom
I love Napoleon's Phantom BBQs. I think they're really beautiful (you know, I love anything "black on black" 😉) and I'm crazy about their grills. So I thought it wouldn't...
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8 Foods to Hot Smoke
When spring and summer start to make themselves felt, it seems like we always want to spend more time with our BBQ. It's like the perfect time to hot smoke...
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How to Cook a Steak on Each Type of BBQ
Steak is always good. And, because I want you to always be able to enjoy a delicious steak, I thought I would tell you how to prepare one on all...
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The importance of letting meat come to room temperature and rest
Sometimes people ask me what the “real” point is of tempering meats and letting them rest. Well, there are several benefits. Let’s take it one at a time. What is...
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The 10 Commandments of Ribs
Today, I'm revealing my secrets, my foolproof tips, so that you can make the best ribs in the world. Choosing your smokehouse Let's start strong with the basics: which smoker...
