Lyn is a woman in her early fifties who lives in the suburbs. At her house, barbecues are a year-round activity. In fact, the facilities in her backyard were designed for just that. “I have an outdoor kitchen, and everything I can do on the barbecue, I do; meat, vegetables, fish, pizza, etc.”

"I love hosting, I easily host 2 to 3 times a month. At our place, it happens on Saturday evenings. Since I live in the suburbs, I can host my friend who lives in a condo or even couples of friends."

"I change my menu depending on my guests. I prepare my menu all day on Saturday, I like to make 2 to 3 kinds of salads, and sides, everything I serve has to go together. It's a lot of work, but when everyone tells me that my dinner was excellent, I'm happy!"

Course
To perfect her barbecue knowledge, Lyn took the BBQ Québec 101 course, a course she recommends to everyone.

"I took the course with a couple of friends who thought they knew a lot about BBQ, at the end of it they told me they had learned new things. You really learn the right techniques and how to use the right tools, after taking the course I was much more confident than before in knowing how to master the fire."

• Your BBQ? A Prestige 500. I love it because it is very efficient and it adapts very well to our temperature. I am also preparing to buy a Kamado Joe.
• Favorite place to BBQ? In my backyard.
• Who do you barbecue for? During the week for my family, on the weekend for friends.
• How often do you BBQ? In the summer 4-5 times a week, in the winter 1 time a week. I barbecue my steaks all year long.
• Your favorite spices? For steak, BBQ Quebec Montreal spices and Steven Raichlen spices, Kansas spices for ribs and California spices for vegetables.
• Do you eat spicy food? No, 1/5.
• Meat or fish? It depends. I eat fish almost every day, but when I have guests we make steaks, filet mignon or rib steaks.
• Your BBQ specialty? Salmon on a salt board.
• What does a Friday night look like for you? Friday night is quick. I have my week in my body so we eat something that is done quickly. Saturday, on the other hand, is a different story.
• Where do you see yourself in 5 years? I'm going to be where I feel useful. Right now I don't feel like I'm working.
• Your best BBQ memory? When I hosted the entire BBQ Québec team at my house. There were lots of different types of bread, meats, cheeses and a panini bar. Everyone had a great time!