Blog
The Lost Art of Spit Roasting
Whether you call it rotisserie, open pit or spit roasting, this traditional technique never fails to cook some of the…
Maintenance Routine For Your Gas Grill
Cleaning a BBQ is a seasonal thing, right? No, it’s not. But I plead guilty just as well. Having a…
Discovering your House of BBQ Experts Spices
Spices and seasonings have everything to do with the amount of pleasure you’ll get out of a bite. In addition…
Burnt Ends In No Time
Smoked Burnt Ends have become one of the most sought after BBQ delicacies in recent years. Made from the same…
Understanding the BBQ Stall: Mastering The Dreadful
There are only 3 things certain in life: death, taxes and the BBQ stall. If you’ve been around a BBQ…
Hacks to turn cheap meat into BBQ gold
When’s the last time you decided that you earned yourself the right to treat yourself right? As most people would…
Salmon and Smoke: how to’s and must tries
Salmon and smoke make a perfect match made in heaven. It encapsulates overall what makes barbecuing great, in a single…
From a sweet storm to The Financial Times
House of BBQ Experts’ Co-President, Max Lavoie, reflects on the last year Where did last year go? Life goes by…
Pro Tip for Serious Eats: Mastering the Reverse Sear
We’ve all suffered from dried out steaks from an in-law who had no clue what he was doing. He just…
Understanding Smoke: the basics
There is no fire without smoke, and there is no good BBQ without it either. Smoke is what brings people…