International Seller

Pascal Motafferi

1 450-693-1227, ext 131

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…

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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…

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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…

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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…

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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…

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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…

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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…

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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…

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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…

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Understanding Smoke: the basics

There is no fire without smoke, and there is no good BBQ without it either. Smoke is what brings people…

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