Blog
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…
Gas vs Charcoal vs Wood
We all evolve through time as pitmasters. You know someone’s on the verge of breaking out and stepping up when…
Accessories to boost up your kettle charcoal BBQ
Do you know why kettles type BBQs are the most sold BBQ grills in the world, year after year after…
BBQ Basics : How to use a charcoal chimney starter
Every great BBQ starts with fire, and every fire starts with a flame. If you own a charcoal BBQ, you…
How to cook the perfect steak
Amongst the first thing anyone will try to master after acquiring a new grill, the steak is ahead of the…
Gas Grills vs Charcoal Barbecues
There’s nothing like a good old debate to keep you interested in a topic. One that is decade-old and will…
How to perfect the injected pork tenderloin
During the week we don’t always have time to do spare ribs, especially after a long day at work. When…
How to get the best cold smoked salmon
Recently I’ve noticed a craze around cold smoking and it’s really cool. It mean that more people understand that they…