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…

Read more

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…

Read more

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…

Read more

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…

Read more

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…

Read more

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…

Read more

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…

Read more

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…

Read more

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…

Read more

Understanding Smoke: the basics

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

Read more
{"cart_token":"","hash":"","cart_data":""}