International Seller

Pascal Motafferi

1 450-693-1227, ext 131

Brine, Smoke and Meal Prep: Rediscovering the pork loin

Smoking ribs, pulled pork and briskets is a lot of fun sure, but they’re specialty cuts that you will only…

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Pork 101 : Baby Back vs Spare Ribs

Pork ribs are a staple in the BBQ industry. Being so cheap and great for finger licking, it’s often considered…

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Blueberry and Strawberry Crumble Skillet

Berry season is going strong right now and I’m sure most of you are on the lookout for new ways…

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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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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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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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Samurai Shrimp V.2.0

Two years ago in January 2018, we set off with a band of BBQ warriors towards Honolulu, Hawaii. Why? To…

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The absolute best St. Louis-style pork ribs

Mastering St. Louis-style pork ribs is a bit like controlling fire: it’s easy at first glance, but difficult in practice….

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Duck and candied onion Benedict recipe

Valentine’s Day is coming, and I thought of you because I’m a nice guy. I’ve concocted a small breakfast menu…

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Brazilian Picanha Beef recipe

Pica-what? Picanha! That’s right: if you’re looking for a great cut to eat in winter – actually, this cut is…

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