I bought this new plancha yesterday at BBQ Quebec. I already tried it this morning to make eggs and bacon. I love it, it's a charm and in addition it cleans very well

Today I’m tackling my first-ever beef ribs cook. Running an indirect setup on my Napoleon with some cherry wood for that sweet smoke. Rubbed them down with a 50/50 mix of Steakenator and Montreal seasoning — already smells amazing. Big thanks to ChatJPT for the live coaching. Heading toward the stall now… Always happy to talk beef ribs if you’ve got tips or want to chat! 🔥🥩

First time trying two whole chickens on the rotisserie of my Napoleon, and wow… amazing experience! One seasoned with BBQ rub, the other with a Caribbean twist — both stuffed simply with onion, garlic and fresh thyme. Beautiful color, crispy skin, and the smell in the house was unreal 😅🔥 One chicken finished earlier than the other, but with a little rest under foil everything synced up perfectly.

Here are the cooking I did on my weber summit today. First I smoked a pea soup, then I make some hotdog sausages for my kids. Then a tuna steak for my girlfriend. And finally a rib steak fo myself.

Alright BBQ Nation… enlighten me! What’s the best cut of pork to make amazing pulled pork? 🐖😋 I want it to fall apart just by looking at it 😅🔥