Juste for fun…https://www.facebook.com/share/r/1AjF3F61Pb/?mibextid=wwXIfr

Last night, I cooked the Malabar cedar plank salmon recipe from JP’s new book, 2026 l’année du feu. The result was outstanding — juicy, perfectly cooked, lightly kissed by the cedar wood, with a beautiful crust from indirect heat. Pulled at 138°F internal, rested for 2–3 minutes, then straight to the plate. Simple. Clean. Efficient. The kind of recipe you come back to again and again.

I received the book The Art of BBQ for Christmas, and this week I decided to put it to work. I started simple with the “Poulet tout court” recipe. No fancy tricks. No complicated sauce. Just the method — done right. 🍗 3 lb whole chicken on the rotisserie 🔥 Indirect heat around 375°F 🌡️ Probes in place: - Breast pulled at 165°F - Thigh pushed to 175°F (huge difference 👌) 🥦 BBQ sides: - Rotisserie cauliflower in the Rotis-o-Max - Roasted Brussels sprouts - Simple mashed potatoes to let the chicken shine 🥣 Quick homemade sauce: - Strained chicken drippings - Chicken stock - Reduced for a few minutes → clean, rich, not heavy 👉 Takeaway from this cook: Temperature control and timing matter more than anything else. The recipe looks simple, but when you respect the process, the result is 🔥🔥🔥 Really glad I received the book and gave it a try — definitely not my last recipe from it.

For a little smile thru the middle of the first week back at work 🤷‍♂️🤣