I’m realy shy to show that here but my baby as seen there first snow this year because I didn’t put them under my spa gazebo soon enaught this year… What about your winter set up? Do you leave the out in the snow?

Hello my name is Stéphane from Quebec city I really like to cook on the BBQ and Plancha both at my home and my cottage

Long day at work today 😩… zero motivation to eat, even with the fridge full of good stuff! So I went off script and made myself a fancy salad — yeah, you heard me, a salad! 😂 Smoked salmon (homemade), blueberries, feta, spicy “Explorateur” peppers, and a drizzle of that spicy Aki sauce 🌶️🔥 Was it BBQ? Not exactly. Was it delicious? Hell yeah 😋💥 Sometimes you gotta give the grill a break… just to make it miss you 😎

This is the last batch of bacon I made. I made it cold smoked with oak wood, hickory, maple and cherry

Hey everyone! I’d like to share my go-to rib recipe, the one I make when I want to be sure everyone will love it. These Bâton Rouge–style ribs are sweet, smoky, and full of flavor. Here’s how I do it 👇 Preparation: - Remove the membrane from the back of the ribs. - Rub generously with the dry rub. - Wrap the ribs in aluminum foil. - Let them rest in the fridge for about 24 hours. Dry Rub: - 4 tbsp brown sugar - 2 tbsp chili powder - 4 tsp salt - 2 tsp ground black pepper - 2 tsp dry mustard - 1 tsp onion powder Bâton Rouge–Style Sauce: - 1 cup (250 ml) ketchup - ¼ cup (65 ml) molasses - ¼ cup (65 ml) vinegar - ⅛ tsp garlic salt or garlic powder - ⅛ tsp onion salt or onion powder - ⅛ tsp freshly ground pepper - 2 tbsp brown sugar - 2 tbsp chopped green onions or chives - 2 tbsp dark corn syrup (optional) They always come out tender and packed with flavor — my family’s favorite! 🔥 What about you? What’s your go-to rib recipe? Let’s see who’s got the sauciest ribs around! 😄🔥