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BBQ Passion

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Canada
Montreal, QC
BBQ Passion

🔥 Grills, roasts & smoke! 🥩 Recipes, tips & flavors for every BBQ lover.

10/31/2026

🧙‍♂️🔥 Happy Halloween, everyone, have a great time and keep that charcoal burning hot! 💀🍖

10/30/2026

🔥 Tonight, we’re cooking up something heavy in the smoker!

The Ultimate Stuffed Sausage & Onion Bomb is coming to life... Stay tuned, the full video with all the details drops tomorrow!

Get your taste buds ready, it’s going to be decadent! 🥓🔥

10/25/2026

The adventure started in April, and we've already hit the 5,000 follower milestone on the BBQ Passion page! 🏆🔥

I do this purely for the love of the grill, so a massive thank you for being here in such great numbers and sharing this incredible journey with me. 🙌💨

10/25/2026

Have you ever had the chance to cook and taste true Smoked BBQ Beef Riblets? Smoked to perfection for 2.5 hours, then tenderly braised for another 2.5 hours to achieve that ultimate fall-off-the-bone texture, all crowned with an irresistible homemade hickory and brown sugar glaze! 🔥🍯✨

10/24/2026

Today we’re cooking smoked BBQ beef riblets on the pellet grill. The video will follow tomorrow!

10/20/2026

💥 CHICKEN CORDON BLEU BOMBS 💥

So many of you reached out in my DMs asking for the recipe after seeing this weekend's video... So here it is!

It's the ultimate fusion of a classic Cordon Bleu and that irresistible smoked BBQ flavor. Tender chicken, savory ham, ooey-gooey melted cheese, all wrapped up in crispy bacon... Pure bliss in every single bite! 🔥😋

10/18/2026

🔥 Chicken Cordon Bleu Bombs 💣

This week on BBQ Passion, we're bringing you an absolute crowd-pleaser that looks as good as it tastes!

We took boneless chicken thighs marinated for 6 hours, stuffed them with Black Forest ham and a creamy jalapeño cheese blend, then wrapped the whole thing in bacon before hitting the smoker. The result? Crispy bacon on the outside, juicy chicken, and ooey-gooey cheese in the middle. 🧀🥓

Check out the recipe, give it a try, and let me know what you think in the comments! Cheers! 🍻

10/17/2026

The Epic Journey of the Smoked Meat

It all started with a major challenge: mastering a flat, the leanest and most delicate cut of the beef brisket. There was no forgiving point fat to hide any mistakes, just pure technique.

After being injected and brined to maximize its tenderness, the meat made its way into the smoker. That is where the art of BBQ took over. To counter the natural dryness of the cut, a water pan filled with boiling water was set up right from the start, saturating the air with moisture. Pitched first at 200°F, then dialed in with precision to 225°F, the cook pushed through two distinct stalls, including a perfect plateau at 144°F where the bark could caramelize without drying out.

The real magic happened at the 160°F wrap. Instead of blindly following the rulebook, a brilliant adjustment was made: a microscopic film of fat was applied to the butcher paper to create a perfect thermal conductor, balancing the heat while locking in those precious juices.

Following a smooth finish in the BBQ up to 185°F, the wrapped masterpiece enjoyed a royal 4 hour rest in its Meat Blanket. Placed in the fridge overnight to lock in the flavours and firm up the muscle fibres, the flat was finally ready for the final act: an ultra-thin cold slice, followed by a gentle steam reheat to bring everything to an legendary tenderness.

Enjoy your dinner tonight!

10/15/2026

Thursday morning, a bit of humor to get us through to the weekend.

Adresse

Montreal, QC

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