Pork shoulder steaks are sometimes referred to as "Pork Steaks", "Boston Butts" or "Pork Blade Steaks". They are 1 - 1 1/2" slices from the pork shoulder portion of pork. With great flavour and amazing marbling, these reverse sear pork shoulder steaks will win over any pork lover in your life. WHAT IS REVERSE SEAR? Reverse sear pork shoulder steaks are when you first smoke them low and slow on your pellet until your desired temperature. Then sear to seal in all the flavours

When I started grilling, my favourite thing to do is smoked pork back ribs. It was usually the 3-2-1 method where I wrapped in aluminum foil. I then started to play around and smoked ribs on Louisiana Grills Founders and used butcher paper. All amazing but finally, I went all out and tried no wrap ribs and boy do I ever love them. Why No Wrap Ribs? You get that extra added layer of smoke otherwise covered up by a wrap. There is some actual pull when eating (perfectly tend

Once Ya-Pop-Ya-Can-Stop. Bacon Salmon Poppables done in the air fryer are crispy on the outside with a juicy flaky middle. These air fryer bacon wrapped salmon are -p o p p a b l e- for a fun dinner OR your next party (YAY we get to party again hehe). I think bacon and salmon are such a wonderful combination. Give it that fried look with my Living Basics Air Fryer from ShoppersPlusCanada and these bacon salmon poppables are the perfect bite. Let me show you exactly how to

BBQ Crab Legs are next level. These beautiful smoked crab legs are marinated and smoked in a garlic butter mixture for the perfect - pull - and - sweet bite. This crab leg recipe is not complicated or fancy, but your dinner-time guests will surely be impressed. WHAT YOU'LL NEED PELLET GRILL (I used my Louisiana Grills Founders Premier) REUSABLE ALUMINIUM CASSEROLE DISH ALUMINIUM FOIL PELLETS (I used Cherry Pellets from Louisiana Grills) THE GOODS Lobster Claws (Set of 4-8)

Smoked Salmon takes on such a wonderful taste when laid on a bed of citrus good. Top it with a maple glaze and this maple glazed salmon turns next level. Salmon on the BBQ is super easy, you just need to be a little patient in the curing and bringing process. Follow along as I show you exactly how to smoke salmon right on your BBQ. SMOKED SALMON Salmon on BBQ is easy it just needs some preparation time to lock in those flavours. I usually start 8-24 hours in advance. Dry

BBQ Crab Legs are next level. These beautiful smoked crab legs are marinated and smoked in a garlic butter mixture for the perfect - pull - and - sweet bite. This crab leg recipe is not complicated or fancy, but your dinner-time guests will surely be impressed. WHAT YOU'LL NEED PELLET GRILL (I used my Louisiana Grills Black Label 1200) REUSABLE ALUMINIUM CASSEROLE DISH ALUMINIUM FOIL PELLETS (I used Pitmasters Choice Premium Pellets, Fruit Blend) ("SCALEANDTAILOR10" for 10%

I wanted to name this blog: "How To Make The Most Moist Burger" but Justin Trudeau saying "moistly" took all the fun out of it for me. . Often what turns people off from a homemade burger rather then a frozen one is they can be dry or crumble on your grill. Over the years I've use a few none traditional hacks to ensure a mouth watering MOIST burger. . Tip One: Use Regular Ground Beef. DO NOT use lean ground beef. Tip Two: Don't use breadcrumbs. Instead panade some bread i