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These are my adventures in preparing food with smoke and fire.

14/02/2024

Our Super Bowl Snacks from this past weekends Usher concert, where Taylor’s Boyfriend played a football game with his friends.

Wings - seasoned half with .bbq Sweet Rib, the other half with Jalapeño Garlic and Apple Rubs, dry Brined overnight, smoked on the YS640S - tossed in the .and.the.kid Maple Bourbon Sauce.

Poppers - our spin on these include a mixture of Whipped Chive Cream Cheese, mixed with some fresh grated Gouda, a little BBQ seasoning, bacon, then more bbq seasoning. All smoked on the

Tritip - we seasoned this one Black, and reverse seared it on our kamados. We smoked it on the classic 2, tracking temp with our Block, once we hit an IT of 110, we transferred it to our MiniMax for the sear directly over the coals. Let it rest, then served with some homemade Crostinis and topped with a piece of Brie Cheese.

30/01/2024

This January…. Our challenge was to cook a meal/plate for less than $25 in ingredients. So, I couldn’t pass up the excuse to make pizza on our Piccolo.

We used 3 dough balls for about $4
We used 1/2 a block of mozzarella- about $5
We used 1/2 a bottle of Marinara. About $5
We used one apple - $2
We used enough Pep for 1 pizza - $2
We got 2 pieces of prosciutto- $2
We used 1/2 can of pineapple -$1.50
We used 1/3 of a block of white cheddar - $2.50

That brings us in at $24 for 2 full size pizzas and 2 half size pizzas so the kids could decorate their own!

This fed our family of 4 and couple of neighbours who joined us for the end of the game.

Massive thanks to for supporting this months madness!

20/01/2024

bsolute favourite steak dinner, Beef Tenderloin. So when you find USDA Prime, on sale Costco, it’s no question what we’re having for supper. ( and yes - this is exactly what had tonight)

For this cook, reverse seared it on the YS640. We smoked at about 200F on on the top rack, seasoned with .bbq Charcoal rub…. Then when we got close to 120IT (tracking temps with our Meater 2 plus)- we opened the sear plate, switched the grill setup to Direct, to drive the steaks home directly over the fire with the yoder set to 500F. Make sure you swipe through the photos to see the different yoder strips and how we used them tonight!

20/10/2023

Lasagna in our Lapiazza Wood fired oven for this months entry in the challenge. The mission was to cook something pasta related, outside. So, we browned our beef and beef and smoked our sauce on our - then built our lasagna in our Dutch oven and into the it went to come together.

Mind blow. And I even burnt it a little….. smaller fire time - turn it a little more maybe.

Thanks to Ryan at for supporting our cook this month - you’re a legend!

15/10/2023

When your neighbour drops you off homemade Cowboy Candy - you throw down some fajitas. So freaking good!

Thanks Ron!

09/09/2023

Today is a thing. We mark 2 years of the this wild and crazy IG Journey. I started this page to push my self to become better at BBQ - I feel I have done that and learned so much more. To all of you have taken the time to follow along with my antics, taken the time to point me in the right direction, liked - commented - saved - shared my cooks, your support mean more than you’ll ever know!

I know it’s been said before - the BBQ community has exceeded my every expectation. The quality of people who choose to take part is truly mind boggling - you’re all Legends. Every. Single. One.

Super excited to see where we go from here!

Thank you for hanging around!

Steve

09/08/2023

Here’s what our smoker looked like for this past Sundays ribfest. We hand the and the rolling smoke, tracking temps with our Meater Block and we leaned out our Space Machete, aka the Meteor Mega Chef to break down the racks!

We prepped our racks with Garlic Jalapeño and Apple Rub, over a mustard Binder and Finished them .and.the.kid Blueberry Stout BBQ Sauce!

We have a reel dropping in the morning showing all the awesome on the grills!

09/07/2023

Hey and - here is my best rack in BBQ! And entire 7 bone, rib rack! Pick your fav photo of the lot.

We did this rack the last summer on our - probably one my favourite cooks I’ve ever done! (And most nerve “racking”).

01/05/2023

Dropped in on the 1000 days on a celebration yesterday! Got to put some names and faces which is always a guaranteed good time and a pile of laughs!

Photo Credit -

29/04/2023

Chicken Fajitas for a Friday Night dinner with the Fam. We tried something a little different - and the versatility of the never stops surprising me as we were able to set up to very different zones to make our dinner. We started with the sear plate open, and a cast iron pan directly over the opening which we pre heated to while we started to smoke our chicken out chicken breasts!

For the breasts, we seasoned with The Bird, inserted our Probe from our block, and went indirect temp in that section was 300F based on the in app readings from the Meaters Ambient reading! (Which is super handy!) When the chicken hit 115-120IT, we sauced them up with .and.the.kid Blueberry Stout sauce, which hit perfectly!

Over to the cast iron pan, once it was preheated, a little olive oil, the peppers and seasonsed with .bbq SPG.

Our Kiritsuke makes quick with of the peppers and the chicken. Awesome having one blade that could do it all!

13/04/2023

With the utterly Perfect weather yesterday evening, we had to fire up the ol’ gasser for some of the best burgers I’ve had! suggested we try some his One of a Kind Burgers from - they did not disappoint, absolutely top shelf…. I’ll totally be back for more!!

Paired with some awesome local craft beer from

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