Recipes from House of BBQ Experts

Recipes from House of BBQ Experts

House of BBQ Experts is a Montreal, Quebec-based company that offers BBQ products, knowledge, support and more. Max and JP Lavoie, two young visionaries from the Quebec City area, cofounded the company.

Their motto? Changing the world, one barbecue at a time.

They generously shared three recipes with HPBAC to demonstrate how best to use their ingenious, hand-crafted All-In-1 tool.

The All-in-1 merges every type of cooking into one. The door will let you get a real flame over your cheese, melting it to perfection on your pizza, or have a quick look at your ribs on the first shelf of your smoker. Nothing is better than 2 chickens slowly grilled over live fire… with or without the lid. Made from 100% 304 stainless steel, you can use it like a tandoor grill and cook your Naan directly on the inside walls. It’s perfect for churrasco, asado and santa style BBQ.

Rotisserie Chickens

Servings: 8-12Prep time: 30 minutes
Marinating time: 1 hour
Barbecue Temp: 200°C (400°F)


Preheat the grill using only the back burner. Rub the inside and outside of the chickens with the spices. Skewer the chickens back to back and tightly squeeze them together.  Tie the end of the legs using stainless steel pins. Set a drip pan under the chickens. Cook for approximately one hour, until the meat easily comes off the bone. Note for cooking with coals: put the coals under the chickens. Make sure that the rod turns constantly so the chickens do not burn. Ten minutes before the end of cooking, baste the chickens with the preferred sauce

Cold-Smoked Salmon

Prep time: 10 minutes
Marinating time: 36 hours
Max smoker temp: 30°C (85°F)
Smoking time: 4-12 hrs

  • Maple wood pellets
  • 2 fresh salmon fillets with skin 675 g (1-1/2 lb) each
  • 4 tbsp maple syrup
  • 4 tbsp bourbon
  • 300 g (1 cup) coarse salt
  • 75 g (1/2 cup) maple sugar
  • 110 g (1/2 cup) brown sugar
  • 40 g (1/2 cup) Montreal spice

Put the fillets in a large pyrex plate, skin side down. Prepare the dry rub: mix all ingredients in a bowl. Coat the fillets evenly with the mix. Cover with plastic wrap and refrigerate for 24 hours. Remove excess spice rub with your fingers then put the fillets in a resealable large bag. Drizzle with maple syrup and bourbon. Refrigerate for 12 hours. Fill half the smoker box with the pellets. Burn the pellets for 2 minutes before extinguishing the flame. Set the box as far as possible from where the fillets will go. Set the salmon on the grill then quickly close the lid. Cold smoke the salmon for 4 to 12 hours. Let the salmon rest in the refrigerator for 24 hours before. Cut in slices and serve.

Nana Cécile’s Pizza

Servings: 2 x 20 cm (8”) pizzas
Prep time: 5 minutes
Barbecue temp: max
Cooking time: 6 mins/pizza

  • 1 pizza dough recipe
  • 180 ml (3/4 cup) pizza sauce
  • 4 tbsp fresh basil, chopped
  • 2 tbsp fresh oregano leaves
  • Fresh ground pepper
  • 1 buffalo mozzarella ball, sliced

Set a pizza pan on the grill. Preheat for indirect cooking method. Cut the dough in half and roll out the dough into 2 rounds of 20cm (8”) diameter. Cook the dough.Spread the tomato sauce on the crust. Sprinkle with cheese and herbs. Season to taste with pepper. Cook the pizza for 1 to 2 minutes rotating it once so cheese melts uniformly. Cut the pizza in slices and serve.

Grilling Beyond the Main Course

Grilling Beyond the Main Course

With spring here andsummer around the corner, we begin to enjoy the pleasures that come with enjoying more of our outdoor spaces for the season. Whether quietly enjoying breakfast with a view, soaking up some sun over lunch, or hosting friends and family evening apps, outdoor entertaining is made simpler and more creative by exploring how to use our grill for beyond the main course!

Internationally acclaimed chef Andreas Rummel’s recent book Finger Food From The BBQ and Grill is the place to start! Published in collaboration with Napoleon Grills, and with chapter titles such as With Your Hands, On a Stick, On a Spoon, In a Roll, and With Your Fingers, you can start to guess how diverse the recipes in this book are. These amazingly creative finger food recipes take their inspiration from the vibrant street food scene and present ideas for rolls, wraps, waffles, gyros, quesadilla, hotdogs, ribs, kebabs, gyozas, tataki, wings, pancakes, pulled meats, toasted sandwiches and bruschetta, as well as salads, sauces and dips to accompany these dishes.

The recipes can make ideal starters, small snacks or form part of a multi-course menu. Each one shows how long it takes to prepare and there is a star system indicating the level of difficulty. Many recipes are easy, some are more sophisticated, but with the help of numerous tips and a little practice you will turn out success every time.

Chef Rummel, a celebrity speaker and guest chef at the 2018 Hearth, Patio & Barbecue Expo in Nashville Tennessee, graciously provided two recipes, as a preview of those available in his book.


Coppa Baskets with Melon

Makes 12
Cooking Time: 30 Minutes
Difficulty: 1 of 3 stars

  • 12 thin slices coppa
  • 1 cantaloupe melon
  • 1 tbsp honey
  • 1 tbsp lemon juice
  • 8 mint leaves

Make 12 balls out of aluminum foil with a diameter of about 4 cm. Cover with a coppa to create the shape of a small bowl. Place the balls with the coppa in the barbecue and cook indirectly for 45 minutes at about 150°C (preferably on the warming rack). This will dry out the coppa and make it crispy. In the meantime, peel and de-seed the mellon. Use a vegetable peeler to shave the flesh into fine strips. Mix the honey with the lemon juice and marinate the melon in mixture for 20 minutes. Cut the mint leaves into fine strips. Take the coppa out of the barbecue and leave it to cool. Arrange uniform amounts of melon strips inside the coppa bowls and sprinkle with the mint.­­­­

Mozzarella Sticks

Makes 8-12
Cooking Time: 20 Minutes
Difficulty: 1 of 3 stars

  • 4 slices toasting bread
  • 1-2 mozzarella cylinders, very cold
  • ½ tsp cayenne pepper ­­­­(or Thai Seven Spice seasoning)
  • 4 bacon slices
  • 100ml barbecue sauce

Cut the crust off the bread and roll the bread slices out flat with a rolling pin. Cut the cheese into four strips, lightly season with the cayenne pepper and roll tightly inside the bread. Gently flatten the bacon strips on a chopping board and wind one tightly around each of the bread and cheese rolls. Cook the sticks indirectly o­­­­n the barbecue with medium heat, turning several times, until the bacon is crispy. Finally, glaze the bacon with the sauce and cook for another 5 minutes with the lid open. Cut the mozzarella sticks into bite-sized pieces and serve.