BoostedQ

As a thank you & appreciation gift to some friends, we made some Jack Daniels barrel wood smoked maple syrup 🍁🔥📦

Delicious sweet smoke, with some Québec maple syrup. Swipe for some pics of the process.

The perfect holiday table treat or gift for someone special, pure Canadian deliciousness

Went down to today to say hi to Bernie, and introduce myself to . As we were talking, ribs were on the subject. Look at these beautiful back and side ribs we selected for the smoker tonight. So stoked to have a diner with people again.

Stay tuned for more pics!

The color on this thing with a simple SPG and one chunk of cherry wood is incredible. Tasted better than it looked! Took the au jus drippings and thickened it up to serve on top of the slices.

The dry aging on beef is definitely something to taste, was delicious af! I didn't end up snapping pics once I sliced it, went straight to eating. We've got the other half of this cut in the fridge in a vacuum sealed bag, I'll make sure to grab some sliced pics of that one.

Thank you Dumouchel Meat and Deli for the meat & service!

Hey everyone! I hope you are all enjoying this beautiful weather we're having here in the nation's capital. We're during up our Gateway Drum Smokers for a beautiful dry aged prime rib from Dumouchel Meat and Deli The smell on this thing is just unreal. We're making up a drip pan au jus to use some later on to dip in. Will post some finished pics!

We'd like to wish all of our family, friends and fans a Happy Thanksgiving! We hope you made it as best you could with the situation we are in. We cooked this 22 # bird for plenty of leftovers, tried to stay away from a picture perfect bird and aimed for the tastiest one yet, and I think we achieved it. COVID19 and crazy buyers bought out all the fresh herbs, so no herbs and with a kiddo on our hands I didn't inject the bird. Was a little worried about taste. Our baster went missing and had to improvise on bastin. All in all, was a hit and a record for us for best tasting bird! Goes to show ya, don't judge a book by its cover!

#3.5hrcook

Nothing wrong with keeping it simple during the week, BBQ chicken and a side kick on the side kick burner!

Just a few racks we did for diner last night with Britt Raymond and Luc Raymond. Dumouchel Meat and Deli came through with some amazing pork back ribs, just beautiful racks. These were hung for an hour, pic was just before I wrapped them. They didn't last long enough for pics afterwards 😂

Brit, thank you for the baked goods 💕👌🔥🔥🔥!

&oak

Sorry we've been MIA guys! Covid19, along with some home renovations have kept us socially distant. We've got some more updates for you coming! Recently we did an experiment with Dumouchel Meat and Deli, we ordered a beef brisket along with the ribs and hung it for 120 days! The smell of this thing, let me tell ya, it almost had me not wanting to trim and cook it 😂. After trimming and getting the trimmings tossed out, and throwing out our face mask, the smell and feel of this brisket was unreal. The fat turned to liquid as you touched it. The biggest difference I noticed with this was the lack of metal taste, it was non existent. When we did a 45 and a 60 dry aged, it was comparable to the 120 day, except there was a strong metal taste. Don't think I'd waste rhay much meat again just for that slight difference, so I think out of all the dry aged briskets we did, I'd say 60-80 days is the sweet spot for taste, texture and waste for price. Hope you guys enjoy the pics!

We are pleased to announce that we have just signed up and paid our registration to Ottawa's 2020 Capital BBQ Festival!!! Woooo!!! Looking forward to cooking with some of friends and spreading the BBQ love :), come check us out on May 23rd competing in the Meatings Backyard BBQ Competition. My lovely wife Linnet Newton , our daughter and my brother Ryan Arrol will be joining BoostedQ. If you love BBQ, and want to see what this passion is all about, and or you just wanna eat some good food -- be sure to book this one in your calendars! John Thomson is organizing Canada's largest BBQ competition - this is something you will not want to miss!

This brisket cooked just beautifully, great color all around and something about the aging process and how this melted in your mouth as though it was Waguy. I can't wait to see what the 120 days one will taste like. This one has gotta be my best brisket yet, I ain't even giving away left over 😅
&smoker