We interviewed competitive barbecue chef Stephen Perrin about how to get the best results when cooking barbecue this summer.
How did you end up becoming so interested in BBQ, was there one defining moment that made you fall in love with BBQ?
During a trip to Whistler, I visited a local barbecue restaurant called Dusty’s and was fascinated by their smoking and grilling techniques and the overall concept of a BBQ joint. I was excited by the challenge to try out a whole new style of cooking since I was coming from a fine dining, classical style and decided to open up my own spot. Continue »