My dinner last night, tournedos with chicken breasts, potatoes with Quebec California BBQ spices and Brussels sprouts with Greek spices. It was delicious

First time doing a pork loin roast on the rotisserie with my Napoleon. Seasoned it with Kansas rub and let it spin in front of the rear burner until it hit around 155°F internal. It climbed a bit higher than I planned, but after a good rest and a quick homemade sauce, it still turned out really solid — tender, juicy, and with a beautiful crust. Loving how much I’m learning thanks to this community. Next time I’ll aim for 140–145°F for that perfect juicy finish! 🔥👊 Here’s the result:

I bought this new plancha yesterday at BBQ Quebec. I already tried it this morning to make eggs and bacon. I love it, it's a charm and in addition it cleans very well

Today I’m tackling my first-ever beef ribs cook. Running an indirect setup on my Napoleon with some cherry wood for that sweet smoke. Rubbed them down with a 50/50 mix of Steakenator and Montreal seasoning — already smells amazing. Big thanks to ChatJPT for the live coaching. Heading toward the stall now… Always happy to talk beef ribs if you’ve got tips or want to chat! 🔥🥩

There is 4 way to reach the final temp on ribs: unwrapped, complete foil wrap, foil boat method and butcher paper. I tend to prefer the butcher paper with some smoked tallow or butter and a bit of my spritz mixture!! What is your preferred way to finish your’s and by the same time why don’t you tell us if you prefer them dty or glazed?