Last night, I cooked the Malabar cedar plank salmon recipe from JP’s new book, 2026 l’année du feu. The result was outstanding — juicy, perfectly cooked, lightly kissed by the cedar wood, with a beautiful crust from indirect heat. Pulled at 138°F internal, rested for 2–3 minutes, then straight to the plate. Simple. Clean. Efficient. The kind of recipe you come back to again and again.

🔥🥩 Perfect rosé veal shank (seal version 🤫) 🥩🔥 Well... I apologize in advance 😅 👉 not cooked on the BBQ this time 🌧️🔥 The rain clearly didn't want to cooperate... BUT I prepared a small restaurant cache for you at home 😏🍽️ 🛠️ Secret setup 🔥 Oven at 375°F 🍳 Hot cast iron pan 🌡️ Thermometer if you are equipped (otherwise, trust the vibes) 🧂 Preparation (simple = elegant) 1️⃣ Take out the meat 30 minutes before 2️⃣ Dry sponge (important 👌) 3️⃣ A light film of oil 4️⃣ Salt & pepper only 👉 The veal, we respect it 😌 Spices are after, not before. 🔥 Cooking that makes you smile 🍳 Entry Very hot cast iron (it must sing 🎶) 1½ to 2 min per side Beautiful golden crust ✨ 🔥 Oven The direct pan in the oven 3 to 5 min MAX ⏱️ 🎯 Objective: 135–140°F 👉 Rosé, juicy, happiness guaranteed 🤤 ⏸️ Rest (mandatory otherwise it sulks) 🕔 5 minutes on a hot plate 🚫 We do NOT cut before (patience 😅) ✨ Deluxe cache finish 😎 In the still hot pan: 🧈 Butter 🧄 Crushed owl 🌿 Thyme or rosemary 👉 We water the meat for 30 seconds 💥 BOOM. Restaurant level reached. 🍽️ To accompany the hiding place 🥔 potatoes disguised as roasted Groleau (booster and Texas) 🥦 Simple vegetables (Argentina) 🍋 Pan juice + butter + lemon zest = 💯 🔥 Promised: as soon as the sun comes back, the BBQ goes out 😜 In the meantime... this hiding place is well worth the detour 😉🍽️ Arm yourself with a good knife to make sculpture

I need simple and comfort, when in my family there is one who makes a piece on the Gravel in a stormy night. So I will be absent for a little 😢. Inspiration from @Alain Larosehttps://www.skool.com/bbqfr/brie-canneberge-fromages-en-grains-pacanes-sirop-derable-et-epice-a-gateau-bbq-quebec?p=9d1cf09b I replaced the nuts with hazelnuts And by my cranberry sauce. Cranberry BBQ Sauce Ingredients 2 cups of fresh or frozen cranberries 1/2 cup of maple syrup (no more, we want acidity) 1/4 cup of apple cider vinegar 1/4 cup of water or apple juice 1 small shallot, finely chopped 1 crushed garlic clove 1 teaspoon of Dijon mustard 1/2 teaspoon of smoked paprika Salt and pepper to taste (Soft fire option 😏) a mini pinch of chili or chipotle Steps In a small saucepan, medium heat👉 shallot + a drizzle of oil, sweat for 2–3 minutes. Add the garlic, stir for 30 seconds. Put all the other ingredients. Simmer for 12–15 minutes, until the cranberries burst. Mix or crush with a fork according to the texture you want. Taste. Adjusts: too acidic → a little too sweet syrup → a drop of vinegar

Winter BBQ! Let’s Go!

I received the book The Art of BBQ for Christmas, and this week I decided to put it to work. I started simple with the “Poulet tout court” recipe. No fancy tricks. No complicated sauce. Just the method — done right. 🍗 3 lb whole chicken on the rotisserie 🔥 Indirect heat around 375°F 🌡️ Probes in place: - Breast pulled at 165°F - Thigh pushed to 175°F (huge difference 👌) 🥦 BBQ sides: - Rotisserie cauliflower in the Rotis-o-Max - Roasted Brussels sprouts - Simple mashed potatoes to let the chicken shine 🥣 Quick homemade sauce: - Strained chicken drippings - Chicken stock - Reduced for a few minutes → clean, rich, not heavy 👉 Takeaway from this cook: Temperature control and timing matter more than anything else. The recipe looks simple, but when you respect the process, the result is 🔥🔥🔥 Really glad I received the book and gave it a try — definitely not my last recipe from it.