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Introduction Canada’s BBQ season is a national ritual. The moment the snow melts, grills come out of storage, backyards fill with smoke, and outdoor cooking begins. From Victoria to Halifax, the summer grill is a staple of Canadian life. However, standard grilling tends to rely on a narrow flavor profile: sweet tomato sauces, Montreal steak spice, and garlic butter. While familiar and reliable, these choices represent only a small fraction of what outdoor cooking offers. Caribbean BBQ brings a dynamic alternative. Rooted in centuries of open-flame cooking across the islands, it draws from Jamaican jerk pits, Eastern Caribbean citrus-marinated seafood,...

Introduction There are spice blends that everyone knows, but few people actually use. Then there are spice blends that Caribbean and Latin American cooks reach for automatically, the same way other cooks reach for salt and pepper. Adobo seasoning belongs to the second group. In Puerto Rico, the Dominican Republic, Cuba, and across the Caribbean, adobo is not an optional flavor addition. It is the starting point of almost every savory dish. Meat does not go into the pot without adobo. Rice does not cook without adobo. Vegetables are seasoned with adobo before they hit the pan. It is, without...

Canada's grilling season is short, which is exactly why it deserves to be extraordinary. From the first warm weekend in May to the last long evening of September, Canadians take their outdoor cooking seriously and with good reason. There is nothing quite like the smell of meat hitting a hot grill on a summer evening, the sizzle, and the anticipation of a meal cooked over an open flame. But here is the thing: most Canadian backyard grilling relies on the same rotation of familiar flavours. The same bottled BBQ sauce. The same garlic-and-herb marinade from the supermarket shelf. The same...

Certain ingredients experienced cooks reach for almost automatically, without thinking, because they know they will make everything better. All-purpose seasoning is one of those ingredients. It is the kind of pantry staple that, once you have it, leaves you wondering how you ever cooked without it. In Caribbean kitchens, and increasingly in Canadian kitchens across the country, all-purpose seasoning is not a shortcut or a convenience product; it is a foundation. It is the first thing that goes on meat before a marinade, the seasoning that goes into a soup pot alongside thyme and pimento, and the blend that sits...