Taking time for oneself and enjoying hobbies is critical for a balanced life. Running four days a week, walking at least three days a week, daily meditation in the sauna are part of a regular routine. Also enjoy cooking on BBQ, photography and being an urban assitant bee keeper to my lovely wife.
BBQing
BBQing is a 365 days a year thing here. Nothing tastes more like summer than BBQued burgers at -30 Celsius in January!
Gas grill is great for everyday cooking, chicken, burgers, steaks!
Weber kettle sees some action when we are in the mood for wood-oven pizza, ribs and smoked meat!
Some of my favorite add-ons to the kettle are BBQ Québec All-in-One which is great for pizzas and to provide extra room when smoking multiple pieces and a vortex to cook amazing wings.
As a former process engineer, I do love automation and I am a fan of Firboard labs products… I still have a sweet spot for probes, sensors, controlers, PIDs, blowers…and being able to monitor my sessions while running…priceless ;-).
Montréal smoked meat recipe : Glen And Friends Cooking
Here are some of my go to recipes when BBQing
Everyday rub (all meats)
Salt 45 ml
Ground pepper 15 ml
Chili powder 30 ml
Thyme 15 ml
Rosemary 5 ml
Powdered garlic 60 ml
Powdered onion 30 ml
Brown sugar 90 ml
Paprika 60 ml
Smoked paprika 5 ml
Powdered cayenne 5 ml
Cumin seeds 5 ml
Celery seeds 5 ml
Powdered Chipotle 5 ml
Rib rub (from The Spruce Eats)
Paprika 1/3 cup
Brown sugar 1/4 cup
Grounded black pepper 2 tablespoons
Salt 2 tablespoons
Dried mustard 2 teaspoons
Powdered chili 2 teaspoons
Grounded white pepper 1 teaspoon
Powdered cayenne 1/2 teaspoon
Mix all ingredients and rub on meat 😉 to your liking.
BBQ rib sauce
Butter 1/4 pound
Onion half an onion
Ketchup 1 1/2 cup
Cider vinegar 1/4 cup
Brown sugar 1/4 cup
Minced garlic 1 teaspoon
Ground pepper 1 teaspoon
Powdered chili 1 teaspoon
Smoked paprika 1 teaspoon
Powdered chipotle 1/2 teaspoon
Molasses 2 tablespoons
Worcestershire sauce 2 tablespoons
Use one tablespoon of butter to caramelize the onion, then add the garlic and cook for a few minutes. Add the spices and cook for a few minutes. Add the ketchup then the rest of the ingredients. Mix well and let simmer for 15 minutes. I use a hand blender to make the sauce smooth. Layer on cooked meat, turning and basting a few times.
Photography
I do enjoy photography, portraits, kids, nature… my favourite is without a doubt macro photography.
Urban beekeeping
We were always fascinated by nature, flowers, butterflies, bees… We have the pleasure of having an apiary collective, Apicentris, that is very active in Gatineau. They offer natural beekeeping training, both theoretical and practical. As a surprise gift, I enrolled Annie in their courses. She loved it! When Gatineau launched a pilot project for urban beekeeping, we applied for a permit and we were successful. Since 2017, we are happy urban beekeepers.
