The start of barbecue season is almost a rite of passage. While summer may be its peak, the first warm day often sparks something immediate and contagious. As Richard Duench, General Manager of Porky’s BBQ, puts it, “The first nice day of the year and people go crazy for grilling.” Yet for many, barbecue isn’t confined to a season—it’s a year-round passion, driven as much by connection to a hobby or community as it is by cooking and eating.
In Southwestern Ontario, barbecue culture is sustained by a network of passionate individuals and local businesses that each play a role in keeping the fire going. Backyard pitmasters, pop-up events and live-fire demonstrations create opportunities for people to gather, learn and share their craft in an approachable, hands-on way.
These events often bring together a wide circle of collaborators, from food creators to equipment experts. Companies like Porky’s BBQ not only provide a welcoming hub and frequent space for pop-ups but also offer the tools and guidance that help enthusiasts refine their skills. At the same time, trusted local protein suppliers such as Van Osch Farms and Metzger Meats play a foundational role, connecting people to high-quality proteins and butchery expertise that elevate the result.
Just off the beaten path in Ailsa Craig, the Van Osch Farm Store offers a glimpse into how deeply this connection can run. Opened in 2025 by the third generation behind Van Osch Farms, the store is more than a place to purchase sustainably raised beef—it’s a vibrant destination that celebrates Ontario-made artisan goods and local food culture. Through events like Sample Saturdays and Burger Night, it has quickly become a gathering place where customers can engage directly with producers and gain a deeper appreciation for the food they bring home. Rooted in a strong farming tradition, it strengthens the link between producer, cook and community.
An example of the new barbecue community energy in the region is Devin’s Backyard BBQ. Devin Johnson is a driving force in the online and in-person barbecue space, hosting live charcoal cooking demonstrations, Q&As and Instagram posts that make barbecue both accessible and engaging. Through pop-ups at Porky’s BBQ, Devin shares not just techniques, but enthusiasm, welcoming questions and encouraging experimentation, and helping build confidence for grillers at every level.
Many of these events evolve into fun and flavour-filled collaborative showcases, where creators like Dave Pope of Dave’s Meat Pit BBQ & Sauce Co. and Deryk Rader of Reeedz BBQ join pitmasters such as Johnson and Mike Godfrey of Big Mike’s Backyard BBQ. Together, they serve everything from brisket and smoked ribs to chicken lollies and breakfast burritos. More than tastings, these are moments of connection where techniques are exchanged, stories are shared, and a collective passion continues to grow.
Dave Pope slices brisket at Dave’s Meat Pit
Dave Pope slices brisket at Dave’s Meat Pit
Dave Pope slices brisket at Dave’s Meat Pit
Dave Pope slices brisket at Dave’s Meat Pit
In this community, barbecue is more than food—it’s a culture built on generosity, shared knowledge and a deep love of flavour and fire.
Rubs, Spices and Sauces: The Flavour Makers of BBQ
A growing network of small-batch producers is redefining what it means to build flavour, offering artisanal alternatives to the grocery store brands that are as diverse as the pitmasters and backyard cooks who use them. Available from independent butchers and specialty grocers such as Remark and Unger’s Markets, farmers’ markets and barbecue supply shops, handcrafted blends are easy to find and even easier to love.
In Southwestern Ontario, barbecue culture is sustained by a network of passionate individuals and local businesses that each play a role in keeping the fire going.
Dave Pope’s flavour-first philosophy has quickly made an impression since he launched Dave’s Meat Pit BBQ & Sauce Co. in 2025. Inspired by his Southern roots, and Kentucky and Texas influences passed down through family, Pope’s lineup of sauces includes Strawberry Scotch Bonnet, Mango Habanero and Wild Blueberry Carolina Reaper. Pickle Freak delivers what he describes as “a big burst of flavour with balanced heat,” emphasizing his prioritizing of taste over intensity, with simple, clean ingredients. From collaborations with local farms and businesses to unexpected pairings like hot sauce on oysters or even ice cream, his work captures barbecue’s spirit of experimentation.
Meanwhile, Adam Veen’s Oil Town Brewing Co. in Oil Springs brings a craft approach to barbecue flavour, producing small-batch hot sauces and rubs using homegrown ingredients. His products, like the smoky 70W-30 or the tropical mango-forward 20W-40 Tropic Thunder, highlight how balanced heat and bold flavour can elevate everything from burgers to seafood. Our grilled shrimp came alive with Tropic Thunder, with the sweet mango notes and gentle spice enhancing the natural sweetness of the shrimp without overpowering it.
Reeedz BBQ, founded by Deryk Rader in 2021 in Zurich as a pandemic-era passion project, has developed an award-winning line of spice blends and sauces. Produced in small batches, these seasonings have earned international recognition, including multiple top placements at the prestigious American Royal competition, an impressive achievement on a global stage. The brand continues to innovate through Malvado Marinades, a creative venture with Ryan Pearson, owner of Pearson Wagyu in Comber, that introduces dry blends designed to transform into rich, flavourful marinades with the simple addition of olive oil. A standout experience for us was the Malvado Wicked Marinade, used on grilled chicken drumsticks. This delivered a delightful balance of sweet and savoury spices when finished with the natural honey sweetness of Reeedz Honey BBQ Sauce.
While there are endless opportunities to experiment with rubs, sauces and marinades, some purists still favour a minimalist approach that lets quality ingredients shine. Gerhard Metzger, owner and operator of Metzger Meat in Hensall, explains, “For me, if I am having a steak, I would normally stick with coarse pepper and coarse salt and sometimes a little paprika.” Sometimes less is more.
Equipment and Techniques
Whether the goal is a simple family meal or a full-day smoking session, the path each backyard cook takes is shaped by their motivations and, increasingly, by a desire to explore something new.
As Richard Duench of Porky’s BBQ notes, barbecue motivations vary widely. For some, the goal is connection: spending more time outdoors, cooking healthier meals, and enjoying the process with family. With so many equipment options, protein choices and cooking techniques available, for some, barbecue has become as much about personal expression as it is about food. Many are driven by curiosity and experimentation, eager to test their skills and push beyond the basics.
A plate of the author’s BBQ Chicken and Asparagus
Some of the author’s spices, rubs, sauces and marinades
Barbecued sustainably-raised beef from Van Osch Farms
Budget may play a role in equipment choice, balancing cost against versatility and long-term value. A straightforward propane or natural gas grill can easily support that lifestyle. What’s being cooked is also evolving. As butcher Gerhard Metzger points out, there is growing demand for “new cuts that nobody talked about five years ago.” While brisket remains a cornerstone of barbecue, many enthusiasts are seeking out more heavily marbled cuts, shoulder sections and lesser-known portions such as Denver steak or tri-tip steak that reward patience and technique. These limited-quantity cuts often require low-and-slow smoking methods and can be harder to source, adding to their appeal. At the same time, there is renewed interest in budget-friendly options such as flank and hanger steaks.
Others are expanding their menus altogether, moving beyond meat and traditional fare, creating more diverse outdoor meals. (See Sue Gordon’s review of Jamie Oliver’s new book Grill in this issue of Lifestyle for more on this.) My recent visit to the Nova Scotia Seafood Academy in Wolfville highlighted how barbecue techniques like cherry wood cold smoking and indirect heat grilling introduce new and delicious possibilities, from smoked salmon to herb-marinated grilled shrimp and delicately smoked scallops.
From entry-level setups to fully built outdoor kitchens, flexibility is key. Today’s backyard barbecuer might choose from natural gas and propane grills, gravity-fed charcoal systems, traditional wood smokers, or pellet grills known for their precision. Flat-top griddles and inserts open the door to new cooking styles and expand options for cooking breakfasts outdoors, while portable and electric grills make it possible to cook in smaller or urban spaces such as balconies, beaches and tailgates.
Emerging trends reflect both convenience and creativity. “Set it and forget it” technology, particularly in pellet and smart grills, appeals to those looking for consistent, low-effort cooking. Connected grilling with Wi-Fi or Bluetooth integration allows cooks to monitor temperatures and timing from their phones. At the same time, handcrafted carts, rotisseries, wing baskets and versatile griddles are helping enthusiasts broaden their capabilities.
With the right equipment in place, technique becomes the next layer of mastery. Direct heat grilling creates the seared, caramelized crust that defines burgers, steaks and flame-kissed asparagus, portobello mushrooms or corn on the cob. Indirect heat allows for slower, more controlled cooking, ideal for larger cuts like whole chickens or roasts. Smoking, the heart of traditional barbecue, transforms tougher cuts through hours of low, steady heat and hardwood smoke. Rotisserie cooking produces evenly cooked, self-basting meats with crisp exteriors, while plancha-style cooking—on a flat, high-heat surface—delivers a deeply caramelized finish to meats, seafood and vegetables.
The Enduring Appeal of BBQ
From the first spark of the season to year-round gatherings around the grill, barbecue continues to evolve while staying rooted in something deeply familiar. It is, at its core, a shared experience that blends tradition with innovation, and personal creativity with collective knowledge. It lives in the care taken to source quality ingredients and a willingness to experiment, whether with bold new spice blends, lesser-known cuts of meat, or techniques borrowed from across cultures. It is an invitation to slow down, gather and share something meaningful—one plate, one story and one fire at a time.
Some products were provided or given at a discount to the writer for sampling, including Reeedz BBQ, Malvado Wicked Marinade, Dave’s Meat Pit, and Oil Town Brewing.
BRUCE FYFE is an enthusiastic backyard BBQ smoker, griller and cook. He recently completed a course at the Nova Scotia Seafood Academy and enjoys the art of cooking over fire.
