Who/what has shaped your cooking the most over the years?
My grandfather, my wife and all those that love food and cooking as much as I do.

How would you describe your cuisine?
BBQ Baby. Fueling the fire and taming the flame. I grill, I smoke, I glaze, I dip and I lick. It is every thing and anything that can be grilled, smoked or cooked over an open fire. Anytime and anyplace.

What are your favorite culinary weapons in the kitchen?
Chef's knife, tongs, grill spatula, grill brush, thermometer and Cajun injector

What is your favorite secret ingredient?
Now that's not fair it would no longer be a secret but my bbq bone dust seasoning rub would be one thing and Jack Daniel's the other

What are some recent dining and culinary trends you have been observing?
Blending of worldly flavors. But from my world of bbq smoking foods is moving quickly. Local and fresh ingredients are buzzing.

What do you eat when you are home?
Last night I had some friends over and we had a smoked leg of lamb, planked mashed potatoes, grilled asparagus with 40 year old balsamic and a side of pulled pork western North Carolina style. But on other nights, big salad with something grilled. Big juicy burger, thick steaks, and most comforting is a jack daniel's, a beer and a big bowl of mashed potatoes.

What is your favorite food to cook on the grill?
Burgers

What do you love about grilling and barbecuing?
All of it from cleaning the grill to creating a major meal. The smoke, the fire the flavors and the outdoors. And sharing my recipes with my friends, family and fans.

Please tell us about your TV career.
Well it happened one day back in the early 90's. fell into it and loved it and well I do it with flare and try and not set my self on fire and make a complete ass of my self.

What is unique about your cookbooks?
Most folks don't think Canadians know much about bbq and grilling. I have 105 grills and smokers in my yard. I live it daily, everyday and my recipes in my books are an extension of my passion for grilling and bbq. The recipes work. The flavors are fun and the ingredients pretty simple to get. My newest plank grilling is on the art of planking. A hot fast way of smoking food. Easy and delicious

Tell us about your products and what makes them unique.
Recipes created by me and actually formulated by me in my manufacturers facility with their people. They are my flavors done to create a delicious product that makes you say wow.

What is your favorite barbeque sauce?
Mine. Crazy Canuck Sticky Chicken and Rib Sauce or my Beerlicious BBQ Sauce.

Where did your career in food begin?
When I was about six or seven. Loved watching cooking shows more than cartoons. Always loved food. Love sharing my flavors with family and friends. It came from my grandfathers love of good food and drink.

What is your best cooking tip, trick or technique for the home enthusiast?
Slow down, take it easy, have fun and the longer it takes to cook the more beer you get

What is the best part about your job?
Cooking everyday for millions of people and having fun doing it

When you are not eating at your own restaurant, where are you eating?
Home or someone else's restaurant

What is your favorite beverage?
Jack Daniel's

What is your least favorite food?
Brussel Sprouts; I hate those tiny little green golf balls.

What is the biggest mistake people make when they are barbecuing?
Too high a heat with the lid closed