The Pitmaster is in the house – the smokehouse, that is. Dylan Kier, chef and co-owner along with his wife Clara, of Backstrap BBQ in Verdun, Quebec is a master at bringing out the best of any cut of meat. Dylan, in fact, is an award-winning chef. “I compete in BBQ competitions all over Canada and the US, from here in Quebec to the world championships in Tennessee and Las Vegas. So far, I am undefeated in Quebec, winning all three competitions in 2012-2013.”

At a time when everyone seems to be serving pulled pork or slow-cooked ribs, Dylan’s take is decidedly unique and authentic. What you’ll find at Blackstrap is Memphis-style barbecue, quite a different beast from typical Southern-style offerings. With Memphis-style Dylan explains, “Meat is served sauce-less and speaks for itself. Sauce on side, nothing to hide.” The food Dylan creates showcases his passion for perfection. “My culinary philosophy,” he says, “is to start with grey ingredients and take the time to coax out natural flavours.”

Dylan’s passion for great cuisine developed as a child thanks to his mother. “She is a great cook, and we had many food related family traditions at my house growing up.” What makes Dylan’s food taste so good? Slow-cooking in a smoker (up to 16 hours) filled with apple and oak wood sure helps, and so does the secret rub mix. Wondering how you, too, can partake? Check him out at www.blackstrapbbq.ca.

Pick the October 2013 issue of Tidings Magazine for more amazing Maverick Chefs.