Maverick Chef: Dylan Kier

By / Mavericks / September 16th, 2013 / 2

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

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


Rosemary Mantini has always loved words. When she isn't working as the Associate Editor at Tidings Magazine, she's helping others achieve their writing dreams, and sometimes she even relaxes with a good book and a glass of wine.

Comments are closed.

North America’s Longest Running Food & Wine Magazine

Get Quench-ed!!!

Champion storytellers & proudly independent for over 50 years. Free Weekly newsletter & full digital access