It all Began as Way for Me to Expand My BBQ Skills

Northern Barbecue™ didn’t start as a brand or a business idea.

It began as a personal journey—one shaped by curiosity, hospitality, and a deep respect for how people around the world cook with fire. Over time, that journey grew into a method and an ethos of mine that reflects a distinctly Canadian way of approaching barbecue: open, multicultural, and grounded in both tradition and exploration.

Like many backyard cooks, I started by learning the fundamentals. I became comfortable cooking over hardwood heat and worked to master the core pillars of Southern barbecue (including pulled pork, brisket, ribs), and the techniques that make them consistent and repeatable. Along the way, I realized something about myself: I enjoy the process of learning just as much as I enjoy the food itself (perhaps it was my time at culinary school that lit the fuse).

On top of my natural culinary curiosity, repeating the same dishes over and over never held much appeal for me. It’s one reason why I could never work in a restaurant. What drives me is the challenge: researching new methods, testing them over real fire, and refining the results until they meet my own standards. That mindset shaped everything that followed.

The Inspiration

Looking back, the earliest spark for me when it comes to live-fire cooking likely came from my family. Growing up, my Croatian relatives would gather annually and roast a whole pig over an open fire pit—sometimes at places like Killbear Provincial Park in Ontario. I remember the entire ritual: building the pit, cutting Y-branches to support the spit, and my uncles taking turns hand-cranking for hours (and occasionally allowing young me a turn). It was not just cooking; it was culture, community, and patience, all centred around fire. That experience stayed with me.

As I traveled and lived in different places, my interest in global food traditions only deepened. I became fascinated by how different cultures use hardwood, charcoal, and open flame—not just as tools, but as expressions of identity. Eventually, I turned that curiosity into a personal challenge.

The Early Years

Back home in my backyard outdoor kitchen, each outdoor cooking season, I chose a different region of the world—one with a strong live-fire or hardwood cooking tradition—and set out to learn its techniques and signature dishes in my own Canadian backyard. The goal was not imitation for its own sake, but a much deeper understanding: how the fire is managed, how the food is prepared, and why those methods matter in their original context.

My first full “theme summer” was in 2012, and I started with Brazilian churrasco. It was ambitious—multiple proteins, specialized cuts, and unfamiliar equipment—but it set the tone for what Northern Barbecue™ would become. The meals were as much about the experience as they were about the flavour. Guests began to ask a question that still happens today: “What is the theme this summer?”

That question captures the heart of the method. Northern Barbecue™ is not only about what is on the grill. It is about the shared experience of discovery, both for the cook and for the guests. For them, it is a chance to taste dishes they wouldn’t normally get at a backyard barbecue. For me, it is a living test kitchen.

Formalizing the Northern Barbecue™ Method

Over time, the process has become more structured. Each season involves research into traditional grilling and smoking methods for that year’s chosen theme. This includes sourcing authentic spices and ingredients, and sometimes working with butchers to prepare cuts that are not common in Canada. Even the choice of wood or wood chips becomes part of the story, adding another layer of regional character to the food. On top of all that, it also often requires sourcing authentic cooking accessories or cookers, all of which combine to create both the learning and the cultural understanding.

The name “Northern Barbecue” grew naturally from this approach. It is a nod to Southern barbecue, but it also reflects life in the North—where cultures intersect, traditions blend, and global influences shape how we cook and eat. Not to mention the very Northern approach to grilling in the backyard.

Now, nearly 15 years in, I have formalized this approach into what I call the Northern Barbecue™ Method. It is a framework—a kind of culinary curriculum—for anyone who wants to expand their outdoor cooking skills while staying grounded in the fundamentals of hardwood grilling and low-and-slow barbecue. Seeing how much this process served to elevate and enlighten my own cooking skills and knowledge, I thought it may be appealing to others looking to move beyond the everyday of backyard barbecue and grilling.

At its core, Northern Barbecue™ is about mastering the basics over hardwood charcoal or live fire, then using them as a foundation to explore the world through fire and food. It is a process that builds confidence, encourages curiosity, and, ideally, brings people together around a table filled with flavours found far beyond the average backyard.