🔥BBQ enthusiast, restaurateur, and caterer in NB!
Meet Corey Richard – Lumber Jack Grill Master.
I am Corey Richard, husband to Cailin and father to Colby. I was raised in Pennfield, NB and have since made my way to Hampton, NB. I am currently self-employed after 16 years in the oil and gas industry. I opened and operated my first bbq food truck during the summer of 2021 and am currently in the process of opening our first bbq brick and mortar restaurant set to open April this year (2022).
I have competed in 2 local bbq comps, been featured on “Eat More BBQ” podcast, I have co-hosted the EhBC’s of Canadian BBQ on Instagram as a fill in with Mike from @250northernbbq and Brad from @cdndrumsmokerandco, I have also appeared as a guest. I am a member of the CBBQS (Canadian BBQ Society) and a member of the Canadian BBQ Mafia. I will be the head cook for the Rolly View Community Pitmasters dinner held in Leduc, Alberta on June 11th, 2022. I have also been featured in the Men Of BBQ Calendar 2022 as Mr. December.
When did you get into grilling, and how often do you fire it up?
I purchased my first charcoal grill when I was 14 years old, it was a Hibachi style grill. I now primarily cook for my business on a custom built reverse flow stick burner lovingly known as Betty (after my grandmother). I also fire up my charcoal grill and pellet grill when cooking for my family at home. Pending on my busy schedule and the season I fire up my home grills at least twice a week. I cook bbq like most people cook pasta, usually enough to feed the neighborhood.
Name one grilling technique you’ve learned over the years that has served you well.
Live fire low and slow bbq has been the main technique that has served me well. So much so that it has allowed me to start a business doing so.
What’s the most unique thing you’ve grilled or cooked?
I have grilled Kangaroo tenderloin steaks and burgers but the most unique cook I have done using my grill was hand made fresh ravioli stuffed with smoked butter poached lobster and mascarpone served with a smoked lobster bisque cream sauce. This can be seen by following the #quenion (Instagram) along with many other pretty awesome creations.
Tell us about your most memorable day around the grill.
It was at night cooking in my 2nd local bbq comp. It was my first all nighter with Betty and she was working perfectly. There was a hurricane set to hit later in the morning but at the time was the “calm before the storm”. There is something about the smell of a full smoker, the crackling of a fire, the light wisp of smoke in the middle of a calm night that just brings a sense of calm and peacefulness. If you have never experienced a full on all night cook, do it.
What was one of your most memorable cooks?
I was hired to smoke 6 bone prime rib roast for a local chef’s daughter’s wedding. I have never needed to nail a cook as perfectly as that one. There was the pressure of cooking for a very well experienced chef but also this was her daughter’s special day.. No pressure right?? It turned out an absolutely perfect medium rare with just a nice compliment of smoke and sear. (I also grilled cedar planked salmon).
What are you cooking these days?
All of your bbq staples from Texas Brisket to Memphis dry rub ribs and Carolina pork. But I am also pushing the limits of creativity with my soon to be released new menu for my new bbq restaurant. I have been playing with some fusion bbq. Also as I mentioned before, I do challenge cooks with the Quenion group which pushes me out of my comfort zone quite often.
What is your favourite thing to cook?
When I am not cooking bbq I am cooking Italian. I love making fresh made pastas and incorporating the grill into those cooks.
What’s your favourite Lumber Jack Pellet flavour?
Cherry – It helped my buddy and I get 3rd place in the pork division in my very first bbq comp.
Who are your BBQ idols?
I could name mainstream names all day but for my true idols I don’t know their names. North American bbq started about 400 years ago and has evolved to what it is known as bbq today. Those good folks made delicious food using no more than the earth, fire, logs and determination. I aspire to keep bbq as humble of a food now as it was then. If I have to choose one bucket list person to eat at the table with I’d have to say Tootsie Tomanetz.
What’s your absolute favourite thing to grill?
I love cooking anything on a rotisserie over an open fire pit but my favorite has to be leg of lamb with all the fixins.
Do you have any good tips for BBQ beginners?
Never be afraid to ask for help. Get some basic tools like tongs and a good quality thermoprobe/pen. Do plenty of research before attempting a big cook so you know what to do if something happens during the cook. Find yourself a good grilling friend(s) to cook with and talk bbq with. Always know that BBQ will tell you when it’s done, not the clock so get comfortable and exercise patience.
If you don’t already, be sure to follow Corey on Instagram and Facebook to see what he’s up to and be sure to check out his food truck and restaurant!
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