Volume 12 Week 5

Sunday, Feb. 17


Posted Feb. 6

Posted Jan. 9

Posted Jan. 7


Orléans Ward
Matt Luloff

Beacon Hill,
Cyrville Ward
Tim Tierney




(Updated 10:30 a.m., April 9)
Trio of local businesses join forces for rib-licious event

By Fred Sherwin
Orléans Online

Meatings BBQ Catering owner and pit master Mat Flosse is looking forward to the first ever Rib Night at Romantic Fire-places & BBQs next week. File photo

What happens when you bring together Orléans’ premier butcher and meat shop, a a locally owned and operated BBQ catering business, and a local business synonomous with selling quality barbeques and smokers along with a huge selection of sauces and rubs – a unique event that is bound to excite even the most discerning of rib lovers, that’s what.

Lavergne Western Beef, Meatings BBQ Catering, and Romantic Fireplaces & BBQs are joining forces to present the first ever Rib Night on Wednesday, Jan. 23 .

Participants will be able pick the brains of Meatings owner and pit master Mat Flosse before sampling the baby back ribs provided by Lavergne and smoked using various rubs and sauces sold on site at the Romantic store located at the corner of St. Joseph and Jeanne d’Arc Blvd.

The event is the brainchild of Romantic Fireplace & BBQ president Michael Pilon who wanted to expose local residents to the deliciousness that is traditional southern-style smoking and BBQing.

The first thing you need to make authentic southern-style BBQ is a smoker. Some wood-burning smokers are extremely large and require a great deal of attention and care. An excellent alternative are wood-pellet smoker/grills like the Royall Smoker BVQ, or the Country Smoker Series BBQs.

Romantic carries the complete line of Royall Smoker BBQs along with a number of similar smoker grills.

But many amateur grillers are reluctant to make the jump from gas or charcoal barbeques to smokers, thinking that they are difficult to master. That’s where Flosse comes in. The Meatings owner is looking forward to helping people understand the ins and outs of using a wood-pellet smoker and producing succulent, delicious ribs.

“It’s one of those things that after you learn a few tricks to the trade and stick to some of the basics, you can’t go wrong, especially if you combine quality meat with the right rubs and sauces,” says Flosse.

The organizers are hoping more spring-like weather will return in time for next week’s sold out event.

Tickets for the first ever Rib Night were limited to just 56 people at $25 a head. They were sold in less than two weeks, prompting the principal organizers to consider making it a regular event.

“If the interest is there, which there appears to be, I’m sure we’ll do it again,” says Flosse.

(This story was made possible thanks to their generous support of our local business partners.)


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