Weekend Breakfast

Every Saturday from 6AM to 9AM and every Sunday from 6AM to 12PM

Shaun McMahon keeps you company Saturday mornings from 6am - 9am and Sunday mornings from 6am - 12pm with great music and info-to-go.

Audio clips

TWO MONTREAL TEENS TO WATCH OUT FOR -- Hayden Rabinovitch & Bella Galasso

With: Shaun McMahon
Show: Weekend Breakfast | Added on Sunday, Jun 28, 2015 | Duration : 1:21

What's MISS AMERICA doing in Montreal? LISTEN NOW

With: Shaun McMahon
Show: Weekend Breakfast | Added on Sunday, Jun 07, 2015 | Duration : 1:48

INTERVIEW -- WORLD FAMOUS AUSSIE/ITALIAN COMEDIAN JOE AVATI

With: Shaun McMahon
Show: Weekend Breakfast | Added on Saturday, Jun 06, 2015 | Duration : 3:52

Posts

[VIDEO] 25-Year Old Blackhead Removal! | Jeremy White on The Beat 92.5

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JUST CANT STOP WATCHING!!!

Added on Wednesday, July 08, 2015

15 DELICIOUS NON-ALCOHOLIC SUMMER DRINKS

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Kid-friendly and summer approved. Stir up one of these beauties next time you're looking to cool down.

CLICK FOR LIST

Added on Saturday, July 04, 2015

MONTREAL BEACHES GUIDE

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Looking to hit the sand by stay in the city? About.com's Evelyn Reid put this great list of Montreal beaches to enjoy on a sunny summer day.

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Added on Saturday, July 04, 2015

29 SUMMER PARENTING HACKS

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Some of these are genius! FULL LIST: http://www.buzzfeed.com/morganshanahan/29-summer-parenting-hacks-that-are-borderline-genius#.plQ9aYBwYe

I especially like this hack for all that summer stuff that can roll around in the back of the SUV or minivan.

Added on Saturday, July 04, 2015

RECIPE -- BEST EVER RIBS

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Who doesn't love BBQ ribs?!! Here's Shaun's go-to recipe for mouth-watering ribs, courtesy of Bon Appetit Magazine.

Ingredients
SERVINGS: 8
  • 2 1/2 tablespoons kosher salt
  • 1 tablespoon dry mustard
  • 1 tablespoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon freshly ground black pepper
  • 8 pounds baby back pork ribs (8 racks) or St. Louis-style spareribs (4 racks)
  • Low-salt chicken broth (optional)
  • 1 1/2 cups store-bought or homemade barbecue sauce plus more

Preparation
PREP: 20 MIN TOTAL: 2½ - 3½ HRS
Preheat oven to 350°. Combine first 5 ingredients in a small bowl. Place each rack of ribs on a double layer of foil; sprinkle rub all over ribs. Wrap racks individually and divide between 2 baking sheets.

Bake ribs until very tender but not falling apart, about 2 hours for baby backs and 3 hours for spareribs. Carefully unwrap ribs; pour any juices from foil into a 4-cup heatproof measuring cup; reserve juices. Let ribs cool completely.

DO AHEAD: Ribs can be baked up to 3 days ahead (the flavor will be more developed, and the cold ribs will hold together better on the grill as they heat through). Cover and chill juices. Rewrap ribs in foil and chill.
Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Add broth or water to rib juices, if needed, to measure 1 1/2 cups. Whisk in barbecue sauce to blend.

Grill ribs, basting with barbecue sauce mixture and turning frequently, until lacquered and charred in places and heated through, 7-10 minutes. Transfer to a cutting board; cut between ribs to separate. Transfer to a platter and serve with additional barbecue sauce.

Recipe by The Bon Appétit Test Kitchen
Photograph by Marcus Nilsson

Added on Sunday, June 28, 2015

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