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Home > E-magazine > Fall 2008
The BBQ BBQs come in all shapes and sizes. They burn propane, charcoal, wood, and there are even electric BBQs that get around municipal/condo regulations on open flames. At Trudel Home Hardware, staff member Clint likes the charcoal-fueled Jetson style bubble model. He cautions, “If you live in an apartment or condo, check what the internal and the municipal bylaws are for barbecuing.” Tools & Accessories Cooks love their tools. Ma Cuisine’s Claire Lauzon suggests using a pair of extra long kitchen tongs instead of BBQ tongs, “They’re not as stiff, so they are easier to use and they can double up as a pair of salad tongs.” She notes that male customers have been snapping up the Grill Slinger, a version of an Old West gunslinger’s belt that, instead of six guns, contains all the tools necessary for a successful BBQ. If you are making your own tool kit, look for:
Marinades The tougher (and less pricey) meat cuts can be made tender and tastier through marinades, which have two purposes; flavour and tenderizing. Any marinade recipe with an acidic component like lemon juice, wine or vinegar is a tenderizer. At the same time, it usually provides flavour through the other ingredients. Beef, pork, and poultry should be marinated overnight in the fridge for the best results. Fish should only be marinated for 20-30 minutes, as the marinade will start “cooking” the fish if it is left any longer. Brian Kennelly of Aubrey’s Meats (currently celebrating 100 years in business) grabs prime cuts like porterhouses or T-bone steaks when he doesn’t have the time to marinate and wants to enjoy a tender, juicy steak. Cooking Tips Grilling refers to the method of cooking over a high heat (350 F+) that requires frequent turning and basting. It’s a great method for smaller cuts of meat, fish, and vegetables such as zucchini, squash, and local corn—which comes into season for the August long weekend! The big secret is to make sure that the grill has been at top heat for at least 10 minutes before anything is put on it. Barbequing cooks the meat more slowly over a lower heat, resulting in deeper flavours. The longer cooking time also helps to tenderize the tougher cuts of meat. Claire Lauzon of Ma Cuisine swears by a cedar plank for cooking seafood on the BBQ, “It keeps the fish tender, while imparting a delicious, smoky flavour.” Setting the Table Does eating al fresco brings back memories of wafer-thin paper plates disastrously collapsing under the weight of too much potato salad? Or the frustration of trying to cut a steak with flimsy plastic fork and knife? Today’s kitchen stores offer many attractive alternatives, some disposable (no dishes!), others in materials that remove the worry of breakage. Domus Houseware’s Daron loves the Bamboo Company’s eco-friendly reusable bamboo plates and cutlery that can be composted, once they has reached the end of their life cycles. For a splash of colour, Daron mentions that “the Garnier-Thiebaut line of linen table cloths and napkins have a coating that makes them perfect for outdoors—you just wipe off any messes or spills. And they come in fabulous, saturated “Miami” colours.” Pair them with Jamie Oliver’s line of outdoor acrylic glassware and the Butterkids—brightly coloured little sculptures that hold and butter your barbecued corn. Whether it’s an old hibachi with a bag of charcoal, or a $10,000 propane and wood grill, the joys of barbecue belong to anyone with a tiny bit of outdoor space. So pick your up your tongs and get cooking.
Photos in this issue taken by Joseph
Jeremie Roy www.photobyjer.com
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