For the love of BBQ, of Kanel
PHOTO HUGO-SÉBASTIEN AUBERT, THE PRESS
For the love of BBQ, of Kanel
Taste, in a nutshell
“It’s a mixture that’s a little sweet, a little sweet and a little spicy at the same time,” describes Pauline Marques, operations manager at Kanel. Among the ingredients that make up this “perfect barbecue mix”: smoked paprika, cayenne pepper, brown sugar, garlic and onion.
Ideal with…
Meat lovers will appreciate this blend of spices in a dry marinade on ribs or fish. For a vegetarian option, Pauline Marques suggests mixing the following ingredients: ½ c. For the love of BBQ, 1 tbsp. cider vinegar and ¼ cup apricot jam. We brush a head of cauliflower with the preparation, then we grill everything on the barbecue.
Forest mix, aces of the smokehouse
PHOTO HUGO-SÉBASTIEN AUBERT, THE PRESS
Forest mix, aces of the smokehouse
Taste, in a nutshell
“The forest mix is a mushroom-based mix. […] It is very aromatic,” describes Frédérick Martel-Leech, co-owner of Les As du fumoir. There are also notes of thyme and rosemary. “It’s very forest,” he sums up.
Ideal with…
Originally created to accompany game, the forest mix also goes very well with beef and duck. Frédérick Martel-Leech suggests sprinkling it on the piece of meat before cooking, then adding a pinch when serving “to taste the full power of the spices”.
Jerk, from Smoke Show
PHOTO HUGO-SÉBASTIEN AUBERT, THE PRESS
Jerk, from Smoke Show
Taste, in a nutshell
” That tastes like the beach,” says Dave Rose, president and founder of Montreal-based Smoke Show, who says he’s “really a fan” of this product. According to him, everyone should try this classic, “spicy, but not too much” blend made from allspice, cayenne pepper, ginger and paprika, among others.
Ideal with…
Dave Rose suggests using the jerk mix to make shrimp tacos. Simply marinate the shellfish in olive oil and lime juice to which fresh ginger, garlic and jerk spices are added. The prawns are threaded onto skewers to grill them. All that remains is to assemble the tacos with the desired toppings.
Black Tiger, from BBQ Quebec
PHOTO HUGO-SÉBASTIEN AUBERT, THE PRESS
Black Tiger, from BBQ Quebec
Taste, in a nutshell
At the same time sweet, salty, peppery and a little spicy, this dry marinade gives grilled meats a unique aspect. “It’s a mixture that is all black because you put activated charcoal inside. […] It’s really out of the ordinary,” explains Jean-Philippe Lavoie, from BBQ Québec.
Ideal with…
Black Tiger has been developed for large cuts of meat, such as beef brisket (brisket), short ribs of beef (short ribs) and tomahawk steak. We rub a good quantity of spices on the meat which is then cooked slowly on the barbecue. “It makes a crust that is legendary,” says Mr. Lavoie. And to impress guests, why not try the “tiger method”, which gives the grill the colors of this big cat.
Barbecue with organic Quebec maple sugar, from La pincée
PHOTO HUGO-SÉBASTIEN AUBERT, THE PRESS
Barbecue with organic Quebec maple sugar, from La pincée
Taste, in a nutshell
This sweet and salty combination combines white pepper with a very Quebec ingredient: maple sugar. Designed for everyday cooking, like the other products of La pincée, specifies its president, François Maisonneuve, this mixture was born from a collaboration with the company Nos Cabanes.
Ideal with…
The salmon. “It creates a crust of spices that caramelizes. The fish becomes very crispy on the outside and, on the inside, the cooking is just right. It’s super tender,” explains François Maisonneuve. He recommends sprinkling a few pinches of the mixture on the salmon and smoking it hot on the barbecue for about 30 minutes.