Etiket: BBQ
Pony: Korean BBQ like in Seoul
Pony invites us to taste the best that South Korea has to offer: Korean BBQ. The new establishment on Sainte-Catherine Street West transports us directly to Seoul, and into its…
Tex-Mex style corn on the BBQ
Corn season is fast approaching, did you know that it is possible to cook corn on the BBQ? To do so, nothing could be easier… Just remove the skin and…
The BBQ Cut | Antonin Mousseau-Rivard in Zest
Chef Antonin Mousseau-Rivard and actress Debbie Lynch-White are teaming up at Zeste to host a brand new show coming in 2024. Posted at 2:08 p.m. Title The BBQ cut, this…
Weather: will we be able to have a BBQ for Father’s Day?
Who says Father’s Day also says barbecue dinner cooked by dad, but the weather could perhaps play spoilsport during the weekend. Those who prefer to celebrate on Saturday will have…
BBQ Quebec celebrates its tenth anniversary
This text is part of the special book Plaisirs The brothers Maxime and Jean-Philippe Lavoie are barbecue enthusiasts. The kind of guy who cooks on their grill from breakfast to…
BBQ | Seasoning 101 | The Press
Whether or not they are barbecue pros, many amateur outdoor cooks have embraced dry marinating (dry rub) in the last few years. Should it be preferred over liquid marinade and…
BBQ | Grilled vegetables… to freeze
What if, while enjoying the profusion of fresh vegetables from Quebec and the warmth of the lit barbecue, we put a few grilled meats aside, just to rediscover that delicious…
BBQ | Five spice blends to discover
When the time comes to season your summer grills, the possibilities are endless. Five local companies that create tasty spice blends each offer you a winning combination. Updated May 22…
BBQ | Wines of the week
As with all food and wine pairings, there are no universal rules. The most important thing, always, is to have fun. The myth of the “big red” with the barbecue…
BBQ | Griddle: instructions for use
Tips, tricks and suggestions for those drooling over getting a plancha Posted at 1:43 a.m. Updated at 2:00 p.m. Complete devices IMAGE PROVIDED BY WEBER CANADA The G28 three-burner gas…
Jack Flat BBQ | Western and Texan BBQ at Centropolis
We first met Cédrick Vanier when he was occasionally organizing pop-up events at Roger Picnic, on the South Shore. This fan of American Southwest-style smokehouse cooking impressed us with the…
How to enjoy the BBQ even in winter
The leaves are changing color and the cold weather is slowly setting in, but that doesn’t necessarily mean the end of BBQ season. For a long time, BBQ was associated…
Catering | MTY acquires BBQ Holdings for 257 million
(Montreal) The MTY Food Group confirmed on Tuesday its acquisition of BBQ Holdings for an amount of 200 million US, the equivalent of 257 million CAD. Posted at 8:44 p.m.…
The barbecue, a symbol of virility? The “BBQ bashing” of an environmental MP ignites the debates
Wishing to warn about the impact of livestock and meat consumption on climate change, an environmentalist MP sparked a fiery controversy in France at the end of the holidays by…
Crazy about the BBQ: making more room for women
Marilyn Thibeault once dared to start cooking on the barbecue and this is the lesson she now wants to pass on to women, still too rare in the world of…
Inflation heats up BBQ lovers
The Canada Day long weekend is the perfect time for burgers on the grill, cold drinks and a good time with family and friends. Posted at 4:42 p.m. Brett Bundale…
BBQ | The art of smashing your burger
The “smash burger” is not a new idea, but interest in this minimalist and irresistible variation of the hamburger is growing. As the outdoor grilling season begins, The Press visited…
BBQ | What do grill pros drink?
Beer is the quintessential barbecue drink. But what type of beer is most suitable for grilling and slow charcoal-smoked dishes? We asked a few barbecue masters. Posted at 4:00 p.m.…
BBQ | The art of smashing your burger
The “smash burger” is not a new idea, but interest in this minimalist and irresistible variation of the hamburger is growing. As the outdoor grilling season begins, The Press visited…
BBQ 101 to the rescue | The Press
Are you an expert on tough as boot sole steaks and charred chicken? Online or in person, barbecue pros are waiting to help. The Press attended the BBQ 101 course…