Michael Haggert
If you ask 20 people “What is BBQ?”
you’ll likely get 23 answers.
You’ll start with a variety of cooking
devices; everything from the table-top
hibachi and round, stamped steel brazier,
through to the high dome-lidded kettle and
its more recent cousin, the egg. Then
answers will move on to propane and
natural gas units, either cart-style or
built-ins. Eventually someone will bring up
the pit-style device. These look like a
horizontal barrel with a firebox off to one
side; it’s at this point that the conversation
changes from device to technique.
The pit-style lends itself to the smoky
goodness of slow cooking with low
temperatures. Many of the other devices can
be adapted for use that way, but their main
strength lies in high temperature, direct
heat grilling. That kind of BBQ brings on
conversations about grill marks and that
special crispy char that adds a texture and
flavour that’s very difficult to reproduce
indoors without setting off the smoke
alarm.
At the risk of lighting the spark that
ignites the culinary equivalent of World War
Three, I will admit to owning a gas BBQ.
Some of the most passionate debates centre
on fuel source, and there is a peculiar
adamance among the proponents of
charcoal. They divide again into the natural
camp versus the even-heat distribution of
the briquettes camp. Personally, I like the
instant-on convenience of propane, coupled
with the natural flavour given by wood
chips in a smoker box. It seems to be a clean
and easy trade off that suits my most
common uses.
Whether it’s a weeknight pizza for two
or postgame burgers and dogs for the whole
team – or a whole hog for the family
reunion on a holiday weekend – the range of
opportunity the BBQ brings ought to tempt
you to take food out of the kitchen. And
since you’re getting out of the kitchen, you
might as well get out of your comfort zone
too – try grilling something different, like
peach halves to be served with ice cream for
dessert. Stay safe and enjoy your summer
eating!
Michael’s awesome BBQ sauce
Imperial
2 to 3 tablespoons
1 tablespoon
1/2 teaspoon
1/2 teaspoon
1 teaspoon
1 teaspoon
1 teaspoon
1/4 cup
1/4 cup
1/4 cup
OR
Metric
30 to 45 mL
15 mL
2.5 mL
2.5 mL
5 mL
5 mL
5 mL
60 mL
60 mL
60 mL
brown sugar
mustard powder
cayenne pepper
black pepper
onion powder
garlic powder
paprika
ketchup
vegetable oil
cider vinegar
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July 2014 - The HUB 7