Let’s play a quick word association game. Ready? “Dog”. Did you say “cat”? Good job! How about, “day”. Did you say “night”? Wow, you’re good! Here’s another; “Dollar-des-Ormeaux”. Did you say KOREAN BARBECUE?? WOW! You are both good looking and smart! You read that right. Besides not stopping at stop signs, most soccer fields per capita and population that considers anything past Ikea as “downtown”, the West Island can add Korean Barbecue to the list of things they’re known for! I checked out the relatively new all you can eat Korean barbecue restaurant, Restaurant K-BBQ.
I’m making my way across the city eating at every barbecue joint in town. Why? Why not? I can never get enough of that tender meat nursed for hours laced with the most delicious smokey blue carcinogens. Barbecue is an art and an underrated one at that. Not to be confused with grilling – cooking over an open flame – basically what you make your dad do on father’s day because you’re un ungrateful child. True barbecue is also known as smoking or pit-smoking. This process infuses and tenderizes the meat you’re cooking with smoke that comes from word-fire heat. It’s a passion of mine and I get excited knowing that there are places around the city specializing in it. I hit up the recently reopened Le Fumoir Rubs Smokehouse on Prince Arthur street.
Everyone likes barbecue sauce right? The finishing baste of liquid that is set into your barbecue to impart a highlighting taste and flavour into your meat. It’s also great on almost anything else, from fries and sandwiches to cereal and salads… ok maybe not fries. There are different kinds of barbecue sauce that are specific to certain geographical regions in the southern United States. I’ve been trying to develop an all purpose barbecue sauce that would work in all different applications. Here’s the recipe for my super simple Sweet and Spicy Bourbon Molasses Barbecue Sauce.