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If it tastes good, it's here - Est. 2007
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FoodOld Montreal / Old PortReviews

Garden Vegetables and Big Meat – Restaurant Maggie Oakes

by Jason February 16, 2017
written by Jason

I had a friend the other day come up to me and say, “hey did you know it’s only 318 days until Christmas?” … HAD. Are you sick of winter yet? I am. We live in a place where the air literally hurts your face, the fucking AIR. Our winters are long and tedious but Montrealers are resilient and soldier through it. As shitty as our winters are, there is that proverbial light at the end of the tunnel. Summer and more importantly what’s the best part about summer? Short skirts and crop tops? Sure, but let’s be honest here, I’m talking food festivals. There’s no denying that our city revolves around food. Our gastronomy scene is second to none. Being said, food festivals aren’t unique to summer. The hyperborean months between Christmas and Easter are host to some of the year’s best food festivals like, La Poutine Week, and Happening Gourmand.

I had the opportunity to check out the Happening Gourmand festival and experience one of the city’s happening restaurants. Wait, I know what you’re thinking. “Great, you jerk, don’t tell me you’re going to write and tell me about some food festival after the fact. What is that going to do for me now that it’s over?” I knew you’d say that. But you can still go! Here’s how!

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February 16, 2017 0 comment
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Balcony BarbecueFoodRecipes

Balcony Barbecue – RUB YOUR MEAT! Creating Your Signature BBQ Spice Rub.

by Jason October 8, 2015
written by Jason

Today I’m launching my new series on the blog called “Balcony BBQ” which is – if you couldn’t guess by the name – all about barbecuing on your balcony! Who says you can’t smoke ribs and brisket on your balcony? Ok, maybe my condo association says I can’t, but what do they know? I’m doing this because I love barbecue and I want to share with you the tips and tricks I’ve picked up and discovered that have helped me work on my recipes in my urban setting. I wish to help those who want to have awesome barbecue but may have limited access to proper equipment and still achieve delicious ‘cue.

Some of these techniques are ones that I’ve adapted and have successfully achieved the tastes and flavours of legit smokehouse bbq. I know what you’re thinking, “the season is over, what use is BBQ tips good for in the autumn?” I think brining your barbecue cooking indoors in the off season is a great way to work on your foundation recipes.

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October 8, 2015 0 comment
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FoodReviewsVilleray

Hot weather food – Restaurant Solymar

by Jason June 13, 2013
written by Jason

I’ll be the first to admit that I love BBQ, grilling up some of God’s tastiest creatures slathered in sauce in great company epitomizes summer. I also like the “idea” of BBQ; blue skies, thermostat at 35 with the humidity but we chose to stand outside in the blistering sun to cook next to a box of raging fire emanating 300+ degree heat; this doesn’t make sense, but it does, and we do it. We do it, we love it, we enjoy it and do it in the name of summer. Take the BBQ out of this context, and I’m a raving lunatic bitching about the heat and weather.

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June 13, 2013 2 comments
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About Me

About Me

People get hungry and need to find good places to eat... I am people, and here are the places I've found. This is a log of my endeavors set forth to discover the hidden gems of the city I call home, Montreal. I vow to not leave one hot pot lid unturned, snail shell hollowed, or souvlaki foil emptied until I can safely say that I ate my way across Montreal. It's a big claim, but it's one I'm making.

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Shut up and eat.
  • Home
  • About
  • Contact
  • Reviews
  • Recipes
  • Dim Sum for Dummies
  • Press
@2020 - All Right Reserved. Designed and Developed by Shut Up and Eat