Father’s Day is for Barbecuing Chef Brad Boisvert, Cure Artisan Meat and Cheese
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hat a better way to kick off the summer season but around the barbeque enjoying tasty grilled meats. The time with dad is truly the most important par, but there are many other factors to consider to ensure a perfect meal. Are you a hardwood, charcoal or gas barbeque kind of person? With hardwood you get more flavour from the
wood and a nice smokiness to your food. If you choose charcoal, a lighter smoke and not so much wood flavour but probably that nostalgic BBQ smell you were used to as a child. A gas barbeque no added flavour or smells just the food, but a bit more control on the heat for cooking. Whether hard wood or char coal or gas it is all a matter of personal preference. The next choice you have to make is the meat. To me besides spending the time with dad, choosing the meat is the most important part. Pork is a great choice for the barbeque (classis southern BBQ). Ribs, brisket, pork
Mole Rub
Recipe courtesy Brad Boisvert, Cure Artisan Meat and Cheese, Valley View Centre This is a great rub for pork, beef or chicken
Ingredients
1 teaspoon brown sugar 2 teaspoons cocoa powder 2 teaspoon allspice 2 teaspoon kosher salt 1 teaspoon cumin
3 teaspoon ground coffee 1 teaspoon smoked paprika 1 teaspoon black pepper ½ teaspoon chili powder Pinch cayenne pepper 1/2 teaspoon cinnamon
Method
1. Mix it. rub it. enjoy it. (I like to mix them all in a jar shake to mix) 2. Mix with a few tablespoon olive oil for a wet rub or leave dry and coat meat for a dry rub.
Father’s Day Barbeque Box From smoked ribs and burgers, to pulled pork and sausage and so much more. Order by email or phone in.
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shoulder for the famous pulled pork. All super delicious and made for the barbeque as well. Some times over looked but a great cut of pork for the barbeque is the pork tenderloin, tenderloin also needs much less preparation then previous cuts of meat mention. A quick rub or even just some salt and pepper and when finished with your favour BBQ sauce and the tenderloin is going to be tasty. The number one rule with pork is do not over cook. While the classic cuts like the shoulder and the ribs are a low and slow cooking, the tenderloin is a lot quicker as it is lower in fat and will be dry if not treated properly. You are going to want to cook over a medium high heat for about 15-20 minutes until brown on all over- remember to turn as each side brown until an internal temperature of 135 degree is met. Let rest for 8 minutes before slicing. Many people over cook pork thinking it needs to be cooked all the way thru. In Canada we no longer have trichinosis in our pork and we can eat
pork cooked medium rare. Well that is a lot about pork, there are many other meats for the BBQ, chicken, and of course beef. If trying beef, I recommend talking with your butcher. Many people go for tenderloin or ribeye which are great cuts but if you talk with a chef or your butcher you will be amazed at what cuts they may offer up. Lastly your butcher- charcuterie maker can have many prerubbed or marinated meats or even sausages and sauces. This Father’s Day make the barbeque time spent with dad more about spending that time and less about preparations for cooking.
