Father’s Day is for BBQs

Father’s Day is for Barbecuing

Chef Brad Boisvert, Cure Artisan Meat and Cheese

What 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.

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.

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.

Family Matters

Gratitude for My Dad’s

Love of Gardening A t the beginning of life outside the womb, children learn primarily through mirroring. The opportunities to grow emotionally and be guided healthfully occur every time a parent is fully present with their child and able to model actions and gestures worthy of imitation. When parents and their children spend meaningful time together, an invitation to bond, learn, and engage with their environment unfolds into experiences that contribute to secure attachment and a healthy Every time I go to a nursery or work in my garden, I’m flooded with delightful childhood memories of quality time spent with my dad and my siblings. On weekends in spring time, he would take my older brother, twin sister and me to the gardening nursery to shop for the things we needed to get the season’s outdoor projects done.

I remember the three of us trailing behind our dad with the hard to steer flatbed carts and helping to load and stack the bags of soil and manure. We observed his friendly interactions with the nursery staff when he needed help loading the large, heavy and awkward bags of peat moss. When my brother, sister and I wandered off to look at other wondrous things, we’d soon be called back by our dad’s familiar cheerful whistle.

I remember the smell of dirt and the floral fragrances, as well as the smile on my father’s face and his enthusiasm, as we walked the aisles selecting the flower starters for each of the projects. It was the perfect time for him to pause and tell us a story about our botanist grandfather and the garden they had when our dad was growing up in Australia. It was also the opportune moment for teaching us the names of multiple flowers and his plans for the ones that would come home with us.

My father equipped each of us with a pair of gardening gloves and the same 3 basic hand tools as him: a weeder, a spade, and a trowel, all so that we could copy everything he demonstrated. We learned about worms, insects, and birds

Family Matters continued on page 23