Father’s Day BBQ

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 part. But there are many other factors to consider. 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 charcoal 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 (classic southern BBQ). Ribs, brisket, pork shoulder for the famous pulled Father’s Day BBQ pork. All super delicious and made for the barbeque as Chef Brad well. Some times Boisvert, Cure over looked but a great cut of Artisan Meat and pork for the barbeque is the Cheese pork tenderloin, which also needs much less preparation than previous cuts of meat mentioned. 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. Gift Baskets Meat & Cheese Platters Gourmet Foods Italian Imports Take Home and Serve

Mole Rub

Courtey Chef Brad Boisvert, Cure Artisan Meat & Cheese This rub is great on Pork beef or chicken

Ingredients

1 teaspoon brown sugar 2 teaspoons cocoa powde 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 and 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.

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 pre- rubbed or marinated meats or even sausages and sauces. Making the barbeque time spent with Dad more about spending that time with Dad and less about preparation - cooking.