grill | What do barbecue professionals drink?

Beer is the perfect barbecue drink. But what kind of beer is best suited for grilling and slow charcoal-smoked dishes? We asked some barbecue masters.

Posted May 25

Pierre Marc Durevage

Pierre Marc Durevage

“When you eat the meat I cook, you don’t want a beer that tastes like bacon,” laughs John Latoca, owner of L’atuka Barbeque, a real Montreal establishment. “I don’t like beers like IPAs either, because there are so many flavors to brag about. On the contrary, you need a beer that cleans the palate.”

So John Lattuca loves blond beer or ale: “My favorite is Beau’s Lug Thread, but I can’t get any more, he regrets. So I turned to micro-brewery Labros, from Point Claire, their James Blonde blond goes well with my style, tastes good.” Too neutral.”

The Mine Leader However, it opened its kegs to other local breweries such as Castor, from Rigaud, or Les Grands Bois, from Saint-Casimir. Since 2015, he’s been cooking his meat and letting it cook overnight in his workshop in Saint-Eustache before bringing it to his restaurant in Old Montreal, which is open Thursday through Sunday, 6 p.m. to 10:30 p.m. Limited.

Photo by Sarah Mungo Burkett, press

At his restaurant in Old Montreal, John Latoca prepares meats cooked the night before in his workshop in Saint-Eustache.

At Ils en fument du bon we soon realize that beer goes hand in hand with artisan smoked charcuterie, owner Félipé St-Laurent first opening the way to retailer La Pourvoirie, then serving a selection of small beers through the Montreal brand Les Bons buveurs And Boucherville. Jules Regard is in charge of buying: “For barbecues, you need beer and pilsner, the light body of beer will never dominate the meat,” he explains. Such is the case with Mexican corn-brewed ale or Japanese rice-brewed beer, I especially think of Montreal Chabanel Pilsner, from Silo, Caméléon from Lion Bleu, both brewed with corn, or Maltstrom rice beer. We treat beers that taste more grain than yeast, while the herbal side of pilsner hops can also go well with meat. »

Although he thinks they are often a bit heavy, Jules Regard stresses that New England IPAs can go very well with some spicy pickles, as the fruits of this popular beer can be very appropriate in these circumstances. .

There are a lot of right answers, it depends on the consumer too. There are a lot of complementary pairings, but for me I prefer a light beer, especially when it’s hot.

Jules Regard, Director of Purchasing at Les Bons Buveurs

Ron Weiser, owner of Tout un fumoir, prepares his quick dishes, ribs, turkey, pulled pork, salmon, and seasonal vegetable salads in the kitchens of Les Assoiffés restaurant in Saint-Lambert. Some of his meat is served in tacos, nachos, or poutine at the popular South Beach bistro, but he mainly dedicates himself to catering on his own occasions — collaborating particularly with David Carrier, of Avik Blazer, who works with Ricardo and Joe Beef. .

Photo by Marco Campanozzi, the press

Ron Weiser has been improving the art of slow cooking for 20 years. He launched his event catering service Tout un fumoir just under three years ago.

Ron Weiser admits that he is not a specialist in beer, but his tastes are in line with what was written above. He explains, “I would tell you that the choice of beer can vary depending on the sauce we are going to use in the meat, and it can have a real effect on the palate. Personally, I am not a big fan of sour or overly fruity beers, although I know there are Lots of pairings can be made with those types of beer.But since I find it a bit difficult to drink beer while eating, most of the time I take a slightly lighter beer, like Riverside, a blond made by Les Assoiffés, specifically. »

Meat and salads for Tout un fumoir are also available online, and corporate and private event add-ons are sold to the public, so stay tuned!

#grill #barbecue #professionals #drink

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