This summer, I went on my first fishing trip with a bunch of "buddies" from college. Seriously, I don't don't think there's a better time than a weekend with the boys : no network: to strengthen ties, to remake the world in our own way and to have lots of fun . It's in a remote corner of Lanaudière that our fishing weekend was taking place. In my head, who says fishing or nature, also called barbecue! I don't usually trust the "BBQ included" mention of resorts, chalets rental or outfitter, I always have the impression that I will arrive at cottage and a rotting wreck/dinosaur/BBQ will be waiting for me. It's Why I prefer to bring one or two portable BBQs on my getaways picturesque. This trip being no exception to the rule, I had in addition to my fishing "rigs", my fishing hat and of my beer, my portable BBQ, my little Weber Jumbo Joe (so as not to name), a stainless steel grill (nothing less) in order to make a wood BBQ, a little more “redneck” and obviously my BBQ gear. Each The planned meal represented a feast in the making.
Day 1. Burgers
After a successful day of fishing accompanied by drinks of the "Radler" type well placed under the tie, what could be better than good juicy burgers to regain the energy left on the lake of the day. Nothing complicated. We light the coal with a chimney starter and some newspaper, we prepare the fire in the little Jumbo Joe and the BBQ is ready to welcome the meatballs. We used BBQ Quebec's Montreal spice mix to season the meatballs, we seized them and then put them in indirect cooking. Then brushed with sauce Expresso BBQ Quebec, we were waiting for them reach the magic temperature of 165°F. Small secret here: don't plan more time For your cooking, equip yourself with a good thermometer meat and know your temperatures. You will never miss your meal on the BBQ! (120°F = rare, 130°F = rare, 140°F = medium-rare, 150°F = medium and 165°F = well done and this is true for all your meats) In short, the day ended well with some good burgers home made with love on coal.
Day 2. Filet Mignon
It's Saturday, the sky is eastern blue In the west, we spend a good part of the day on the lake teasing the trout. That evening, it was one of Max Lavoie's favorite recipes that I had want to introduce the guys to filet mignon injected with cognac butter. The day before, I injected (using the BBQ Québec injector) my fillet mignon complete with melted butter and cognac. Beef filet mignon being very lean, it is good to add a fat to it in order to have a juicier and tastier end result (like most wild meats, by the way). So I had to prepare my BBQ to welcome the beast; I dug a hole in the sand which I filled with hot coals and then place my stainless steel grill on it. I had my perfect "wood" BBQ for my size needs! The monster (the piece of meat), having rested gorged with cognac and butter in the fridge for 24 hours, was ready to meet the fire. All that remained was to cut the filet mignon, apply the Argentina and Montreal spices from BBQ Quebec over the entire surface of the meat and cook our meal. For cooking, we seared the steaks from the both sides and then place them in indirect cooking. We then added maple butter and a slice of blue cheese to top it off everything. I didn't ask for the cooking for my friends' filets mignons because that, as Gordon Ramsay once said in Masterchef, filet mignon is skinny and it's eaten blue. The guys had a blast on the recipe, we ate like kings, with full bellies we were ready for another great evening.
For In the end, this fishing trip did me a lot of good and I hope that this tradition will be repeated for many more years to come. I wish everyone to experience fishing trips and BBQs without network with friends. Don't forget your portable BBQ, you never know what's around the corner. barbecue included on the porch of the chalet we rent. Ah! and on our return we We also cooked our catch, some good fresh trout on my Mastertouch with butter and BBQ Québec ocean spices simply, but simply delicious. Can't wait for the chalets without network, can't wait for the BBQ!