He owns 11 barbecues along with a collection of assorted awards and accolades for his skills with charcoal.With the approach of the Victoria Day holiday May 20, the unofficial start of the prime-time summer barbecue season in this country, Jules Mailloux offers advice for rookies and veterans alike. Much of it comes from hands-on cooking, which he became interested in 10 years ago, after watching a cooking show about smoking. Wife Lucie Mailloux filed the experience away as a Father’s Day gift idea for her husband, buying him a smoker. It was the start of something big.“There’s nothing I don’t like on the grill,” he said.His classes at the LCBO’s Roundhouse location sell out fast, he’s been booked for encore sessions and he expects to instruct eight of them this year alone. Mailloux , after his day-job operating his NAPA automotive parts store in Belle River, recently dispensed what he’s learned. “My dream is to help educate people and get the knowledge out there.”
Gas, charcoal, propane? Mailloux prefers charcoal. He likes a special charcoal made from a Quebec-based supplier for its distinct, full-out flavour. The Basques Hardwood Charcoal product he likes most is made from the waste leftovers of maple hardwood floor manufacturing. Of course, he sells it at his NAPA store, but he also works with a butcher nearby, Wayne White’s Fresh Meats & Deli.Gas and propane provide convenience. But to impart a more distinct charcoal flavour, Mailloux suggests using wood chips widely sold in convenient packaging for use with barbecues. “You’re getting more flavour than just from gas grills.”Mailloux’s favourite wood chips are made from the shredded wood of whisky-flavoured oak barrels.
Here are some of his top tips:
Gas, charcoal, propane? Mailloux prefers charcoal. He likes a special charcoal made from a Quebec-based supplier for its distinct, full-out flavour. The Basques Hardwood Charcoal product he likes most is made from the waste leftovers of maple hardwood floor manufacturing. Of course, he sells it at his NAPA store, but he also works with a butcher nearby, Wayne White’s Fresh Meats & Deli.
Gas and propane provide convenience. But to impart a more distinct charcoal flavour, Mailloux suggests using wood chips widely sold in convenient packaging for use with barbecues. “You’re getting more flavour than just from gas grills.”
Mailloux’s favourite wood chips are made from the shredded wood of whisky-flavoured oak barrels.
Accessories. Mailloux prefers quality over quantity. Forget the gift kits of barbecue utensils. “To me they’re a waste of time.” Besides, he said, many cooks don’t need items like a knife and fork. Buy a decent spatula for flipping meats and a pair of tongs that are strong enough to lift cuts of meats without them sliding off. Kebab skewers may be unnecessary, too, especially if you buy skewers already prepared with food items for the grill in the grocery store.
Look for pizza stones rated for high temperatures. Choose creative rubs, sauces and seasonings to enhance meats. Mailloux likes the variety and quality of Club House brand seasonings.
Vegetables. Tomatoes, asparagus, onions and peppers are among the vegetables that work best on the grill, along with eggplant and mushrooms, including large portabello mushrooms. No-nos for Mailloux would include cucumbers, broccoli and cauliflower.
He likes greenhouse tomatoes for their firm texture and cores them, adding a combination of chives and goat cheese. Set them on the grill, not directly over heat but indirectly off to the side at about 250F and remove when cheese has melted.
Variety. There’s not much Mailloux hasn’t already experimented with on the grill. He’d like to try goat after learning about an area goat farm. He makes a dessert shish kebab with pound cake pieces and a variety of fruit, especially strawberries. He also like his pineapple upside-down cake. Try small burger sliders with lamb for a different kind of burger.
Techniques. Mailloux likes the reverse-sear technique for steak. Instead of searing the steak first at a high temperature, he starts lower and slower at about 250F to 300 F to infuse more barbecue flavour. Then he cranks up the heat to 400F to 500F on both sides to lock in flavour, finally finishing at the lower temperature.
For chicken wings, he aims to impart flavour and watches his temperatures, removing the wings at about 170F to 175 so they’re safe but still moist and not overcooked. Experiment with seasonings.
Best advice for meats. Let the juices settle after cooking before rushing to serve and slice, Mailloux said. This allows the juices and their flavours to draw back into the meat.
twhipp@windsorstar.com
