Live, from Las Vegas, Nevada…. Ribs Royale!

So Sparks Street had the brilliant idea to present another ribfest event. I was pleased, but until they actually set up shop yesterday, I thought might just be a dream. Then they started smoking and they started grilling and it became real. Mrs. Waffle wasn’t as excited as I was, but she was happy enough to make her way downtown for a lunch date. Our plan was to grab some pork delicacies and find a spot on Carmello’s patio. The weather was great, and the lines at the ribbers between Metcalfe and Bank were quite long, though not as long as they are in June. Still, I had to go west. All the way to the last ribber, which luckily, had no line-up at all, despite the best efforts of the grillmen to attract potential customers by shouting “RIIIIIIBS!” to the top of their lungs. “Directly from Las Vegas, Nevada….…

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My Bacon Explosion

Ken was the first one to alert me to this new smoked delicacy called the Bacon Explosion, back in 2011. “If this doesn’t say “I love Canada” – nothing does. Mind you, your heart may end up stopping after simply reading it,” he said. The recipe was from the BBQ Addicts website and had slowly gone viral, with the New York Times publishing it’s adaptation of the recipe. BBQ Addicts came up with the recipe after being asked by Bacon Today to provide some barbecue bacon recipes. So the BBQ Sausage Recipe of all Recipes was born. I promised myself I would try it out, and I finally I got around to do it, inviting Scott and his crew to come over and help us making and mostly eating it. Here’s what I used: 2 pounds of thick cut bacon 2 pounds of Hot Italian sausage meat 1 bottle of…

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Sometimes, St-Hubert is what you need

Sometimes, things are not going your way. When that happens, comfort food is the way to go. Today, things weren’t going my way. So when Karine suggested that it was a day for St-Hubert BBQ, I didn’t protest much. So we made our way to the rotisserie in Hull. The place was packed, as it often is for lunch hour – the parking was full, and the street parking spots were all taken – we had to park 3 blocks away. But the restaurant is spacious, and they sat us down in a booth in no time. Their Lunch & Go formula, available from Monday to Friday, 11 a.m. to 2 p.m is very popular, hence the packed parking lot, and most of the items are served in no time. You can choose from Chicken Fillet, Ribs, Chicken Pot Pie, Hot Chicken, Half Chicken Salad Sandwich and Soup, Chicken Fillet…

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Dinosaur, I’m baaaaaaack!

I know, I was just there, but we had to stop somewhere for lunch on the way back from Buffalo, didn’t we? So we did!  Dinosaur Bar-B-Que welcomed us for lunch. It being Monday, the place was not as busy as it had been on Saturday. But it was still very busy. We sat down in a corner, a little tired from the week-end, a little anxious to get home. We looked at the menu quickly.  Ribs were ordered, Fried Green Tomatoes too. I went for the BBQ Prime Rib Smothered Sandwich. Then Patrick ordered the Bacon Cheeseburger. That’s when it began: “How would you like your burger?” our server asked. “What?” replied Patrick. “How would you like it cooked?” “What?” “How would you like your burger cooked?” “Cooked?” That when I intervened: “Yes, cooked.  Rare, medium-rare, you know? Cooked.” Patrick still looked confused, but ordered medium-rare.  His confusion is…

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Tailgating adventures in Buffalo – the vegetarian edition

 Here we were, in Parking Lot C of Ralph Wilson Stadium, for a quick tailgate before the Patriots-Bills game. I say quick because it was a 1 PM start, so it reduces the available time before the game, especially considering the night before. I planned ahead this time, and brought some equipment and supplies, including a propane stove to cook our pre-game meal.  For food, we went to Tops, which usually has everything one can need. Not this time, though – one having self-imposed vegetarian constraints, we looked for veggie burgers or dogs.  No luck in downtown Buffalo.  But I was already planning a vegetarian chili. Butter 1 small red onion 1 green pepper 1 can of crushed tomatoes 1 can of red kidney beans 1 can of black kidney beans 1 can of corn salt pepper my secret blend of chili spices A few drops of Búfalo Jalapeno Hot Sauce…

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