There is nothing more dedicated, more determined, than the Canadian BBQ-er. While those of us south of the border are often content to wait until the spring for that chargrilled goodness, the Canadian knows that the spring never really comes. If you don’t Carpe Diem, you may never Carpe.
The Grill
My brother Roy knows how to tame a Canadian grill and generally subscribes to my father’s “Just warm ‘er up” rule of beef preparation.
But where my father settled for a slice of Sobey’s pre-packaged sirloin, Roy lassoes massive hunks of the finest cuts of beef, wrestles them down, and ties them up as tightly as a moustached villain chaining a hapless female to a train track.
Roy’s a techy at heart and has elevated my father’s cooking methods to a whole new level. Gone are the days of the flash-fry in a hot pan with a wad of sizzling Crisco—today’s beef connoisseur uses a rotisserie and an i-gizmo (otherwise known as an iGrill).
Once Roy has secured his tenderloin, he scours the internet in order to find the perfect tenderloin rotisserie recipe. Success comes with discovery of the Rotisserie Beef Tenderloin with Shallot Herb Butter and Horseradish Sauce**
He retreats into the depths of his garage like Dr. Frankenstein in his lab and skilfully engineers an i-gizmo modification to attach to the iGrill (patent pending) so that it rotates with the rotisserie (otherwise the cable would twist.)
iGrill hook up
He burrows a path to the BBQ and builds a Canadian Cooler to house the other necessary accoutrements for his grilling experience and then sets his genius in motion.
Necessary accoutrements
The result is a perfect barely cooked hunk of beef and a lot of really cold beer.
Perfectly rare
*Other perfect manly accompaniments would be Donna’s Bacon Cheddar Toasts to start and the Secret Caesar Salad as a side.
**(Like any self-respecting single male Canadian who has just finished wrestling down his dinner and engineering devices in his garage/turned laboratory, he replaces the shallot with an onion, and refuses to brush the butter on the meat with a sprig of thyme, opting for a good old-fashioned brush.)
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