When smok­ing is healthy, tasty

The Glengarry News - Glengarry Supplement - - News -

Smok­ing can­not only be healthy – it can be mouth­wa­ter­ingly de­li­cious.

Ask Yves Gau­thier, owner of Glen­garry Win­dows & Doors, a self-con­fessed and proud “bar­be­cue nut” who is so sold on wood-fired grills, he sells at the Alexan­dria store.

“I have one. The taste is in­cred­i­ble, and I have never had steaks like that in my life be­fore,” com­ments sales rep­re­sen­ta­tive Tim Char­ron.

“This is healthy, nat­u­ral cook­ing,” adds Mr. Gau­thier. “Ev­ery­body just loves it.”

They are all fired up over the Traeger wood pel­let grills. “Un­like propane, which draws the mois­ture out of meat, wood smoke keeps the mois­ture in, and there are all sorts of dif­fer­ent fla­vors to work with,” ob­serves Mr. Gau­thier.

The auger at the bot­tom of the hop­per pulls the hard­wood pel­lets into the fire pot where they con­tact the hot rod and ig­nite. Set the tem­per­a­ture to the de­sired set­ting and be­gin cook- ing; con­vec­tion-style heat cooks food evenly and en­cir­cles food with smoke, with­out flare-ups.

Set it and for­get it. The grill does not re­quire con­stant mon­i­tor­ing be­cause the tem­per­a­ture is reg­u­lated by a con­trol box that gov­erns the vol­ume of pel­lets en­ter­ing the fire box.

“You can put a brisket in this at 9 p.m., go to bed, and it will be ready the next morn­ing,” ob­serves Mr. Gau­thier.

Cook hot and fast or low and slow. You can grill, smoke, bake, roast, braise, and bar­be­cue. The cooker can be used to pre­pare ribs, pizza, smoky mac­a­roni and cheese, ap­ple pie, muffins.

It’s cheap. The grill con­sumes a pound of pel­lets, $1.45 per hour.

The choice of fla­vors in­cludes Big Game, pecan, oak, cherry.

The busi­ness also sells and in­stalls win­dows and doors. And this is a busy time as pro­cras­ti­na­tors re­al­ize that Winter is nigh.

BIG SMOK­ERS: Tim Char­ron (left) and Rick Vidua with a Traeger wood-fired grill.

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