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Barbecue

3 Barbecue Hotspots

TRY ONE OF THESE RESTAURANTS THAT SERVE UP EVERYTHING FROM SOUTHERN TO COTTAGE-STYLE OPTIONS.

Big barbecue flavour at Big Crow. Photo by Connie Tsang.

  1. Tucked in an alleyway behind Rose & Sons, you’ll find Big Crow. Family-style seating with long benches making makes it easy to share a number of dishes—and you’ll want to try as much as possible. Be sure to wash it all down with a refreshing Dupont Sour.
  2. For Southern style barbecue look no farther than Queen Street joint Smoque N’ Bones. Pulled pork, ribs galore, chicken, sausages and sandwiches plus a standout coleslaw. An impressive selection of bourbons lines the wall behind the bar.
  3. Wenona Lodge (1069 Bloor Street W, Toronto; 647-344-6444) recreates that cottage feeling in the city. There’s lots of comfort food to be had, including a hearty selection of meats and sandwiches, all served up with house-made chips infused with smoky flavour—plus a great selection of Canadian craft beer!

Cottage Country Cooking: Chef Christine Bib’s Cedar-Planked Rainbow Trout

All summer long, Where Muskoka brings you fresh and tasty recipes courtesy of some of the region’s top chefs. Check back every other Wednesday for some great meal ideas!

Chef Christine Bib

This week, chef Christine Bib of Christine Bib Catering offers her popular cedar-planked rainbow trout, which can be cooked in a barbecue or oven.

Ingredients
4 rainbow trout fillets, about ½ lb (200–250 g) each
125 ml Dijon mustard
15 ml minced garlic
125 ml pure maple syrup
30 ml soy sauce
2.5 ml cayenne powder
60 ml frozen orange juice concentrate
15 ml fresh thyme, chopped (woody stems removed)

Preparing Your Cedar Plank
You should be able to purchase planks from the fish section of your local grocery store or fish monger, or buy untreated cedar at the lumber yard and make your own planks—two centimetres is an ideal thickness.

Soak the plank in water for least two hours, or overnight. The plank will float, so weigh it down to ensure it remains submerged. One plank measuring roughly 18 by 36 centimetres should be sufficient to hold the amount of fish described in this recipe.

Preparing Your Trout
Trim belly fat, if any, from the trout. Rinse with cold water, pat dry with paper towel, and cut each fillet in half to give you eight pieces. The skin can be left on the fillets.

Combine the rest of ingredients, then place the trout in this marinade, ensuring each piece is well coated. Cover with plastic and refrigerate for up to two hours.

Directions (Barbecue)
Preheat your barbecue to 425 degrees Fahrenheit (or medium-high if your barbecue does not have a temperature gauge).

Place the soaked plank on the grill and close the lid. The plank is ready when it begins to smoke and crackle (usually after 3 or 4 minutes). At this point, lay the fish skin side down on the plank, and close the lid.

The fish is cooked when it flakes easily and has a golden hue, about 5 minutes.

Note: it’s handy to have a spray bottle of plain water on hand, in case the edges of the plank start to smoulder.

Directions (Oven)
Preheat oven to 350 degrees Fahrenheit.

Place your soaked plank in the oven with a cookie sheet on shelf below to catch any drippings.

Heat the plank for 15 to 20 minutes, until it becomes fragrant and dry-looking, then lay the fish skin side down on the plank.

Bake for about 20 minutes, until the fish flakes easily (it will not become quite so golden as it does on the barbecue).