I have been trying to find a recipe for their BBQ sauces
It should be noted that these sauces are nothing like the US BBQ sauces
since they do NOT use a tomato base for them
They are really a light-brown, peppery/savory sauce
The St Hubert sauce can be bought in ready-mix packets.
But I would like to learn to make my own from scratch
>I have been trying to find a recipe for their BBQ sauces
>It should be noted that these sauces are nothing like the US BBQ sauces
>since they do NOT use a tomato base for them
>They are really a light-brown, peppery/savory sauce
Are they in the direction of a gravy?
Steve
-->SaPeIsMa <SaPe...@HotMail.com> wrote:
-->
-->>I have been trying to find a recipe for their BBQ sauces
-->>It should be noted that these sauces are nothing like the US BBQ sauces
-->>since they do NOT use a tomato base for them
-->>They are really a light-brown, peppery/savory sauce
-->
-->Are they in the direction of a gravy?
-->
-->Steve
Velout� sauce
If you'd like a poutine sauce where you have a little more control over what
comes out, here's a basic sauce which you can use as a base. While you could
use it for a poutine sauce as described, you should at least add salt and
pepper to taste.
1 quart stock: chicken or veal
2 ounces flour
2 ounces butter or oil
Bring the stock to a boil in a saucepan.
Combine the fat and flour, cook over high heat, stirring until you have a pale
roux (2-3 minutes).
Whip the roux into the stock. Simmer (30-40 min), skimming the surface every
5-10 minutes. Strain the sauce through a chinois or strainer lined with
cheesecloth. Salt and pepper to taste.
The above is the recipe for the Velout� sauce, which is the base for the
poutine sauce. To make it into a poutine sauce, reduce it by a factor of 2-4
over medium heat. You can also try one of the following modifications:
Modifications :
Add 2 Tsp of pepper to the roux before adding to the stock, for an
extra-peppery sauce. Floor-sweeping pepper (the kind sold pre-ground, in bulk)
is preferred by classicists.
Add 2 Tsp of fresh ground green peppercorns to the stock while reducing.
Prior to adding the stock, dice 1 small sweet onion into the saucepan, add 2
TBsps of balsamic vinegar, and reduce.
Enjoy
I have no idea what you mean by that
But I do know that the sauce is made separate from the process of roasting
the chicken
> -->SaPeIsMa <SaPe...@HotMail.com> wrote:
>
> I have been trying to find a recipe for their BBQ sauces
> It should be noted that these sauces are nothing like the US BBQ sauces
> since they do NOT use a tomato base for them
> They are really a light-brown, peppery/savory sauce
>
>
Thanks
I will try this and compare when I use up my last packets of St Hubert BBQ
sauce, that I bought on my last trip to Montreal
I was hoping to come up with a dry mix where you only need to add water and
bring to a boil.
But I guess that's for later.
> In Monteral, there are 2 chicken BBQ restaurants worth a detour
> Chalet BBQ on Sherbrooke West next to the Decarie Expressway, and the St
> Hubert BBQ chain.
>
> I have been trying to find a recipe for their BBQ sauces
> It should be noted that these sauces are nothing like the US BBQ sauces
> since they do NOT use a tomato base for them
> They are really a light-brown, peppery/savory sauce
OK, I got curious, so I did some google hunting, and found the St.
Huberts web site with menus. From their menu:
Ribs
Generously basted with you choice
of sauce:
The ST-HUBERT
SPICY TOMATO FLAVOUR
The SOUTHWEST
SMOKEY CARAMEL FLAVOUR
So, from my Missouri perspective, I am no only confused but intrigued.
Can you tell me which of these sauces you are pursuing and perhaps a
little more on the sauce itself?
jt
>> In Monteral, there are 2 chicken BBQ restaurants worth a detour
>> Chalet BBQ on Sherbrooke West next to the Decarie Expressway, and
>> the St Hubert BBQ chain.
Swiss Chalet / Chalet suisse is not a Montr�al restaurant. The first Swiss
Chalet was located on the corner of Bloor and Bedford in Toronto and opened
its doors in 1954. They have branches all over Eastern Canada but they are
a poor cousin to St-Hubert in terms of market penetration.
Les rotisseries St-Hubert grew out of a single restaurant in Montr�al which
was located, no surprise there, on rue St-Hubert and which opened its doors
on 1951-09-25. When we drove in to Montr�al we would hear their goofy
radio ad which promoted their home delivery and went thus:
Drindrindrin Que d�sirez-vous?
Poutpoutpout St-Hubert Barbecue
(Don't try translating this without an adult present)
Ah, the advantage of having lived through interesting times ;-)
It is principally a Qu�bec firm (with branches in Ontario and New Brunswick
where francophones live). It is now directed by the Groupe St-Hubert that
also oversees the production of their line of food products which are sold
in grocery stores. St-Hubert is a success story in the chain restaurant
world.
St-Hubert sauce is available in cans in most Qu�bec grocery stores.
--
�Although it is not true that all conservatives are stupid
people, it is true that most stupid people are conservative.�
-John Stuart Mill
> It is principally a Qu�bec firm (with branches in Ontario and New Brunswick
> where francophones live). It is now directed by the Groupe St-Hubert that
> also oversees the production of their line of food products which are sold
> in grocery stores. St-Hubert is a success story in the chain restaurant
> world.
>
> St-Hubert sauce is available in cans in most Qu�bec grocery stores.
>
There was a St.Hubert outlet in St.Catharines for a short time. I was
sad to see that it closed down in less than a year. I always thought
their chicken was great.
You'll find just what you're looking for here:
https://www.grocerycheckout.com/default.aspx?CategoryID=1197
bbdimples
Neither
The above seem to be recent additions since they started doing BBQ ribs
When I first encountered St Hubert, they were doing chickent ONLY
The St Hubert BBQ sauce is a light brown, nearly translucent
If memory serves, there should not be even a hint of tomato in it.
I found this
http://www.st-hubert.com/EN/Home
The images rotate to one with chicken, fries,coleslaw, bun and the sauce
in a white styrofoam container. That is their standard/traditional roast
chicken dish.
http://www.st-hubert.com/pasth.com/en/details/st-hubert/frame_st-hubert.shtml
(The first 2 are the ones that interest me)
More info in St Hubert
http://en.wikipedia.org/wiki/St-Hubert
But I'm not talking about the Swiss Chalet Chain.
I'm talking about a restaurant called Chalet BBQ which has nothing to do
with Swiss Chalet.
http://www.chaletbbq.com/
> Les rotisseries St-Hubert grew out of a single restaurant in Montr�al
> which
> was located, no surprise there, on rue St-Hubert and which opened its
> doors
> on 1951-09-25. When we drove in to Montr�al we would hear their goofy
> radio ad which promoted their home delivery and went thus:
>
> Drindrindrin Que d�sirez-vous?
> Poutpoutpout St-Hubert Barbecue
>
> (Don't try translating this without an adult present)
>
It's
Ring, Ring Ring, What do you desire
Cluck, Cluck, Cluck, St Hubert BBQ
It works in French because the Onomatopeia are part of the French vocabulary
of Quebec.
Although it's quite possible that those ads created the onomatopeia 50
odd years ago..
:-))
> Ah, the advantage of having lived through interesting times ;-)
>
> It is principally a Qu�bec firm (with branches in Ontario and New
> Brunswick
> where francophones live). It is now directed by the Groupe St-Hubert that
> also oversees the production of their line of food products which are sold
> in grocery stores. St-Hubert is a success story in the chain restaurant
> world.
>
> St-Hubert sauce is available in cans in most Qu�bec grocery stores.
>
Trouble is that I'm more than 1200 miles (as the crow flies) from Quebec
My supply of powdered sauce is running out, and I would like to see if
someone has come up with a recipe for it.
(Reverse engineering a recipe is not one of my skills.)
> But I'm not talking about the Swiss Chalet Chain.
> I'm talking about a restaurant called Chalet BBQ which has nothing to do
> with Swiss Chalet.
> http://www.chaletbbq.com/
Ok, not one I am familiar with, but then again I am not a roasted chicken
connoisseur.
> It's
> Ring, Ring Ring, What do you desire
> Cluck, Cluck, Cluck, St Hubert BBQ
> It works in French because the Onomatopeia are part of the French
> vocabulary of Quebec.
Wow...something works in French because the words are in French? How is
that possible? :-)
Well, if ever you go to Montreal, plan a pilgrimage.
And call ahead to find out how long the queue is.
Are we being a tad sarcastic ?
-b
For people who speak multiple languages, it's fun to come across the
different onomatopeia used for the same sound.
>>> It's
>>> Ring, Ring Ring, What do you desire
>>> Cluck, Cluck, Cluck, St Hubert BBQ
>>> It works in French because the Onomatopeia are part of the French
>>> vocabulary of Quebec.
>>
>> Wow...something works in French because the words are in French? How is
>> that possible? :-)
>
> Are we being a tad sarcastic ?
What? It's not obvious?? :-)
> For people who speak multiple languages, it's fun to come across the
> different onomatopeia used for the same sound.
Fun...well, I have different ways of having fun...onomatopaieas are not one
of them, but hey, whatever floats yer boat.
>>> But I'm not talking about the Swiss Chalet Chain.
>>> I'm talking about a restaurant called Chalet BBQ which has nothing
>>> to do with Swiss Chalet.
>>> http://www.chaletbbq.com/
>>
>> Ok, not one I am familiar with, but then again I am not a roasted
>> chicken connoisseur.
>>
>
> Well, if ever you go to Montreal, plan a pilgrimage.
> And call ahead to find out how long the queue is.
I got to Montr�al about four to six times a year but usually for family
functions. Not a lot of leeway to sample the local poultry palaces.
Saint-Hub' on the other hand has outlets here in the Outaouais.
Pilgrimages means taking the family too...
;-)
>> I got to Montr�al about four to six times a year but usually for family
>> functions. Not a lot of leeway to sample the local poultry palaces.
>> Saint-Hub' on the other hand has outlets here in the Outaouais.
>
> Pilgrimages means taking the family too...;-)
No, you misunderstood. I have family there. When I go it is for a
function which is organized by uncles, aunts and cousins and, so far (and
by that I mean for the last 62 years), restaurant chicken has never been on
the menu.
And to use a time-honoured Montr�al complaint: C� bin loin, ��...faut
prendre le m�tro...