LCBO Food & Drink Summer 2019

INSIDE SCOOP

Jon Reid advises against using lighter fluid or even newspaper to light charcoal, as it may transfer harmful chemicals to your food. Light It Up

Charcoal 101 Tricks of the Trade

Chimney “Using a chimney is simple, easy and my favourite way to light charcoal. Load a chimney with charcoal and place it on your grill over your ignition source, either lighter cubes (see below) or scrunched up paper towel doused with olive oil. After about 15 minutes, your coals will be white hot and ready to use.” Torch “If you’re looking for a new gadget in your arsenal, a charcoal torch is a fast, safe and clean method. Hold the torch an inch away from the charcoal and light two to three hot spots, then use the built-in fan to propel the fire. Some torches can have your charcoal lit in as little as one minute!”

Jon Reid, manager of Barbecue World (barbecueworld.com) in Kanata, Ont., talks about his favourite brands of charcoal and the best ways to light them. He thinks of charcoal as an ingredient in the recipe, so he never uses brands with additives or fillers.

Perfect for long smoking

Carbon del Sur Lump Charcoal

“This Colombian charcoal contains dense que- bracho wood, which burns hot, clean and very consistently with a lower amount of ash. It’s ideal for searing and grilling steaks.” $24.99/18 lbs

Blues Hog Premium Lump Charcoal

“This Amercian charcoal lights quickly, burns consistently and has a nice aroma from the hickory wood. It will give you that Southern barbecue flavour, so it’s great for smoking and ribs.” $29.99/20 lbs Kamado Joe Big Block XL Lump Charcoal “Made from large, heavy chunks of Argentinian hardwood, this charcoal’s claim to fame is its ability to maintain consistent lower temperatures for a longer period of time. It’s perfect for long smoking sessions to do pork shoulder or brisket.” $29.99/22 lbs

Lighter Cubes “All-natural lighter cubes are typically made from

compressed sawdust and/or wax. Simply bury two cubes three-quarters of the way into the charcoal and light them. You could also break them into two to four pieces for faster and more even lighting. It’s the most bare- bones method.”

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SUMMER 2019 FOOD & DRINK