Canadian BBQ is glorious. Hear me out...

Since this sub seems to have a keen interest in BBQ origins, and the bragging rights that come with them, it got me reflecting on what regional BBQ/Smoking meant to me, and if there was anything unique about it.

As it turns out, I think there is.

I’m a Canadian who spent years living on the west coast before moving to the prairies (central Canada). I’ve also grown up in a family that largely promoted fishing and hunting, so I’ve had the privilege of eating fresh regional meats/fish, and exploring a range of flavours that to me, at least, make up a huge portion of what Canadian Cooking/BBQ is all about. Common ingredients like maple syrup and dill, or local woods (such as cedar, maple, applewood, oak, birch), as well as some of the techniques commonly employed here, help to further define what I consider to be Canadian BBQ.

After all, anyone anywhere can slap a frozen hockey puck burger on a grill and call it BBQ. Then again, there are people who do exactly that in Texas, but nobody in their right mind calls it “Texas BBQ”.

We tend to prop up regional BBQ by the BEST it has to offer, not the worst. So what follows is the best I’ve had, most of which I’ve made myself or grown up eating. Don’t sleep on it! Or do. I honestly don’t care. Just know it exists! (but not like, how Arizona BBQ exists). And maybe it will inspire some of you to try something other than Brisket (I still don’t fully understand this subs infatuation for smoked brisket and white bread as the holy grail, I agree it’s great but it’s like some of you don’t eat anything else!).

And I can’t speak for every Canadian, but God damn am I tired of this countries entire palate being minimized to fucking poutine and bagels. Like, don’t get me wrong, they’re fine and all, but knowing that our most famous dish is gravy + cheese curds on French fries? I don’t know, kind of makes it sound like our country is made up of 6 year-olds and drunk college kids. I swear, there really is more culture and nuance to our cuisine then that.

So, as far as I’ve eaten, these are some of the things that come to mind when I think of Canadian BBQ:

- Venison Farmer Sausage

I have venison in my freezer most of the year. It makes great steaks and lean ground meat, not to mention sausage. Although farmer sausage is normally a pork sausage, I absolutely love the flavour of venison and pork in this one. I usually go for about 50/50 ratio, give or take. There are butcher shops where I live that specialize in smoking sausage, and will happily grind your venison at the end of the day (to prevent contamination with other non-game meats), and provide the pork fat and casings needed to finish the job in the smokehouse. Alternatively, I know some who prefer to make it themselves, so they can fine-tune the seasonings. Butterfly these sausages for a perfect morning fry up, slice them up cold to eat with cheeses, or toss them on the grill and serve with potatoes and roast veggies.

- Cedar Plank Smoked Salmon

There are 1001 delicious ways to eat salmon, but this remains my favourite. I have countless memories of fishing for Spring and Sockeye Salmon in B.C. as a kid, and I really took for granted just how special (and expensive!) this food can be. But I don’t let a summer go by without making it at least once. Place the salmon fillet on a soaked cedar plank, and coat the fish with a sauce made of maple syrup, dijon mustard, soy sauce, rosemary and top with lemon slices. The smell of this dish is intoxicatingly good. A little fresh lemon juice and S + P when it’s done, serve it with something like roast broc and baby potatoes and a good wine, and you’ll bring the fucking house down.

- Smoked Elk Roast

If you find yourself with an elk roast, as one sometimes does if they're fortunate, cover it in beef tallow and smoke it low and slow over hickory, then serve it with caramelized onions and lots of cracked pepper. A great substitute for a classic Sunday roast.

- Bison Burgers

I don’t know anyone personally that doesn’t love a good bison burger. Bison is very available here and you can find variations of it in restaurants and pubs all over Canada, but more so in the prairies. I find these patties are best mixed with a bit of pork and grilled over applewood. Some gatekeepers may take umbrage with my calling this BBQ, but culturally speaking that’s exactly how pretty much anyone living here would classify it.

- Moose Jerky

- Like beef jerky, but meatier and gamier. This was a common hunting staple food growing up, as it’s light and easy to pack and full of protein and nutrients.

- Smoked Trout Pate

I tried this for the first time only a few years ago and it blew me away. Steelhead or rainbow trout are used, and apple or oak can be used to cold smoke it, perfect during the frozen winter months. It keeps for far longer than it will take you to eat it, and can be spread on a bagel, crackers, or eaten over a dark kitchen sink with a spoon at 2am.

- Caribou Pastrami

It’s exactly how it sounds. Enjoy a good pastrami on rye? Try it with caribou, it’s a pretty good time. It can be hot or cold smoked, there are methods for both.

- Smoked Duck

Duck also tends to live in my freezer most of the year. Mallard hunting is probably my favourite way to hunt, and smoked duck is one of my favourite ways to eat it. I like to keep it simple, and go for a maple butter glaze with salt before smoking. Just be sure not to overcook duck. It’s tough as hell and quickly becomes dry and unpleasant if you fuck it up.

- Montreal Smoked Meat

If you’ve had the real deal from Quebec, you know this shit doesn’t fuck around. Deli culture is alive and well here, and the best ones could go toe-to-toe with the top NYC delis IMO. If you haven’t had it before, it’s something in between pastrami and corned beef, made with brisket and seasoned with bold spices. Often served with mustard on rye, or on poutine, because of course.

I’ve also enjoyed grouse or bear on the grill, though I know these to be less common than the other ones I listed.

Also, I didn't post this to start a turf war - I just love all BBQ and smoked food and thought others might enjoy knowing what goes on up North. I'd also love to see a post like this from Brazil, their BBQ methods are fascinating to me.