A strong tendency
The world of Quebec barbecues is experiencing its second revolution. After the rise in popularity of smokehouses a decade ago, we’re seeing more and more of the plancha as an outdoor cooking tool. The Spanish invention dates back to the 19th centurye In the century, the metal griddle is now offered in several sizes, further democratizing the versatility of its delicious cooking.
“Quebec is on the plancha, we feel it and I can confirm it with what’s happening in the store”, assures Jean-Philippe Lavoie, co-owner of BBQ Quebec, who decided to celebrate the company’s tenth anniversary by traveling all this year. World with his brother and partner Max, side of the grill, to see how things are going elsewhere.
“BBQ is universal,” says this fire-cooking fanatic. When you have a little loose, you want to spoil yourself by going to see different cultures to bring back such diverse practices. So far we have been to Colombia, UK, Brazil, Argentina, Texas, Kentucky. »
They also went to France, where Plancha was sure to be a hit. According to manufacturer Weber, which has just launched its line of plancha tools and accessories, Quebec has certainly benefited from its privileged relationship with France. Patricia Larez, Vice President of Marketing at Weber Canada, said, “Customers have been asking us for a long time when we will start offering planchas in Quebec. Although it is still too early to predict the trend, we already have retailers that have restocked their stock, which confirms our belief that it is really good. »
“In Quebec, the trend is really high big More than in many other places in the world, in Texas, indeed, Jean-Philippe Lavoie assured. We’ve been talking about it for a while now, but we can’t ignore the role of Simon de l’Est and his Smash Burger, which certainly helped popularize the plancha at home! »
For Burger Smash… and more!
Simon Jodoin-Bouchard, the famous Simon of the East, is actually the man who brought the smash burger back into fashion, thanks to the decadent menu of Chez Simon, his popular urban canteen in Montreal’s Tetreltville district. And to get a beef patty with the crispy, caramelized crust characteristic of the Smash Burger, you need a griddle.
“We’re talking about smash burgers, but the plancha is also able to work several food items on different parts of the plate at different temperatures,” says Simon Jodoin-Bouchard, grateful for the hat-trick. His colleague was Jean-Philippe Lavoie. Nothing is taken away from the barbecue; But try making an Asian stir-fry with it? Trippy guy wants the whole kit in his yard! »
The plancha also has the advantage of retaining the flavors of the food cooked on its surface.
Once it’s seasoned, the plancha transmits its flavors to the dishes. People have come up to me and told me their burgers don’t taste the same as the ones I serve at my restaurant. It’s normal, because it’s not my plancha! So you can develop your own plancha with many flavors on a beautiful surface.
Michael Belive, master smoker, has made a name for himself through his online videos and recipe books. Smokehouse: Master Smoker’s New Recipes, 65,000 copies were sold and Hobby BBQ. He has just published his fourth recipe book dedicated to the plancha. Along with more than 80 recipes, the book includes a section that helps demystify the plancha, from accessories to different cooking surfaces, including maintenance and cleaning tips.
“On a plancha, we can reserve our fat and juices for other dishes, something we can’t do on a barbecue where the fat runs off. This is why I especially like to cook my salmon steaks on the plancha; You have a contact surface on the whole piece of fish, the caramelization is complete and I don’t lose my fat. Also, compared to cooking in a pan, you can’t cook anything else in it, but you can communicate flavors on a plancha”, explains the site visited by more than 3 million Internet users every year. .
A plancha in its own style
While the plancha isn’t ideal for slow cooking, it’s an invaluable tool that brings home a versatility long reserved for restaurant kitchens. “It was less advertised, people didn’t believe it was very accessible, emphasizes Michel Belive. But today there are many brands, but it was a luxury product long ago. Also, with a plancha, there is no danger with an open fire, you no longer need to cook at home and it is very will be unanimous.”
“I use it almost every week,” adds Jean-Philippe Lavoie. On Sundays, I invite friends over, it’s smash night, we make single, double, triple or quadruple burgers. It must have been three or four months since we skipped the party! »
Salt and sweet on the plancha
Shrimp Pad Thai
Pad Thai with Shrimp is one of the recipes presented by Michael Beliveau gridThe fourth work of the famous master smoker, he invited us to his Mauritius cave and his astonishing terrace, built on two floors to accommodate guests, but also each of his 32 barbecues!
Preparation: 20 minutes
Cooking: 10 minutes
Yield: 4 servings
- 225 g (1/2 lb) egg noodles
- 30 ml (2 tbsp.) sesame oil
- 225 g (1/2 lb) medium shrimp (size 31/40)
- 1 small onion slices
- 5 ml (1 tsp) salt
- 2 beaten eggs
- 15 ml (1 tbsp.) butter
- 60 ml (1/4 cup) chopped peanuts
- 60 ml (1/4 cup) chopped green onions
- 30 ml (2 tbsp.) chopped fresh coriander
For the sauce
- 60 ml (1/4 cup) soy sauce
- 30 ml (2 tbsp.) rice vinegar
- 30 ml (2 tbsp.) fresh lemon juice
- 30 ml (2 tbsp.) brown sugar
- 15 ml (1 tbsp.) spicy Thai chili sauce or Sriracha
- 15 ml (1 tbsp.) fish sauce
1. In a bowl, combine the sauce ingredients. To book.
2. In a pot of boiling water, cook the noodles for 3 to 4 minutes. to drain
3. Preheat the plancha at medium-high power.
4. On a hot plate, melt the butter. Stir and cook the onion for about 4 minutes.
5. Add the prawns. Add salt and continue cooking for 3 to 4 minutes until the prawns are cooked.
6. Meanwhile, cook the eggs next to the shrimp for 4 to 5 minutes so that they scramble.
7. Add noodles and mix with eggs and prawns. Add the sauce and sesame oil. Stir and cook for 2 to 3 minutes.
8. Serve with peanuts, green onions and coriander.
Cheese and foie gras with flambéed pineapple
User-friendly, the plancha lends itself to all experiments. Even Michel Belive lets us improvise a simple little recipe for fresh cheese with flambéed pineapple and foie gras that we eat like tacos!
- 400 g unsalted cream cheese
- 110 g foie gras
- 4 slices of pineapple
- 30 ml (1 oz) cinnamon whiskey
- 15 ml (1 tbsp.) balsamic vinegar
- Black or coarse salt
- Sliced shallot
1. Start the hob at high temperature.
2. Once it is hot, add the butter and add the pineapple slices.
3. Flip after about 2 minutes so that the pineapples are nicely browned on both sides.
4. Flame the pineapples on the plate with whiskey, then remove them from the plate.
5. Cut unsalted cheese into slices and add slices of grilled pineapple and foie gras.
6. Season everything generously with salt, add the shallots and balsamic vinegar and serve!