Quiznos and Taco Bell not so popular in Montreal.

[CS Martin]

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[oobe]

I beleive that in the USA the poultry meat (halves, quarters ect..) is pre-marinated before cooked. Heavier flavour, moister meat texture, flimsier skin.

Processing the food to better hide the real taste and texture, so you can serve the bland meat of factory grown antibiotics pumped poultry...
If all you can taste is the seasoning, you could at least replace it with tofu and cut the environmental impact!

BBQ chicken in Quebec, is 90% of the time, never ''marinated''

Anybody tried the portugese roasted chicken places?

 

[CS Martin]

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[Special K]

I already posted this in the "restaurant" thread along with a review but a wonderful BBQ spot in Montreal is Mesquite on Decarie in NDG. Great breakfast as well!

 

[EagerBeaver]

A distinction has to be made. What is called BBQ in Canada is commonly called Grill in the southern USA. Until you have experienced southern USA BBQ, especially ribs and chicken you may think that some of the Canadian BBQ emporiums are special.

Even in the southern USA there are distinctions between vinegar based barbecue (North Carolina style), tomato based barbecue (Eastern Tenessee) and dry rub (Memphis). I have had barbecue in North Carolina (at the legendary Bullock's in Durham, NC) and it is a vinegar based BBQ prepared differently than the tomato based sauces, but as delicious. In NC all BBQ is served with hush puppies, which are onion flavored cornmeal balls deep fried or boiled. I have also had barbecue in Kansas City which is more in line with what is described by Alfie, who should note that is just one style and there are many different styles throughout the southern and midwestern USA.

There is now a southern-style barbecue chain restaurant called Brother Jimmy's which has made its way into New York City which differentiates between North Carolina and South Carolina styles. I believe that the South Carolina style and the eastern Tennessee style are similar in using tomato based BBQ sauce.

http://www.brotherjimmys.com/

 

[eastender]

Vinegar

Even in the southern USA there are distinctions between vinegar based barbecue (North Carolina style), tomato based barbecue (Eastern Tenessee) and dry rub (Memphis). I have had barbecue in North Carolina (at the legendary Bullock's in Durham, NC) and it is a vinegar based BBQ prepared differently than the tomato based sauces, but as delicious. In NC all BBQ is served with hush puppies, which are onion flavored cornmeal balls deep fried or boiled. I have also had barbecue in Kansas City which is more in line with what is described by Alfie, who should note that is just one style and there are many different styles throughout the southern and midwestern USA.

There is now a southern-style barbecue chain restaurant called Brother Jimmy's which has made its way into New York City which differentiates between North Carolina and South Carolina styles. I believe that the South Carolina style and the eastern Tennessee style are similar in using tomato based BBQ sauce.

http://www.brotherjimmys.com/

Not a fan of vinegar but do make an exception for BBQ. North Carolina BBQ tends to blend with Tennessee as you get away from the coast towards the mountains.

One of the unique features of southern cuisine is the regional side dishes - hush puppies, grits, etc. Another is the soup menu and the many variations of bean soup. Unlike Quebec pea soup which has a rather narrow definition, southern cuisine has a great deal of latitude when it comes to multi - bean blends and soup.

 

[CS Martin]

Footnote on BBQ

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