We get pretty excited during barbecue season around here. The grill comes out and suddenly staff lunches have that special summer flavor. All the fun grilling blends we didn’t complete last year can once again see the light of day. And recipe development! Oh the joys of developing new grilling recipes: of course we have […]
This chicken roasted with Cajun Spices is great with our Classic BBQ blend or even Staff BBQ. Use organic bacon if you can find it- it’s usually much less fatty and higher quality.
This barbecue sauce is perfect for roast or grilled meats. It also works with turkey or pulled pork. It keeps for days in the fridge.
The Épices de Cru Annual Staff BBQ was a hit— again! Of course you’d imagine a spice company potluck would have some pretty good food. But how did we manage to have such a good time, again? We’re still trying to sort it out all out… Advice abounds. Rules, tips and tricks for how to […]
The flavours of this sauce develop over time, so it’s best to make a large batch and keep it in the fridge!
Jamaican Jerk is a direct descendant of Arawak and Taino Indian smoked meats. Smoking on the grill cooks the meet extremely slowly, which is the secret to jerk. It’s often made with pork, but is also good with chicken. In Jamaica, branches of allspice trees are thrown on to smoke the meat.
It’s summer, and that means BBQ- as much in Quebec as anywhere else! And so, last week, we inaugurated a new tradition in this spirit, which will go down in Épices de Cru history as one of our great successes. Philippe and Ethné were kind enough to welcome us to their terrace for a magnificent, […]
A variation of the Canadian classic. The BBQ blend adds a smoky spike to the thick, umami clamato. Be careful in your hot sauce selection- the spices add a good bit of heat themselves.
This simple recipe is best with its cousin, Quick BBQ sauce. Both are designed to be as straightforward and stress-free as possible while still delivering the lip-smacking satisfaction only ribs can provide.
No-brainer classic American sauce, easy and delicious.
It’s difficult to think of cooking in summer without thinking of BBQ, and harder still (certainly for us!) to cook on a BBQ without spices. When the time comes to season meats, fish, and vegetables before grilling, the possibilities in terms of spices and seasonings is highly varied. Among the most popular- and without a […]
Satays (or satés) were invented by street-food vendors on the island of Java during the XIX century, and have since conquered all of South East Asia. Today, satays can be found all over Indonesia and are made using everything that grills easily; from chicken to horse meat by way of shrimps and tempeh.