I think I started this post in June. Now I am finally finishing it. I’ve always roasted chicken in the oven. Time to try it on the BBQ. Bird to bird cook off. For ease of cooking, and less mess, BBQ wins hands down. When it is too hot in the summer to use the oven. Another win for BBQ. Taste wise? Quite similar, actually. Both go quite well with sides of grilled red kale and mashed potato with cheese, green onion and bacon. I do like the brown skin on the BBQ chicken.
For the oven roasted bird, I used a version of Thomas Keller’s roast chicken recipe. For the BBQ, I used the following recipe, which is a meld of several approaches I found on the web.
Roasting Chicken on the BBQ
3-4 lb roaster chicken
Freshly ground black pepper
Potatoes, carrots and oil if desired
This recipe uses a cast iron pan.
Take the chicken out 30 min before BBQing to allow to come to room temperature. Rinse if needed. Season with kosher salt and fresh ground pepper. Tie the legs together. Get a large cast iron pan. Arrange the chicken, breast up and tuck wings under. If there is room you can add a couple of potatoes brushed with oil. If you don’t have an instant read thermometer, you can insert an oven proof one at this time in the thickest part of the thigh.
Preheat the grill on indirect heat on high. If it is 3 burner grill, leave the middle off. When it reaches temperature, put the skillet over the middle burner. Close the lid, turn down the heat so the temperature is about 350-375F. Roast for 1 hour, 30 minutes. Use an instant meat thermometer if you have one in the thickest part of the thigh. Temp should be 170F.
Remove from heat when done, tent with foil and rest 15 minutes before serving.
Continuing my search for unique food in Banff, I stumbled upon Nourish, which serves vegetarian food. I ordered the nourishment bowl, which was packed with textures and flavours. It was surprisingly substantial.
I tried their vegan cheesecake for dessert. It was pretty good, made with coconut milk. A warning though, the dessert is a bit on the expensive side. If you like good quality vegetarian food, Nourish is for you.
Hubby had a conference in Banff last month. We arrived on a Thursday night, hungry and looking for dinner. Looking for something completely different, we decided to try Tooloulou’s, a Cajun and Creole restaurant. It was nice to go to a place in Banff and avoid the crazy weekend crowds.
We shared the Boudin balls to start, which was a tasty mixture of meat, veg and rice deep fried. I ordered the seafood and sausage gumbo. It was flavorful with a medium spicy heat. The cornbread was pretty good too. It was a good sized portion. Hubby had the Creole jambalaya which he thoroughly enjoyed. It was nice that the chilies were served on the side, so you could control the additional heat.
We shared an ice cream sundae for dessert which hit the spot as it served to cool down our spiced taste buds.
Their menu is quite extensive, including many breakfast options. I will have to come back and try their breakfast someday.
Continuing my search for good grub in Toronto, we decided to try Scaddabush, on my sister’s recommendation. Apparently, it is well known for its stuffed meatballs. Somebody was hungry post half marathon so we were looking for something substantial. Hubby helped himself to the spaghetti bolognese. I went straight for the stuffed meatball. The meatball was the size of a baseball and stuffed with pepperoni and mozzarella. Their pasta is also fresh made in house. It was pretty good; the portions are deceiving filling. The tartufo made for a lighter finish to the meal.