Eric Morissette, a well-known radio host at ABTP, set himself a challenge on his 40th birthday: to introduce his own BBQ sauce to the market.
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Afraid he would “catch up” with his first production, two years later he sold 12,000 bottles in his region.
Two years ago, Eric Morissette created his first maple and rum sauce, “Y”, a tribute to his father, Yves.
“His birthday is June 21. I had prepared 66 bottles for his 66th birthday. I distributed to two sales points in Val-d’Or and Amos and within 15 minutes, they were gone,” he says, still surprised.
Faced with strong demand, he returned to the product and created other recipes, named after other letters in tribute to loved ones.
Today he has handed over 2000 in 12 categoriese “Y” bottle to his father on June 21.
“Sauce is a flavor you’re going to get. You just have to learn how to use it well,” insists the “expert.”
A very common mistake, he says, is to apply sauces to both sides of grills before cooking.
“I also sear my steaks, but I’ve learned how to use the sauce better: put it on my steak and caramelize it and not burn it on the grill. We should put some on one side,” he suggests.
Besides condiments, Eric Morissette enjoys cooking up impressive cuts of meat at his eight BBQs, or smokehouses. Impressing the guests is his top priority.
“When you get your piece out, present it, have people taking pictures… I don’t hide it, I like the side. pretend This page is “.
A large part of Eric Morissette’s weekly routine revolves around BBQ. At the beginning of the week, he checks the weather forecast and calls his butcher, who lives 70 km from his home.
On Thursday or Friday, he gathers and prepares his meat. He takes care of the cooking on Saturdays.
“In one case Brisket, this is a one day project. I’m going to put my dial on Saturday morning to do that! »
Does he still use his propane BBQ? “It’s forbidden, but yes … Mars!” He laughs.
“Pop culture practitioner. Award-winning tv junkie. Creator. Devoted food geek. Twitter lover. Beer enthusiast.”