I’m willing to bet that most of you love bbq sauce slathered over your grilled meats, right? Please let me know if I’m wrong. I can’t be the only one who isn’t too thrilled by that sticky, sweet, red covering. I don’t know. Maybe I’ve lived a sheltered life. But, it seems to me that every barbecue sauce I’ve ever had tasted basically the same – you know, tomatoey, sweet, sometimes spicy and … well, that’s pretty much it. Enlighten me – if you’re a bbq sauce lover, what do you love about it?
To make the question even more intriguing, I read recently that three Canadian chefs are calling upon us to add cream to our bbq marinades and sauces. They’re even suggesting adding it to our favourite grilled desserts! E gads! What is the world coming to? I mean, won’t it burn?
Ok, enough of the melodrama. This idea was cooked up by chefs Michael Allemeier of Calgary, Devan Rajkumar of Toronto and Richard Julien of Halifax in conjunction with the Dairy Farmers of Canada. Is the point of this effort to encourage us to buy more cream? Yes. Is it working? Probably. I’m intrigued, at least. The chefs suggest that cream is ideal as a binder and for giving a rich, smooth texture to food. The chefs have developed some recipes, like Herb and Spice marinated BBQ Chicken Drumettes, Smoked Pork Tenderloin, Basil and creamy Fontina Peppery Cheese Sauce, Creamy Tandoori-Style Prawns, Grilled Peach Trifle with Lemon Buttermilk Cake, Pink Peppercorn Crusted BBQ Steak with Creamy Cambozola Cheese Sauce, and the one I’m going to try: