Krista Gray had one of the best jobs in the city last summer. Or at least, that’s what people who walked by her outdoor office believed. Rather than sitting at a desk, Gray was standing at a grill, making the many items in ATCO Blue Flame Kitchen’s recent cookbook, From the Grill. She was part of a team that ensured the food not only tasted good, but was visually and textually appealing.
As people passed by the downtown patio, the smell of everything from bok choy to bannock prompted the same question over and over: “How can I sign up to be a taste tester?” What those people did not realize, though, was the amount of repetition involved; a jalapeo popper, for example, was tested five times and, when the team couldn’t perfect it, the item was scrapped. The team was dedicated to only including items that worked well on the grill.
Gray says the job was a blast, but admits it’s taken a full year to be ready to eat some of them again – luckily that’s just in time for the release of the cookbook that demonstrates just how versatile outdoor cooking can be.
“People used to use the barbecue similar to a stove top, but barbecues can work really well as an oven as too,” says Gray, detailing a large array of baked goods including pies, cakes and breads featured in the cookbook.
On a typical Saturday, the staff at Barbecue Country often serves samples to browsing customers; classics in the form of steak or burgers sometimes make the menu, but brownies, pizza and pie are among the favourites. Maryanne Petrash, manager of the south-side store, says people are now looking at barbecues and grills like extensions of their kitchens – with the potential to make or bake just about anything through charcoal, gas or electric means. And suppliers are responding with equipment that can help more evenly cook all kinds of items.
Petrash says one of the biggest trends she’s hearing about right now is grilling cheese outdoors. But she says, it has to be the right kind of cheese – like Gouda or Swiss – and you need the right temperature. “Cheese needs to be cooked at under 90 degrees fahrenheit which normally is pretty much impossible to achieve on the barbecue,” she says.