Food is everything
the magazine

Food is everything, the magazine
YOUR DESTINATION FOR EXCLUSIVE SUMMER PRODUCTS
SUMMER 2021 EDITION



Tips

Cooking Guide for big pieces of meat

Even though their large formats can be intimidating, dare to choose big pieces of meat this summer! These cuts are simple and easy to smoke or grill, as long as you have the time! The following tips will allow you to cook them without making mistakes.
1. Beef breast (brisket)
Step 1 (Put the meat directly on the grill)
Smoker or BBQ temperature: 275 °F 
Cooking type: indirect 
Cooking time: about 5 hours 
Internal temperature of the meat: 170 °F
Step 2 (Wrap the meat in aluminum foil)
Smoker or BBQ temperature: 275 °F 
Cooking type: indirect 
Cooking time: 3 to 5 hours 
Internal temperature of the meat: between 200 and 205 °F 
Rest time: 1 hour 
Type of wood chips for smoking: cherry, hickory, apple wood
2. Beef short ribs
Step 1 (Put the meat directly on the grill)
Smoker or BBQ temperature: 275 °F 
Cooking type: indirect 
Cooking time: about 3 hours 
Internal temperature of the meat: 170 °F (a caramelized crust has formed on the surface)
Step 2 (Place the meat on two layers of aluminum foil)
Smoker or BBQ temperature: 275 °F 
Cooking type: indirect 
Cooking time: about 1 hour 
Internal temperature of the meat: 205 °F 
Rest time: 20 minutes 
Type of wood chips for smoking: maple, oak or hickory
3. Picnic pork shoulder
Step 1 (Put the meat directly on the grill)
Smoker or BBQ temperature: 250 °F 
Cooking type: indirect 
Cooking time: about 4 to 5 hours 
Internal temperature of the meat: between 160 and 170 °F
Step 2 (The meat is placed on two layers of aluminum foil)
Smoker or BBQ temperature: 275 °F 
Cooking type: indirect 
Cooking time: about 2 hours 
Internal temperature of the meat: 205 °F 
Species of wood chips for smoking: maple, apple wood
4. Pork flank
Smoke (the whole piece)
Smoker or BBQ temperature: 250 °F 
Cooking type: indirect 
Cooking time: about 2 hours 
Internal temperature of the meat: 145 °F 
Rest time: 30 minutes 
Use: cut into slices to cook the same way as store-bought bacon.
Wire rack (in about inch slices)
BBQ temperature: preheated to 500 °F, then lower to minimum just before cooking. 
Cooking type: direct 
Cooking time: 1 minute on each side (repeat until desired doneness) 
Type of wood chips for smoking: maple, apple wood, cherry
5. Pork side ribs (Saint-Louis style)
Smoker or BBQ temperature: 250 °F 
Cooking type: indirect 
Cooking time: about 2 hours 
Internal temperature of the meat: 205 °F 
Type of wood chips for smoking: apple wood, cherry, oak
6. Tomahawk
Step 1
Temper outside the refrigerator: 20 minutes 
Smoker or BBQ temperature: 300 °F 
Cooking type: indirect 
Cooking time: about 2 hours 
Internal temperature of the meat: 125 °F
Step 2
Remove the tomahawk from the BBQ or smoker 
BBQ temperature: maximum 
Cooking type: direct 
Cooking time: two minutes per side, or more, depending on the desired doneness. 
Internal temperature of the meat: 
Rare: 130 °F 
Medium: 140 °F 
Medium / well done: 150 °F 
Well done: 160 °F 
Rest: 5 minutes 
Type of wood chips for smoking: hickory, mesquite, maple.

You may also like
Recipes

Burrata Cheese and Tomato Crostone

Recipes

Burrata Cheese and Tomato Crostone


Article

Summer roadtrip with Manon Lapierre

Article

Summer roadtrip with Manon Lapierre


Recipes

Greek-style souvlaki salad from Stefano

Recipes

Greek-style souvlaki salad from Stefano


Article

5 products to add to your cart that encourage sustainable fishing

Article

5 products to add to your cart that encourage sustainable fishing


Recipes

2 Ways to Cook Brisket on the Barbecue

Recipes

2 Ways to Cook Brisket on the Barbecue


Article

Meet the Quebec honeyberry!

Article

Meet the Quebec honeyberry!


Recipes

Lobster Quiche With Savoy Cabbage And Chives

Recipes

Lobster Quiche With Savoy Cabbage And Chives


Tips

Four Inspiring Ideas for a Delicious Summer Brunch

Tips

Four Inspiring Ideas for a Delicious Summer Brunch