Oh, what a glorious barbecue weekend at Jean Albert's Soul Food Joint in Hallville - charcoal and gas grills
() Ottawa is the city it is in and I find that if I want to be sure that it will be there the next day, I have to store anything in the garage that is worth more than $5.
Yes, barbecue included.
(Think back, just a month ago, when I went to my sister's cottage in Georgian Bay, someone helped myself find a potted fig tree in front of my house.
I should add that in less than 14 months, jean Albert's attention has surpassed its share of writing and appearing on such popular TV shows in a variety of magazines.
I quickly added that a group of loyal diners did not seem to have enough Southern fried chicken, pork chops, roast ribs, catfish, chili, sweet potatoes . . . . . . You see.
Not exactly a diet fee.
I appear at the table of the judges with my Australian inland hat, celebrity breakfast Stoodley of breakfast TV, Bluesfest board member Bob Provick and gastronome-about-
Our selfless tasks include judging the chicken and ribs prepared by eight teams from the region.
My gawd is delicious.
() In the past, the building was the location of a business called Tang Genlin restaurant.
Before that was Vinaigrette and then the cafe at Amber.
In the early 1990 s, it was built to accommodate Jill's buffalo burger.
Jean Albert's got no liquor.
It's not the comfort of the South
So the food must be good enough for people to come back and buy more.
"Le Roy has been cooking with grandma since childhood in Dublin, Georgia, so all the recipes we use here are his grandma's," Jennifer said . ".
Anyway, in a very short period of time, we started the hard work of judging, and we managed to choose a winner from holville, Corey Fitzsimmons, he sucked his good wine on the barrel appliance (he was forced to put into use at the last minute as his regular gas grill fell off the truck.
Do not do this when this happens ).
As for the chicken, Corey is marinated overnight with a homemade mixture of olive oil, tarragon, oregano, leeks, scallions, ginger, garlic and balsamic vinegar, and then put it on the grill at 10. m.
At 230 degrees F, grill every 30 minutes with the same BBQ sauce he used on the ribs.
As I said, it was really delicious. ()Second-
On Saturday, I went to Monique Sturgeon in Kemptville with a Big Green Egg.
(Really, dear reader, you can tell Run-
Smokers are different!
Chris Anderson in Ottawa ranks third with metal Weber smokers.
What a wonderful day to drive with Nancy in Miata and a delicious food prepared by people who really enjoy their BBQ time.
I 've said before that you can never seem to find a grumpy person as long as you have access to the barbecue.
Can't wait until next year.
1759 Rez Mills Road. , Hallville.
3 p Open on Tuesdaym. to 8 p. m;
Wednesday to Sundaym. to 8 p. m. Closed Monday. Call 613-989-5326.