Quebec-style "BBQ" sauce (St Hugert or Chalet versions)

In Monteral, there are 2 chicken BBQ restaurants worth a detour
Chalet BBQ on Sherbrooke West next to the Decarie Expressway, and the St
Hubert BBQ chain.

I have been trying to find a recipe for their BBQ sauces
It should be noted that these sauces are nothing like the US BBQ sauces
since they do NOT use a tomato base for them
They are really a light-brown, peppery/savory sauce

The St Hubert sauce can be bought in ready-mix packets.
But I would like to learn to make my own from scratch

SaPeIsMa <SaPeIsMa@HotMail.com> wrote:

>I have been trying to find a recipe for their BBQ sauces
>It should be noted that these sauces are nothing like the US BBQ sauces
>since they do NOT use a tomato base for them
>They are really a light-brown, peppery/savory sauce

Are they in the direction of a gravy?

Steve

On Sat, 28 Nov 2009 19:05:30 +0000 (UTC), spope33@speedymail.org (Steve Pope)
wrote:

-->SaPeIsMa <SaPeIsMa@HotMail.com> wrote:
-->
-->>I have been trying to find a recipe for their BBQ sauces
-->>It should be noted that these sauces are nothing like the US BBQ sauces
-->>since they do NOT use a tomato base for them
-->>They are really a light-brown, peppery/savory sauce
-->
-->Are they in the direction of a gravy?
-->
-->Steve



Velouté sauce

If you'd like a poutine sauce where you have a little more control over what
comes out, here's a basic sauce which you can use as a base. While you could
use it for a poutine sauce as described, you should at least add salt and
pepper to taste.

1 quart stock: chicken or veal
2 ounces flour
2 ounces butter or oil
Bring the stock to a boil in a saucepan.

Combine the fat and flour, cook over high heat, stirring until you have a pale
roux (2-3 minutes).

Whip the roux into the stock. Simmer (30-40 min), skimming the surface every
5-10 minutes. Strain the sauce through a chinois or strainer lined with
cheesecloth. Salt and pepper to taste.

The above is the recipe for the Velouté sauce, which is the base for the
poutine sauce. To make it into a poutine sauce, reduce it by a factor of 2-4
over medium heat. You can also try one of the following modifications:

Modifications :

Add 2 Tsp of pepper to the roux before adding to the stock, for an
extra-peppery sauce. Floor-sweeping pepper (the kind sold pre-ground, in bulk)
is preferred by classicists.
Add 2 Tsp of fresh ground green peppercorns to the stock while reducing.
Prior to adding the stock, dice 1 small sweet onion into the saucepan, add 2
TBsps of balsamic vinegar, and reduce.



Enjoy

"Steve Pope" <spope33@speedymail.org> wrote in message
news:hers9q$rek$2@blue.rahul.net...
> SaPeIsMa <SaPeIsMa@HotMail.com> wrote:
>
>>I have been trying to find a recipe for their BBQ sauces
>>It should be noted that these sauces are nothing like the US BBQ sauces
>>since they do NOT use a tomato base for them
>>They are really a light-brown, peppery/savory sauce
>
> Are they in the direction of a gravy?

I have no idea what you mean by that
But I do know that the sauce is made separate from the process of roasting
the chicken

"__ Stu __" <ffu@foodforu.ca> wrote in message
news5c3h5t22jl5jr0rvb8sh78ckpgink1sei@4ax.com...

> -->SaPeIsMa <SaPeIsMa@HotMail.com> wrote:
>
> I have been trying to find a recipe for their BBQ sauces
> It should be noted that these sauces are nothing like the US BBQ sauces
> since they do NOT use a tomato base for them
> They are really a light-brown, peppery/savory sauce

>
>
> Velouté sauce
>
> If you'd like a poutine sauce where you have a little more control over
> what
> comes out, here's a basic sauce which you can use as a base. While you
> could
> use it for a poutine sauce as described, you should at least add salt and
> pepper to taste.
>
> 1 quart stock: chicken or veal
> 2 ounces flour
> 2 ounces butter or oil
> Bring the stock to a boil in a saucepan.
>
> Combine the fat and flour, cook over high heat, stirring until you have a
> pale
> roux (2-3 minutes).
>
> Whip the roux into the stock. Simmer (30-40 min), skimming the surface
> every
> 5-10 minutes. Strain the sauce through a chinois or strainer lined with
> cheesecloth. Salt and pepper to taste.
>
> The above is the recipe for the Velouté sauce, which is the base for the
> poutine sauce. To make it into a poutine sauce, reduce it by a factor of
> 2-4
> over medium heat. You can also try one of the following modifications:
>
> Modifications :
>
> Add 2 Tsp of pepper to the roux before adding to the stock, for an
> extra-peppery sauce. Floor-sweeping pepper (the kind sold pre-ground, in
> bulk)
> is preferred by classicists.
> Add 2 Tsp of fresh ground green peppercorns to the stock while reducing.
> Prior to adding the stock, dice 1 small sweet onion into the saucepan, add
> 2
> TBsps of balsamic vinegar, and reduce.
>

Thanks
I will try this and compare when I use up my last packets of St Hubert BBQ
sauce, that I bought on my last trip to Montreal

I was hoping to come up with a dry mix where you only need to add water and
bring to a boil.
But I guess that's for later.

In article <OIidnexlU_oLy4zWnZ2dnUVZ_gudnZ2d@posted.cpinterne t>,
"SaPeIsMa" <SaPeIsMa@HotMail.com> wrote:

> In Monteral, there are 2 chicken BBQ restaurants worth a detour
> Chalet BBQ on Sherbrooke West next to the Decarie Expressway, and the St
> Hubert BBQ chain.
>
> I have been trying to find a recipe for their BBQ sauces
> It should be noted that these sauces are nothing like the US BBQ sauces
> since they do NOT use a tomato base for them
> They are really a light-brown, peppery/savory sauce

OK, I got curious, so I did some google hunting, and found the St.
Huberts web site with menus. From their menu:

Ribs
Generously basted with you choice
of sauce:

The ST-HUBERT
SPICY TOMATO FLAVOUR

The SOUTHWEST
SMOKEY CARAMEL FLAVOUR


So, from my Missouri perspective, I am no only confused but intrigued.
Can you tell me which of these sauces you are pursuing and perhaps a
little more on the sauce itself?

jt

jt august <starsabre@sbcglobal.net> wrote in
news:starsabre-3E50CC.20161228112009@aries.ka.weretis.net:

>> In Monteral, there are 2 chicken BBQ restaurants worth a detour
>> Chalet BBQ on Sherbrooke West next to the Decarie Expressway, and
>> the St Hubert BBQ chain.

Swiss Chalet / Chalet suisse is not a Montréal restaurant. The first Swiss
Chalet was located on the corner of Bloor and Bedford in Toronto and opened
its doors in 1954. They have branches all over Eastern Canada but they are
a poor cousin to St-Hubert in terms of market penetration.

Les rotisseries St-Hubert grew out of a single restaurant in Montréal which
was located, no surprise there, on rue St-Hubert and which opened its doors
on 1951-09-25. When we drove in to Montréal we would hear their goofy
radio ad which promoted their home delivery and went thus:

Drindrindrin Que désirez-vous?
Poutpoutpout St-Hubert Barbecue

(Don't try translating this without an adult present)

Ah, the advantage of having lived through interesting times ;-)

It is principally a Québec firm (with branches in Ontario and New Brunswick
where francophones live). It is now directed by the Groupe St-Hubert that
also oversees the production of their line of food products which are sold
in grocery stores. St-Hubert is a success story in the chain restaurant
world.

St-Hubert sauce is available in cans in most Québec grocery stores.

--

“Although it is not true that all conservatives are stupid
people, it is true that most stupid people are conservative.”

-John Stuart Mill

Michel Boucher wrote:

> It is principally a Québec firm (with branches in Ontario and New Brunswick
> where francophones live). It is now directed by the Groupe St-Hubert that
> also oversees the production of their line of food products which are sold
> in grocery stores. St-Hubert is a success story in the chain restaurant
> world.
>
> St-Hubert sauce is available in cans in most Québec grocery stores.
>


There was a St.Hubert outlet in St.Catharines for a short time. I was
sad to see that it closed down in less than a year. I always thought
their chicken was great.

On Sat, 28 Nov 2009 18:07:05 -0600, "SaPeIsMa" <SaPeIsMa@HotMail.com>
wrote:

>
>"__ Stu __" <ffu@foodforu.ca> wrote in message
>news5c3h5t22jl5jr0rvb8sh78ckpgink1sei@4ax.com.. .
>
>> -->SaPeIsMa <SaPeIsMa@HotMail.com> wrote:
>>
>> I have been trying to find a recipe for their BBQ sauces
>> It should be noted that these sauces are nothing like the US BBQ sauces
>> since they do NOT use a tomato base for them
>> They are really a light-brown, peppery/savory sauce
>
>>
>>
>> Velouté sauce
>>
>> If you'd like a poutine sauce where you have a little more control over
>> what
>> comes out, here's a basic sauce which you can use as a base. While you
>> could
>> use it for a poutine sauce as described, you should at least add salt and
>> pepper to taste.
>>
>> 1 quart stock: chicken or veal
>> 2 ounces flour
>> 2 ounces butter or oil
>> Bring the stock to a boil in a saucepan.
>>
>> Combine the fat and flour, cook over high heat, stirring until you have a
>> pale
>> roux (2-3 minutes).
>>
>> Whip the roux into the stock. Simmer (30-40 min), skimming the surface
>> every
>> 5-10 minutes. Strain the sauce through a chinois or strainer lined with
>> cheesecloth. Salt and pepper to taste.
>>
>> The above is the recipe for the Velouté sauce, which is the base for the
>> poutine sauce. To make it into a poutine sauce, reduce it by a factor of
>> 2-4
>> over medium heat. You can also try one of the following modifications:
>>
>> Modifications :
>>
>> Add 2 Tsp of pepper to the roux before adding to the stock, for an
>> extra-peppery sauce. Floor-sweeping pepper (the kind sold pre-ground, in
>> bulk)
>> is preferred by classicists.
>> Add 2 Tsp of fresh ground green peppercorns to the stock while reducing.
>> Prior to adding the stock, dice 1 small sweet onion into the saucepan, add
>> 2
>> TBsps of balsamic vinegar, and reduce.
>>
>
>Thanks
>I will try this and compare when I use up my last packets of St Hubert BBQ
>sauce, that I bought on my last trip to Montreal
>
>I was hoping to come up with a dry mix where you only need to add water and
>bring to a boil.
> But I guess that's for later.
>

You'll find just what you're looking for here:

https://www.grocerycheckout.com/defa...ategoryID=1197

bbdimples

"jt august" <starsabre@sbcglobal.net> wrote in message
news:starsabre-3E50CC.20161228112009@aries.ka.weretis.net...
> In article <OIidnexlU_oLy4zWnZ2dnUVZ_gudnZ2d@posted.cpinterne t>,
> "SaPeIsMa" <SaPeIsMa@HotMail.com> wrote:
>
>> In Monteral, there are 2 chicken BBQ restaurants worth a detour
>> Chalet BBQ on Sherbrooke West next to the Decarie Expressway, and the
>> St
>> Hubert BBQ chain.
>>
>> I have been trying to find a recipe for their BBQ sauces
>> It should be noted that these sauces are nothing like the US BBQ sauces
>> since they do NOT use a tomato base for them
>> They are really a light-brown, peppery/savory sauce
>
> OK, I got curious, so I did some google hunting, and found the St.
> Huberts web site with menus. From their menu:
>
> Ribs
> Generously basted with you choice
> of sauce:
>
> The ST-HUBERT
> SPICY TOMATO FLAVOUR
>
> The SOUTHWEST
> SMOKEY CARAMEL FLAVOUR
>
>
> So, from my Missouri perspective, I am no only confused but intrigued.
> Can you tell me which of these sauces you are pursuing and perhaps a
> little more on the sauce itself?
>

Neither
The above seem to be recent additions since they started doing BBQ ribs
When I first encountered St Hubert, they were doing chickent ONLY

The St Hubert BBQ sauce is a light brown, nearly translucent
If memory serves, there should not be even a hint of tomato in it.

I found this
http://www.st-hubert.com/EN/Home
The images rotate to one with chicken, fries,coleslaw, bun and the sauce
in a white styrofoam container. That is their standard/traditional roast
chicken dish.
http://www.st-hubert.com/pasth.com/e...t-hubert.shtml
(The first 2 are the ones that interest me)


More info in St Hubert
http://en.wikipedia.org/wiki/St-Hubert

"Michel Boucher" <Alsandorz@g.mail.com> wrote in message
news:Xns9CD2677DA7CC3mortimertherat@216.196.97.131 ...
> jt august <starsabre@sbcglobal.net> wrote in
> news:starsabre-3E50CC.20161228112009@aries.ka.weretis.net:
>
>>> In Monteral, there are 2 chicken BBQ restaurants worth a detour
>>> Chalet BBQ on Sherbrooke West next to the Decarie Expressway, and
>>> the St Hubert BBQ chain.
>
> Swiss Chalet / Chalet suisse is not a Montréal restaurant. The first
> Swiss
> Chalet was located on the corner of Bloor and Bedford in Toronto and
> opened
> its doors in 1954. They have branches all over Eastern Canada but they
> are
> a poor cousin to St-Hubert in terms of market penetration.
>

But I'm not talking about the Swiss Chalet Chain.
I'm talking about a restaurant called Chalet BBQ which has nothing to do
with Swiss Chalet.
http://www.chaletbbq.com/


> Les rotisseries St-Hubert grew out of a single restaurant in Montréal
> which
> was located, no surprise there, on rue St-Hubert and which opened its
> doors
> on 1951-09-25. When we drove in to Montréal we would hear their goofy
> radio ad which promoted their home delivery and went thus:
>
> Drindrindrin Que désirez-vous?
> Poutpoutpout St-Hubert Barbecue
>
> (Don't try translating this without an adult present)
>

It's
Ring, Ring Ring, What do you desire
Cluck, Cluck, Cluck, St Hubert BBQ
It works in French because the Onomatopeia are part of the French vocabulary
of Quebec.
Although it's quite possible that those ads created the onomatopeia 50
odd years ago..
:-))

> Ah, the advantage of having lived through interesting times ;-)
>
> It is principally a Québec firm (with branches in Ontario and New
> Brunswick
> where francophones live). It is now directed by the Groupe St-Hubert that
> also oversees the production of their line of food products which are sold
> in grocery stores. St-Hubert is a success story in the chain restaurant
> world.
>
> St-Hubert sauce is available in cans in most Québec grocery stores.
>

Trouble is that I'm more than 1200 miles (as the crow flies) from Quebec
My supply of powdered sauce is running out, and I would like to see if
someone has come up with a recipe for it.
(Reverse engineering a recipe is not one of my skills.)

"SaPeIsMa" <SaPeIsMa@HotMail.com> wrote in news:goydndmh-dRlP7
_WnZ2dnUVZ_hKdnZ2d@posted.cpinternet:

> But I'm not talking about the Swiss Chalet Chain.
> I'm talking about a restaurant called Chalet BBQ which has nothing to do
> with Swiss Chalet.
> http://www.chaletbbq.com/

Ok, not one I am familiar with, but then again I am not a roasted chicken
connoisseur.

--

“Although it is not true that all conservatives are stupid
people, it is true that most stupid people are conservative.”

-John Stuart Mill

"SaPeIsMa" <SaPeIsMa@HotMail.com> wrote in
news:goydndmh-dRlP7_WnZ2dnUVZ_hKdnZ2d@posted.cpinternet:

> It's
> Ring, Ring Ring, What do you desire
> Cluck, Cluck, Cluck, St Hubert BBQ
> It works in French because the Onomatopeia are part of the French
> vocabulary of Quebec.

Wow...something works in French because the words are in French? How is
that possible? :-)

--

“Although it is not true that all conservatives are stupid
people, it is true that most stupid people are conservative.”

-John Stuart Mill

"Michel Boucher" <Alsandorz@g.mail.com> wrote in message
news:Xns9CDEB8E1F6FDmortimertherat@216.196.97.131. ..
> "SaPeIsMa" <SaPeIsMa@HotMail.com> wrote in news:goydndmh-dRlP7
> _WnZ2dnUVZ_hKdnZ2d@posted.cpinternet:
>
>> But I'm not talking about the Swiss Chalet Chain.
>> I'm talking about a restaurant called Chalet BBQ which has nothing to do
>> with Swiss Chalet.
>> http://www.chaletbbq.com/
>
> Ok, not one I am familiar with, but then again I am not a roasted chicken
> connoisseur.
>

Well, if ever you go to Montreal, plan a pilgrimage.
And call ahead to find out how long the queue is.

"Michel Boucher" <Alsandorz@g.mail.com> wrote in message
news:Xns9CDEB943AF18Emortimertherat@216.196.97.131 ...
> "SaPeIsMa" <SaPeIsMa@HotMail.com> wrote in
> news:goydndmh-dRlP7_WnZ2dnUVZ_hKdnZ2d@posted.cpinternet:
>
>> It's
>> Ring, Ring Ring, What do you desire
>> Cluck, Cluck, Cluck, St Hubert BBQ
>> It works in French because the Onomatopeia are part of the French
>> vocabulary of Quebec.
>
> Wow...something works in French because the words are in French? How is
> that possible? :-)
>

Are we being a tad sarcastic ?
-b

For people who speak multiple languages, it's fun to come across the
different onomatopeia used for the same sound.

"SaPeIsMa" <SaPeIsMa@HotMail.com> wrote in news:6KWdnVV-
TIGkNLvWnZ2dnUVZ_tOdnZ2d@posted.cpinternet:

>>> It's
>>> Ring, Ring Ring, What do you desire
>>> Cluck, Cluck, Cluck, St Hubert BBQ
>>> It works in French because the Onomatopeia are part of the French
>>> vocabulary of Quebec.
>>
>> Wow...something works in French because the words are in French? How is
>> that possible? :-)
>
> Are we being a tad sarcastic ?

What? It's not obvious?? :-)

> For people who speak multiple languages, it's fun to come across the
> different onomatopeia used for the same sound.

Fun...well, I have different ways of having fun...onomatopaieas are not one
of them, but hey, whatever floats yer boat.

--

“Although it is not true that all conservatives are stupid
people, it is true that most stupid people are conservative.”

-John Stuart Mill

"SaPeIsMa" <SaPeIsMa@HotMail.com> wrote in
news:6KWdnVp-TIGlNLvWnZ2dnUVZ_tMAAAAA@posted.cpinternet:

>>> But I'm not talking about the Swiss Chalet Chain.
>>> I'm talking about a restaurant called Chalet BBQ which has nothing
>>> to do with Swiss Chalet.
>>> http://www.chaletbbq.com/
>>
>> Ok, not one I am familiar with, but then again I am not a roasted
>> chicken connoisseur.
>>
>
> Well, if ever you go to Montreal, plan a pilgrimage.
> And call ahead to find out how long the queue is.

I got to Montréal about four to six times a year but usually for family
functions. Not a lot of leeway to sample the local poultry palaces.
Saint-Hub' on the other hand has outlets here in the Outaouais.

--

“Although it is not true that all conservatives are stupid
people, it is true that most stupid people are conservative.”

-John Stuart Mill

"Michel Boucher" <Alsandorz@g.mail.com> wrote in message
news:Xns9CE1A5A34999mortimertherat@216.196.97.131. ..
> "SaPeIsMa" <SaPeIsMa@HotMail.com> wrote in
> news:6KWdnVp-TIGlNLvWnZ2dnUVZ_tMAAAAA@posted.cpinternet:
>
>>>> But I'm not talking about the Swiss Chalet Chain.
>>>> I'm talking about a restaurant called Chalet BBQ which has nothing
>>>> to do with Swiss Chalet.
>>>> http://www.chaletbbq.com/
>>>
>>> Ok, not one I am familiar with, but then again I am not a roasted
>>> chicken connoisseur.
>>>
>>
>> Well, if ever you go to Montreal, plan a pilgrimage.
>> And call ahead to find out how long the queue is.
>
> I got to Montréal about four to six times a year but usually for family
> functions. Not a lot of leeway to sample the local poultry palaces.
> Saint-Hub' on the other hand has outlets here in the Outaouais.
>

Pilgrimages means taking the family too...
;-)

"SaPeIsMa" <SaPeIsMa@HotMail.com> wrote in
news:3cSdnWisEMCAz7HWnZ2dnUVZ_h6dnZ2d@posted.cpint ernet:

>> I got to Montr‚al about four to six times a year but usually for family
>> functions. Not a lot of leeway to sample the local poultry palaces.
>> Saint-Hub' on the other hand has outlets here in the Outaouais.
>
> Pilgrimages means taking the family too...;-)

No, you misunderstood. I have family there. When I go it is for a
function which is organized by uncles, aunts and cousins and, so far (and
by that I mean for the last 62 years), restaurant chicken has never been on
the menu.

And to use a time-honoured Montréal complaint: Cé bin loin, çà...faut
prendre le métro...

--

“Although it is not true that all conservatives are stupid
people, it is true that most stupid people are conservative.”

-John Stuart Mill