Barbecue season can seem short in Québec compared to other places I’ve lived—in Australia, for instance, where I discovered year-round barbecuing. I was also lucky enough to live in the Okanagan Valley, in British Columbia, where I experienced love at first sight with a wood-charcoal- burning barbecue. We fell in love, the barbecue and I. While the wood-charcoal barbecue involves more work and organization, the final product is, to me, flawless. Now I own a charcoal-burning Weber that can easily be taken camping thanks to its small size. When the embers glow red, I like to cook outdoors.

When I feel like eating beef or putting it on the menu, I stop at Bœuf Tremblant on chemin Paquette—a sixth generation family farm that specializes in raising Wagyu beef. They have on hand a lovely range of beef cuts. I have a soft spot for the “macreuse”, or blade petite steak, which is a part of the shoulder the animal uses less.

Its generous marbling gives it rich flavour and melt-in-your- mouth texture after cooking. No need to add a thousand and one spices to the meat. All you need is a few flakes of salt to enhance this choice local beef.

To make this tasty grilled piece of Wagyu beef even better, I always suggest allowing it to rest a bit after cooking. When ready to serve, best to cut it across the grain.

In July, I serve “macreuse de bœuf Wagyu” with cauliflower, wild raspberries and juice from the meat with kombu seaweed.

It’s a combination worth trying!