Get grilling in the park

>> Public barbecuing is legal
and can even be stylish

ONLY CHARCOAL REQUIRED: BBQ at Beaver Lake

by MICHAEL CITROME

There’s something about the sizzle of meat grilling over red-hot coals that excites us on a basic, primitive level. It’s absolutely tantalizing.

But for apartment-dwellers without a backyard or a balcony (or residing in a building that prohibits even the most innocuous little Hibachi,) summer barbecuing may seem like a pleasure reserved for others.

Well, cheer up, backyard-less, and take it to the park!

Many of Montreal’s public parks offer facilities for outdoor barbecuing. They may not be luxurious, but these outdoor grills are the real thing. Just bring your own charcoal.

Robert Viau, Chief of operations for the City of Montreal’s fire prevention service, recommends the barbecues in Angrignon Park, which are already equipped with metal grills. Just be prepared to dispose of the previous party’s used charcoal, and most importantly, clean up when you’re done.

“Good citizens are expected not to leave a mess,” Viau says. But don’t try to get rid of your briquettes while still hot—Viau warns that charcoal can stay hot for up to 24 hours.

“Once they’re dust, the next person will get rid of them in the garbage.”

What do you do if your local park doesn’t have public barbecues? Viau’s advice is to call your borough office and ask if they permit people to bring their own grills.

But chances are you won’t want to buy and store a propane barbecue, not to mention trundle it down the street, just for a picnic in the park. And a small, top-heavy hibachi may not be your style.

No. What you need is a Mangal.

You’ve probably seen a Mangal before. It’s a Middle Eastern-style charcoal grill that looks like a metal chafing dish on legs. Made out of aluminum, it’s light, portable, cheap and versatile.

One man who understands the beauty of the Mangal is Ali Akhavan, who will sell you one at either of his Akhavan supermarkets, in NDG (5768 Sherbrooke W.) or the West Island (15760 Pierrefonds.)

Mangals are designed for kebabs, but are very versatile. Akhavan says you can use a Mangal to cook burgers, steaks, grill vegetables and even bake bread or make tea. A small Mangal sells for $30 and is large enough to grill 12 kebabs at once.

Akhavan recommends picking up what he calls a whisk—a manual fan for blowing on the charcoal to heat it up—and some fire-starter to get things cooking. He uses regular charcoal.

“It’s compact enough that you can just take it with you,” Akhavan says. “I keep one in my car.”

Akhavan also sells flat, wood-handled Persian-style stainless-steel skewers that might tempt you, in an inebriated state, to engage in a little swordplay. They’re gorgeous, but Akhavan says that steel, bamboo, or even a stick work equally well.

“Just make sure you strip off the bark so it won’t burn,” says Akhavan—no doubt veteran of many an impromptu park barbecue.