For Canadians only!

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Originally Posted by mapleleafalumnus

Blueberries eh? Never would've thought of that. Baked or fresh?

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I'm honestly not sure, but I'd be more than happy to investigate! Any excuse for a visit to BDT is a good one. :)

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Originally Posted by livingontheedge

Gouda and smoked meat? Thats one I haven't heard of, I might have to pay them a visit!

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Highly recommended: their food is as good as their beer, and their beer is délicieux! Although they have some stiff competition from Mill St these days, I'd say BDT is still my favourite brewpub in the Outaouais.

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Originally Posted by mapleleafalumnus

My fellow Canadians:
What's your favourite "extra" for poutine? Mine's back bacon. Anyone else?

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Call the pizza man! :p

LMAO <runs>

On poutine eh? Well for me it would have to be a flood of gravy. Then a (only one) Zigzag of Ketchup up across her. And sprinkled with pepper.

St. Hubert's gravy

Ah Poutine!!! havent had one in a long time but i must say just salt and a Ice cold coke in a small bottle is pretty hard to beat!

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Originally Posted by MWS

Slow cooked beef short rib. Also had pulled pork, but it doesn't hold a candle to my beloved short rib poutine (avec blue cheese!).

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I will second this as an excellent option. I used to work at Jamie Kennedy's Wine Bar, where we did multiple versions of poutine each week.

My favourite ones were:

1) braised beef cheek with horseradish creme fraiche and scallions
2) Pulled pork shoulder (which had been confit'd in duck fat as opposed to braised in stock), and topped with fresh pecorino fresco (fresh sheeps milk cheese), and chives.

Sorry....I got a bit fancy there.

I also like straight up old school gravy.

I'm not Canadian, nor been to Canada in at least a decade... but I love poutine. I top it with bacon or shredded pork bbq.

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Originally Posted by Ryan82

When it comes to poutine I don't get fancy, but I suppose my favourite topper would be ketchup - weird, I know!

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Im with you on that one. I ,love gravy and Ketchup together

"Pulled pork shoulder (which had been confit'd in duck fat as opposed to braised in stock), and topped with fresh pecorino fresco (fresh sheeps milk cheese), and chives."

Maxi, you got my mouth watering!