See my sig :-)
HMMM, basically both types of gravy are good, although I usually have regular gravy (i.e., the "brown one" they usually call it here).
But it all depends on personal taste, and many people like the BBQ gravy. It also depends on location, as some places' gravy will suck while others will be divine.
Also, you can have many types of poutines. Chicken poutine, poutine with spaghetti sauces, etc. I know one place where the poutine is a meal in itself, with sausage, ground beef and bacon. Artery-clogging goodness.
Most great poutines also come from mom-and-pop greasy diners, not chain restaurants like St-Hubert. But yes, the gravy from St-Hubert is actually pretty good to use at home. You can actually get cans of St-Hubert gravy sauce in most supermarkets here, but I doubt the recipe is online. Check under "canned sauces" here for pics:
Produits Alimentaires St-Hubert
The only cardinal rule I can suggest is that if you go somewhere and they provide grated cheese instead of cheese curds, run like hell. The only true poutines are made with squeaky fresh cheese curds, not grated cheese. But I know these are hard to find outside Ontario, QC, New Brunswick and the US dairy states.
Found this for you in NJ:
Where to get cheese curds in Central NJ - Mid-Atlantic - Chowhound
Or have some shipped to you from a place like this in New York, then freeze them (won't be as good as fresh cheese curds, but still...).
New York Wholesale Cheese Manufacturer & Supplier: Cheddar, Mozzarella, Swiss, Curds and More!
Hope this helps!
