It's BBQ time! It may be only April, but it's hard to imagine that this is
anything but BBQ weather (despite the recent rain!). Here are a few tips to
help you find success this grilling season.
Let's start with the basics: We were blessed with two hands--let's
use them properly. In one hand, you should be holding a good pair of long
tongs, wooden or heat-resistant handles recommended. In the other hand, you
want a nice, cold drink. Seriously.
Why the drink? Because most BBQers have no patience. A drink
might help you relax. How often have you seen dad-or mom-standing over the BBQ
flipping the meat like pancakes until the juice virtually disappears? Or
squeezing the juice out of the hamburgers so they'll cook faster? Then, it
comes as a surprise when the meat is dry. To seal the juices inside and keep
the flavour, you need just two minutes on each side for a medium-rare New York
cut.
It's also important to let the meat rest for five minutes or
so after you pull it from the grill. This allows the cooking to finish and
gives the proteins a chance to relax. This will not only give you a more tender
piece of meat, but it will also prevent the juices from spilling out on to the
plate when you cut into it.
Direct or indirect heat?
For grilling tender or relatively thin meats such as steaks,
chicken breasts, lamb, pork chops or even shrimp, direct heat is your best bet
because the cooking time is relative short. When cooking tougher or larger cuts
that require a longer cooking time, indirect heat works much better. I like to
pour a can of beer into a metal tray and place it under my roast to help keep
it moist. When the beer evaporates, I put water into the tray.
Interested in learning more BBQ tips and tricks? Why not
join us for a BBQ cooking class on April 21? We'll be preparing grilled mini lamb burgers in pita,
grilled chicken on sweet potato salad and caramelized bananas over ice cream.
I look forward to seeing you soon!
Amitiée gourmande
Chef Marc
