5 Easy BBQ Tips from Local Chefs
Summer is finally here and it’s time to fire up that grill and impress family and friends with your mad barbecue skills. We’ve got some great tips from our local chefs to make you look like a pro!
1. Buy Local
Tip: “You get what you pay for! The cheaper the meat, the more work you put in. With farmers’ markets expanding in our communities, there’s no reason to not invest in your grilling future by going that extra step to buy a local, free-range cut of perfectly tender meat.” – Chef Kim Stacey, Emma’s Eatery
Try: Cuts of meat from Meadowbrook Meat Market or The Pork Shop.
2. Add Zing
Tip: “A marinade can add delicious flavours to grill favourites like meat, fish and veggies.” – Chef Chris Velden, The Flying Apron Inn & Cookery
For busy people: Marinate your meat overnight (or in the morning), throw it on the grill when you get home and then dinner can be on the table in no time.
Try: Chris’ Mojo Marinade – to add fresh herb and citrus flavours to chicken or pork.
3. Heat it Up
Tip: “Always pre-heat your grill. Pre-heating to a high temperature will burn off any left-overs and prepare the BBQ for your meal.” – Chef Chris Velden, The Flying Apron Inn & Cookery
Chef’s suggestion: “Use indirect heat. Once the BBQ is pre-heated turn the burner directly under your food off. The heat from the remaining burner(s) will cook your meal beautifully.”
4. Mix it Up
Tip: “Barbecue breakfast! No one ever thinks about grilling eggs, bacon and hash browns on the barbecue. All you need is a griddle for the top of your grill and off you go. Bacon becomes crisp and smoky tasting, and toast can be done on the heating shelf at the top.” – Chef Andy Camm, Harbour City Bar and Grill
Chef’s suggestion: “On warm summer mornings, make some Mimosas, sit on the patio and enjoy a breakfast of grilled eggs, bacon and rosemary potatoes.”
Try: Blueberry mimosas made with Van Dyk’s Bluberry Juice or this delicious Nova Scotia Sangria.
5. Cook it Right
Tips from Chef Kim Stacey, Emma’s Eatery:
Do: Put your hands up and step away from the meat! Let the meat grill itself, it will retain its juices better if you don’t maul it.
Don’t: Cut into your meat to check if it’s cooked enough. Once you cut, all the juices… i.e. FLAVOUR, will be released.
Try: Let the high heat sear it and the medium heat cook it, and practice makes perfect. Once you’ve grilled a few times and timed your desired ‘doneness,’ you’ll be a pro.
