The long weekend is here and the smell of campfire is in the air! If you're having family and friends over for a BBQ, check out our tips before you get grillin'!
Charcoal vs. Gas
A classic debate over which barbecue is “better”! Charcoal grills will give your food a more smoky and rich taste, while gas barbecues are loved for their ability to produce higher heat quicker and is generally easier to use and clean up. As for us? We’ll sit on the fence for this one, as each method has its benefits!
Get it Hot!
For best barbecue results, preheating your grill 15 to 25 minutes before you start cooking to make sure it reaches the right temperature – and kills off bacteria. Your grill should be 400-450°F for high, 350-400°F for medium-high, 300-350°F for medium and 250-300°F for low heat. A properly heated grill sears food efficiently, keeps the insides moist and helps prevent sticking.
Metal wire barbecue brushes have come under fire in recent years after in many cases, grill brush bristles ended up being lodged in unassuming throats – resulting in an unfortunate hospital visit after a delicious meal. The problem has become so dire that Health Canada is officially assessing wire-bristle BBQ brush risks after 9 injury reports in recent years. Skip the wire grill brush this year and instead, try rolling up tin foil into a ball to clean your grill with.
Don’t Forget the Marinade!
Often overlooked, marinade keeps your meat succulent, tender and infuses it with flavor. Marinating also inhibits the formation of potentially carcinogenic HCAs (heterocyclic amines), which form when grilling “muscle meats” like poultry, red meat and fish. For your next steak night, we love these delicious marinade recipes from Canadian Living.
Take the Guessing Out
The best way to know if your protein is properly cooked is to check its internal temperature with an instant-read thermometer, which you can purchase from most home hardware and BBQ stores. Check out Epicurious’ grilling temperature chart to guide you on your next barbecue night! - Rand Al-Hashmy, Marketing