Nothing says summer like getting out the BBQ and tasting some of the most delicious in-season foods over a hot grill. Discover some of our favourite 10 grilling tips for your best BBQ season yet.
Burgers can puff up in the middle as they cook, making them look rounded and hard to keep toppings on. To avoid this, press a little indentation into the top of each raw patty with the back of a spoon. Then, when the center pushes up, the top of each burger will be relatively level.
For the best cooked veggies, how they’re prepped for the grill matters. If you want them to cook quickly, cut them into smaller pieces and try placing them on a skewer. For veggies like onions or egglplants, cut them into thin “rounds” You’ll cover more surface area, allow some crispiness on the outside.
Get Your Kabobs Ready:
Soak a big batch of skewers once for an hour or so, drain, then freeze them in a plastic bag. When it's time to grill, pull out as many skewers as you need – and with this planning ahead method, you can be ready for delicious skewers at any time. Check out one of our favourite recipes here!
Skew Skewers Smartly:
Kabob ingredients, such as chicken pieces, will stay juicier longer if they are lightly touching one another on the skewers. To keep things evenly cooked, pair softer vegetables together (like tomatoes and mushrooms) and harder vegetables together (like onions and bell peppers).
Dry Rub Your Ribs:
Dry rubs are usually made with herbs, spices, sugar, even salt and pepper. Why are they important? Dry rubs melt and meld the fat on the outside of ribs, forming that delicious crust. Tip: sugar in a dry rub will allow a bit of caramelization! Check out some of our top BBQ Rib recipes, check out here.
Great Grilled Veggies:
Lightly coat veggies in olive oil or coconut oil before grilling to help prevent sticking and drying out.
Season With Caution:
Be sure you’re delicate when applying rubs. If you rub seasonings hard into the food, you can damage the meat fibres and texture of the food and run the risk of over-seasoning it.
Sear Steaks to Perfection:
After you marinate your steaks, pat them dry on both sides. Wet steaks don't sear; they steam.You’ll get the richest flavour when you leave your steaks alone as much as possible, turning them just once or twice. Dreaming of a delicious Steak dish? Check this out.
Don’t Forget Seafood:
BBQ fish in the summer go hand in hand. To prevent your fillets from falling apart when you move them, consider leaving the skin on the fish (if it comes that way) when you grill it. It helps to hold the fish together in one piece. For a delicious BBQ fish recipe, try this.
Let It Rest:
The resting process allows the juices to redistribute themselves throughout the meat creating the juiciest, perfectly cooked dish! Try letting it rest uncovered so the food doesn’t steam, which can sometime make a golden brown crust or skin soggy.