< Return
Posted on

BBQ: A Summer Staple

Although our Gourmet Workshop products cook up well on the stove, barbecuing them brings out even more delicious flavour.

Here is our best advice for a great barbecue every time!

Start with a clean grill

Before cooking anything on your barbecue, make sure the grill is clean. Remove any food residue and make sure your barbecue is working at its best.

Did you know that metal brushes have been proven to have adverse health effects and are therefore not recommended? Take a look at these simple, cheap alternatives to the traditional brush, and make sure you handle your food with tools that are safe for you, your family and your friends.

photo : Pinterest

 

Preparation

Be a BBQ pro: Temper your meat before putting it on the grill. Tempering the meat (while respecting food safety measures) will give it a more even, pleasing colour.

 

Preheating your barbecue for five to ten minutes before putting the meat on is another tip to keep under your amateur chef hat. We promise results worthy of the best grill restaurants right from your backyard!

 

Our AAA Canadian beef tournedos can be tempered 30 minutes before cooking

 

The ABCs of perfect cooking

Whether you’re cooking sausage, beef tournedos or coq au porc, the first secret to perfect barbecuing is to avoid charring the meat. Using indirect heat will give you a more even temperature, and you will avoid the frustration of seeing your prime cuts of meat engulfed in flames.

 

  • For gas BBQs: Light one side and cook on the other with the lid down.
  • For charcoal BBQs: Position the hot coals on one side and cook on the other with the lid down.

 

Handle with care

A good pair of tongs and a spatula are your best tools for barbecuing. Forget forks—piercing the meat releases juices that are essential to preserve flavour and tenderness. The result: dry, tough, flavourless meat.

Simple sides

How about simplifying some well-known barbecue sides?

 

While your main is cooking, roughly chop the vegetables you have on hand (zucchini, onion, cauliflower, peppers, etc.), brush them with olive oil, season with salt and pepper and grill them for two to three minutes on each side. Garnish with a bit of chopped basil and parmesan shavings, and we guarantee your guests will be asking for seconds!

 

Foil is another good option: Add potatoes, fresh vegetables, butter and seasonings, seal them in aluminum foil and grill them for around 20 to 30 minutes.

 

Photo : Chatelaine

Let the meat rest

Is letting the meat rest essential? Absolutely!

 

Just remember to check how cooked the meat is before letting it rest—its temperature will continue to rise, so it could become overcooked.

 

Let individual portions rest for five minutes under aluminum foil so they don’t get cold. Let larger pieces of meat rest for 30 minutes.

 

Why let the meat rest? Letting meat rest after cooking allows the juices to distribute evenly, resulting in exceptional tenderness and flavour. Try it once—you’ll be astounded by the difference.

 

Thermometers: Useful or useless?

Cooking thermometers are a must-have. Depending on the type of meat, a thermometer can tell you exactly when it is perfectly cooked. Excellent thermometers of various brands and price points can be found at most markets, grocery stores and superstores.

 

Are you already salivating at the thought of making your next barbecue a true culinary experience?

Visit your grocery store today for freshly cut meat that is marinated with care, and ask your butchers for advice on how exactly to follow the tips listed above. We promise a meal that will make you barbecue royalty!

 

 

Recipes Ideas to make on the BBQ :

MARINATED BEEF TOURNEDOS WITH BASIL AND PEPPER, SIDE OF COUSCOUS

 

BEEF TOURNEDOS, MIGNERON CHEESE AND FALL VEGETABLES

 

 

HONEY AND MONTREAL SEASONING BEEF TOURNEDOStournedos de boeuf mariné miel et épices montréal

PAELLA WITH DALISA SAUSAGES AND CLAMS

 

DALISA SAUSAGES WITH BEER BBQ SAUCE

 

SAUSAGE FLAMMEKUECHEFlammekueche à la saucisse

 

INDONESIAN COQ AU PORC

COQ AU PORC AND CIDER

 

SHISH TAOUK MARINATED COQ AU PORC

coq au porc façon shish taouk

 

The Dalisa Gourmet Workshop brings together talented food enthusiasts whose goal is to offer their customers and partners the simple, unique and tasty culinary inspiration.

We would love to have your feedback! Please log in or create an account to comment this recipe.