11 tips to help you master one of our new premium grills.
Summer is the perfect time of year to enjoy the outdoors with your friends and family, and one of the best ways to do so is to host a backyard barbeque. The summer barbeque is a great Canadian tradition, so having a good grill is a must. We’ve recently starting offering both the Twin Eagles and Hestan lines of premium luxury grills, both of which are matched in their superb functionality by their elegant style. But buying the perfect grill is only the first step. Now, we want to help you get the most out of your new grill. Here are 11 great grilling tips to make your next summer get-together a five-star event.
1. Make sure that your grill reaches the proper temperature by pre-heating it for about 20 minutes before you start cooking, much like you would an oven. The benefits? It will help to kill any bacteria living on the grill, and it will sear your meat and keep it nice and juicy.
2. Don’t marinate for more than 2 hours – over-marinating can make your food either soft and mushy or overly tough, depending on the enzymes and acids present in the marinade. Foods should be marinated anywhere between 30 minutes and 2 hours, depending on how small and delicate the portions are.
3. Make sure that your meat has warmed up to room temperature before you start to grill it in order to make sure that it cooks evenly. This will also cut down on the time needed to cook it, so you and your guests will be able to enjoy it sooner. Just don’t leave it out at room temperature for more than one hour.
4. If you’re using a glaze on your meat, grill it over indirect heat – it’ll cook the meat more slowly and evenly, and your glaze won’t be in danger of becoming burnt. Move the meat over to direct heat for the last five minutes of cooking in order to char and caramelize. Delicious!
5. Let your meat rest for about 5-10 minutes after cooking and before serving – this helps the juices inside to redistribute and firms the meat up for easier slicing. You can do this without losing too much heat by letting it sit inside an empty cooler or tenting it in aluminum foil.
6. Anyone who has cleaned a stovetop before knows that it’s easier to remove spills before they dry and harden. Likewise, cleaning a grill while it’s still hot makes clean-up a snap! Use a wooden grill scrubbing paddle to clean your grill both before and after cooking your food.
7. Are you a fan of grilling shish kebab? Do you find it annoying to have to soak a handful of bamboo skewers every time you cook it? Instead of soaking them as you cook, soak a large batch for an hour or so and then freeze them in a plastic bag. Then, you can just pull out however many you need when you’re ready to grill!
8. If you’re grilling a food that tends to stick to your grill, don’t reach for your cooking spray. To oil up your grill safely, use a pair of tongs to rub a paper towel dipped into vegetable oil over your rack. On the other hand, if you’re cooking protein, consider oiling the meat directly – it can help your seasoning stick and keep the meat moist.
9. Don’t cook fish or smaller vegetables directly on the rack – the fish may fall apart and the vegetables are likely to fall through! Instead, invest in a perforated grill pan which will keep your food in one piece and where it needs to be.
10. Don’t pierce your meat with a fork while turning it. Use a spatula instead. Why? Because piercing the meat allows juices to escape, leading to a drier and less flavourful meal. Also, try not to flip it too often or before the meat is properly seared.
11. Create the classic hamburger by using a spoon or your thumb to indent the centre of the patty. This way, when the burger rises in the middle during cooking, it won’t become overly puffy and difficult to dress with your favourite toppings.