Canadian Summer and BBQ Season
With the May 24 Long weekend being the unofficial launch to season we thought we would help kick-start things off right with some helpful BBQ tips.
Avoid packaged steak, start buying your meat from a local butcher or the butcher at your local grocery store.
Fresh is always better.
GradeSpring for Canadian Prime or Certified Black Angus steaks if you can. choice-grade steak is a good, less expensive alternative.
Marble-iscous
Request a cut with marbling. Marbling is the white streaks of fat that are in the meat, they add flavour and keep your steak juicy.
4. 20 minutes before cooking, remove your steak from the refrigerator, a cold steak will not cook evenly.
5. A sturdy pair of tongs, a brush, and a grill are all the only tools you need for a great tasting steak.
6. A properly heated grill cooks the best, so making sure your grill is preheated is essential. To test if it is hot enough, hold your hand over the grates, 2 seconds should be all you can hold it there for if it is preheated correctly.
7. A seared crust is what you want for your steak, and the way to obtain that is to leave your steak alone. The constant movement of a steak, before it is ready, will only cause it to stick to the grates.
8. Cooking your steak to its desired doneness can sometimes be tricky.
Using a touch test can help.
- soft and spongy = a rare steak
- springs back = a medium steak
- firm = well-done steak
9. Under cooking your steak is far better than overcooking your steak.
You can always pop it back on the grill to cook a little longer, but you cannot un-cook something, once it is done.
10. Letting your steak rest at least 5 minutes after removing it from the grill, will produce a juicier steak by allowing it time for the juices to settle.
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