Top barbecue tips for grilling your way into spring
May long weekend is a sure sign of spring and the perfect opportunity to start up the grill.
Claire Tansey, a food writer, chef and cooking teacher, is the barbecue master and she isn't holding back her secrets.
She stopped by CBC Radio's Morning Edition on Monday to share all her tips and tricks.
Which barbecue should I use?
You may be asking, which grill is best: gas or charcoal? According to Tansey, both are great.
"Gas barbecuing is so great and easy for a weeknight meal," she explained. "Whereas charcoal is fantastic for those sunny weekend afternoons when you have nothing but time, and maybe a large cold cocktail, and you want to just fire up the grill and enjoy the process a little bit more."
Tansey said that using charcoal is perfect to add extra flavour to grilled steak, chicken and lamb.
How can I check if I have propane?
If you haven't been grilling for a while, it can sometimes be difficult to find out if there's enough gas in the tank to make dinner.
Tansey's trick? Boil a kettle full of water and pour it all over the gas tank.
"If it's cold, there is gas still in there. If it's warm, or sort of room temperature, then it's empty."
If the tank gets cold halfway down, you have half a tank, which is often OK for cooking a meal.
How can I prevent food from sticking to the grill?
Tansey said keeping food from sticking is all about being prepared.
First, preheat the grill. If you are using gas, turn your burners to full blast for at least 15 minutes.
Next, grease the grill. You can spray generously with cooking spray or take a clean rag dipped in oil and wipe it over the grill right before you are going to place your food on it.
Lastly, stop flipping your food. Tansey said you should let everything cook thoroughly on each side, only flipping once or twice.
How can I keep my barbecue sauce from burning?
If you want to keep barbecue sauce from burning black while you're cooking over a flame, look at the ingredients, Tansey said.
If it has sugar in it, like many bought sauces, it's bad news for the barbecue.
Once a sugary sauce hits the grill, it begins to caramelize and will eventually burn if it's on the grill for a while.
If your sauce has sugar, Tansey said you should consider it a finishing sauce and avoid putting it on your food until it is nearly cooked.
Marinades, on the other hand, shouldn't have a sweet component. Tansey recommended using something with an acidic base, like vinegar or lemon juice. To add flavour, sprinkle in some herbs and drizzle with oil.
Do you have any tips for vegetarian or vegan grillers or guests?
If you want to try something new or impress your vegetarian friends, or make a great side dish,Tansey suggested grilling asparagus.
To cook on the barbecue, toss with oil and sprinkle with salt and pepper. Put it perpendicular to the grates so it doesn't fall through. It should only take a few minutes to cook.
Another vegetable to try on the grill is artichokes. If they're small, Tansey said they can go straight on. If they are larger, start with simmering on the stove first, then barbecue.
"That smokiness of the grill and the flavour of the artichoke is a real magical marriage," Tansey said.
What is the best-kept barbecue secret?
If you haven't tried it yet, Tansey said making pizza on the barbecue is a must.
Start by stretching and rolling the raw, plain pizza dough and throw it on a preheated grill.
Once the dough is cooked on one side, flip it over and add toppings.
Reduce heat, close the lid and let it cook.
What could be better than a slice of pizza in the great outdoors?
Does fruit belong on the grill?
In short, Tansey said fruit should be left off of the barbecue.
While many people may rave about grilled pineapple or peaches, Tansey disagrees.
According to the longtime chef, fruit tends to pick up flavours of the meat that was last on the grill...unless yours is sparkling clean.
Instead, she said to opt for fresh fruit to cool down with after a meal hot off the grill.
Do you have any life-changing barbecue secrets? Let us know in the comments below.
And happy grilling!
