In this Okanagan heat everyone is keen to get grilling, especially to avoid turning on the oven. BBQing is cooking at its simplest: fire, open air and simple ingredients. However, being a BBQ master can be anything but simple.
We’ve consulted the aptly named “King of the Grill” Jeremy Tucker, Executive Chef of Cedar Creek Estate Winery, to get his best grilling tips. Use these techniques to create juicy meats done perfectly, simple desserts or awesome appies. All you need now is a beer!
1. Brine your meats
You may think brining is just for your turkey at Thanksgiving, but this simple technique takes everyday meats from zero to hero in a pinch. All it involves is a little bit of forethought, water and salt, but it keeps your meats juicy and tender when they’re cooking.
Depending on what kind of meat you’re using, and at what size, you may need as little as 30 minutes of brining! It’s an easy and sure-fire way to keep your meats from drying out on the grill. Here are some further tips so you can brine what you’re having for dinner like a pro!
2. Don’t over-marinade
Marinating is an easy way to add flavour to your meats, but a simple mistake can take your dish from flavourful and tender to mushy and messy. To make sure that doesn’t happen, use low acid or no-acid in overnight marinades (meaning vinegar, citrus or wine), and don’t use too much of that acidic component in any marinade.
Stick with a ratio of 2:1 of acid:fat (oil) for great results. Also, don’t let your meats sit too long in a marinade – seafood only needs 30 minutes tops!
3. Use the reverse-sear technique for thick cuts
Thicker cuts of meat can take a long time on the BBQ. Instead of charring them for a long time over high heat, try cooking them over indirect heat until they’re almost perfect, and then finishing them on high heat. It’ll give them just the right amount of char and help cook the inside perfectly.
4. Get perfect grill marks
To get an A+ on your grill marks (pun intended), don’t move anything on the grill unless it pulls off easily. If something is sticking to the grill, it simply means it hasn’t gotten a proper char mark yet. Be patient, it’ll be easy to adjust once it has grilled properly!
5. Grill something unexpected
Whether it be some locally grown fruit like peaches, pears or nectarines, or a delicious naan flatbread, your BBQ is good for more than just meats. Whatever that special something is, make sure you clean your grate well before grilling so that you don’t end up mixing last night’s hamburgers with tonight’s grilled fruit salad!
Chef Jeremy’s recipe for grilled flatbread
Ingredients:
1 cup lukewarm water
1 tablespoon honey
1 tablespoon olive oil
2 ½ cups all-purpose flour
½ tsp (2.5ml) instant yeast
1 tsp salt
melted butter, for brushing
Instructions:
Combine the water, honey and oil in a bowl, then combine the dry ingredients (flour, yeast, salt) in the bowl of a stand mixer or food processor. Add the water mixture and mix on medium speed or process until the dough forms a soft ball.
Transfer the dough to a floured surface, and knead until smooth (about 5 minutes). Shape into a ball and place in a clean, lightly oiled bowl. Cover the bowl with a damp tea towel and set the bowl in a warm, humid location for about 1 hour to rise.
Preheat the grill to high heat, then get your dough ready by dividing it into four equal pieces on a floured surface. Roll each piece into a circular shape about eight inches across. Grill the naans for about one minute per side, and then brush with melted butter once off the heat.
Serve immediately and enjoy!
