Tips to make your cookout a success
Barbecue Success
Always preheat the grill before you start so the juices are seared in for a more succulent result. Never overcook meats; this is probably the greatest failure of backyard cooks.
Burgers: Burgers won’t fall apart if you chill the patties for an hour. Cook an inch-thick patty about six minutes per side. NEVER press with a spatula or say goodbye to flavour and juiciness. Barbeque sauce should be added for the last two minutes only.
Chicken: Try using a dry rub rather than a marinade for chicken — the meat stays firm. Barbeque sauce is particularly good, but only brush on for the last two minutes, and don’t overcook.
Steaks: The better the meat, the more tender the result. A little kosher salt and ground pepper are my idea of the best way to season a good piece of steak, but marinades work well with less tender cuts.
Fish and Seafood: Use firm-fleshed fish like halibut, salmon or trout. Rub with a little olive oil and start skin side down with the lid closed. For shrimp and scallop, use a skewer. Flip once only and don’t use salt as these will dry the flesh. Baste with a little Thai chili sauce for the last minute for a unique flavour.
Vegetables: My friend Greg creates a foil envelope in which he tosses a variety of veggies, a dab of olive oil and a sprinkling of kosher salt (or try Club House La Grille’s vegetable seasoning). They come out of the barbeque smoky and al dente. Some vegetables can be grilled right on the flames. Corn (it will char a little but I love this) and Portobello mushrooms brushed with barbeque sauce work particularly well.
Ribs: Remove the silver skin, the membrane attached to the underside of the bones. Ribs need long, slow cooking in a smoker. If you haven’t one, bake a full rack of rubbed baby back ribs in the oven at 250 F for about six hours — it won’t be the same as smoking but it will be delicious. Brush with your favourite sauce for the last hour. Before serving, brush with more sauce and toss them on the grill for a few minutes on each side. For the recipe to a unique rub that’ll give you a mix of Italian and Indian flavours click here.
