BBQ Preparation

As summer is upon us, so is one of Canada's favourite ways to cook beef, chicken, pork and fish – on the BBQ. McCormick Canada's Executive Chef , Michael Cloutier, C.C.C., has a number of tips to help make the BBQ experience more satisfying.

BBQ Preparation
(NC)—As summer is upon us, so is one of Canada's favourite ways to cook beef, chicken, pork and fish – on the BBQ.


McCormick Canada's Executive Chef , Michael Cloutier, C.C.C., has a number of tips to help make the BBQ experience more satisfying.


• Salt just before the meat is put on the BBQ, but only on the side that will be placed on the heat. Just before the protein is flipped over, apply salt to the other side. Chef Michael's theory is that salt pulls some of the moisture to the surface and that surface has some protein extracts and natural sugars that now become caramelized – leaving a wonderful flavour.


• For steak or shrimp, that require little cooking time, high heat should be used. High heat locks-in the juices. This is mostly for meat served medium rare or less with a total cook time of about 12 minutes.


• If meat needs to be cooked longer to obtain safe internal temperatures, the temperature should be turned down, or BBQers risk dehydrating the remaining moisture from the protein and the end result will be dry and tough meat.


• Knowing one's BBQ and its hot and cold spots is crucial.


• Poking or puncturing meat products on the BBQ should be avoided at all costs. Piercing the meat makes a hole in the sealed crust that is created from the heat of the BBQ and allows juices to escape. If possible, gently turn the protein with a pair of tongs to ensure this does not occur.


• Flip only once. When raw meat is placed on the BBQ, moisture is forced to the other side of the meat. This is sometimes seen when juices pool on the uncooked side of the protein. Flipping drives some of the juices back into the meat, towards the center, keeping the product moist. But if there are multiple flips, more moisture is lost in the long run. Flipping once maximizes moisture retention.


“McCormick Canada has also just launched a new product line to further enhance the grilling experience,” says Cloutier. “Club House La Grille now has eight new wet marinades designed to give great results in only 30 minutes. These include Smokehouse Mesquite, Honey and Dijon, Sesame Ginger, Louisiana Red Pepper, Lemon and Black Pepper, Teriyaki, Herb and Garlic, and Southwest Chipotle.”


Smokehouse Mesquite has a natural mesquite wood flavour with garlic, onion and a twist of lime juice. Honey and Dijon combines tangy Dijon mustard and sweet honey with a squeeze of lemon juice. Sesame Ginger blends sesame, ginger, garlic and mandarin orange juice. Louisiana Red Pepper is an authentic Louisiana recipe with red pepper seasoning and lemon juice. Lemon and Black Pepper mixes fresh lemon with spicy black pepper. Teriyaki unites soy sauce, sherry wine and ginger with pineapple juice. Herb and Garlic is a zesty blend of citrus juices, garlic and herbs. And Southwest Chipotle joins smokey chipotle peppers with cumin, oregano and garlic with a splash of lime juice.


The new Club House La Grille line, which can be used on the grill, as well as for baking or broiling, contains real citrus juices, spices and seasonings with no trans fat. Available in all major grocery outlets in Canada, found in the condiments aisle, suggested retail is $3.79 to $3.99 (although prices may vary by store).


For more information, go to www.clubhouse.ca


- News Canada



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