Jenny Burthwright knows her way around a grill: For the past nine years, shes run Jane Bond BBQ, a Calgary restaurant that blends southern-style barbecue with influences from Burthwrights own Jamaican roots. Here, she gives us seven hot tips for super easy grilling.(Related: 5 Tips for Enjoying More Family Meals)
The cut
If the temperature outside remains solidly lodged in holy @#$%& territory, you want to reach for a steakits the cut of meat thatll allow you to minimize your time hovering in front of a hot grill. If you like a rare steak, its about four to six minutes total, and medium-rare is six to eight minutes, Burthwright says. Bringing that steak up to room temperature before chucking it on the grill will get you a more even cook.
The rub
Mediocre sausages and bland chicken can be improved exponentially with a basic rub: Burthwright suggests playing around with the aromatic spices in her Jamaican mix, like allspice, cinnamon, nutmeg, ginger and thyme. Since we cant travel right now, its fun to get international, she says.(Related: This Refreshing Blended Mocktail Is a Summer Staple)
The fish
Im a big fan of grilling whole fish like tilapia or catfishits an awesome way to present a dish, Burthwright says. The key is to get your heat high to create a nice sear, and oil your fish to make sure it doesnt stick. Lightly brushing the fish with mayo before it hits the grill sounds bizarre, but it can absolutely help. Ever made a grilled cheese sandwich with mayo? Boom. Same concept, and it comes out perfect, Burthwright says.
The char
Lettuce, meet fire. Burthwright had a grilled Caesar salad on her menu that offered colossal flavour for comparatively little effort. We cut a head of romaine in half, brushed it with roasted garlic butter and gave it a quick sear on the grill, she says.(Related: 16 Strawberry Recipes Thatll Sweeten Up Your Summer)
The serious char
If youre looking for a vegetable that you can stick on your barbecue, completely forget about, char beyond recognition and still devour, look no further than the pepper. Put it on the grill whole; the blacker it gets, the better, Burthwright says. It almost braises itself, so when you open it up, theres this sweet oil inside.
The crowd-pleaser
Since it looks like socially distanced barbecues will still be a thing this summerand since youve probably got some time on your handsconsider cooking a prime rib roast to feed your guests. Youve got to go low and slow, Burthwright says. Plan for a good three to five hours, at least. She cranks all her burners to heat up the grill and then turns off the right side, where she cooks her roast. You get that high-heat sear, and then you get circulation from the heat on the left side, turning your barbecue into an oven.
The dessert
You can throw peaches or pineapples straight on the grill, and everyone will be delighted. Or you can do what Burthwright doescook those peaches or pineapples on the grill in a skillet seasoned with bacon fatand everyone will be thrilled.Next, here are 12 picnic-perfect recipes for a sunny day in the park.
The post The Lazy Gal’s Guide to Grilling appeared first on Best Health Magazine Canada.
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