Canada’s first long weekend has come and gone, which can only mean one thing – it’s grilling season. So if you haven’t dusted off the BBQ yet the real question is what are you waiting for! However, after a long long winter sitting in your garage or shed under a cover your beloved grill may need a little TLC before it’s ready to take on the ribeye steaks, the juicy burgers and the sizzling hot dogs you have planned for it this summer.
Give your grill a little ‘check-up.’ Things to look for include cracks or damages in the hose, inspecting burners and gas tubs (make sure they aren’t worn out, rusty or blocked) and of course, refilling the propane tank! Once you’re sure everything’s in working order it’s time to clean. Advocates of all things ‘natural,’ we don’t believe in chemicals in your food OR on your grill. Mixing up a solution of two parts white table vinegar and two parts lukewarm water will provide you with the squeaky clean results you desire while avoiding any harmful or toxic chemicals (it’s also cost effective!). Simply pour your solution in a spray bottle, saturate the areas of your grill that need cleaning, allow the areas to dry for about 10 minutes then whip off. No rinsing is required.
What’s a squeaky clean grill though, without the proper grilling tools? We believe ever grill master should have the following at hand:
- Long-handled tongs – grilling forks pierce your meat causing the loose of juicy flavours, we find tongs much more useful
- Spatula –for all your fancy burger flipping party tricks
- Long-handled basting brush – for when things get ‘saucy’
- Long-handled stiff-wire grill brush – because a clean grill is a good grill
- Instant read thermometer – nobody wants an under cooked meal!
- Fire extinguisher – safety first
- Paper towels - because when things get juicy, saucy and smokey things can also get a little messy
- A wood plank – the easiest way to add mild smokey flavor while keeping your meat moist.
So you’ve got your clean grill and your tools, now how about some tips?
Grilling Succulent Steaks
- Preheat the BBQ!
- Don’t use salt seasoning until you’re just about ready to cook
- Only turn you steak once during cooking to avoid losing ‘juices’
- Let your steak rest for 5 minutes (covered) after cooking
3 Tips for Juicy Burgers
- Don’t over-handle the meat
- Flip the burgers just once on the grill
- NEVER flatten burgers with your spatula
Avoiding Overcooked Chicken
Chicken Breasts – 6 to 8 ounces – medium to high heat for 10-15 min per side
Chicken Breasts (boneless) – 4 ounces – high heat for 6 to 8 min per side
Chicken Legs or Thighs – 4 to 8 ounces – medium to high heat for 8 to 12 min per side
Chicken Drumsticks – 4 ounces – medium to high heat for 8 to 12 min per side
Chicken Wings – 2 to 3 ounces – medium to high heat for 8 to 12 min per side
*All cuts should have an internal temperature of at least 165F
