November 11, 2009
Generally, I love being a Canadian — but when I learned last week that Brits have a Bonfire Night every November 5th to celebrate the capture of renegade Guy Fawkes in 1605, I was bitter. Why don’t Canadians have a bonfire night? Just for surviving our crazy climate we deserve a bonfire. We do! We really, really do!
So, since we have no culturally sanctioned bonfire holidays here, I decided to put my pyromaniac urges to good use by lighting up the charcoal grill over the weekend while I was raking leaves.
During the summer, standing over a smoky, hot charcoal grill can be uncomfortably hot. But, stoking up the coals as you do your yard cleanup in the fall is actually a pretty fantastic way to make an afternoon spent outside in the crisp fall air more enjoyable.
So, why not create a low and slow grilled brisket or flat chicken this weekend? Or, just use the hot coals to make grilled cheese sandwiches for lunch and to warm your hands after planting bulbs?
Be sure to have lots of marshmallows around and cups of hot chocolate so that you can bribe your helpers to stick around and help for more than a few minutes!
Is your grill kit packed away for the winter or are you still grilling and barbecuing?
June 26, 2009
Some days words just flow out of my fingertips and onto the computer screen in an effortless cascade. Today, not so much. In fact, as I sit here trying to form a few coherent sentences, it’s as excruciating as if every word is a hair being plucked from my skin with tweezers. Not fun.
But, since I am very dedicated to this blog, I am here trying to tell you about my new favourite grill.
My son and I spotted this disposable grill at Shopper’s Drug Mart the other day. We couldn’t believe that the regular price was just $3.49 so we bought one immediately. We were sure that once we tried it out that we’d be able to reveal to the world that this device was a piece of crap.
Well, guess what? We were 100% wrong. This grill that costs less than the grande latte I bought on the way home from the drug store worked like a charm. It had lots of heat: I started it at 11:50 am and at 2:45 pm it was still warm enough to melt chocolate or keep a cheese dip molten and ready for tortilla chips to be dunked.
Will you buy one of these grills? If so, what will you make on it?
March 2, 2009
Ah, my precious grill. How I miss thee. Sigh.
As the winter starts to wind down, I’m more than a little excited about getting out into the backyard so that I can have regular dinner dates with an open flame once again. Last week I ducked out for a clandestine quickie to try out a new grilling technique. While I’ll certainly be using my tried and true recipes when the weather warms up, I’m also excited to have discovered the Cedar Smoking Sheets pictured above.
I don’t know much about the origins of this concept (one package I read said they were Japanese-style but none of my Japanese friends seem to have used them before), but the idea is clever: you soak these supple sheets in water, wine, tea, etc. and then wrap them around raw pieces of fish, chicken, cheese and such before trussing them closed and placing the bundles on the hot grill.
The result: smoky flavour and no scorched or torn pieces of food.
Have you tried these sheets? If so, how would you rate your attraction to them? Do you love ‘em, like ‘em or think they’re just not all that?
FYI: I bought my first pack online but I know that Sobeys will be carrying these sheets in their stores this summer.
Links to other grilling related posts:
• Smoke Chips
• International Grilling Atlas
• Best Rib Recipe
• Instant Read Thermometers
• Burger Tips
• Spring Grilling
• Cold Weather Grilling
• Cheeseburger Tips
June 5, 2008
It’s not news that many grillers have an emotional connection to both seared foods and the backyard appliances used to make such recipes. The picture above illustrates test kitchen assistant Amy Grigg’s passion for grilling. While I admire Amy’s affection for her grill, I caution her and other grill lovers never to kiss a hot grill. Instead, show your commitment to grilling by testing your knowledge.
Did you know that…?
• More than 7 billion grilled hot dogs will be eaten this summer in America with many more consumed here in Canada
• Our top four favorite burger toppings are: cheese (70%), ketchup (63%), mustard (50%)
• 76% of households own a grill of some kind
• 75% of grill owners have a gas grill
• If you don’t have a gauge, you can weigh propane tanks on a bathroom scale. An empty tank will weigh between 17 and 19 pounds so if the scale reads less than 20 lbs, refill before you try to cook
If you had these facts top of mind, it’s likely that you are, indeed, a grill master. However, if you want more proof of your grill master status before bragging to your friends, try this quiz to test the limits of your knowledge.
Or, skip the test and take a second to share your secret grilling tips with the rest of us by commenting below.
May 15, 2008
Like a good burger, there’s something about feasting on a platter of sticky, gooey pork ribs that epitomizes summertime in Canada. This particular rib recipe is a hit during hot weather since it eliminates the precooking step by using a foil-grilling packet to steam cook the meat and glaze it simultaneously. It’s also one of the recipes that my guests always ask for when I make these ribs for a backyard barbecue. You’ve gotta love it when an easy recipe with a short ingredient list is also a crowd pleaser!
Althought the word ‘chili’ is in the title, the flavour of these ribs is sweet and only slightly spicy since Thai sweet chili sauce is not nearly as hot as the unsweetened versions. Perfect with a cold, frosty beer on a hot day, these ribs can be served with rice or a grill top baked potato. Regardless of what you serve with these ribs, make sure you have plenty of napkins – or better yet finger bowls – handy because they are notoriously sticky!
Thai Chili Glazed Ribs
2 lb (1 kg) pork ribs, sliced into single pieces
1 tbsp (15 mL) all-purpose flour
1 1/2 cups (375 mL) Thai sweet chili sauce
1/4 cup (50 mL) hoisin sauce
1 tbsp (15 mL) sesame oil
Chives or green onions
Preheat the grill to medium. Sprinkle the ribs evenly with flour. Stir the chili sauce with the hoisin sauce and sesame oil. Pour the sauce into a large, foil-grilling bag (or place in the centre of a very large piece of heavy duty foil that has been brushed with oil), set on a baking sheet.
Add the ribs and spread evenly in the bag in a single layer. Fold over the open edge of the bag and seal tightly and so that the foil fits around the food snugly. (Alternatively, scrunch up the edges of the foil to create a secure packet).
Slide the bag onto the preheated grill. Cook, flipping bag every 15 minutes, for 65 minutes. Let ribs rest in the bag for 10 minutes. Cut bag open using kitchen shears. Arrange ribs on a platter and sprinkle with chives before serving. Makes 4 servings.