Tobias Girgnon, executive chef at Mamie Taylor’s restaurant, shares his tips for firing up the barbie.
1. Don’t be afraid to go global
Every culture on earth cooks meat over fire. For a cook who is intimidated by attempting ethnic flavours, try using pre-made flavour bases such as store-bought Thai curry pastes, bottled Tandoori marinades, or any exotic spice rubs as a marinade. They always turn out delicious, especially on pork and chicken.
2. Know your heat
Different proteins and vegetables require different types of heat:
Bone-in Chicken = lower heat and ideally indirect for a longer cooking time
Steak = very high heat for much shorter cooking time
Burgers = very high direct heat for a short period of time
Sausages = lower direct heat
3. Soak your corn
The perfect BBQ corn is easier than you think—simply soak whole cobs of corn in the husk in water for 15 minutes, then place them on the grill while it is warming up, or for approximately 30 minutes, turning once in a while. The moistened husks will perfectly steam the corn and the charring of the outside will impart a delicious smoky flavour.
4. Pre-season large cuts of meat
Large cuts of meat such as whole pork shoulders, briskets, or large bone-in steaks should be seasoned at least a half an hour before grilling. This allows the slat to penetrate the surface of the meat and distribute more evenly through the cut.
For a killer homemade BBQ sauce, click here.
Brewery and the Beast is taking place on July 24 at Concord Pacific Place. Approximately 40 restaurants are participating this year’s celebration of great food, restaurants, drinks and use of responsibly-farmed Canadian proteins/meats.
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