10 facts about the barbecue

By Hélène Laurendeau Published October 7th, 2014 5 stars (2)
10 facts about the barbecue

Here are 10 facts about the barbecue, some extra tidbits so you can get the most out of your barbecue!

WOOD CHIPS:

soak your mequite or hickory wood chips in water for an hour and then place them on a sheet of aluminum foil. Close the papillote and pierce it a few times with the point of a knife. Place this in an aluminum packet UNDER the grill, with cover closed.

Every grill lover needs to pick up a meat THERMOMETER. No need to worry about proper cooking with such a reliable companion.

REST IN PEACE:

Too many people forget to calculate the resting time after cooking. Once done, meat should be placed on a plate and covered with aluminum foil. A few minutes of rest allows the blood to be evenly distributed.

BRUSCHETTA SIMPLICITY

Grill one side of some slices of good BREAD. Lightly rub this side with a garlic clove and drizzle some of your best olive oil. Sprinkle with a pinch of fleur de sel.

Traditional kebabs that alternate meat and raw vegetables are attractive, but often deceiving, because these foods require different cooking times. The solution: blanch onions, peppers and zucchini in boiling water for a few minutes or in the microwave before skewering.

So delicate,  fish and seafood should be marinated no longer than 30 MINUTES, or the marinade’s acidity will begin to “cook” their fragile flesh.

7 LIFELINE:

CEDAR or MAPLE planks are still the trend in cooking on the barbecue. It gives fish and meat a LIGHTLY SMOKED FLAVOUR. As an added bonus, it prevents fat from feeding the flames and noxious compounds. Soak it in water for several hours before cooking, ideally all night. You can freeze a plank swollen with water in a plastic bag. Thaw it in hot water for 10 minutes.

MARINADE BATH:

If the goal is to tenderize meat (flank, round), you absolutely need an acidic ingredient: lemon or orange juice, vinegar, yogurt or buttermilk, wine… The meat should marinate at least 24 hours to get the tenderizing effect. On the other hand, if the goal is to add a bit of flavour to a food or tender meat, 30 minutes will do.

MINUTE SAUCE:

Recover the rest of a marinade that has been in contact with meat or poultry by letting it BOIL FOR 2 TO 3 MINUTES. You can then serve it as a sauce. And avoid basting your food in the last five minutes of cooking.

Adios bacteria!

E.Coli O157 : H7 bacteria is the main reason you can get sick from eating hamburger and ground bovine meat (beef, veal), lamb and other red meat such as moose. Avoid it by cooking your ground meat well until no pink remains.

Hélène Laurendeau

Hélène Laurendeau

A nutrition and health enthusiast who loves to share: this description fits Hélène Laurendeau to a tee. She has been active for more than 25 years in the media and communications field. Nutritionist, host, columnist, author and speaker, Hélène holds a Bachelor degree in Nutrition and a Master degree in Epidemiology. She has spread her knowledge alongside Ricardo every week since 2005, as part of his daily show broadcast on ICI Radio-Canada Télé, as well as in Ricardo magazine, where she pens the Bien se nourrir (Eating Well) column.

Comments

  1. Ricardo, your videos are the very best. I love them. The grilling advice is excellent. Wish you were on English TV . I miss your cooking with friends & seeing your family & the farms & shops you frequented. I don't cook much anymore but now that I have an iPad I will start doing some of your recipes. All the very best to you & your family.

  2. awesome advice!

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