ABOUT THE Q
- What’s better, charcoal or gas? They’re both good! And…..I actually have both kinds of q. A gas bbq is ideal for quick and easy weeknight dinners. I also like the control it gives me. But if it’s the weekend, I love to fire up the charcoal BBQ and enjoy a relaxing cocktail while it gets hot. Real charcoal– the hardwood stuff, not briquettes–brings a ton of flavour to grilled chicken, lamb or steak, but when it comes to convenience, you can’t beat gas.
- Is there a trick to finding out whether there’s enough gas in the tank to make dinner? Boil a kettle of water then pour it over the tank. Immediately feel the tank your hands. Where it is cold, there is gas.
- Should I clean the barbecue? How? Yes! If it has been a long while, do yourself and your dinner guests a favour by giving the grill a good clean. Take off the grates and the heat radiators and scrub them well with hot soapy water. Sweep out the grill box then reassemble. If your grill sits in an area that’s prone to spiders, buy a special flexible cleaner and scrub out the venturi tubes once in a while.
- What’s up with wire grill scrubbers? They’re scary, people, throw them out. Instead, buy a well-made coil scrubber or just a ball of crumpled-up tin foil.
- My meat always sticks to the grill. Help me. You can do it! Remember this mantra: Preheat, preheat, preheat. If your grill grates aren’t screaming hot when the meat makes contact, it will stick. Better yet, once they’re hot, spray the grates generously with cooking spray or rub them with a rag dipped in oil. AND stop it with all the flipping. After placing meat on the grill, leave it alone for a while. Once the underside of a steak or burger or chicken breast is cooked it’s a lot easier to lift it away from the grates and flip it.
- Why does barbecue sauce burn? Should I reduce the heat? Nope, just save the sauce until the end. Any sauce that has a sweet component is going to caramelize and ultimately burn, so brush it over the meat when it has about 3 or 4 min left to cook.
- What’s something I shouldn’t grill? Meats that are lean, boneless and skinless tend to just get dry on the grill pork tenderloin, chicken breasts. I also think grilled fruit should be banned! It inevitably takes on the flavours of what you grilled last week (peaches with salmon?? Yuck).
- What’s something I should grill? Artichokes, asparagus, pizza.
Happy long weekend everyone! xo~Claire
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