Get ready to grill

Get ready to grill

Butterflied Mustard Garlic Pork
Photography by Yvonne Duivenvoorden
Image by: Butterflied Mustard Garlic Pork<br>Photography by Yvonne Duivenvoorden Author: Canadian Living


Get ready to grill

Did you know that barbecues made in Canada usually have a higher BTU rating than barbecues made in the United States? It's our colder climate and penchant for winter barbecuing that requires a more powerful flame!

Get the grill ready
With summer grilling season right arounds the corner, you're going to need your grill in top shape. Here are three tips to keep your barbecue hot and powerful all season long:

1. Spring tune-up: Taking the time for a good cleaning inside and out before each cooking season keeps your barbecue looking and cooking like new. While you’re at it, splurge on a new barbecue brush!

2. Ban the insects:
Insect nests are the No. 1 cause of gas barbecue fires; clean your venturi tubes at least once a year.

3. Heat up your grill:
Setting the burners on high for at least 10 minutes and preheating your grills keeps your cooking surface sanitary, keeps the meat from sticking to the grates, plus you get the added bonus of searing the meat with nice grill marks too!

Grilling food safety
Paying attention to a few food safety rules will ensure a carefree summer and keep you out of the emergency room.

1. Always use a clean platter to place cooked meat on. Never use the platter that held the raw meat without washing it first.

2. Discard uncooked marinades used for meats. If you want to turn a marinade into a glaze to baste your grilling meats, place the marinade in a pot and cook at a boil for at least 10 minutes before using.

3. Always keep hot food hot and cold food cold when cooking outside; don't leave raw meat at room temperature. Hot summer sun will have bacteria forming in short order.

Don’t know what to cook?
Our Dinner for Dad barbecue menu will point you in the right direction.

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Get ready to grill