Grilling in the great outdoors

Grilling in the great outdoors

Author: Canadian Living


Grilling in the great outdoors

There are many wonderful things that accompany the warm and sunny days of summer, none more so than the opportunity to barbecue outdoors among friends and family and enjoy the comraderie, good food and heavenly aromas wafting from the grill. Here is a collection of tips and recipes to make your summertime barbecues that much better.


Steaks on the grill
There are two categories of steak cuts suitable for grilling: tender grilling steaks and less-tender marinating steaks.
• Grilling steaks and the smaller grilling medallions are ready to cook right away, although you may want to marinate or coat them with a rub for flavour.
• Marinating steaks and marinating medallions need 12 to 24 hours in an acid-based mixture to tenderize them. Grill marinating steaks until rare or medium-rare; beyond medium doneness they become tough.

Beef recipes:
Balsamic Sirloin Medallions
Barbecued Flank Steak
Barbecued Roast Sirloin on a Bun
Beef Steak with Sesame Oil
Eye of Round with Mustard Aioli
Five-Spice Round Steak
Grainy Mustard Grilled Strip Loin
Grilled Garlic Pepper Steak
Grilled Rib Eye Steaks with Ginger Butter
Grilled Strip Loins with Onion Rings
Grilled T-Bone Steak with Barbecue Sauce
Oregano Beef Koftas
Peppercorn-Crusted Steak
Peppercorn Thyme T-Bones
Pesto Beef Kabobs
Pesto Onion Steak Sandwiches
Red Wine Marinated Steak
Sirloin with Roasted Garlic Topping
Steak and Pepper Kabobs with Spiced Tomato Sauce


Perfect patties
• Since fat drains off while burgers are grilling, you can use medium ground beef for juicy, flavourful hamburgers.
• Burgers need only gentle shaping when being formed. Overmixing and too much pressing and patting make tough, dry hamburgers.
• Patties hold together better if chilled for 1 hour before cooking. You can make and refrigerate them up to 2 hours ahead.
• Turn patties only once. Don't press or flatten with spatula during cooking because this forces out juices.
• The best way to ensure that burgers are cooked through -- and safe to eat -- is to check their internal temperature. A digital instant-read thermometer is essential for accuracy. To check, remove one burger from heat; immediately insert thermometer horizontally and leave for at least 30 seconds before reading temperature. Ground beef is cooked at 160°F (71°C).

Hamburger recipes:
Cheddar Onion Burgers
Fajita Burgers
Gourmet Gorgonzola Burgers
Horseradish Burgers
Hot Asian Burgers
Juicy Herb Burger
Meat Loaf Burgers
Mediterranean Burgers
Onion Dijon Burgers
Rebel House Buffalo Burger
Salsa Burgers
Smoky Barbecue Burgers
Tasty Extra-Lean Burgers


Grilling chicken
• Grill chicken with or without the skin, but removing it not only cuts the fat to one-fifth of the original but also reduces flare-ups when fat drips into the fire. When barbecuing chicken with skin, you may need to turn it more often to prevent scorching.
• Grill chicken over medium-high heat as follows: bone-in chicken breasts and leg quarters for 45 minutes, bone-in thighs for 20 minutes, boneless breasts for 10 to 12 minutes, and boneless thighs for 12 to 15 minutes.
• Chicken is cooked when the white meat is no longer pink inside and juices run clear when the thickest part of the dark meat is pierced.

Chicken and turkey recipes:
Barbecue-Roasted Turkey
Barbecue-Roast Lemon Herb Turkey with Gravy
Cajun Chicken Wings
Calypso Chicken
Chicken Breasts Stuffed with Basil and Red Pepper
Chicken Burgers with Tomato Relish
Chipotle Mojo Chicken
Golden Chicken
Grilled Piri Piri Chicken
Grilled Turkey Scaloppine
Grilled Turkey Steak
Honey Dijon Chicken Thighs
Italian Prosciutto Chicken
Jamaican Jerked Chicken
Korean Barbecued Chicken
Lemon Chicken Kabobs
Moroccan Chicken Skewers
Orange Ginger Wings
Pecan-Crusted Grilled Chicken
Portuguese Barbecued Chicken
Rainbow Turkey Kabobs
Sage and Lemon Chicken Breasts
Turkey Burgers with Sautéed Mushrooms
Whole Barbecued Lemon Chicken


Smoke up some flavour
For a smoky touch, soak 6 to 8 cups (1.5 to 2 L) hickory, mesquite, cherry, maple or apple chips in water for 4 hours. (Hickory is well-suited for pork, however, alder will also work well.) For charcoal barbecue, sprinkle one-third of the chips over hot coals. For gas barbecue, place one-third of the chips in foil pie plate set on lava rocks or V-shaped bars. Heat at high heat until chips start to smoke before adding food. Add more soaked chips, one-third at a time, to maintain smoke level.

Pork and lamb recipes:
Balsamic Honey Tenderloin
Barbecued Peach Pork Chops
Cuban Grilled Pork Sandwich
Curry Lime Pork Kabobs
Devilled Lamb Kidney Kabobs
Honey Roasted Ribs
Hot Mustard Pork Kabobs
Lemongrass Pork
Oriental Black Bean Spareribs
Roasted Leg of Lamb with Caraway and Pancetta
Rosemary Lamb Burgers with Jalapeño Mayonnaise
Sage Apple Pork Burgers with Caramelized Onions
Sausage Burger
Smokey Barbecue Pork Loin
Teriyaki Orange Lamb Chops


Grill only the best
• The best fish for grilling whole or whole filleted sides are those with firm or flaky (but not soft) flesh and skin that will crisp nicely, such as pickerel, whitefish, salmon, trout, arctic char, bass or snapper.
• For fillets and steaks, we recommend grouper, shark, halibut, salmon, trout, catfish, tilapia, monkfish, ocean perch, tuna and arctic char. Avoid soft-fleshed fish, such as cod, flounder or sole, which can be cooked successfully in grill baskets or packets.

Serve it whole
• To serve small whole fish, slit fish along backbone with knife; peel off skin. Starting from spine side, ease wide-bladed fish server under fillet, keeping blade as close to bones as possible. Lift fillet neatly off bones. Turn fish over and repeat with other fillet.
• For large fish, cut skinned flesh crosswise into serving-size pieces. Ease fillets off bone one piece at a time.

Use the right stuff
• It is convenient to have tongs and two spatulas. Wide spatulas are especially good for getting under and supporting fish when turning. A fish basket makes grilling whole fish a snap.
• Always clean the grill thoroughly with a wire brush; preheat and grease well before adding fish and there should be no problem with sticking.

Fish and seafood recipes:
Apple Trout Fillets
Barbecued Tuna Pizzas
Barbecue Mussel Bake
Basil Salmon
Cajun Salmon and Scallop Kabobs
Caribbean Snapper with Pepper Sauce
Chili Salmon with Peppers and Zucchini
Garlic Rosemary Salmon
Grilled Arctic Char with Tahini Sauce
Grilled Halibut with Oyster Mushrooms
Grilled Oysters
Grilled Red Snapper with Mint and Mango Salsa
Grilled Sardines
Grilled Whitefish and Ratatouille Salad
Halibut Kabobs with Tahini Sauce
Miso Grilled Scallops
Over-the-Rainbow Chili-Grilled Trout
Swordfish with Country Vegetable Salad
Tarragon Monkfish Kabobs
White Wine Sage Pickerel

Vegetarian recipes:
Barbecued Stuffed Tomatoes
Bulgur and Mushroom Burgers
Cider-Glazed Apples and Onion
Curried Lentil Burgers with Coriander Yogurt
Grilled Acorn Squash with Balsamic Drizzle
Grilled Corn with Chili Lime Mayonnaise
Grilled Eggplant Sandwiches
Grilled Vegetables and Feta Quesadillas
Mushroom "Steaks"
Tofu and Vegetable Skewers with Peanut Sauce

Safety first
• Avoid charring foods on the barbecue. Substances called polycyclic aromatic hydrocarbons, PAHs, are found in charred foods and have been found to be cancer-causing. To reduce the flare-ups that cause food to burn, trim excess fat from meat and turn it with a spatula or tongs rather than a fork.
• E. coli grows in intestines of some animals, including pigs, sheep, cows and poultry, and can spread to the top muscle or outer surface after the animal is butchered. Searing a steak or roasting meat kills any existing E. coli since they are only on the surface of the meat. Therefore the meat can be eaten rare or medium provided outsides are well-cooked.
• In ground meats, E. coli is impossible to isolate, which is why ground meats must be cooked thoroughly until well done and temperature on digital thermometer inserted sideways into centre reads:

Ground beef: 160°F (71°C)
Ground pork and lamb: 170°F (75°C)
Ground chicken and turkey: 185°F (85°C)

• Always transfer cooked food to clean serving plates using tongs and lifters that have not come in contact with raw meat, poultry, fish and seafood.


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Grilling in the great outdoors