BBQs generally have metal rod grates and if you are in the market for a new one, look for wide bars. You get more surface area in contact with the meat to impart the caramelization we enjoy. It is best to turn meats over several times while grilling; the meat cooks more evenly and you can move the meat around to sear more surface area. While grill marks are attractive, you lose a lot of flavour potential. Dual heat controls are a nice option because you can start thick cuts on the hot side and move them over to finish cooking at moderate heat. Or move the meat up to the top rack to finish cooking, with the heat turned down (recommended for the
lamb rack). Clean the grates regularly, especially if you baste with sweet BBQ sauces; it chars, impedes caramelization and imparts bitter flavours and unsightly black specks. There are many excellent seasoning mixes for BBQ on the market. I always look for blends with lower salt content as you get more flavouring spices. Don’t be afraid to customize your seasoning salt with additional spices and herbs. Adding smoked paprika imparts a pleasant smoky character. Add cumin, coriander and cayenne for a southwest influence. Dry mustard is a great addition, or try some wasabi powder.
BBQ meats are excellent candidates for marinating to impart flavour and enhance tenderness. Lemon juice, white wine, garlic and oregano add a Mediterranean touch or use a tropical fruit juice blend with some soy, garlic and ginger to jazz up a pork cut. The main thing is to be adventurous. We asked some local golf and country club chefs for tips on selecting and cooking meats on the barbie. Fred currently validates Individual Learning Modules for Alberta Apprenticeship, for the trade of Cook. Chair of the Canadian Culinary Institute for five years, Fred actively mentors and examines chefs across Canada.
Resi Mendoza, Pinebrook Golf and Country Club Chef Mendoza is the unassuming chef of Pinebrook Golf and Country Club, and a familiar face over the years. His career includes stints with the Westin, International and Holiday Inn Downtown hotels, plus La Caille and Heritage Pointe. He is a past Culinary Team Canada member and now a coach.
Chef’s Tip Filipino BBQ Marinade for 1 Kg pork butt: Cut the meat into strips 0.75 cm thick, 2.5 cm wide and 3.25 cm long (1/2 x 1 x 1 ½ inches), and leave the fat on. 1/2 cup (125 mL) Soy sauce 1 ½ Tbs (20 g) Garlic, chopped 1/2 cup (75 g) Onion, finely chopped 1 Lemon, juiced 65 mL lemon/lime soda 1/2 tsp (2.5 mL) ground black pepper 2 ½ Tbs (45 g) Brown sugar 1/2 cup (125 mL) Banana sauce (Filipino ketchup at T&T)
Mendoza’s Filipino heritage comes through in his BBQ must do’s. His first preference is for white meats; you must marinate them overnight. Garlic rules, fresh, of course, and lots of it. He recommends making the marinade below with lemon/lime soda, which tenderizes the meat. He got a new rotisserie over winter renovations and will use his special spice blend for the beef; he sneaks in some mesquite salt, but I didn’t tell you.
1. Mix all ingredients well and marinade meat for one to two days. 2. Skewer meat and grill on BBQ. culinairemagazine.ca
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culinairemagazine.ca
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