Grill like a pro­fes­sional

Stanstead Journal - - NEWS - www.news­canada.com

(NC) —Dust off your bar­be­cue and serve up sum­mer with style. Af­ter a long win­ter we look for­ward to one of sum­mer’s most sim­ple plea­sures—cook­ing on the grill. Pre­pare for the sea­son with th­ese five tips from Tom Filip­pou, ex­ec­u­tive chef for Pres­i­dent’s Choice Cook­ing Schools: 1. Of­fer va­ri­ety- Try the PC Free From line that in­cludes a va­ri­ety of burg­ers, slid­ers, sausages, beef, pork, chicken and hot dogs, all of which made from beef, pork and chicken raised with­out the use of an­tibi­otics. They taste great and are per­fect for the bar­be­cue. 2. Get equipped with the right tools: Use a long han­dled steel brush to clean the grill be­fore you put food on it. A dirty grill will af­fect flavour and cook­ing. Long han­dled tongs make it easy to reach into the bar­be­cue, help­ing to keep you safe from hot flames and grill. A long han­dled bast­ing brush is handy when us­ing a mari­nade. 3. Get those per­fect grill marks on your meat by gen­er­ously oil­ing the grill be­fore you turn on the bar­be­cue. You can use a clean rag soaked with cook­ing oil. 4. To keep meat juicy, add salt over meat be­fore you put your meat on the grill. 5. Do not prick, pierce or stab meat while grilling. In­stead, use tongs with a long han­dle to flip the meat. This will help main­tain the nat­u­ral juices and ten­der­ness.

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