Burning barbecue questions answered
An easy, casual way to cook, barbecuing this year will be more tasty if you follow these tips and tricks Food writer Claire Tansey prepares for the coming warm weather by firing up her barbecue.
Barbecue season has arrived. So what better time to settle a few age-old arguments about grilling best practices. Barbecuing is such an easy, casual way to cook. Still a few tricks and tips will make it easier, better and more delicious.
Is charcoal better than gas?
Family feuds are waged over this one. I play neutral and have one of each. A gas barbecue is ideal for quick and easy weeknight dinners. I also like the control it gives me. But if it’s the weekend, fire up the charcoal grill and enjoy a relaxing cocktail while it gets hot. Real charcoal — the hardwood stuff, not briquettes — bring a ton of flavour to grilled chicken, lamb or steak, but when it comes to convenience, you can’t beat gas.
Is there a way to tell how much propane is left in the tank?
Boil a kettle of water then pour it over the tank. Immediately feel the tank with your hands — where it is cold, there is gas.
What’s the best way to prevent food from sticking to the grill?
Preheat, preheat, preheat. If the grill grates aren’t screaming hot when the meat makes contact, it will stick. Better yet, once they’re hot, momentarily reduce the heat and spray the grates generously with cooking spray or rub them with a rag dipped in oil. Of course, the grates need to be fairly clean too (see below). After placing food on the grill, leave it alone for a while. Once the underside of a steak, burger or chicken breast is cooked, it’s a lot easier to lift it away from the grates and flip it.
My barbecue sauce always burns, 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 three or four minutes left to cook.
Are there any foods that shouldn’t be grilled?
Meats that are lean, boneless and skinless (such as pork tenderloin, chicken breasts) can get dry on the grill unless you really pay attention. Bone-in, skin-on cuts are better for the barbecue. As well, I’ve never found grilling does anything good for lettuce or avocados. And I think all grilled fruit should be banned! It inevitably takes on the flavours of what you grilled last week (peaches with salmon? No thanks).
What are some unconventional foods that turn out well when grilled?
Asparagus is extraordinary on the grill, particular fat spears (just remember to lay them perpendicular to the grill grates). Grilled whole green onions are wonderful. When they are ready, chop them and add to salads.
My favourite grill surprise is pizza. Cook the raw, stretched dough directly on the hot grill for about a minute or two, then flip the dough, reduce the heat to the barest minimum, add sauce, cheese and one or two toppings, close the lid and cook until the cheese melts.
What else I can do to get ready for grill season?
Do yourself (and your dinner guests) a favour by giving the grill a deep clean. It will be more efficient and this year’s burgers won’t taste like last year’s lamb chops.
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.
Every time you grill, you’ll want to scrub the grates after they are hot (the heat loosens any stuckon gunk) — so either just before grilling or just after. Recently, doctors have been urging people not to use wire scrub brushes for the grill grates. Use a coil brush or just crumpled-up tin foil.