Finally, it's barbecue season! Like most Canadians, we at Homemakers can hardly wait to get grilling, and to celebrate we've come up with a collection of recipes that include what we hope are a tempting array of classic flavours and intriguing new tastes.
We've also offered a wide range of meats to appeal to every palate and suit every occasion, from a casual get-together to a function where you might want to, well, show off a little.
Photo: Grilled Veal Chops with Fines-Herbes Butter
Photo by: Kevin Hewitt
This menu was first printed in the May 2007 issue of
Homemakers Magazine. Click
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Tips for better barbecuing
These tips are from The Cook's Book (DK Publishing, 2005) by Jill Norman.
- Make sure that your grill is hot before you start to cook. Coals should be ash-grey in colour.
- Oil your meat -- not the grill -- before cooking to help prevent smoking.
- Season the meat just before cooking or immediately afterward. If you salt the meat and leave it for any length of time, the salt will draw out the juices and the meat will be dry.
- Allow time for the meat to brown on the bottom before turning it over to the other side. If you flip it too soon it will stick to the grill.
- Use tongs to turn the meat. A fork will pierce it and release the juices.
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