Posted on June 18, 2012 by Marina
June 23rd marks Meal Exchange’s third annual National BBQ Day™, a nation-wide celebration of locally-sourced food.
Individuals, organizations and communities are encouraged to sign up, and host their own BBQs with as much locally raised and grown food as possible. Share your stories, recipes and photos on Twitter (#NationalBBQDay), Facebook and email Meal Exchange for a chance to WIN a Napoleon BBQ Grill.
In preparation, we thought we’d offer you some BBQ tips from the BBQ King himself – Steve Adams from Team Cedar Grilling.
For those who don’t know, Team Cedar Grilling is a competition barbecue team and are the current reigning Canadian Grand BBQ champions, earning the privilege to represent Canada at the Jack Daniels World invitational Barbecue championships in Lynchburg, Tennessee.
He also owns Jambo – the Ultimate BBQ Pit, with Steam Whistle draught tap built right in. Awesome.
Barbeque vs Grilling: Barbeque, Barbecue or BBQ is generally slow cooking over indirect heat at temperatures below 250 degrees for a long period of time. Grilling is generally cooking with the heat source directly under the food and a lot faster than the low and slow traditional style BBQ.
Direct Setup – Direct grilling is a barbeque technique in which the food is placed directly over the heat source.
Indirect Setup – Indirect grilling is a barbecue cooking technique in which the food is placed to the side of the heat source instead of directly over the flame with the barbecue lid closed
Chicken Tip: Cook your chicken over the direct setup until you have achieved the desired appearance.
Finish cooking with the indirect setup. Insert an instant read thermometer into the thickest part of the meat. Your chicken will be perfectly cooked at 190 degrees.
Apply your sauce in the last 10 minutes.
8 Minute Steak Tip: Take the steak out of the refrigerator 15 minutes prior to cooking to warm up.
Prepare for direct setup and crank your BBQ as hot as it will go.
Place the meat directly over the heat and grill for 2 minutes.
Flip the steak and cook for 2 more minutes.
Flip the steak again, changing the angle slightly to achieve nice grill marks for 2 more minutes.
Flip the last time for 2 minutes changing the angle.
Remove the perfect steak to a warm plate, cover with foil for a few minutes before serving.
Try adding a dollop of Boursin herb cream cheese to the top of each steak.
Homemade Hamburgers Tip: Try burying your favourite piece of cheese right in the centre of the hamburger patty, sealing it well around the edges so the cheese won’t leak out. Splash a little Steam Whistle on the burger as it is cooking for great flavour.
Smoking option: Soak your wood chips in Steam Whistle Pilsner, drain and wrap the wood chips in tinfoil; poke the foil pack several times with a fork. Add package to the direct heat side of the BBQ to create smoke.
Salt & Pepper: Try adding the salt and pepper after the food is cooked to give it that extra zip!
Presentation: When grilling over direct heat, remember to place the food on the grill presentation side down first to achieve the desirable grill marks. People eat with their eyes – make it look good!
BBQ Sauce Tip: In a heat proof pot, right on the grill, add your favourite BBQ sauce and a splash of Steam Whistle Pilsner. Use a silicone basting brush to apply your new sauce to the grilled food.
What is the Difference between Lump and Briquette charcoal? Lump charcoal is a natural charcoal that burns very hot, fast and clean. Lump is great for grilling. Briquette charcoal is charcoal dust that is compressed together with a cornstarch binder to hold its round shape. Briquettes are more suited for the low and slow indirect cooking method. Team Cedar Grilling uses Maple Leaf Lump Charcoal.
How to Open a Charcoal Bag: Are you frustrated with that knotted string that holds the top of your charcoal bag closed? How do I open the charcoal without ripping the bag?
There is a long knotted end and a shorter knotted end. Simply go to the short end of the string and undo one to two loops until you can see that it will be free if gently pulled. This tip also works on potato bags.
How to light Charcoal The Easy Way: Lay two sheets of paper towel flat and drizzle olive oil in an ‘S’ pattern over each square of paper towel. Lightly twist each piece, lay on the charcoal and light with a match.
Steam Clean Your Grill: When your grill is super hot, dip a clean BBQ brush in water or snow and scrub your grill to a clean finish.
40 to 140 Rule: The danger zone for food is between 40 and 140 degrees. If your food temperature is between 40 and 140 it can only be left out at room temperature for two hours before it has to be refrigerated.
Steve’s Favourite BBQ List:
Charcoal: Maple Leaf Lump
Gadget: Pigtail Food Flipper
Instant read thermometer: Thermapen
Wood Smoke: apple chunks
BBQ’s: Crown Verity grill, Primo ceramic grill
Beer: Steam Whistle Pilsner draught
Secret BBQ Ingredient: liquid honey
Best BBQ tip: Don’t overcook the food (Don’t kill it twice)
Fun Appetizer: Parrot Sticks
Brine: Steam Whistle Chicken Brine
Joke: My grilled fish is so bad that my cat only has 3 lives left!
Here are few beer BBQ recipes …
Happy BBQ Day from the Good Beer Folks!