This summer, I’ve been learning how to grill a variety of different recipes with the help of my Weber Q. This portable barbecue is compact enough to fit in the trunk of my car but also packs a punch! Last weekend, I travelled east to Prince Edward County, Ontario and with the help of this little purple grill, we were able grill all weekend long! But there is still so much that I need to learn before the summer is over. So I sat down with Chef Hidde Zomer from The Carbon Bar in Toronto, and learnt the best ways to elevate my grill game this summer is by following his four easy tricks!
- Always make sure to pull the meats from the fridge before you are about to grill and allow it to get to room temperature for at least 45 minutes to one hour.
- Toss the flimsy tongs you get with the BBQ and get yourself a good set of stainless steel kitchen tongs. Chef always has two on hand: a longer one for large meats and a shorter one for the smaller cuts and vegetables.
- Leave a lasting impression at your next BBQ party, try to experiment with the bigger “dinosaur”/ “Flintstone” cuts of meat! Chef Hidde’s favourites are 30 oz Bone-in Cowboy steaks (aka Tomahawk steaks). For an equally delicious alternative ask your butcher for some bone-in strip loins.
- For better flavour – go with the dry age beef. The process of dry aging meats is making a great come back; the complexity of these meats are fantastic, and you get a hint of blue cheese and nutty flavours.
The key to serving a delicious meal on the barbecue is finding the perfect meat. By visiting your local butcher, you are assured that the meats that you are buying are of only the finest quality and cuts. Lately, I can’t get enough of the delicious and organic meats from Beretta Farms. Their premium grilling products are certified to be organic, gluten-free and nitrate-free. But best of all, they are available in your grocers all across Canada; making getting quality meats easier than ever. They recently launched a line of organic hotdogs (available in turkey, chicken and beef) that are sure to be a backyard hit this summer.
And no backyard BBQ is ever complete without a great cocktail. Over here The Creators Commune, we’re big fans of the all-natural craft mix Walter’s Caesar. Just in time for Canada Day, we’re spicing up our drink with their fun variation on the classic cocktail by adding a little bit of Canadian Maple Syrup!
The Strange Brew
- Maple Syrup (1/8” deep poured on to a small plate to adhere spices)
- 1 Tablespoon Maple Sugar
- 1 Tablespoon Course Sea Salt
- 1 Teaspoon Cracked Pepper
In The Glass:
- 4 Fluid Ounces Walter All-Natural Craft Caesar Mix (Mildly Spiced)
- 1 Fluid Ounce Vodka
- 4 Fluid Ounce Lager
- 1 Tablespoon Worcestershire
- Hot Sauce to taste
- Candied Salmon
- Non Fish Option – Caribou Jerky
- Wedge Lime
- Dip rim of your cup upside down in maple syrup, rolling around to coat the outside of the
- Dip into seasoning mixture to your desired level of rim seasoning.
- Fill glass to the brim with ice.
- Add Walter Mildly Spiced Craft Caesar Mix, vodka, lager and hot sauce.
- Stir gently but thoroughly with bar spoon.
- Lay candied salmon or caribou jerky across brim of cup, score lime and add to rim.