Better BBQ'ing Tips

Lee McWright, executive chef at Fiesta Barbeques, has one prevailing piece of advice on how to achieve perfectly grilled meat and fish. Forget fancy spices: The art of grilling is grounded in technique.

“Keep it simple,” advises Chef McWright. “Kosher salt and freshly cracked pepper is all you need.”

Two key tactics, especially for meat, are: Always, always preheat, and use tongs to turn. Poking holes with an oversized fork allows juices to escape, drying the cut. And you don’t want to mar those pricey barbecue-worthy tenderloin steaks such as filet mignon, sirloin, T-bone and rib-eye. To test for doneness, rare meat feels fleshy when touched, well done feels firm.

Keep sweet sauces off until the last few minutes, to prevent burning. And before cooking, rinse meat in cold water to prepare the surface for the flavouring. And remember—every time you lift the lid to peek, you lose 38°C. So leave the lid down, turn just once, and use a thermometer to gauge if meat’s done!

Bang-on Burgers: “Hamburger is probably the most abused meat on the grill,” proclaims Chef McWright. If you press hamburgers with a spatula, stop right now! That spit and sizzle may sound exciting, but your burgers’ juiciness is going up in smoke.

Choose lean meat, make your patties ahead of time, and chill for at least 30 minutes to keep them from breaking apart while cooking. Preheat the grill to medium, then sear one side. Never press them flat! A one-inch burger takes 6-7 minutes per side. Flip and, if you wish, add barbecue sauce a couple of minutes before they’re ready, or a slice of cheese in the last minute.

Succulent Steaks: Buy AAA or Prime quality meat. Preheat the grill to hot, season the steaks with kosher salt and fresh-cracked pepper a half hour before cooking. A hot grill ensures the meat will sear—cook the surface quickly to seal in juices—and continue cooking (an inch-thick rib eye takes about 4 minutes per side; add another minute for a 1.5-inch thick steak). Flip. If you like, garnish with a pat of butter mixed with scallions after flipping.