BBQ Tips from Sandi Richard |
Barbeque season is back! An outdoor barbeque is the perfect way to entertain for the May long weekend and throughout the summer - it's easy and the food is always delicious! Expert meal planner Sandi Richard suggests you stock-up on VH sauces and follow her tips to get you through the summer grilling season.
Choose your favourite cut of steak. Make sure it's at least 1 1/2" thick. It's much harder to achieve a perfectly cooked steak when they are too thin.
Season the steak using salt-free rubs. Marinades are fantastic for flavouring or for tenderizing less expensive cuts of meat. Brush thicker sauces on toward the end for added flavour. Try VH Teriyaki.
A medium rare steak should be 145°F; medium 160°F and well done is 170°F. An instant read thermometer is a BBQ tool you can't do without.
These days we tend to grill skinless chicken which can stick easily to the grill. Spray PAM for Grilling directly onto the chicken and it will grill perfectly. VH Sweet'n Sour and Honey Garlic are great alternatives to barbeque sauce.
When grilling fish I use a fish cage. They are inexpensive and easy to find. It makes flipping so much easier. Spray the cage with PAM for Grilling before cooking to ensure the fish won't stick. Combine four parts finely chopped fresh fruit with one part VH Orange Ginger sauce and you have a perfect fruit salsa. When the thickest part of fish flakes easily, it's ready.
For more tips, visit www.vhsauces.com or tune in to Sandi's show Fixing Dinner on the Food Network.
www.newscanada.com
Grilling Steak
Choose your favourite cut of steak. Make sure it's at least 1 1/2" thick. It's much harder to achieve a perfectly cooked steak when they are too thin.
Season the steak using salt-free rubs. Marinades are fantastic for flavouring or for tenderizing less expensive cuts of meat. Brush thicker sauces on toward the end for added flavour. Try VH Teriyaki.
A medium rare steak should be 145°F; medium 160°F and well done is 170°F. An instant read thermometer is a BBQ tool you can't do without.
Grilling Chicken
These days we tend to grill skinless chicken which can stick easily to the grill. Spray PAM for Grilling directly onto the chicken and it will grill perfectly. VH Sweet'n Sour and Honey Garlic are great alternatives to barbeque sauce.
Grilling Fish
When grilling fish I use a fish cage. They are inexpensive and easy to find. It makes flipping so much easier. Spray the cage with PAM for Grilling before cooking to ensure the fish won't stick. Combine four parts finely chopped fresh fruit with one part VH Orange Ginger sauce and you have a perfect fruit salsa. When the thickest part of fish flakes easily, it's ready.
For more tips, visit www.vhsauces.com or tune in to Sandi's show Fixing Dinner on the Food Network.
www.newscanada.com
