License to Grill 6 tips for the perfect barbeque
Datetime:2012-05-10 Hits:
As temperatures rise and the summer season is on the horizon, Food Network's host of License to Grill, Rob Rainford releases his collection of recipes in his new book Born To Grill: Over 100 Recipes From My Backyard to Yours. In it Rainford covers over 100 recipes and 20 completed menus for both seasoned cooks and novices to prepare the chef-status barbeques right in your own backyard.
Jamaican-born , Rainford came to Canada at age three as the youngest of five children. He`s carried on his mother and grandmother`s love for cooking and family traditions of eating together.
"Most Saturdays you can find me in my backyard grilling or smoking something - on the barbeque that is," jokes Rainford. "I was born in Jamaica and there's a whole amazing barbeque tradition there. As for Canada, I guess after being buried under snow for six months we all just want to get outdoors and party."
Rainford enrolled in culinary school at George Brown college in 1994. Today he teaches there. After his professional training, he worked at several kitchens in Toronto.
After hosting License to Grill on Food Network Canada, he started working on “The Rainford Method” of barbequing which he explains to co-host Dave Gerry on Global’s Morning Show on May 7.
He also gave six tips to preparing meat, veggies, marinades and grilling methods on the barbeque. "I want to teach people how to do things pragmatically, the right way,” Rainford says.
1.Temperature: Don't put the meat straight from the fridge onto the grill. You need to bring it up to room temperature so its internal temperature will be the same as the outside temperature. Even cooking will always take place at that point.
2. Seasoning and rubs: Season meat with your herbs and your spices, minus salt. Salt pulls protein. You should not be seasoning the day before with salt. Putting it on too far in advance makes the meat dry. The meat starts to sweat. Always salt the minute before you hit the grill. Try soya sauce - it’s salty but won't pull the protein, it will add flavor.
Basic rubs are onion powder, garlic powder, thyme, rosemary, cayenne paprika - whatever you desire. Dry rubs can be packed onto the meat in advance. Liberally sprinkle it on. Pat with your hands and massage it in. Buy them pre-packaged or make your own.
3. Skewering: Bamboo skewers should be soaked for two hours. This way they are water logged. When you finally get to grill the skewers are starting to dry out and will be ready once everything is cooked.
4. Cutting the meat: Feel it. Touch it. Put a thermometer in it. Your meat will be medium rare when the internal temperature reaches 125 C. Meat will go up one degree after you've taken it off the grill. So, if you took it off at medium rare by the time it's rested, it will be medium.
5. Rest your meat: When you take the meat off the grill, allow the juices to redistribute so it's tender. Instead of losing the entire flavour, allow the hot meat to relax before plunging in.
6. Veggie option: Always prepare a veggie option. Prepare the veggies, as its own meal rather than just a side dish. Take pleasure in grilling vegetables, zucchini, a variety of peppers and onions. You will notice a caramelization happening. Add your desired flavours, season with a little salt and pepper.
