{"id":4455,"date":"2014-06-10T13:03:59","date_gmt":"2014-06-10T13:03:59","guid":{"rendered":"https:\/\/botabota.ca\/hublot\/gastronomie\/5-pro-barbecue-tips\/"},"modified":"2018-11-07T23:03:57","modified_gmt":"2018-11-07T23:03:57","slug":"5-pro-barbecue-tips","status":"publish","type":"post","link":"https:\/\/botabota.ca\/en\/hublot\/gastronomy\/5-pro-barbecue-tips\/","title":{"rendered":"5 Pro Barbecue Tips"},"content":{"rendered":"<p><em>By\u00a0Mayssam Samaha<\/em><\/p>\n<p>Winter was a long and arduous affair this year but summer is upon us now and with it come the joys of sun-drenched activities including outdoor grilling, cold beer, cool treats and al fresco dining. To help you become a grill master this summer, we asked our 5 favourite barbecue professionals for their best tip<\/p>\n<p><strong>David Ferguson, chef\/owner Restaurant Gus, Montreal<\/strong><br \/>\n\u201cLet the meat come to room temperature first, 20 minutes or so, so you can have more control over the cooking. If the meat is cold and the heat high, it will char on the outside and not cook on the inside. Vice versa, if your grill is not hot enough, the meat won\u2019t get that crispy exterior. It\u2019s also a great idea to have a safe zone on your grill so you can move things to the side if the cooking gets out of control.\u201d<\/p>\n<p><em>Favourite thing to grill: butterfly whole chicken or a saddle cut.<\/em><\/p>\n<p><strong>Brian Jameson, chef de cuisine Blackstrap BBQ, Montreal<\/strong><br \/>\n\u201cSlow and low would be my advice. You don\u2019t want to cook anything on a grill that\u2019s too hot, especially if it\u2019s a big cut of meat. For fish on the other hand, a super hot grill will sear the skin immediately so it won\u2019t stick. It also helps to grease your fish and your grill properly.\u201d<\/p>\n<p><em>Favourite thing to grill: whole fish.<\/em><\/p>\n<p><strong>David McMillan, chef\/owner Joe Beef, Liverpool House and Le Vin Papillon restaurants, Montreal<\/strong><br \/>\n\u201cDon\u2019t be afraid of using foil. Foil is your best friend when barbecuing. You can grill a piece of meat or fish on high heat to get grill marks on it then wrap it up in foil with some aromatics and let it cook slowly so it stays juicy. Not everything has to be \u201cgrilled\u201d; for example, mushrooms are great wrapped in foil and cooked on top of the grill. Foil is also a great way to \u201chold\u201d food and keep it warm. Make a foil \u201cbasket\u201d, fill it with your cooked meat or veggies, season with butter, olive oil and\/or fresh herbs and keep it on the grill until you\u2019re ready to eat.\u201d<\/p>\n<p><em>Favourite thing to grill: standing pork rack<\/em><\/p>\n<p><strong>Marc Cohen, chef and butcher Boucherie Lawrence, Montreal<\/strong><br \/>\n\u201cBuy on the bone meat, whether it\u2019s steak chops or chicken wings. It will keep the meat moist and will give you a natural handle to hold the meat and eat with your hands.\u201d<\/p>\n<p><em>Favourite thing to grill: lamb leg steaks or lamb neck chops<\/em><\/p>\n<p><strong>Julien H\u00e9bert, chef\/owner Pas d\u2019cochon dans mon salon foodtruck, Montreal<\/strong><br \/>\n\u201cSlow and low is the key, take your time, have a drink with your friends, grilling is an all-day affair. Use a spray bottle with clear apple juice (or even plain water) in it to spray your meat, especially towards the end of the cooking time. It will keep the meat moist and give it a nice, slightly sweet glaze and will replace the moisture that escapes the grill every time you open it.\u201d<\/p>\n<p><em>Favourite thing to grill: pork ribs<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Winter was a long and arduous affair this year but summer is upon us now and with it come the joys of sun-drenched activities including outdoor grilling. To help you become a grill master this summer, here 5 barbecue tips from the chefs of Blackstrap BBQ, the Restaurant Gus, Joe Beef, Boucherie Lawrence and Pas d&#8217;cochon dans mon salon.  <\/p>\n","protected":false},"author":41,"featured_media":4456,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[75],"tags":[],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>5 Pro Barbecue Tips | Bota Bota, spa-sur-l&#039;eau<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/botabota.ca\/hublot\/gastronomie\/5-trucs-de-pros-du-barbecue\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"5 Pro Barbecue Tips | Bota Bota, spa-sur-l&#039;eau\" \/>\n<meta property=\"og:description\" content=\"Winter was a long and arduous affair this year but summer is upon us now and with it come the joys of sun-drenched activities including outdoor grilling. 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