10 TIPS FROM ANDREW GASS

1. For the average person to be the king of their own grill, the best kind of meat would be a rib-eye cut which is well-marbled and flavourful.  The home cook could also use the New York steak which has a little bit of a fat cap on it, so it is flavourful, but it is not as expensive. 

2. Beef is just beef without some kind of flavouring.  A marinade, a rub, a barbecue sauce are all fine but you need to get the flavour infused.  A great way to get that is through the Bull’s Eye line of barbecue sauces.  They have a wide variety and are great for basting, marinating or as a barbecue sauce.

3. If you are going for a more infused flavour you will probably baste barbecue sauce on as you go which will caramelize the flavour onto the meat.  If you are looking for more subtle flavour you will baste sauce on just at the end before you plating your dish.

4. Keep your grill clean, it creates unbelievable grill marks.  You don’t want remnants of your previous meal lending a charred flavour to your dish.  Medium-high heat as opposed to cranking your grill up to high heat, will allow you to slowly cook things and create that searing effect.

5. Charcoal is uneven in cooking.  Some people say that the flavour from charcoal is better than gas, but as far as convenience and consistency a gas grill will definitely be better.  My preference is a gas grill and for the home cook it is easy to handle and store.

6. Seafood is becoming so popular for the grill.  A tip is to use fresh fish and do not put frozen fish directly onto  a hot grill, it will stick.  A more Canadian style is a cedar plank salmon – soak the cedar overnight and lay the salmon on top to cook it.  That’s a great way to use fish.  Prawns are really easy for the home cook.

7. Anything with oil and vinegar is a good base for a marinade.  Then you can add barbecue sauce.  I like Bull’s Eye Guiness flavour with additional beer added to the marinade.  The beer flavour in a steak or ribs or chicken is amazing.