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To BBQ or to Grill? … That is the Question

Two Great Methods Give Different But Delicious Results

The season we all wait for has arrived! Now the question is … will you BBQ or will you grill? Yes, there is a difference, but I’ll get to that later. Right now, I want to share the ideas of two amazing local butchers and my conversations with them about the very best meats to grill (or BBQ!) this season!

Dave Meli, The Healthy Butcher 298 Eglinton Avenue West

“There are just so many great choices!” says Dave Meli, co-owner of The Healthy Butcher at 565 Queen Street West and 298 Eglinton Avenue West. “I do like to warm up both the grill and my guest’s appetites with what I call ‘Meat-ppetizers,’ marinated Miami (aka Korean) ribs.” He suggests cooking them over high heat for about 2 mins a side. “They get your grill ready for the main event.” When pressed to choose a favourite meat for the season, Dave says he has to opt for the “healthy and mind-bogglingly delicious” Wagyu Beef out of New Zealand — either a striploin or ribeye. “When the meat is this good, it doesn’t need much more than a bit of salt and pepper, but a nice compound butter (herbs & garlic mixed with butter) while it rests is always a good idea.”

Sam Gundy, Olliffe Butcher Shop 1097A Yonge Street

Sam Gundy of Olliffe Butcher Shop at 1097A Yonge Street and 1378 Queen Street East confessed that as much as the primary cuts of beef, the rib eye and striploin, are the best sellers, he personally prefers the secondary cuts, the hangar, flank, skirt and his personal fave, the flat iron steak. “They’re the most flavourful!” he explains. As we move further into the summer months, it’s time to consider grilling more pork. Sam lets us in on his secret for perfect pork this summer … “It’s the pasture-raised, heritage breeds; the pork that your grandparents remember, with much more fat and flavour. I like the rib chop and recommend asking for the cut closest to the shoulder.”

Although it is clear that certain cuts of meat require nothing more than a bit of S&P before hitting the grill, some on the other hand, benefit from a bit of added vivacity.

Oh yeah! … the difference between BBQ and Grilling? BBQ is a long, slow process done over a low heat, usually while covered. Grilling is done very quickly over high heat. So whether you’re BBQing or grilling, hit up one of these great local butcher shops and grab something to throw on the fire.


Stacia Carlton shares two amazing recipes, one for the Grill and the perfect complimentary side dish with her own twist. Give it a try this weekend and let us know how it turned out for you by commenting back on this post!


Citrus Grilled Short Ribs*

Serves 4

INGREDIENTS:

4 lbs beef short ribs, very meaty
1 medium sweet (Vidalia) onion, thinly sliced
¾ cup fresh squeezed orange juice
⅓ cup fresh squeezed lime juice
⅓ cup olive oil
½ cup chopped flat leaf parsley
1 tsp lemon zest
S&P to taste

METHOD:

Season ribs with S&P, Place in shallow dish with onion, orange and lime juice, oil and parsley Toss to coat Cover and chill for 3+ hours Grill on medium high heat to brown on all sides Move to indirect heat for an additional hour, at least Remove some meat from the bone, leaving some on the bone for presentation Season with S&P as needed Garnish with lemon zest and a few parsley leaves and serve

*Although this recipe is shown using short ribs, the marinade pairs perfectly with flat iron steak as well!


Potato Salad with Black Olives and Mustard Sauce

Serves 4

Potato Salad is the quintessential side dish at any self-respecting BBQ party, but make no mistake, this is NOT your grandmother’s mayo-laden variety!

 

INGREDIENTS:

2 lbs small red potatoes, cut in thick slices
½ medium red onion, thinly sliced
3 Tbsp red wine vinegar
1 Tbsp dijon mustard, or other good quality mustard
3 Tbsp red wine vinegar
¼ – ⅓ cup excellent quality extra virgin olive oil
¼ cup fresh oregano leaves, roughly chopped or torn
½ cup (about 15) black olives, pitted and smashed with the flat of a knife

METHOD:

Place sliced potatoes into gently boiling, salted water and cook until just tender when checked with a fork — about 10 minutes. In a small bowl, combine red onion slices with enough red wine vinegar to cover them. Set aside for at least 15 minutes. Whisk together olive oil, mustard and remaining red wine vinegar. Set aside. Arrange cooked potato slices on a platter, drizzle over mustard dressing, black olives, oregano leaves, S&P and finally, the marinated red onions.

Recipe Developed and Food Photos by Stacia Carlton

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