I am not fond of the word satay, I prefer meat-stick, or if I am being fancy I use brochette, which is French for meat-stick. I use fresh Ontario chicken tenders and thighs for this recipe, which you can either de-bone yourself or ask for at your butcher (recommended).
Looking for an interesting side dish you can make on the grill? Try these BBQ Lyonnaise Potatoes for something a little decadent. With ingredients like Normandy butter and double-smoked bacon, how can you go wrong?
First let’s address a common misconception. Extra lean ground beef is not always the best thing to use. It’s dry, tasteless, except for that weird liver aroma (think about that for a minute) and soul killing. So, when we go to make the burgers we want to start with medium ground beef–don’t freak out, the extra fat is going to render out of the meat when grilled. For extra flavour and juiciness, combine half-minced pork with your beef. Tasty!
Why is it that the mere thought of a slow roasted, smoked slab of fatty pork shoulder makes all men swoon and their eyes roll up in their heads in excitement? It probably has something to do with the fact that smoked pork roast on the BBQ is like heaven in your mouth (yes better than chocolate) and a great way to spend a sunny Sunday out on the deck ‘manning the BBQ’ and keeping a case of beer company…
I know, I know, usually when you think summer BBQ you think meat. But contrary to popular belief it is actually possible to do up some interesting and tasty vegetarian dishes on the grill (and by interesting, I don’t just mean that old standby of a portobello mushroom burger).
With the warmer weather nearing, the smell of grilled food starts to waft from the backyards of Canadians from coast to coast. Barbecue season has arrived. Following a few simple suggestions will have you turning out delicious dishes from your barbecue before the crickets start to chirp.