Summertime Grilling Tips

  • Posted on: 21 June 2011
  • By: Brian and Mick

   Summer is finally here and we would like to share a tip  that you may find useful while grilling in the backyard. 
 
    Often, when preparing Babyback Ribs and Bone-in Chicken on the grill, it is difficult to keep the flame low enough, so that the meats cook slowly, evenly and most importantly, thoroughly.  In fact, what people often find is a slab of meat that is a blackened on the outside, raw on the inside and a bunch of hungry kids who just want to eat.
 
      To eliminate this problem, try arranging your Ribs (Beef or Pork) or Chicken in a roasting pan.  Season the with whatever suits you; salt & pepper, garlic or perhaps Montreal seasoning.  Cover the bottom of pan with water, tightly foil the pan and bake in your oven for 2 1/2 hours at 275 degrees.  This will give you beautiful, ready to grill items.

      Since the meats are already cooked, when it comes time to get the meal on the table, all you have to do is paint with BBQ Sauce,  Thai Peanut Sauce, Ah-So sauce or anything you like, and pop them on the grill for a little charring.

     A nice way to save work all summer long, or in to the winter for that matter,  is to bake enough for several meals, then wrap and freeze for use at a later date.

 

Happy National Lobster Day!

  • Posted on: 15 June 2011
  • By: Brian and Mick

  

    It's true.  June 15th is National Lobster Day, and our little fella took it upon himself to visit Time Square for the big celebration.  He said New Yorkers are surprisingly friendly.  Told me he can't count how many people have told him; "they'd love to have him over to their place.........for dinner."

Pages