The summer bbq season is here and we’ve got just the right things to get you grilling. We offer a variety of fresh meats that are great on the grill such as chicken, turkey, beef, kebabs, burgers, sausages and more! If you have not stopped by our Farm Store, we’d love to have you. Our friendly staff is here to assist you and prepare your order just the way you want it!
Each year you will want to do a thorough cleaning of your bbq. We all know that a well-kept grill is safer, looks great, and simply works better.
To clean a gas grill, start by firing it up, closing the hood, and letting it come to full temperature. Wait at least 30 minutes for the extreme temperature to singe any stuck-on food or grease. Next, dip your wire brush into a bucket of warm, soapy water and scrub off all the carbon from the grates. Then turn off the gas, and disconnect and remove the propane tank. Let the grill cool completely.
For charcoal grills, simply dump the old charcoal briquettes into a metal container. Then, scrape away any caked-on charcoal dust and debris with a putty knife.
Once the grill is cool, remove all the grates and flavorizer bars and totally submerge them in a tub of warm, soapy water. Let them soak for at least 30 minutes. Remove anything else from the grill that you can easily take off, such as burner-control knobs, warming racks, and grease trays. The burner tubes on most gas grills are removable, too: look for a single screw or cotter pin on one end of each tube. Stripping down the grill will make it much easier to clean.
Now the inside of the bbq is ready for your vacuum. Yup, that’s right. I said a vacuum. Use a wet-dry vacuum to collect any loose debris. Then you can rinse anything remaining with the garden hose.
After the grates and panels have soaked, take them out and scrub them with the wire brush. For really stubborn crud, mix a paste of white vinegar and baking soda and apply it directly to the worst caked-on bits. Rinse all surfaces clean, making sure to thoroughly dry cast-iron grates to avoid rusting. And this is also a great time to inspect the porcelain grates for chips, which may eventually lead to rust.
Once everything has been wiped down and reconnected you can fire up the grill for another 15 minutes. This will help to burn off any cleaning residue. The last step is seasoning the grates. Seasoning your grates involves using very high heat, so it’s important to use the right type of oil. Most grill manufacturers recommend canola or peanut oil because they have a smoke point over 450° F. You can also use vegetable oil, sunflower oil, or avocado oil.
Take a look at some of these amazing recipes that we have tried that are sure to please the family and your bbq guests.
This homemade bbq seasoning is great for dry rubs, vegetables, or any other bbq flavored foods you love.
Simply mix all of the ingredients together. You can easily double, triple or quadruple this recipe. Store in an airtight container for future uses.
Did you miss our blog last month? View it here for ideas on how to prepare for a backyard picnic. We also offer some great tips on where you can have a summer bbq or picnic in the Waterloo Region.
Are you always throwing the same things on the grill? Check out the list of websites that we have found that have simple, yet very tasty grilling recipes. Then drop into our Farm Store and we will provide you with the best cut of meat for your meal.
Along with your grilled main dish you also will want to have a steller side dish. Here are a few ideas that we thought you’d enjoy:
Want a refreshing side dish? Then upgrade a cool watermelon into a wonderful savory salad. Cut off the rind and trim the fruit into bite-sized chunks. Then toss in a bowl with small pieces of peeled grapefruit, a few radishes (sliced or cut into matchsticks), fresh juice from the grapefruit rind (gently twist and squeeze over the bowl) and half of a lime, 1-2 tablespoons of olive oil, and salt and pepper to taste. Chill the salad for 30 minutes. Garnish with leaves of fresh mint and basil before serving. This salad is great paired with chicken or seafood.
Why not try loading plain mac and cheese with toppings. Furthermore, make a self-serve bar for your guests. Use minced chives or scallions, chopped crispy bacon, chopped prosciutto, crumbled goat cheese, blue cheese, smoked shredded pork, minced bell pepper, or grilled onions. Try adding a blend of breadcrumbs, fresh minced herbs, Parmesan cheese, and roasted garlic. This side dish pairs especially well with burgers and ribs.
Coleslaw usually falls into two categories – either creamy with a touch of sweetness, or a vinegar-based slaw. Why not try an Asian-style slaw for a fresh take. Add 2 tablespoons soy sauce, 2 tablespoons rice wine vinegar, and 2 teaspoons brown sugar, to a slaw of thin-sliced red cabbage, shredded carrot, and julienned snow peas with some fresh ginger, and sliced green onion. Then add salt, pepper, garlic powder (optional), and red chili flakes (optional) to taste. Next, you will toss in dressing, then chill for 30 minutes, and serve. However, if you opt for creamy slaw, dress it up with a pinch of fresh tarragon and minced green apple. This side dish pairs very well with pork and chicken.
Instead of sweet, smoky baked beans, serve a light, room temperature cannellini bean salad. Drain and rinse 2-3 cans of cannellini. Then place in a large bowl with ½ cup olive oil, and salt and pepper to taste. Next add a teaspoon of fresh minced rosemary or thyme, chopped red onion (about ½ cup or to taste), two teaspoons of wine vinegar, and a squeeze of lemon juice. Then toss ingredients and chill. Serve over one bunch of washed, dried arugula. Miss that smoky flavor? Add a ½ cup of sautéed smoked ham cut into ¼-inch cubes. This dish pairs well with turkey sausage, grilled chicken breast, or fish.
Whether you are a seasoned bbq chef or just love being outdoors and cooking on the grill, we hope you have found a few recipes that you need to try this summer! Above all, happy grilling!