Cottage Life’s annual (hotly anticipated!)
PLUS
MAINTENANCE TIPS—IN YOUR BARBECUE’S WORDS
GRILLING IS SO MUCH MORE THAN SEARING FOOD ON A HOT GRATE. It’s about finding the right combination of flavours and textures to enrobe meat or veggies as they sizzle and meld with aromatic smoke. And that’s where rubs, glazes, and sauces come in. Each adds something unique to whatever you’re cooking and ups the ante on your dinner plate. Rubs give punchy flavour to food you want to cook quickly. Glazes add a sweet sticky flavour you can brush on larger cuts while holding court grill-side. And sauces can take a humble burger over-the-top and are multipurpose—great for brushing on food while grilling or for using as a condiment. Once you put these basic weapons in your arsenal, there’s nothing stopping you from grilling success.
RUBS
Rubs add a vibrant, savoury crust to anything grilled. Whether wet or dry, rubs are a combo of spices, herbs, salt, and sugar that work together to create flavour and lock in moisture. Rubs need to be big and bold as their flavours only permeate the surface, which means marinating time can be quick. The standard is about 1 tbsp of mixture for every pound of meat, but instinct trumps rules—just eyeball it.
How to use a rub
1 PREP: If using a dry rub, pat food dry with paper towel to absorb excess moisture. If using a wet rub, you can lightly score the flesh with the tip of a knife.
2 MASSAGE: Generously sprinkle food with a dry rub, or coat all over with a wet rub. Using your fingers, gently massage rub into food—all sides. The more you work it in, the less will fall off into the grill.
3 TIME: Let stand at least 30 minutes before grilling or refrigerate overnight.
4 GRILL: For best results, start on a grill preheated to high heat to get a good sear, then reduce heat and grill, turning food often, until cooked with a light char.
USE RUBS ON
Firm fish fillets, such as salmon, snapper, swordfish, and tuna; kebabs (meat, fish, tofu, or veggie); moist veggies, such as sliced zucchini, eggplant, onions, potatoes, or portobello mushrooms; pork chops, tenderloin, and ribs; shrimp and boneless chicken.
TIP
Stir any unused dry
