Grill-less Grillin’

Herbs help to add seasonal aromas and hints of freshness to your dishes. It’s amazing what a few leaves of this and some sprigs of that can do to a meal.  

Tips:

• Dried herbs can help create a roasted aromatic element in meats and veggies. 
• Fresh herbs can develop deeper flavour over time and infuse nicely into dishes. 
• Thyme, Rosemary, Bay Leaves, and Oregano are strong herbs that hit your palate upon tasting.
• Basil, Dill, and Chives can help to create a well-rounded flavor and can be used during the last stages of cooking or as a fresh element. 

Spices add depth to your dishes and can build flavour over time. They can make an immediate impact on your palate, but also toast up nicely at high heat to simulate smoky flavours. A dry spice rub is essential when looking to create strong and smoky BBQ tastes!

Tips:

• Whole spices like fennel, celery, and mustard seeds can create sweeter caramelized flavours when cooking at high heat. 
  • They create more of a rounded taste when they hit the palate. 
• Powdered spices can develop a quick roast and char upon searing.  
  • Creates more of an immediate taste when eating.
• Consider these seasonings: 
  • Paprika: for smokiness with a hint of sweet aromatics.
  • Cumin: use sparingly for an herbal and roasted quality.
  • Garlic powder: use to add sweetness and aroma.
  • Coriander powder: clean citrusy aroma.
  • Chilli powder: adds spice and a smoky element.
  • Chipotle (roasted dried): smoky and spicy.

A good cooking/grilling sauce for basting and marinading can go a long way in recreating the traditional BBQ taste. Depending on what kind of flavour you are trying to achieve, a sauce can elevate your dishes. 

Tips:

• For vegetables, try an herb-based sauce like our Chimichurri Grilling Sauce or a fresh zing. 
• Teppanyaki is great when trying to create an Asian inspired main dish, BUT use it for ANY meat or protein to give it a sweet and savoury profile. 
  • This accentuates the natural flavours very well. 
• The longer the marinade and ingredients sit together, the more infused the flavours become.
• Brining liquids:
  • Using stock as a base accentuates the natural flavours of proteins.
  • Citrus fruits can add an element of freshness and a floral quality.
  • Use apple juice & orange juice for cuts of pork to bring out the meat’s natural sweetness.
  • Use coffee for game meats like lamb to mellow out their strong flavour.

Barbecue sauces are a great immediate punch of flavour from first bite to last. They are for the most part, an all-encompassing condiment and marinade due to their sweet, sour, and savoury elements!  

Tips:

• Use them during the cooking process and for basting to build layers of sweet, tangy, salty, and caramelized flavours. 
• Brush proteins with a final layer to keep cooked meats moist! 
• Suggested: 
  • Kobe = savoury and slightly sweet with sesame oil for a slight nuttiness. 
  • Smoky BBQ Sauces = usually applewood, maple, or hickory-based smokiness.
  • Herb-based sauces can add a fresh aromatic quality to proteins that are reminiscent of the summer flavours growing around us. 

Having a hint of sweet in your dishes can evolve the umami factor in meats and veggies whether you’re roasting or grilling. Think about what taste you are trying to achieve and select the right sweetener for you.  

Tips:

• Adding a sugary element to marinades and dry rubs can help to create nice amounts of caramelization and quick carbonization. 
  • When cooked at high temperatures or when searing, these sugars infuse with the salt of your proteins and veggies to boost umami and create pockets of char! 
• Types to use:
• Cane sugar = sweetness
• Brown/Yellow sugar = caramel sweetness
• Honey = sweet caramel & honey aroma
• Maple Syrup = caramel sweetness, maple aroma, and maple flavour

Liquid smoke is a super handy item to have in your pantry when trying simulate the smoky flavours of the grill. It has an intense aroma and immediate impact when it hits the palate. We call it BBQ in a bottle!

Tips:

• This liquid gold is made from real wood smoke that has been diluted, filtered, and refined. 
• A few drops to any dish or marinade is all you need to get that BBQ taste! 
• Available online and in some grocery stores.
• Other ways to infuse smoke:
  • use a smoke infusion machine.
  • create blackened or “burnt” powder with sweet yellow onions.

• This is done quickly at high heat in a pan or oven.
• Sear meats first to form a “crust” or caramelized coating on the outside of your ingredients.
• Finish cooking at a lower temperature to get the right doneness or finish at a lower heat in the oven. 

• Done in an oven.
  • After searing ingredients at high heat, add a little stock into a roasting pan with aromatics, place proteins inside, and cover with aluminum foil.
• Cook on low heat in the oven until meats are tender and succulent. 
• Great for beef ribs, pork tenderloin, and other meats! 

• Roasting is another key way to bring out natural sweetness and elements of browning.
• Maintains the juiciness of your ingredients.
• Generally, you start high (400F-425F) until browning occurs and then lower the cooking temperature to finish cooking (325F-350F). 

• Heat element usually found at the top of your oven. 
• Can reach high heat and directly sear anything beneath it. 
• Use the broil feature create quick char after your dishes are nearly done or just before you begin the main cooking process 

• Awesome for searing and creating those wonderful barbecue lines! 
• Why invest in a cast iron pan?
  • They’re great at conducting and retaining heat.
  • Can be thrown right into the oven to finish cooking.
  • Develop seasoning over their lifespan.

• These little guys are essentially high-powered lighters that are used to caramelize, quickly blacken, and sear the top layers of your ingredients.
• Can create really nice smokiness and texture to any dish. 
• If you’ve ever had crème brûlée or a torched salmon roll, this was how they did it! 

• Can be used to sear things quickly while maintaining moisture using the power of convection (air circulation).
• Great for creating texture and caramelization.
• Try using a grill plate to get barbecuing in your air fryer!
  • Air Fryer Grill Grate