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Welcome to our Fireplace, BBQ and Patio Blog

Sep 11

Written by: Roger Harley
9/11/2019 12:24 PM 

Have you ever met someone who didn’t like a good barbecue? Neither have we. Rain or shine,  — but preferably shine — cooking your food outdoors is always a crowd-pleaser and a great team activity. Not to mention, all food tastes infinitely better when it’s smoked or grilled. 

Even the most basic foods can take on a whole new flavour profile depending on what you do with it. Don’t believe us? Check out our suggestions for some new meals to try out.

ON THE GRILL

1. Veggie Medley

The summer heat seems to be fading away but this doesn’t mean you can’t capture the spirit of a June barbecue one last time.

The mild flavours of hardy vegetables like zucchini and cauliflower are much stronger when cooked on a grill. And a crowd pleaser like sweet corn becomes an ultimate guilty pleasure once it’s been on the heat.

Grill suggestion:

Buttery corn on the cob with grilled cauliflower. Brush the corn with butter mixed with chipotle powder, garlic, and salt. Then you can grill some lightly salted cauliflower. Afterwards, top the corn with parmesan and prepare a simple yogurt dressing for the cauliflower. Enjoy! 

 

2. Strawberries

No, you didn’t see that wrong. Strawberries. Grilled or roasted strawberries are a well-kept secret among barbecue foodies. Once you try the strawberries caramelized on a grill, not only will you never want to eat raw strawberries ever again, you’ll also appreciate your barbecue a lot more. 

If you’re worried about the mess, place the strawberries on skewers soaked in water. Brush them with butter, lemon, and honey with a sprinkling of salt if you want to be even more adventurous. Eat them as is or use them in a delicious garden salad!

 

3. Lamb

Did you grill too much beef over the summer and need a change? Switch things up by trying lamb this season. Lamb is popular because of its soft, naturally sweet taste. Instead of steak, try grilled lamb chops or lamb on skewers instead. Try marinating it in a marinade of olive oil, lemon juice, garlic, salt, oregano, and pepper before grilling it on medium heat for about 20 minutes. You won’t regret it!

Looking for an idea for a barbecue party? These three food suggestions together are sure to make some guests very happy and very, very full.

 

ON THE SMOKER

1. Turkey

With Thanksgiving coming up soon, now is the perfect time to experiment with cooking your turkey on the barbecue. 

Picture this — you’re getting ready to cook your turkey in the oven for half a day and eat it with a plate of stuffing. Like you’ve been doing all your life. Or, you could try something new.

Smoked turkey is considerably more tender and flavourful than roasted turkey because of both the smoke used and the cooking time. It’s hard to hate smoked turkey when it tastes like a cross between ham and chicken. 

To prepare, marinate it with your regular thanksgiving rub or brine. Fill your smoker with apple or cherry wood if you want a sweeter flavour. Stuff the cavity of your bird with lemon, onions, shallots and herbs, then tie it up with kitchen twine like normal. Put your turkey in the smoker for six to seven hours and baste every hour if you prefer.

Quick Tip - if you’re worried about your turkey getting too dark, simply cover it with a piece of foil.

 

2. Salmon

The tender flavour of salmon can’t be beaten. The no-fuss fish is a home staple all across Canada. But we all know that, after a while, dry, baked salmon can get pretty dull. Smoked fish has been eaten for centuries because it tastes a lot better than when it’s boiled or baked. Forget buying overpriced smoked salmon from the grocery store. It’s time you got in on the action.

For a flavour suggestion, rub your salmon with a teaspoon each of salt, pepper and dill along with two tablespoons of brown sugar. Smoke it in your smoker at 250 degrees °F for an hour.

Then, proceed to enjoy the best bagelwich ever.

 

3. Beef Ribs

Sometimes, there truly is nothing better than a classic. Smoked beef ribs are tender and juicy with an extra complex flavour depending on what kind of wood you decide to use. Whether the temperatures are 30 degrees or 13 degrees, there will always be an occasion for ribs. 

Our suggestion? Rub them with your favourite marinade, add a quarter cup of brown sugar and vinegar barbecue sauce. Smoke it at 220 °F for 3 hours, basting it every half hour or so. 

Thanks to your smoker, this simple recipe could soon become a convenient weekend family meal! 

We hope that these recipes have inspired you to get cooking! Try them soon, before winter buries your barbecue in snow. If you only have one type of barbecue and this list has you wanting another, come and visit us at The Fireplace Center and Patio Shop. We would love to help you choose your newest appliance.

 

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