Everything on BBQ





Marinades

Marinades are an excellent way of adding taste and tenderness to barbecued milk-fed veal. They are mostly made of an acid ingredient (vinegar, wine, citrus juice, yoghurt, mustard, etc.), oil, herbs and spices. The acid ingredient is used to tenderize the meat, the oil helps to maintain the juice inside the meat and finally herbs and spices add flavour to the food. In general, it is better not to salt marinades in order to prevent the meat from drying. Season to taste after cooking.


Marinades with a touch of…

Provence
60 ml (1/4 cup) red wine vinegar
60 ml (1/4 cup) olive oil
15 ml (1 tablespoon) tomato paste
1 clove of garlic, chopped
5 ml (1 teaspoon) dried basil
5 ml (1 teaspoon) dried oregano


Asia
45 ml (3 tablespoons) rice vinegar
30 ml (2 tablespoons) soya sauce
60 ml (1/4 cup) peanut oil
5 ml (1 teaspoon) sesame oil
15 ml (1 tablespoon) fresh ginger, grated

Lebanon
125 ml (1/2 cup) natural yoghurt
30 ml (2 tablespoons) lemon juice
15 ml (1 tablespoon) paprika
1 clove of garlic, chopped

Allow the milk-fed veal to marinate in a sealed container for 2 to 12 hours in the refrigerator.

Prepare approximately 125 ml (1/2 cup) of marinade for 500 g (1 lb) of milk-fed veal.

Beware of food poisoning
You must throw away the marinade used to marinate raw meat, unless you plan to use the marinade as a sauce. If this is case you must boil the marinade for 10 minutes.


Everything for the barbecue!

Did you know that all tender and medium-tender Quebec milk-fed veal cuts can easily be cooked on the barbecue??

Quebec milk-fed veal cuts Marinades Cooking
Cubes for brochettes
TENDER		 Marinate for 1 to 2 hours or simply brush with marinade before cooking. Cook on medium heat for 5 to 6 minutes on each side. Turn often to brown all sides.
Chops, medallions, sirloin slices.
TENDER		 Marinate for 1 to 2 hours or simply brush with marinade before cooking. Cook on medium heat for 5 to 15 minutes according to thickness or until meat is brown on the outside and slightly pink in the inside.

Turn during cooking.
Slices of sirloin tip, slices of round, slices of deboned cross ribs, slices of deboned blade.

MEDIUM TENDER		 Marinate for 2 hours.
Ground Do not marinate. Simply make into hamburger patties. Cook on high heat for 1 minute on each side and cook on low heat for 4 to 5 minutes.
Loin roast (filet, strip loin steaks), rib roast, rib-eye roast

TENDER		 Marinate for 2 to 12 hours or simply brush with marinade before cooking. Cook milk-fed veal on high heat until brown on all sides. Close barbecue lid and keep cooking on medium heat for 40 to 90 minutes per kg (20 to 40 minutes per pound). Turn often. Wrap roast in tin foil and let sit for 15 minutes before cutting.
Round roast, sirloin tip roast, cross rib roast, blade
roast

MEDIUM TENDER		 Marinate for 12 hours.

The best way to check if the meat is cooked is to use a meat thermometer.

Medium rare (pink meat) à 70 °C (160 °F).




What is indirect heat?

It is an interesting alternative for milk-fed veal cuts that require a long cooking period or for cuts that cannot be broiled. You do not have to give up the barbecue, you have to know the right way to use it.

The method consists of pushing the charcoal against the sides of the barbecue and cooking the piece of meat in the middle with the lid closed. The meat can be placed directly on the grill or in a roasting pan. As the food is not in direct contact with the flames, it will not be broiled but rather braised or simmered. For a gas barbecue, you only have to turn off one of the burners and place the meat over the turned off burner.

With this cooking method, it is not the flame that cooks the food but rather the surrounding heat. This method is similar to the conventional oven cooking method.

However, it is preferable to check the internal cooking temperature with a meat thermometer to ensure that the meat has reached 70 °C (160 °F).

“Bon appétit” and enjoy!


Cooking safely on the barbecue

Every summer, the barbecue is associated with fun, parties and relaxation. It would be unfortunate to have such fun spoiled by an accident. As it is better to prevent than to cure, here is some judicious advice.

For all barbecues
  • Never use a barbecue indoors, even if it is located close to a window (except for barbecues specially designed for that purpose).
  • Always open the lid before lighting the barbecue.
  • Do not light the barbecue close to flammable materials or near dry grass.
  • Avoid wearing long sleeves when cooking on the barbecue.
  • Do not move the barbecue while it is lit or if it is still hot.
  • Every spring, inspect and repair your barbecue if necessary.
    .


For charcoal barbecues

  • When lighting, only use starter fuel specially designed for this purpose.
  • Never throw or squirt starter fluid on hot coals.
  • Always let the coals cool off completely before throwing them away.



For propane gas barbecues

  • Never spray water to reduce flames.
  • Do not light the barbecue if the propane tank is rusty or dented.
  • When you are finished cooking, always turn off the burners and the valve on the tank.
  • Always store your propane tank in a vertical position in a dry and well ventilated location.


For safe and healthy barbecuing

Cooking on the barbecue has many advantages. However, improper use can lead to the formation of carcinogenic substances.

These substances are formed when the fat contained in meat drips on the heat source. The rising smoke transports the carcinogenic components and deposits them on the food.

Other components can be formed when the meat is carbonized.

Rest assured, it is simple to avoid these situations. Here is some advice:

  • Use lean meat such Quebec milk-fed veal. The quantity of fat dripping on the heat source is therefore reduced.
  • Avoid direct contact of the flames with food. Cook on coals or on low flame.
  • Avoid eating burnt pieces of meat.