What’s an American summer without a BBQ or three? Whether it’s steak, corn, pizza or pineapple, make the barbecue your secret weapon to fuss-free fare with our top three BBQ hacks!
1. The Tried and True “Rosemary Sprig Skewer” Trick
Creative, aromatic and completely decomposable! Rosemary sprig kebabs are a must for summer entertaining.
- Pick fresh, sturdy rosemary sprigs (fully submerge in cold water to soak if not using immediately – this will reduce any chance of burning).
- Remove approximately ¾ of the leaves (use these in a marinade or for decoration).
- Sharpen the wood, then pierce and thread desired vegetables or meat onto the sprig – we recommend starting from the thicker end to avoid any breakages.
And voila, a perfect flavour-enhancing alternative to wooden or metal skewers!
HINT: We love making vegan, gluten-free kebabs with mushroom, pineapple, onion, carrot and peppers.
2. A Pizza Party on the Barbie
For that traditional smoky flavor, a crispy Italian style base, even cooking, and minimal clean up – pop your pizza on the barbie. You’ll even avoid cooking odors in the kitchen!
For Best Results:
- Place a pizza stone in a cold barbecue and preheat with the hood down to around 430°F.
- Place the pizza on the stone and cook hood-down. A homemade dough base will cook in approximately 10-15 minutes, and a premade base in 7-10. Finito!
HINT: Chicken seasoned with Massel makes for a great pizza topping. Try accompanying your favorite Massel product with basil pesto, pumpkin, red onion, spinach, pine nuts or cream cheese.
3. Classic Meat Rub
What’s the difference between a marinade and a rub? A dry meat rub consists of a combination of spices, seasonings and herbs that you apply to the surface of meat prior to cooking.
Unlike a marinade, dry rubs form flavorful crusts when grilled. Just add a little sugar to caramelize the meat and seal the in-depth flavors.
For best results: Apply the rub, wrap the meat in plastic and let it rest in the refrigerator overnight or for a few hours. Bring back to room temperature before grilling.
- If you have a go-to recipe, make it in bulk and store in a screw-top jar for up to two months.
- Apply the rub to fresh meat and then freeze. Thaw and enjoy another time.
HINT: Massel stock cubes and granules make for perfect rubs! For something different, consider adding mustard powder or herbs like rosemary, thyme and bay leaves.