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BBQ Hacks: Massel’s Top Three Picks

Posted on June 20, 2016 under BBQ, bbq pizza, easy dinner, gf, gluten free, glutenfree, grill, massel, meat rub, rosemary skewer, seasoning, summer, vegan, vegetarian

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!

Rosemary-Kebabs

1. The Tried and True “Rosemary Sprig Skewer” Trick

Creative, aromatic and completely decomposable! Rosemary sprig kebabs are a must for summer entertaining.

Method:

  1. Pick fresh, sturdy rosemary sprigs (fully submerge in cold water to soak if not using immediately – this will reduce any chance of burning).
  2. Remove approximately ¾ of the leaves (use these in a marinade or for decoration).
  3. 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.

Pizza-

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:

  1. Place a pizza stone in a cold barbecue and preheat with the hood down to around 430°F.
  2. 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.

shutterstock_184074722

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.

Get Prepped:

  • 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.

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