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Canada's Favourite Seasoning

Canada's Favourite Seasoning

BBQ French Toast

Flavourful French Toast on the BBQ

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French toast on the BBQ? Your grill didn’t see this one coming.
BBQ each slice over medium heat for 3-4 minutes on each side, until browned.
Add fresh berries, pour maple syrup, top with whipped cream and Club House Cinnamon.

Two-step Burger Patty Perfection

Two-step Burger Patty Perfection

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Flawless flavour begins with packing your patties just right. Pro tips:
1. Don’t make them too tight or they’ll be dome shaped and take longer to BBQ (no thank you).
2. Use your thumb or knife to create a divot in the middle of each patty to help them keep their shape during barbecuing.

How to Conquer your BBQ on a Hot Day

How to Conquer your BBQ on a Hot Day

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BBQing on a hot day can be tough. Make sure to keep these tips in mind for a safe and happy BBQ!
Add some cucumber, lemons or limes to your water for a refreshing upgrade! Keep ice handy, no one likes a glass of warm water.
If you don't have natural shade, a patio umbrella or large mobile umbrella should do the trick.
Items like beef, steak, chicken wings and seafood are quick & easy to BBQ, limiting your time exposed to heat!

So You've Burnt Your Meat…

So You've Burnt Your Meat…

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You've planned your meal, made all the necessary arrangements and preparations and the time has come to cook your main dish but, oops! You may have overdone it a bit. We've all been there and worry not, it's totally salvageable:
1. If your meat gets burnt; remove it from the BBQ immediately.
2. Carefully cut away the crispy or burnt exterior.
3. Continue cooking at low temperature until complete.
If meat is finished and un-salvageable, cut off burnt sections and shred for a meat-filled sandwich, like this Club House La Grille Philly Style Steak Sandwich!

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Different Cuts of Meat

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When it comes to your BBQ technique, there are only a few key things to remember:
Hot and fast, or low and slow? Stick to this simple rule: the thinner the meat, the higher the heat.
Cook thinner cuts of meat quickly and directly over high heat before resting. The result? Crispy on the outside, succulent on the inside.

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Essential Tips for Marinating Steak

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Really, is there anything more beautiful than a perfectly BBQ'd steak?
Marinades are great for steak as they help tenderize the meat before barbecuing. You can marinate anywhere from 2 to 24 hours!
For flavourful steaks, check out the collection of Club House La Grille marinades!

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The Best Homemade Burgers

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Searching for patty perfection? Lean ground meat is your go-to when making your own burgers. Why? Extra lean meat will dry out too quickly and meat with too much fat will shrink.
For juicier, tastier burgers, try one of our Club House La Grille Burger Sauce Mix-Ins!

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Using your BBQ to Smoke Meat

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Lift your BBQ grate and place charcoal on one side, slowly adding more charcoal until you've reached the desired temperature (250ᵒF).
Once they are heated place your wood on top of your coals and your meat on the opposite side of the BBQ. Close the lid, open the vent and get smoking!
Remember, when it comes to smoking your food, patience is a virtue. Plan your day around the BBQ because nothing beats low and slow.

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Don't Forget this Important BBQ Chicken Trick!

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Don’t throw off your BBQ game with rookie mistakes. Make sure it's room temperature before barbecuing.
Barbecuing at room temperature allows for a more even cook and let's the meat retain moisture and flavour.

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Delicious Fish on the BBQ

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Fresh and light, it's almost as though fish was made for the BBQ. Besides the whole being-tricky-to-flip part.
Our pro tip: pick a thicker fillet of halibut, tuna, swordfish or salmon and you’ll find they’re easier to flip. 
In terms of tools, if fish is something you bbq often, opt for a special fish spatula which tend to be longer and more flexible for delicate cuts of fish.

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BBQ Corn with a Twist

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Why use plain old butter on your BBQ corn when you can use maple bacon butter?
Simply mix 4 tablespoons of Club House La Grille Maple Bacon Seasoning with 3 tablespoons of melted butter, brush onto your corn, wrap it with MORE bacon and BBQ away!

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Stop BBQ Flare-ups!

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Experiencing flare ups? Keep these additional things in mind:
- Avoid using water to stop the flare up.
- When your BBQ starts to flare up, remove the items causing the flare from the direct flame and onto indirect heat.
- Fattier cuts of meat tend to flare up more than leaner cuts so keep this in mind when shopping for your next BBQ.

Rotisserie 101

Rotisserie 101

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Things to note when cooking rotisserie-style on a gas BBQ:
1. Keep the heat low
2. Make sure you have a drip pan underneath your meat, it prevents flare-ups and drippings can be used to baste your meat!
3. Make sure everything is balanced to ensure the rotation remains steady.

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Keeping your BBQ Fish in One Piece

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If you want your fish to stay in one piece while BBQing, it's all about preparation. Make sure your BBQ is clean, preheated on high and your fish is cooked medium-high all the way through.
Only flip your fish once during BBQing, this prevents chance of breakage.

Classic Caesars with a Twist

Classic Caesars with a Twist

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Our Spicy Pepper Medley adds a fun twist to your every day Caesar.
Other ways you can mix it up is by trying out different Caesar toppings. Dare we suggest bacon?

How Water Keeps Meat Juicy

How Water Keeps Meat Juicy

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Useful for many things, water can also come in handy when barbecuing.
Using a water pan while grilling helps to keep temperatures steady. The humidity it creates in the BBQ keeps meat juicy.
So, how do you do it? In your smoker: place a water pan below the grate and cover in tin foil fast clean-up!

How to Get Tender Pork Chops

How to Get Tender Pork Chops

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Think you’ve got the chops to BBQ it? Here are some additional tips for barbecuing pork chops:
The ideal internal temperature for pork chops is 160 F.
Thicker pork chops tend to BBQ better as they retain more moisture and cook slowly.

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Perfecting BBQ Vegetables

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Step aside steak. Let veggies take center stage on the BBQ tonight. Here's everything you need to know about BBQ'd vegetables:
To prevent burning your veggies, try searing them over high heat, then move them to a part of the BBQ with lower heat to finish cooking. Also remember, the denser the vegetable, the longer it will take to cook!
Pro tip: Brush with olive oil and toss in Club House La Grille Vegetable Seasoning for a burst of flavour.

Peeling a Roasted Pepper

Peeling a Roasted Pepper

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Removing the skin off of a pepper once roasted can be tricky, but we've got a helpful tip.
Once your red peppers are BBQ'd, brush them off and immediately put them in a paper bag to steam.
Leave them in there for around 10 minutes and the skin should come right off!

Why Apple Juice is a Grill's Best Friend

Why Apple Juice is a Grill's Best Friend

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Spraying your BBQ with apple juice will help to improve colour, flavour and tenderness of meat.
Apple juice not only works to caramelize and brown the surface of your chosen meat, but the during the cooking process the juice also infuses it with a dynamic flavour that everyone will be sure to love.
Trust us, it works!

How to BBQ Pineapples

How to BBQ Pineapples

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Mix it up with some sweet pineapple on the BBQ! Here are some things to keep in mind:
Marinate your pineapple ahead of time to add some additional flavour to your dish.
If marinating isn't your thing, leave them as is or spice it up by seasoning pineapple slices with Club House La Grille Chipotle Mango Seasoning.
BBQ on medium-high heat for 2 minutes per side.

How to Know if your Steak is Done Just Right!

How to Know if your Steak is Done Just Right!

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The days of poking at your steak are long gone. Not a medium rare fan? Here are ideal temperatures for other levels of cooking:
Rare: 130ºF-135ºF (54ºC-57ºC)
Medium: 155ºF (68ºC)
Well: 165ºF (73ºC)

Wood Chip Flavour Pairings

Wood Chip Flavour Pairings

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When your smoking meat, the type of wood chips you select have a huge effect on your end result. Here are some recommended wood chip flavour pairings for your next BBQ:
Woods like maple, hickory and oak are on the strong side and pair well with meats like beef, pork and lamb.
Fruit woods such as Apple and Cherry are lighter in flavour and therefore pair well with fish and poultry.
Mesquite is one of the strongest flavours and should be used sparingly. It is best paired with meats that can hold it like beef.

Getting Cheesy with Your BBQ

Getting Cheesy with Your BBQ

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Gorgonzola is a flexible cheese that can be used a number of ways during BBQ.
Add it to your steak for an extra rich touch, use it in a grilled sandwich alongside pears and arugula for a sweet twist on grilled cheese or toss it on a burger for a flavourful surprise!

The Best Way to Soak your Cedar Board

The Best Way to Soak your Cedar Board

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Cedar boards making barbecuing easier and add moisture and a delicious smoky flavour to your food.
Get the most out of your cedar board with these flavourful additions!

BBQ'd Desserts

BBQ'd Desserts

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Just when you thought donuts couldn't get any better, we discovered you can throw them on the BBQ!
Heat charcoal or gas BBQ to medium-low and coat doughnuts with cooking spray.
BBQ doughnuts covered, until lightly browned for around 30 seconds to 1 minute per side.
For extra flavour sprinkle some Club House Cinnamon and sugar on top!

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Stuffed Beer-can Burgers

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Burger innovation is a few simple steps away.
1. Select toppings.
2 . Press a beer can into your burger patties to make an imprint and fill the well with toppings.
3. Cover with cheese.
4. BBQ. Eat. Enjoy!
Pro tip: Try mixing your meat with Club House La Grille Brown Sugar Bourbon Burger Sauce Mix-In for an extra kick!

A Flavourful Way to Skewer Meat

A Flavourful Way to Skewer Meat

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Add extra flavour to your skewers with rosemary skewers!
Find rosemary stalks about six to eight inches long, strip the leaves off with your fingers and cut the end at a slight diagonal so you've a pointed end that’s easy to pierce your food.
Thread your items through and get barbecuing!

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Buying the Right Kind of Ribs

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Craving ribs? We don’t blame you. But it all starts with a great cut of meat.
When it comes to cut, spare ribs are fattier and more similar to bacon whereas baby back ribs are usually more tender and similar to the meat on a pork chop.