Canada's Favourite Seasoning
Flavourful French Toast on the BBQ
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
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.
Perfect pizza on the BBQ.
Pizza on the BBQ? Coming right up!
Before firing up the BBQ, make sure you have everything you need handy as this will be done fairly quickly.
Let your dough cook for about 3 minutes before flipping. Quickly place toppings on pizza, close the lid and cook for another 3 to 5 minutes.
How to Conquer your BBQ on a Hot Day
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…
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!
No-mess waffle cone s’mores on the BBQ!
Take your s'more game up a notch by replacing your usual graham crackers with a waffle cone.
Fill cones with layers of chocolate chips, marshmallows, and Club House Cinnamon.
Different Cuts of Meat
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.
Essential Tips for Marinating Steak
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!
The Best Homemade Burgers
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!
Wine & BBQ Pairings: Seafood
Can you think of a more perfect pairing than wine and BBQ? Neither can we.
When BBQing light and fresh seafood, choose a white wine that doesn't overpower the flavour like a chardonnay or sauvignon blanc.
If you prefer richer or more oily fish, then a deeper wine like a pinot noir or Bordeaux pairs best.
Using your BBQ to Smoke Meat
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.
Don't Forget this Important BBQ Chicken Trick!
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.
Getting that must-have smoky flavour with a gas BBQ.
Don't have hours to wait by a smoker? Get the delicious smoky flavour you love using your gas BBQ!
Wrap dry woodchips in aluminum foil and puncture holes in the packet.
Place the packet on the primary burner of your BBQ, add your meat and keep the lid closed during barbecuing!
Delicious Fish on the BBQ
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.
BBQ Corn with a Twist
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!
Stop BBQ Flare-ups!
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.
BBQing today’s trendiest cheese.
Halloumi is quickly becoming the new "it" ingredient. Its high melting point makes it perfect for barbecuing!
For extra flavour, marinate it with one of Club House La Grille's wet rubs prior to barbecuing.
Versatile and delicious, it's perfect as an appetizer or side.
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.
Keeping your BBQ Fish in One Piece
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.
Using a potato to create a non-stick BBQ!
Potatoes are more than the perfect side dish, they can help you create a non-stick surface to BBQ on!
Simply stick half of a potato on a BBQ fork and rub the potato on your grill grates and say goodbye to stickiness!
Classic Caesars with a Twist
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
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
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.
Perfecting BBQ Vegetables
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
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!
BBQ 101: Using wet rubs vs. dry rubs
Whether it's a dry rub or a wet rub, you're in for a flavourful meal!
Dry rubs are typically used for protein that cooks quickly on high heat, such as fish and thinner cuts of meat, as it creates a nice crust while adding flavour.
Wet rubs are better for the low and slow method, as they tenderize meat and allow for more absorption of flavour over a long barbecue time.
Check out Club House La Grille's line of seasonings and wet rubs for your next BBQ.
Why Apple Juice is a Grill's Best Friend
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
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!
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)
BBQ Hack: the best way to get moist burgers on the BBQ!
This simple, no-fail trick ensures you'll never have a dry burger again.
After creating your patties, place an ice cube in the middle of each patty while on the BBQ and let it slowly melt as the burger cooks. The result? Only the juiciest burgers you’ve ever had!
To up your flavour and get an even tastier, juicer burger, try our new Club House La Grille Burger Mix-ins! Mix into 1lb (500 g) of any ground meat, shape into 4 patties and grill over medium heat 4-6 minutes per side or until burgers reach internal temperature of 160°F (71°C).
Wood Chip Flavour Pairings
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
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!
DIY BBQ Burrito bowls!
Your Mexican nights will never be the same now that you can create the perfect burrito bowl on the BBQ!
Shape your tortilla using the spaces in an upside-down muffin tin and BBQ for 10-15 minutes for the perfect bowl every time!
The Best Way to Soak your Cedar Board
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!
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!
Pro tip for the most flavourful steak!
It's Montreal's 375th anniversary so we're celebrating by showing you how to create the perfect steak!
Get a delicious steak every time using Club House La Grille Montreal Steak Spice to season and our technique for getting grill marks like a pro!
Don't forget to let your steak rest (about 5 minutes) before you dig in to keep that juicy flavour locked in.
Stuffed Beer-can Burgers
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
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!
Buying the Right Kind of Ribs
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.
BBQ Hack: Using an onion to clean your BBQ!
Wire bristle BBQ brushes are becoming a safety hazard as the bristles are accidentally getting into food and being swallowed.
Thankfully, there's a safe and simple way to clean that stubborn mess on your BBQ.
Simply place half an onion on the end of a BBQ fork and brush it against the grates of your BBQ!
A New Way to Make Pie
This simple trick will have this classic dessert ready in no time.
When barbecuing pie, place a second aluminum tin upside down on the BBQ to act as a barrier between your pie and direct heat.
Place the pie on top of the tin, close the lid and barbecue for around 20 minutes or until browned.
Getting Your Timing Right
Pro Tip: Placing meat with a higher cooking temperature on the bottom ensures it doesn’t drip onto the other meat.
Meats with high cooking temperature:
- Small cuts of red meats (such as steak, lamb and pork)
- Chicken Wings
Meats with lower cooking temperatures:
- Poultry (such as larger cuts of chicken, whole birds)
- Large roasts
Consider These Tips When Hosting a Gluten-Free BBQ
If you have gluten-free guests, be sure to keep these things in mind:
- If you don't have enough space for a gluten-free section on your BBQ, avoid barbecuing anything containing gluten without thoroughly cleaning the grill first.
- Beware of hidden gluten. Gluten can show up in places you least expect it, like condiments.
- Think outside the bun. When faced with items that traditionally contain gluten such as burger buns, go for gluten-free versions or find work-arounds like tomatoes, portobello mushrooms or lettuce buns.
Barbecued lobster made simple!
Is there anything better than a freshly grilled lobster?
To perfect this East-cost classic, slice your lobster tails lengthwise, brush with melted butter and BBQ flesh down first, waiting for a few minutes before flipping.
Continue brushing with butter, know your lobster is ready when the meat turns white and opaque!
Remove from the BBQ and sprinkle with Club House La Grille's Salt-Free Salmon Seasoning.
Going Green: Surprisingly Delicious BBQ Veggies
Here are some things we bet you haven't thought of barbecuing before:
- Lettuce: BBQ lettuce adds a delicious charred flavour to your every day salad! Romaine is the ideal choice. Make sure you brush it with an oil or vinaigrette and BBQ until lightly browned on each side.
- Cucumbers: Add a refreshing addition to your next BBQ with grilled cucumbers! Slice them lengthwise for easier barbecuing for 2-3 minutes on each side. Serve with a sprinkle of feta or yogurt dip!
- Green Onions: These are a great addition to a main course and taste even better barbecued! Wrap them in foil and keep them on the BBQ for around 10 minutes.
Get the Most out of BBQ Stuffed Meat
If you're faced with a leaner cut of meat, stuffing it is a great way to make it more interesting and flavourful. Flank steak, for example, is an ideal cut for stuffing.
When choosing ingredients, make sure they complement one another and the meat of choice, so one flavour doesn't overpower another. Check out some of these flavour pairing suggestions: fig and goat cheese stuffed chicken, provolone and prosciutto stuffed pork, mushroom and bacon stuffed steak.
Mind your cooking time, as the ingredients you use to stuff the meat add extra time or cook at a different rate.
BBQ hack: Simple ways to make condo BBQs better!
Now there's an easier way to carry all of your condiments and utensils when hosting a condo BBQ!
Muffin tins are a great way to keep condiments organized, while a beer carrier is ideal for holding all utensils and cooking tools! You can also use common household items, like binder clips, to keep your paper plates from flying in the wind!
Important Tips for Smoking Turkey
When smoking a whole turkey, there are a few important things to keep in mind:
- Make sure the turkey isn't stuffed as the extra time it takes to cook the stuffing can dry out the meat
- Brining your turkey beforehand improves the meat texture and ensures it remains moist during smoking
- Remember that smoking a turkey takes around 3x as long as baking it so plan your day with this extra cooking time in mind
Making the Perfect Veggie Burger
BBQ veggie burgers on the menu? Let us give you some pro tips:
- Eggs aren't the only ingredient that can keep your burgers in one piece. Wet ingredients like BBQ sauce, tahini and quinoa will help bind your burger together.
- Be wary of moisture. A lot of items in veggie burgers hold a lot of moisture which can be released during cooking and ruin the burger. Squeeze veggies like zucchini ahead of time to avoid this issue.
- To kick flavour up a notch, try one of our Club House La Grille Burger Sauce Mix-Ins.
Dos and Don'ts of BBQ Tofu
Nothing beats a good tofu steak on the BBQ, here are some tips to help you get the most out of your meal:
- Make sure your tofu is firm or extra firm so it stays in one piece on the BBQ.
- Your BBQ should be well-oiled as tofu has a tendency to stick to surfaces.
- Marinate your tofu at least 30 minutes prior to cooking, our Club House Montreal Steak Marinade is a great choice!
Best Tips for Carving Meat
While your technique depends largely on the type and cut of meat, these are three things to keep in mind and apply to many different cuts. Your perfectly crafted meal awaits.
Pro tip for the most flavourful steak!
Letting your meat rest after barbecuing is one of the most important tricks to a flavourful meal. For steak, 5 minutes should do the trick.
In fact, the less contact you have with your steak during the BBQ process, the better. Don't let that flavour escape!
Who Knew BBQ Pasta Could Taste so Good?
Bet you didn't think this Italian classic would ever see the BBQ.
Separate each ravioli and brush with olive oil; sprinkle with your favourite Club House La Grille Spicy Pepper Medley Seasoning to taste and grill pasta on low to medium heat with lid closed for 3-5 minutes each side.
Bringing Nachos to the BBQ!
Some other things to keep in mind when making nachos:
- Layer, layer and then layer some more. Make sure all of your toppings are evenly spread out through your nachos by applying a thin layer of chips, toppings and repeating.
- Choose cheeses that melt easily like medium cheddar and gouda. There's nothing better than super-melty cheese on your nachos and some higher-end types just don't cut it.
- Save chilled items for the end. If you have additions like jalapenos, guac and cilantro, sprinkle them on top just before serving so they don't get warm and wilted.
Best BBQ Wings
We're going to help you up your BBQ wings game with a few helpful tips:
- Wings flare up more than other meats, so BBQ them on indirect heat. If flare ups do happen simply move things around so they don't come into contact with the flame.
- Season then sauce. Coat wings with a seasoning, like Club House La Grille Barbeque Chicken prior to barbecuing and use your favourite BBQ sauce , like Club House La Grille Gourmet Chicken and Rib, towards the end. We suggest this because the sugar in BBQ sauce burns quickly and no one likes burnt wings.
- Never use the same utensils for both raw and cooked chicken.
Three new ways to use Montreal Steak Spice!
Club House La Grille Montreal Steak Spice is Canada's favourite seasoning, with good reason. Who knew you could do so much with one spice?
You can use it to rim your Caesar glasses, sprinkle it on your pizza for extra flavour or create a delicious veggie dip by mixing it with sour cream!
Happy Hour Favourites: BBQ Citrus
Leave on the BBQ just long enough to get beautiful grill marks.
Go the extra mile by sprinkling fruit slices with sugar before barbecuing for delicious caramelization.
Add a kick to your next BBQ!
Shishito peppers make for a great appetizer or side dish. Fun fact: while most of these peppers are mild and savoury, you'll find the odd shishito pepper is super hot.
These peppers take around 5-10 minutes to cook through, you'll know they're ready when the skin begins to char.
BBQ peppers and then season with Club House La Grille's Spicy Pepper Medley for ultimate flavour.
Beer & BBQ Pairings: Beef Burgers
Whether your burger is beef, bison or anything in between, the boldness of an IPA is the perfect match to intense toppings and flavours.
For even more flavour, try one of Club House La Grille's burger mix ins for a juicier, tastier burger!
Everything you need to know before your pig roast.
Inviting guests over for a good old fashioned pig roast? Don't forget these two key tips:
- You'll need just over an hour of cooking per 10 pounds of meat
- The pig should be cooked slowly and lifted high enough above the flame (about 2 inches) to ensure temperature regulation.
The Secret to Foolproof BBQ Chicken
Redbrick chicken is one of the best ways to get moist, well-cooked chicken with a nice crust on the outside. The best part? It's incredibly easy!
Simply wrap bricks in tin foil and place on top of chicken on the BBQ.
The bricks flatten each piece bringing them closer to the flame and speeding up cooking time, while heating up and creating a second heat source to cook the chicken.
Getting picture-perfect grill marks
Everyone loves a steak with perfect grill marks. Now, you can show off your BBQ skills with this must-know technique.
Simply place your steak on the BBQ by hand, searing it as it makes contact. Then, use tongs to angle your steak to sit at a 45-degree angle for that criss-crossed look we love.
The key to perfect grill marks is a hot BBQ and moving your steak as little as possible.
Add Extra Flavour to Your Next Soup!
Making vegetable soup with BBQ veggies is a great way to use up leftovers that are too soggy to enjoy on their own.
After your next BBQ, save leftover vegetables like zucchini, carrots and potatoes and whip up a tasty soup, like this Minestrone Soup!
Sun, Sand and BBQ!
If you're planning your next beach BBQ, keep these things in mind to ensure it all goes according to plan:
- Check beach by-laws before packing your things and heading out, there are a lot of restrictions on public beaches.
- Make sure you bring along a stand to elevate your portable BBQ even further from the sand to make clean up simple.
- Bring lots of water for hand washing--nothing is worse than sand in food, make sure your hands are clean when handling the BBQ.
- Covering open bowls and plates with shower caps is another surefire way to keep sand out of your food.
Plancha Grilling: a hack to BBQing veggies
Planchas, part of our 2017 McCormick Flavour Forecast, make for an easier way to BBQ vegetables of different shapes and sizes, so they don't fall through the grates. Plus, the heat adds a nice crust on veggies and meats.
Try this global-inspired technique at your next get-together.
A Tropical BBQ Twist
Toasted BBQ coconut is a simple, refreshing snack for a warm summer's day. Enjoy it on it's own or sprinkle on some Club House Cinnamon for extra flavour!
Delicious Desserts: Stuffed Bananas on the BBQ!
This delicious twist on a campfire favourite is soon to become your new BBQ fave.
Simply slice a banana lengthwise and stuff with a handful of chocolate chips, marshmallows, peanut butter chocolate chips.
Wrap in tinfoil and BBQ for 5-6 minutes.
Mix it up as you please! Top with coconut, nuts or some Club House Cinnamon.
Tasty Granola on the BBQ!
Granola on the BBQ is a quick and easy way to get perfect, crispy granola without charring.
If you're adding fresh items such as berries, make sure to mix them in post-BBQ so they don't get warm and soggy. Try adding Club House Cinnamon for the perfect topping.
Granola is delicious on it's own and a great match for yogurt or, dare we say ice cream?
Be Prepared for a Spontaneous BBQ
Last minute guests? Here are some tips to ensure you're always ready to whip up a quick and easy meal.
- Stock your freezer with portioned out meat like burgers and sausages for easy prep and BBQ
- In addition to frozen meats, having appetizers and veggies on hand eases the stress of doing a large grocery shop.
- Make sure you're always prepared! Keep a versatile seasoning on-hand like Club House La Grille Montreal Steak Spice that you can shake on a variety of proteins and veggies.
BBQing for a crowd on a small grill
Barbecuing for a crowd? Our simple suggestions create a perfectly timed meal that will make your guests happy (and full).
One side of your grill should be at a higher temperature than the other to accommodate food with different cook times and allows you to BBQ multiple things at once.
Things that cook low and slow should be on indirect heat while items that cook quickly should be placed on high heat when the rest of your items are nearly done!
5-Minute Marinade Tip for When You're Short on Time
Being short on time doesn't mean you have to be short on flavour.
Add orange juice, soy sauce and sesame seeds to enhance the taste of Club House La Grille Smokehouse Maple Flavoured Wet Rub.
Massage rub into meat for 5 minutes to work it in and you're ready to get barbecuing!
Savoury Venison on the BBQ!
Venison is a popular Canadian dish but it can be tricky to master on the BBQ. Here are our tips to get the most out of your meat:
- Marinating meat prior to barbecuing tenderizes it and can remove some of the "gamey" flavour associated with venison. We suggest Club House La Grille Signature Steakhouse 30 Minute Marinade.
- Well-done venison can be very tough, so it is recommended you enjoy it medium rare. For the perfect medium-rare steak (assuming it is at least 1 inch thick) aim for an internal temperature of 145°F (63°C).
- While thicker cuts should be barbecued at room temperature, thinner cuts cook quickly and are better barbecued right out of the fridge.
- Like you would a beef steak, letting it rest is key to keeping it juicy and flavourful.
Mix Up This Versatile BBQ Salt!
Sprinkle this blend of Club House La Grille Smouldering Smoked Applewood Seasoning, bacon and sea salt on grilled pork, chicken, beef, seafood and potatoes. It's sure to add smoky flavour with a hint of sweetness to your next BBQ. Prepped in just 5 minutes!
3 tbsp (45 mL) Club House La Grille Smouldering Smoked Applewood Seasoning
2 tbsp (30 mL) coarse sea salt
2 tbsp (30 mL) finely chopped crisply cooked bacon
Mix all ingredients in small bowl until well blended.
Store in tightly covered jar in refrigerator.
If needed, break up any clumps before using.
BBQ 101: Keeping fish in one piece
Your fish will fall apart no more with this simple tip!
Dusting your fish in potato starch helps bind it together and prevent it from sticking to the grill, which is the main reason fish tends to fall apart during barbecuing.
Fried Eggs on the BBQ
Preheat grill to medium heat (about 350°F/180°C).
Create individual molds for each egg by molding folded sheets of aluminum foil into round trays and curving the edges up to form sides.
Coat the bottom of each tray with oil and place on the BBQ.
Then, crack an egg into each of the trays and leave on the BBQ until the eggs begin to set, approximately 2-3 minutes for a soft yolk.
Remove from the BBQ and season with Club House La Grille Maple Bacon Seasoning for a new flavour twist!
Take your Park BBQ up a Notch
Using a public BBQ requires a little more TLC than firing up your own at home. Here are our tips for the best park BBQ ever:
1) Ensure you book it far in advance, as some parks take reservations and there's nothing worse than lugging all of your items to the park without a means to cook them.
2) There will often be items left over in a public grill (ashes, garbage, paper, etc.) so make sure to clean out the bottom.
3) Use our onion trick to clean grates to the best of your ability
4) Wrap grates with foil for easy clean-up & sanitary grilling.
5) Be kind to the next guests and clean up when you're finished!
Rememer if you don't want to spend too much time manning the BBQ, try easy crowd pleasers like hot dogs and hamburgers. And for maximum flavour without much fuss, try our Club House La Grille Burger Sauce Mix-Ins!
Get the Most Out of Your BBQ Corn
To amp up your BBQ corn, try buttering corn and sprinkling with Club House La Grille Smouldering Smoked Applewood Seasoning before the corn hits the BBQ.
Mouth-watering smoked meat pies
In addition to using smoked meat, try smoking the entire meat pie itself using our simple trick for smoky flavour on a gas grill.
Swap out traditional pepper for a sprinkle of Club House La Grille Spicy Pepper Medley for a tasty twist!
Flavourful Fish on the BBQ
Using a wood plank is a simple way to get delicious, flavour-infused salmon on the BBQ. But, before you set out to start your meal, consider these things:
- Using a plank ensures that your fish cooks slowly and evenly, creating moist and smoky salmon
- Because fish is such a light meat, woods like cedar make the perfect plank.
- Planks must be soaked in water for at least 30 minutes before BBQing to avoid catching fire.
- Season your salmon with Club House La Grille Salt Free Salmon Seasoning for added flavour.
- While you can reuse a plank if it's in good shape after BBQing, it's not recommended as the plank absorbs some of the flavours of the meat.
It may be summer but as all Canadians know, our weather can be unpredictable. BBQing in the cold can be tough, but that certainly doesn't stop avid BBQers in their pursuit of epic meals. Here are some tips to help you get the most out of your BBQ on chilly days:
- Pick meats that BBQ quickly such as sausages, thin steaks and chicken wings. The less time spent outdoors the better.
- Because it's so cold, your BBQ is going to take a longer time to heat up. Factor in a longer warm up time when planning your meal.
- Heat your plates inside and bring them out hot along with aluminum foil for covering--that way the finished meat will stay warm in frigid temperatures.
Your Favourite Seafood Meets the BBQ
Shrimp is great as a side dish, appetizer, or accompaniment to the perfect steak - or as the main event itself. Here are our tips for fool-proof BBQ shrimp:
- The bigger the better. Shrimp cook quickly which means they can dry out. Bigger shrimp are not only easier to handle, they slow the cooking process down for a tender finish.
- BBQing with the shell on acts like a barrier between the meet and grill and prevents the shrimp from being overdone.
- Shrimp are best BBQed quickly on high heat. They only take 5-7 minutes to cook through.
- Skewering shrimp makes them easier to maneuver on the BBQ.
- For more flavour, marinate your shrimp using Club House Roasted Garlic & Peppers Wet Rub.
BBQing Your Favourite Fish
Here's everything you need to know about BBQ seafood. What are you in the mood for?
Salmon: whether it's steaks, fillets or whole sides, coat it with your favorite rub, like Club House La Grille Roasted Garlic & Peppers Wet Rub. If you want a perfectly cooked fish filet, budget around 10 minutes of BBQ time per inch of width.
Tilapia: its mild taste and flaky texture soak up the rich flavours of marinades and rubs like no other. We suggest Club House La Grille Honey & Dijon 30 Minute Marinade.
European Seabass: a full-flavoured, flaky fish. Perfect to BBQ whole.
Scallops: They bring briny goodness, cook quickly, and are perfectly paired with bacon.
Shrimp: They cook fast and are sweet and delicious. See our guide to BBQ shrimp here.
Getting the Most out of BBQ Chicken
Chicken isn't one of the meats usually associated with a multitude of cuts but each piece brings something entirely different to the BBQ.
- Drumsticks: A BBQ classic. Toss them in a plastic bag with Club House La Grille Montreal Chicken Wet Rub before they hit the BBQ.
- Whole Chicken: Low and slow is the way to go. Look for an internal temperature of 165°F (74°C).
- Boneless Skinless Chicken Breast: Prior to BBQing, pound uneven cuts to an equal thickness. For more flavourful meat, get bone-in chicken breast.
- Wings: These cook quickly and were made for the BBQ. Try Club House La Grille Smokehouse Maple Flavoured Wet Rub
Perfect BBQ Chicken with Skin On
This technique is called the reverse sear. Starting your chicken on indirect heat and moving it over to direct heat when almost cooked-through makes sure the fatty skin doesn't burn right away and leaves you with chicken that's tender on the inside and crispy on the outside.
Does your steak make the cut?
Here's our take on the best cut of steaks for BBQ:
Bone-in Porterhouse: a porterhouse is really the best of both worlds, with a New York Striploin and Filet Mignon joined by a bone that keeps meat flavourful and juicy.
Petite Tenderloin: also called a shoulder tender, this lean cut is also one of the most tender and versatile.
Skirt: the ideal steak for marinating. BBQ quick on high heat and always cut against the grain to prevent toughness.
Tenderloin Steak: Get a perfect char on this lean tender cut. Make sure to add bold flavour as it is one of the less naturally flavourful cuts.
Rib-eye: Flavour-packed,the rib-eye is highly marbled, with a large strip of fat. Because fat is where much of the great flavour of beef comes from, rib-eye is considered one of the most flavourful cuts of steak.
Steak's Perfect Match
Let us fill you in on one of our favourite pairings: blue cheese and steak. The strength of the cheese strikes the perfect balance with the delicate flavour of a steak.
Cut a 3-inch wide pocket in each steak, being careful not to cut through the back or sides.
Fill pocket of each steak with 2 tablespoons of blue cheese. Press steak lightly to seal closed.
Brush steaks with 2 tbsps of butter and season with 4tsps of Club House La Grille Montreal Steak Spice
BBQ steaks over medium-high heat 6 to 8 minutes per side or as desire
Flavourful Vegetables on the BBQ
There are two techniques to use when making delicious BBQ vegetables:
FOIL: Create a foil pack that locks in moisture by seasoning your veggies with oil and Club House La Grille Salt Free Vegetable Seasoning and wrapping in foil. The result is tender and juicy vegetables.
FLAME: Place your veggies on direct flame after seasoning. The end result is a beautiful char with a delicious smoky flavour.
A New Way to Brunch
This neat trick makes for a delicious BBQ breakfast.
Soak 2 cedar planks prior to BBQing.
Cut a hole in the centers of 4 slices of bread with a circular cookie cutter.
Beat 3 eggs with 2 tbsps of milk and 2tbsps of Club House La Grille Montreal Steak Spice
Lightly oil one side of the planks and place them on the BBQ over medium heat. Dip bread in your egg mixture and place on planks.
Break a fresh egg into each of the holes you cut out in the bread and sprinkle with some more Applewood seasoning.
Cover the BBQ and cook for 10 minutes, sprinkling with cheddar cheese before plating.
Delicious BBQ Veggie Skewers
A quick and simple guide to perfectly-seasoned veggie skewers:
- Soak skewers in water for 30 minutes prior to BBQing to prevent them from burning
- Chop vegetables in similar sized pieces. Combine 2 tbsp of oil with 1 tbsp of Club House La Grille Montreal Steak Spice and brush onto veggies.
- Skewer veggies, place on BBQ and cook for 12-15 minutes, turning occasionally.
Sweet & Savoury Addition to Burgers
Burgers have met their match with this flavourful and fruity topping.
Mix 1 tbsp of crushed pineapple, 1bsp of reserved pineapple juice, 1/4 cup of mayonnaise and 1/2 a tsp. of Club House La Grille Maple Bacon Seasoning.
Spread on top of your favourite burger and enjoy!
BBQ Berry Dessert
BBQ Strawberries make the perfect addition to ice cream, yogurt, custard or can be enjoyed all on their own.
Coat them in balsamic vinegar, Club House Vanilla Extract and sugar, throw them on a skewer and grill for around 2-3 minutes per side.
For a sweeter treat, skewer them alongside marshmallows for a fun post-BBQ dessert.
A Vegetarian-Friendly Steak Awaits
Portobello mushroom steaks are a rich and savoury twist on the classic. Your vegetarian friends will thank you.
Marinate mushrooms for 30 minutes prior to BBQing using Club House La Grille Montreal Steak Spice 30 Minute Marinade.
BBQ mushrooms on medium/high heat for 20 to 25 minutes, turning once for great grill marks.
Enjoy with all the fixings, as you would a regular steak.
Fresh Fruit Dessert
Keep your dessert fresh, sweet and simple with this recipe.
Slice your peaches in half and brush the bottoms with oil. Drizzle with Billy Bee honey and sprinkle with Club House Cinnamon. Place them directly on the BBQ, cooking for 5 minutes or until you have the perfect grill marks.
Plate peaches with ice cream or simple whipped cream and serve!
Tender, Flavourful Chicken Awaits
This simple trick is a great way to get the most out of your BBQ chicken.
1. Season chicken with Club House La Grille Montreal Chicken Seasoning
2. Pour around 60ml of beer out of a beer can and poke two holes in the top of the can
3. Sit the chicken atop the beer can, with the can inside the cavity
4. Close the BBQ lid and BBQ chicken for an hour and a half, or until internal temperature of the thigh hits 165 °F (74 °C)
A Vegetarian Take on Steak!
You can't go wrong with this veggie substitute! Especially with the right marinade.
Cut cabbages in halves or quarters, depending on how big you want your steaks.
Marinate cabbage with Club House La Grille Montreal Steak Spice 30 Minute Marinade.
BBQ on high for 5-6 minutes per side, or until you achieve a nice char on the outside.
Sprinkle with your favourite seasonings or cheese and enjoy!
Stop BBQ Bacteria in its Tracks!
Beware the dreaded BBQ Bacteria! Brushing your BBQ after cooking only goes so far to prevent bacteria build up and presence on the grates.
Ensuring your BBQ is heated to at least 250°F (121°C) for at least 15 minutes prior to putting food on is the best way to kill any leftover bacteria on the BBQ.
Perfect Potatoes on the BBQ
Potato packs are a simple way to enjoy tender, flavourful potatoes on the BBQ.
Place cubed potatoes on a sheet of foil and drizzle with olive oil.
Season as necessary with Club House La Grille Vegetable Seasoning.
Place another sheet of aluminum foil on top of the potatoes and wrap them, creating a pack.
Slice ventilation holes in the pack and BBQ for 30 minutes.
Tip: You can throw other veggies, like carrots and broccoli, in with the potatoes for efficiency and flavour!