Flavourful recipes starring the signature flavours of La Grille, for every occasion.
Helpful ideas and grilling techniques to take you from casual griller to ultimate pitmaster.
Marinating chicken? Coat in a dry rub or liquid marinade for 30 minutes to 2 hours. Always marinate in the fridge, never at room temperature, and be sure to discard any leftover marinade or rub.
Tough, burnt pork? No thanks. To avoid overcooking: Remove from grill when internal temp reaches 63ºC or 145 ºF. Temp will continue to rise slightly. (This is okay!) Let the pork rest for five to 10 minutes before serving to redistribute the juices.
Once it’s grilled, set steak aside for a good 3-5 minutes. This lets juices distribute and keeps your steak at maximum flavour. To slice a steak like skirt, flank, or hanger, cut against the grain (opposite direction) that muscle fibers run, to prevent you from getting a chewy piece of meat.
Citrus is always a good call, but also try robust, woody, and garlicky seasonings with seafood to really bring out the smokiness of the grill.
Try this: Smoker chips bring out complex flavours in vegetables (and almost anything you grill). Pick them up at hardware stores, your grocer’s grilling section, or anywhere firewood is sold. Soak chips in a bowl for 15-30 minutes, then put them in a smoker pan or tightly covered aluminum tray that goes right on the grill, or directly over ready-to-cook coals.
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