Issue link: http://digital.canadawide.com/i/329751
19 | bcliving.ca food drink Flame On Put another [insert your favourite meat here] on the barbie Gas Versus Charcoal "One isn't better than the other. Gas is certainly way more con- venient – you re it up and away you go. It's easier to control the heat and it's more consistent. But with charcoal, the avour is sensational. You can't discount that. It's fabulous." Tools of the Trade "Everyone should have a good set of tongs to grill with. Everybody loves to use a fork to poke their meat and turn it. Never do that, because as soon as you poke it, all the juices come out. Use tongs. Also, if you're using charcoal, get a good set of gloves. You're going to get your hands dirty." The Perfect Steak "My favourite kind of steak for barbecuing is the rib-eye – great fat content – that's what you want. I want to taste that piece of meat. Make sure your grill is as hot as it can be before you re your steak on it. A lot of people like medium rare, so you want to have a good sear on the outside that locks in all the juices but leaves it nice and pink in the middle. I put the steak on and then turn it side to side to get the grill marks. For a one-and-a- half-inch thick steak, I do about ve minutes each side and I only turn it once." How Would You Like That Done? "Here's a tip: you know that little part of esh between your thumb and fore nger? Relax your hand and squeeze that – that's a rare steak. Tighten it slightly and you'll feel a little resistance – that's medium rare. Make a st so it feels super hard – that's well done." ■ Memphis Blues All-Purpose Dry Rub "This is the master rub that we use at the restaurant. You'll see it in the beans, pork, cat sh breading, shrimp and on our french fries. Try it on homemade snacks, like spiced nuts or popcorn, or in salad dressings." Makes 4 cups: 1 cup (250 mL) dried parsley 1 cup (250 mL) sugar 1 cup (250 mL) seasoned salt 3 Tbsp (45 mL) ground black pepper 3 Tbsp (45 mL) garlic powder 3 Tbsp (45 mL) onion powder 3 Tbsp (45 mL) dried oregano 3 Tbsp (45 mL) sweet paprika 1 Tbsp (15 mL) mustard powder 1 Tbsp (15 mL) celery salt S ure, sun and sand are requisites on the summertime hit list, but for the meat lover, the season hasn't truly started until you've thrown a beautiful cut of meat on a aming grill. We asked George Siu, co-owner of barbecue mecca Memphis Blues, to share his expertise with the rest of us. To Boil or Not to Boil Ribs "No – sacrilege! If you boil ribs, all the beautiful avour and fat is seeping right out into the water. Instead, do warm, slow heat or indirect heat. For a rack of ve ribs (1.5 to two lbs./.45 kg to .68 kg), grill for about two hours. Then wrap with heavy-duty tinfoil and put back on for another half-hour so the juices really tenderize [the meat]. Forget about boiling." The Tao of Ribs "I love side ribs. I love baby backs. I just love ribs. The trick for ribs is patience, having the right rub and doing it right." Injecting is for Cheaters "I'm not a big fan of injecting and I never do it. I know they allow it in competitions, but that's really like cheating. You should be able to take a tough cut of meat and turn it into something tender and deli- cious. at's where the skill comes in." 1 2 George Siu and the Memphis Blues crew will be participating in this summer's Brewery & the Beast event, a.k.a. the Festival of Meat. Barbecue seems like a good t, right? Sunday, July 27 @ Concord Paci c Lot on False Creek. p18-19_Food_BBQTips.indd 19 2014-05-15 1:30 PM