It’s the most delicious time of year! Master your grilling technique with these expert tips. Plus, recipes!

It’s time for your barbecue and your butcher’s best cuts. We’ve got some great grilling advice from the executive corporate chef of McCormick Canada, Michael Cloutier.

1. Do you have tips for grilling fish? Easy ways to make sure the fish comes out perfect?

Leave the skin on the fish if possible and begin grilling with skin side down and then flip. Use firm fish as opposed to light, flaky fish. Look for salmon, tuna, halibut, sword and monkfish, etc.

Make sure your grill is hot and well cleaned. Lightly oil the grills just before adding the fish. Avoid sugary marinade and glazes as they are more likely to burn.

To cook, the rule of thumb is 10 minutes per pound, or 10 minutes per inch.

2. What are some of your favourite pairings on the barbecue?

• Surf & turf grilled lobster tails – or shrimp and beef tenderloin
• Grilled portobello stacked with tomato bocconcini
• Grilled Greek salad with grilled lamb chops
• Grilled Caesar salad with grilled chicken thighs

3. What are some foods that aren’t commonly cooked on the barbecue that should be?

• Meatballs
• Tofu
• Bacon
• Corn on the cob (husks on and soaked in beer)
• Charred lettuce for salads
• Brussels sprouts

4. What’s your flavour forecast for the season?

My favourite flavour forecast for this season is the backyard brunch trend, as seen in the Club House La Grille Flavour Forecast: Grilling Edition. Just as grilling is such a social event with friends and family, so is brunch – so why not pair the two together? Cooking brunch on the grill adds a new dimension to an everyday brunch. (See recipe for Cedar Plank Grilled Egg in Toast below.)

5. Any other barbecue tips you can add?

• Start using indirect heat for cooking chicken and utilize the reverse sear methods (cooking in the oven first) for juicy poultry, every time.
• Let grilled meats rest for five to seven minutes for small cuts and 20 to 30 minutes for large cuts or roasts.
• Dry rubs and marinades should be applied 30 minutes prior to grilling at a minimum – or 24 hours for added flavour.
• Use tongs to flip meat as opposed to a fork. A fork will pierce the meat and allow the juices to escape.






Cedar Plank Grilled Egg in Toast

Prep Time: 15 minutes
Cook Time: 20 minutes
Makes: 4 servings


2 cedar planks (about 12×6-in/30×15 cm each)
4 slices bread, such as brioche or challah (3/4-in/2 cm thick slices)
7 eggs, divided
2 tbsp (30 mL) milk
2 tbsp (30 mL) Club House La Grille Smouldering Smoked Applewood Seasoning
1/2 cup (125 mL) grated smoked Cheddar cheese


Soak cedar planks in water for 4 hours. Drain and pat dry.

Remove the centres of each slice of bread with a 3-in (8 cm) round cookie cutter. Beat 3 of the eggs with milk and 2 tbsp (30 mL) of the Applewood Seasoning in medium bowl until well blended.

Lightly oil 1 side of each of the planks. Place planks, oil side up, on preheated grill over medium heat. Dip bread in egg mixture. Place on planks. Break an egg into each of the holes. Sprinkle eggs with remaining 1/2 tsp (2 mL) Applewood Seasoning. Cover grill.

Grill 10 minutes. Sprinkle eggs with cheese and additional Applewood Seasoning, if desired. Grill, covered, 10 minutes longer.


Montreal Dijon Marinated Chicken

Prep Time: 10
Cook Time: 40
Makes: 8 servings

3 tbsp (45 mL) Club House La Grille Montreal Chicken Seasoning
1/2 cup (125 mL) beer
2 tbsp (30 mL) Dijon mustard
2 lb (1 kg) boneless skinless chicken breasts


Mix seasoning, beer and mustard in small bowl. Reserve 2 tbsp (30 mL) for brushing. Place chicken in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavour.

Prepare grill for indirect medium-low heat (275°F to 300°F/135°C to 150°C). Preheat grill by turning all burners to medium. Turn off burner(s) on one side. Remove chicken from marinade and place on unlit side of grill. Discard any remaining marinade. Close grill.

Grill 30 to 35 minutes or until internal temperature of thickest part of chicken is 165ºF (74°C), turning occasionally. Move chicken to lit side of grill. Brush with reserved marinade. Turn lit side of grill to high.

Grill, uncovered, 3 to 5 minutes longer or until chicken is charred.

Note: To maintain medium-low heat (275°F to 300°F/135°C to 150°C), keep lid closed and adjust lit burner as necessary. Directions were developed using a gas grill. Grills vary; cooking time is approximate.