C H E F ’ S TI P S & TR I C KS
All Up in Your Grill! O
BY KEANE STRAUB I PHOTOS BY DONG KIM AND KEANE STRAUB
Photo courtesy Ken Noland
ur ancestors first cooked meat over an open flame about 700,000 years ago. No one really knows how exactly this came about, but one thing is for certain: once Homo erectus got a taste for all things flame-broiled, there was no going back. From asado in Argentina, to yakiniku in Japan, and all the places in between, grilling food over fire is a global tradition, one that brings people together for good food and good company. Whether you’re relatively new to the concept of cooking al fresco, or you’ve been at it for years, there’s a good chance your knowledge is a combination of things a relative or friend told you (and perhaps a little advice, friendly or otherwise), and trial and error. And really, this is what’s at the heart of barbecuing: sharing experiences and experimenting with the myriad of options for cooking outdoors.
Barbecuing With the Nolands (bbqingwiththenolands.com) is a Calgary-based, grill-focused blog run by husband and wife team, Ken and Tara Noland. Ken Noland, a retired accountant, developed a love of cooking when he met Tara, and from that stemmed a passion for outdoor cooking. Along the way, he has gained his fair share of grill experience. Noland cooks everything outdoors, from breakfast options to desserts, and anything in 12 Culinaire | July/August 2021
between. “Cooking low and slow on your barbecue or in a smoker develops flavours in your food that you simply cannot get any other way,” says Noland. Being able to adapt to the cooking environment is something every outdoor cook has to contend with – rain, shine, and in Noland’s case, strong winds on a chilly October Thanksgiving weekend. Taking on the task of smoking the turkey for a crowd of people, he found it difficult to keep a consistent temperature. “I had to build an impromptu windscreen on my back deck,” says Noland. “It worked, thankfully, and everyone enjoyed a wonderful smoked turkey dinner.” When it comes to cooking things like seafood, veggies, fruit, or anything that is soft or fleshy, Noland says to oil the grill with spray or a cooking brush
dipped in oil, and to do this before you turn your grill on. Whether you oil or not, once the grill is on, let it preheat: “You shouldn’t put anything on the grill or in the smoker if it is not preheated,” advises Noland. Be patient, he adds, and allow meats to cook on one side before turning them. “If you try to turn your meat and it is sticking to the grill and tears, it is not ready to turn. Once it is cooked to the right temperature, it will release with a gentle pull and should not tear.” And, once you’re done cooking and the meat is removed from the grill or smoker, Noland says to let it rest to allow the juices to be absorbed back into the meat. “If you cut your meat right after cooking, you will lose all the wonderful juices and a lot of the flavour, too!”
