4 tips to vary your BBQ menu
and it's not meat!
In this grilling season, meat consumption is on the rise due to the frequent use of the barbecue. Indeed, it's easy to misunderstand the popular belief that the barbecue is reserved for the sole use of meat.
However, there are a number of tricks you can use to vary your BBQ menu and enjoy the great taste of grilled meat, while limiting the amount of meat on your plate.
Here are our tips for varying your BBQ menu this summer!
1era tip for varying your BBQ menu: Fish
At first glance, barbecuing fish may seem intimidating. Its fragile flesh cooks quickly, which may seem incompatible with the high temperature of the grill.
However, fish is a good match for the barbecue, provided you follow a few simple guidelines.
For tender-fleshed fish (tilapia, cod, trout), opt for papillote, a cooking method perfectly compatible with the BBQ. Place each piece of fish on aluminum foil (you can add a layer of parchment paper between the fish and the foil to reduce contact between foil and fish) and season with a choice of lemon juice, mustard, salt/pepper and herbs. Seal tightly and send the fish to the barbecue grill.
The papillote allows the fish to steam, providing a healthier alternative to cooking on a direct grill. Indeed, as fish is a fatty food, the papillote avoids the harmful flames produced by fats, as we explained in our article on the safe BBQ.
For firmer fish such as halibut, turbot and tuna, opt for cooking on an aromatic bed. This method involves placing slices of fruit or vegetables (orange, pineapple, fennel, zucchini) on the grill and using these as the cooking surface. The fish will cook slowly on the surface, absorbing the aromas of the chosen fruit and/or vegetables. Once cooked, compost the aromatic food.
Firm-fleshed fish make good guinea pigs for skewering. You can also cook fish directly on the grill, provided you have a thick cut with the skin on hand.
2th tip for varying your BBQ menu: Meatless dishes
Meatless (or imitation meat) is a popular alternative that many people turn to for moral reasons, or simply to lighten up their meal.
The world of meatless products is booming, and it's now possible to buy sausages, burger patties, "meatloaf" and even chicken wings without animal products. Meatless products are designed to offer a meat-like texture, and grill conveniently on the BBQ.
For homemade vegetarian variations, black bean dumplings, tofu croquettes and portobello burgers are good options.
For a vegetarian dinner that's sure to be a hit, try one of our famous vegan BBQ recipes, including the Mediterranean-style seitan brochette or the Asian tempeh brochette.
3th tip for varying your BBQ menu: Italian cuisine
Many of us enjoy the aroma of a wood-fired pizza. But we forget to put our BBQ to good use with Italian cuisine to achieve restaurant-worthy results.
Whether the pizza dough is bought in or homemade, the BBQ grill will produce a stunning result.
Grill one side of the pizza dough for one minute, then turn it over and place the sauce, condiments and cheese on top. The pizza will cook quickly, in 5 to 6 minutes, over medium-high heat.
Barbecuing will also add flavor and texture to your grilled sandwiches. Paninis, which originated in Italy as panino, are now widespread in the West. With a quality roll, a tasty pesto or tapenade and a few grilled vegetables, you'll have a sandwich toasted to perfection!
4th tip for varying your BBQ menu: Grilled vegetables
As the barbecue gives its food a pleasant aroma, it can be used to grill vegetables and even fruit.
Bell peppers, zucchini and red onions are barbecue staples. Coarsely sliced, these vegetables are delicious grilled and drizzled with olive oil, lemon juice and fresh herbs.
Slices of grilled eggplant and mushrooms are perfect candidates for a vegetarian panini, when topped with balsamic vinegar and pepper.
Cook your squash on the barbecue, cutting it lengthwise, scooping it out, brushing it with oil and cooking it (scooped-out side towards the grill), until a knife pierces the flesh easily.
Grilled vegetables go well with grilled pineapplegrilled pineapple, peach or apricot to accompany a main meal or make a warm salad.
Do as we do! À la Boite à Grainswe're not afraid to dare! Barbecuing offers as many possibilities as any other method, as long as you're creative.
Enjoy your BBQ!
About the author
Naturopaths of La Boite à Grains
Team of licensed and certified naturopaths (ND) in Gatineau, Outaouais.
Original article written by Véronique Cousineau, Naturopath