Barbequing on a Budget
Summer is in full swing, and that means BBQs, backyard hangs, and smoky, mouthwatering meals on the grill. But let’s be honest, great flavour doesn’t have to come with a high price tag. Let us show you how to fire up the grill without burning through your wallet, using some of our favourite underrated cuts from North Sea Fish & Farms.
Chef Chabot's BBQ Tips:
1. Marinate for Value
Cheaper cuts thrive with a little love. Marinate blade, Denver, and hanger steaks for at least 4–6 hours (overnight is even better). Use acidic ingredients like vinegar, citrus juice, or yogurt to help tenderize.
2. Indirect Heat is Your Friend
For Spatchcock Chicken and bone-in thighs, use indirect heat. Start them away from the flame, then finish over high heat for crispy skin and juicy meat.
3. Slice Across the Grain
Denver and hanger steaks are loaded with flavour, but slicing them wrong can make them tough. Always cut across the grain to keep bites tender.
4. Rest and Relax
Give your meat a breather after grilling. 5–10 minutes of resting time helps lock in juices.
