Barbecue tips that will make summer food really sizzle

The May long weekend is the unofficial start of summer, and that means the official start of barbecue season.

But while you might think of barbecuing as just throwing food over heat until it's cooked, it's not always that easy.

"I do love to cook, but I would have to say my barbecuing skills are seriously lacking," On The Coast food columnist Gail Johnson told host Stephen Quinn.

"I'm usually paranoid about making sure burgers are cooked through, so they usually end up like hockey pucks. Or I'll be out there scraping bits of salmon off the grate rather than lifting off a photo-worthy filet."

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So, to give a boost to your barbecue game and hers, Johnson spoke with barbecue writer and podcaster Ronnie Shewchuk in North Vancouver about common mistakes people make while grilling.

• One of the most common mistakes people make is walking away from the grill. What happens is people throw the meat on then wander off then probably get distracted by something inside the house and come back to burnt food. "Shewchuk suggests you put your food on the grill, pour yourself a drink, and make yourself comfortable. Look at your barbecue area as another room of the house," Johnson said.
• Shewchuk also told Johnson it's a myth that super high heat is necessary for best grilling results. "You can certainly start with a preheated, very hot grill to get those nice grill marks, but then turn the heat down to medium so that everything cooks more evenly and gently," Johnsonsaid.

• So how do you tell when something is actually done? Shewchuk recommends a having an instant read thermometer on hand as you're grilling. "Chicken, for example, should always be done to at least 160 degree Fahrenheit at thickest part of chicken to kill salmonella bacteria. Meats like pork, beef, or lamb don't need to reach that high of a temperature. Shewchuk likes steak cooked to 120 degrees Fahrenheit when it comes off the grill."
• Let your meat rest after you take it off the grill. That means tenting it loosely in tin foil and letting it sit. Let a steak sit for at least five minutes. A bigger, thicker cut like a rib roast should sit for at least half an hour, maybe an hour.
• When it comes to fish, try filets instead of steaks; they're deboned and make for nicer eating. "He cooks them skin side down without turning it," Johnson said. "Cook it over medium heat. When it's ready, you can pull the filet off and the skin will stick the grill. He says he leaves salmon skin there to cook a little longer, and it's delicious. It gets crispy and little bacon-y."
• Veggies are great when grilled, Shewchuk says. "Asparagus spears are best when they're charred but still bright green. Afterward toss them with olive oil, lemon juice, and salt," Johnson said. "Things like carrots, potatoes, and parsnips taste amazing when they're barbecued. With carrots, you can coat them in olive oil, salt, maybe some dried or fresh chopped rosemary."

With files from CBC Radio One's On The Coast