BBQ: The Secret to Successful Grilling
Reducing meat consumption means favouring quality over quantity. It also means discovering lesser-known cuts and relying on the advice of the butcher to choose the right pieces and master cooking them. Here's what you need to know to make the most of your BBQ meals.
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Sterling Silver: a reference for the BBQ
Sterling Silver: a reference for the BBQ
When you choose to eat less meat, but of better quality, Sterling Silver is known for its exceptional standards. Its generous marbling gives it a remarkable tenderness and incomparable taste. The meat is aged for at least 21 days to develop a more supple texture and richer flavours. Available in different cuts, it is suitable for grilling as well as pan-frying.
Know-how at your service
Know-how at your service
Beyond the product, the butcher's expertise remains an invaluable asset—butchers can advise on the choice of cuts, the quantities needed and the best cooking methods. They can guide you to less common but very tasty cuts, suggest a suitable piece, suggest a marinade or prepare the meat on the spot.
By eating less meat, every purchase counts more, and good advice at the counter allows you to cook with confidence and achieve results to ensure a delicious meal.
4 Butcher's Tips to Enhance Meat
4 Butcher's Tips to Enhance Meat
1. Temper before cooking
Remove the meat from the refrigerator 20 to 30 minutes before cooking. Tempered meat cooks more evenly for more tender, less dry results.
2. Adopt the right reflexes when cooking
Blot the meat before cooking it to sear it well, avoid pricking it to preserve its juices and turn it over as lit
3. Let it rest after cooking
Once cooked, let the meat rest for a few minutes before cutting it (about half the cooking time). The juices are redistributed, which guarantees juicier, tastier meat.
4. Slice against the grain
Always cut meat perpendicular to the fibre. This simple gesture makes every bite more tender and pleasant to chew.
Dare to choose lesser-known cuts
Dare to choose lesser-known cuts
Moving away from classics such as striploin or ribeye opens the door to lesser-known cuts. Often available on request, these pieces deserve to be highlighted: they are delicious on the grill and offer good value for money.
The bottom sirloin triangle
The bottom sirloin triangle
Very popular in California, the triangle of sirloin bottoms, also known as sirloin tip or tri-tip, seduces with its lean, tender, bone-free and fine-grained flesh. It is cooked whole like a roast or in steaks, preferably rare or medium-rare. Thinly sliced against the grain, it becomes a user-friendly and economical option for entertaining.
The picanha
The picanha
Also known as the sirloin cape or rump cap, the picanha is an iconic cut of Brazil. It is covered with a generous layer of fat that melts when cooked, imbuing the meat with a rich and distinctive taste. Tender and flavourful, it lends itself to cooking whole as well as to skewers. Easy to master, it creates an effortless “wow” effect.
The hanger steak
The hanger steak
Also known as the butcher's cut, hanger steak is sought after for its strong taste and tender texture, despite a visible and slightly fibrous grain. The cut is crossed by a central nerve that the butcher removes before sale, and it benefits from being marinated and then seared quickly over high heat. Served rare or medium-rare and sliced against the grain—it lends itself well to a bistro-style plate, spiced up with a shallot or wine sauce.
Portuguese-Style Tri-Tip Steak by Geneviève O’Gleman
Portuguese-Style Tri-Tip Steak by Geneviève O’Gleman
Beef picanha with chimichurri sauce
Beef picanha with chimichurri sauce
Crying Tiger Beef
Crying Tiger Beef
3 cuts of Quebec pork to put on the grill
3 cuts of Quebec pork to put on the grill
Less often associated with grilled meats, the loin, shoulder and flank are still great options for the BBQ. Like all fresh cuts of pork available at IGA, these three offerings come from local producers and are certified Quebec pork. They’re ideal for grilling and offer very distinct profiles.
- The rib loin stands out for its marbling, which allows it to remain tender and juicy, even when seared over high heat.
- The shoulder steak, firmer and more economical, requires a little preparation, such as a marinade or indirect cooking, to reveal all its richness.
- The flank steak, fatter, offers an interesting play of textures between melting flesh and a crispy surface.
Steaks de capicolle de porc grillé au cari rouge et aux arachides
Steaks de capicolle de porc grillé au cari rouge et aux arachides
Meat and side dishes: a winning duo
Meat and side dishes: a winning duo
On the barbecue, meat remains at the heart of the plate—without stealing all the attention. But its accompaniments play a key role too! Grilled vegetables, fresh salads and flavourful sauces complete the whole and create a nice balance. The whole makes up a simple meal full of character.
Grilled potatoes with feta and arugula
Grilled potatoes with feta and arugula
Greek salad
Greek salad