Nelson chef Jamie Hertz offers some tips for successful summer grilling.

Nelson chef offers tips for successful grilling

Nelson's chef Jamie Hertz wants you to be ready for the summer barbecue season with some easy and helpful tips.

On of the best things about summer is all of the grills and barbecues come out and fill the air with that beautiful aroma that we are all use to. Grilled meat and veggies, yum! I find that the smell of something tasty on the grill has the same affect on me as coming in during the winter and smelling a roast in the oven or a chicken soup simmering away, my kind of aromatherapy.

One thing that I thought I would mention is that having some milage on your grill adds flavour to what ever it is you are cooking, but there should be some maintenance to avoid certain disasters. You will get the same taste if not better if you constantly scrub the grill down and brush it will a high temperature oil. There is nothing worse than taking a bite out of a steak or piece of fish and biting down on a piece of crispy black mystery food that leaves a bitter taste in your mouth.

If you brush your grill constantly with oil you will find your meat will turn out looking better and will cause you less stress. Just a simple tip but will make a world of difference in your grilling. It’s little tips like these that if practiced regularly then your cooking experiences will be less stressful.

One of my favourite grilled meats is a leg of lamb and when done right it is sensational.

First off when cooking red meat you should have the meat out sitting on the counter ahead of time. You want it to be room temperature to have a better turn out in the end, that is unless you are one of those well done type of steak eaters. Nothing broke my heart more, when a costumer ordered the highest quality steak and then asked me to turn it into a leather shoe.

So now that I have told you how I really feel about welldone steak eaters lets talk about flavour. It is important to have a marinade done ahead of time and can be done up to 48 hours in advance. The longer the better, that is unless it has gone rotten!

In this case I am going to share a lamb recipe that involves a wet rub. Hold the jokes because I know they crossed your mind.

First off, peel 1 bulb of garlic and place in a food processor. Add about 3 to 4 tablespoons of smooth dijon mustard and fresh thyme and rosemary. You want to puree this until it is silky smooth. Now the ideal way to prepare your lamb is to have your butcher remove the bone unless you are brave enough to do so yourself. You then want to butterfly the whole leg so it is about 2 inches thick. Now season with salt and pepper and rub the dijon mixture until the entire leg is coated.

This is best if it is done at least 2 hours in advance so that the garlic can infuse into the meat. As for the cooking times lamb is best served medium so if I were to ballpark a cooking temp and time for you I would say about 12 mintutes per side on medium high heat.

The last thing you want to remember when you are grilling meat is the resting period. It is very important to let the meat rest for about 10 minutes. The meat will be tougher otherwise and this resting period will let the blood run out over a cooling rack and not someones plate. Blood on plates isn’t that appealing and if done in restaurants, it shows that there is an inexperienced cook working the grill.

I hope that this inspires you all to fire up the barbecues this weekend and enjoy some patio times with good friends and family.

Chef Jamie Hertz


Just Posted

RDCK moves ahead with Castlegar rec complex upgrade plan

Board approves grant application for $13 million from provincial, federal governments

Cottonwood Lake preservation group surpasses $50,000 fundraising goal

In 28 days, 393 donors have contributed to the fund

Last of southern Selkirk caribou relocated to Revelstoke area

One cow from the South Selkirk herd and two from the Purcells were moved this week

Scammers using Castlegar home for rental fraud

Local realtors say the problem is happening more frequently with their properties

West Kootenay radio club says local network in need of upgrades

Club president Lane Wilson estimated $100,000 of work required

Rare ‘super blood wolf moon’ takes to the skies this Sunday

Celestial event happens only three times this century

Scientists ID another possible threat to orcas: pink salmon

For two decades, significantly more of the whales have died in even-numbered years than in odd years

B.C. dangerous offender in court for violating no-contact order, sends letter to victim

Wayne Belleville was shocked to see a letter addressed to him from his shooter, Ronald Teneycke

Crowsnest Pass RCMP seek help locating missing man

58-year-old Stuart David Duff was last seen on Jan. 6, 2019.

Judge denies requests from Calgary couple charged in son’s death

David and Collet Stephan wanted $4 million to pay for past and future legal bills

Explosion sends B.C. firefighter to hospital

Kelowna fire crews responded to a blaze at Pope’sGallery of BC Art & Photography on Friday

Ex-Mountie investigating ‘Surrey six’ murders pleads guilty to obstruction

Derek Brassington entered his plea in B.C. Supreme Court on Friday

Man blames his loud car radio, sirens for crash with B.C. ambulance

Tribunal rejects bid to recoup ICBC costs after crash deemed 100-per-cent his fault

RECALL: Salmon Village maple salmon nuggets

Customers warned not to eat product due to possible Listeria contamination

Most Read