You just got back from your favourite butcher with a beautiful cut of meat. In Ottawa I always recommend Muckleston & Brockwell – Market Butchery.
It’s -30 Celsius, blistering wind and blowing snow.
But, you live in Canada. It’s time to BBQ.
Get your boots on, your shovel in hand and clean a path to your grill.
But wait, there is one other step you should consider to make this experience, well, a little more enjoyable.
Sous-vide, a very classic way of preparing meats and it’s now readily available to home cooks everywhere.
The concept is simple. Place your raw meat, oil or butter and fresh herbs in a vacuum sealed bag or freezer bag.
Set your sous-vide immersion circulator temperature to the doneness you want your meat cooked to.
Place the bag into the water bath and walk away.
Yeah this will add time to your day but, you will limit your exposure to the elements immensely.
Plus, by using sous-vide you will end-up with the ultimate in tender and perfect doneness.
All of the current immersion circulators offer apps that will provide you with tips, tricks and cook times.
About 20 minutes before your sous-vide timer is done, run outside and ignite the flames of your BBQ. Set all of the burners to their highest setting.
Once the timer goes off, take your meat out of the bag and remove any of the herbs that may be stuck to the meat.
Put it on a plate and head outside. Grill the meat for 1 minute, flip, 1 minute, flip, 1 minute flip, 1 minute off.
When you flip the meat, make sure to rotate it 90 degrees giving you the ultimate crisscross pattern.
Add your meat to your final plate with the sides of your choice.
There you have it, winter grilling made easy. Perfect for our Canadian winters!