Tasteful tips for incredible barbecues

There’s nothing better than firing up the barbecue to spoil yourself after a long day at work or to feast at a friendly get-together. Guaranteed success! Make sure you get the most out of it with our smart tips for grilled veal you won't soon forget!

Perfect brochettes

Whether it’s olive and feta keftas or brochettes topped with salsa: you can’t go wrong with barbecued brochettes! Here’s how to get them right. If you are using wooden brochettes, take the time to soak them in water a few minutes before putting your food on them. It’ll prevent them from catching fire. For a perfect result, cut the meat into even pieces and generously alternate with pieces of vegetables, like onions, peppers and mushrooms, which will flavour them deliciously and help them stay juicier.

Impeccable steaks

It’s really not that hard to make a great steak whether you prefer it rare or well done. It all starts at the grocery store! First, choose a cut that is at least 1 inch (2.5 cm) thick and has little fat. Veal striploin and skirt steaks are always great choices! Then let your meat stand at room temperature for about 30 minutes before cooking to prevent it from being cold on the inside and scorched on the outside. Don’t handle it unnecessarily while it’s on the grill. Turn it over only once! Finally, when it reaches your preferred doneness, place your steak on a plate, cover it loosely with aluminum foil, and let it rest for about 5 minutes. You will get an extremely tender texture that will tantalize your palate!

It’s the pocket with papillotes

Blade roast, braised shoulder or osso buco – making a delicious feast on the barbecue is so easy with veal papillotes, as long as you do it right. Since parchment paper will catch fire, always use aluminum foil to wrap your ingredients and use two layers to prevent tearing over the heat. Drizzle a little oil or put a little butter on the paper before adding your food to prevent sticking. Never turn the foil over during cooking! The juices inside protect the underside of the meat, and you just might break open the aluminum foil.