Toronto chef Rob Rainford offers plenty of inspiration to get you grilling again in his book Born to Grill.
The former host of the popular Food Network TV show, License to Grill (which aired in Canada, the USA, Australia, Africa and Asia) has spent the last two years perfecting his signature style, The Rainford Method, unveiled in this book.
For him, grilling is about entertaining; it's about spending time together, cooking and eating outdoors. It's also about pushing the boundaries of what you think you can do on the grill.
In Born to Grill he shares his unique slant on grilling with 20 menus for you to mix and match, for both charcoal or gas grills.
The recipes are international, influenced by Rainford's travels and experiences in different countries and cultures. There are plenty of great grills but he really pushes barbecue boundaries with some true grilling originals and expert techniques, like cold smoking. Rainford knows the grill can handle more than burgers and steaks-he also includes recipes for lamb, chicken, fish, seafood, veal, duck, a huge range of vegetables, plenty of sides, and even salads... all cooked on the grill.
FOOD SAFETY
Eating in the Great Outdoors is a quintessential summer experience. Getting food poisoning doesn't have to be.
Now that summer is here, Health Canada offers these steps you can take to protect yourself from foodborne illnesses: clean, separate, cook and chill.
As the temperature rises, so does the risk of foodborne illness. Hot, humid weather creates the perfect conditions for the rapid growth of bacteria. Summer also means more people are cooking outside without easy access to refrigeration and washing facilities.
It is estimated that there are approximately 11 million cases of food-related illness in Canada every year. Many of these cases could be prevented by following proper food handling and preparation techniques.
To minimize the risks of foodborne illness, follow these four steps when handling and preparing food.
1 Wash hands and surfaces often to avoid the spread of bacteria. Wash your hands for at least 20 seconds before and after handling raw meats or poultry.
2 Keep raw meats and poultry separate other foods to avoid cross-contamination. When you pack a cooler for an outing, wrap uncooked meats and poultry and put them on the bottom to prevent raw juices from dripping onto other foods.
3 Cook: Make sure you kill harmful bacteria by properly cooking food. Traditional visual cues like colour are not a guarantee that food is safe. Don't guess! Use a digital instant-read food thermometer.
4 Chill: Keep cold food cold. When in doubt, throw it out.
More information on summer food safety is available from hc-sc.gc.ca.
