Top 10 BBQ Grilling Ideas for the Summer in Montreal

1- Montreal Smoked Meat

Montreal's answer to pastrami, this smoked meat requires five days of dry curing in the refrigerator to allow the salt and nitrites to work their magic. We like to use spices like coriander, bay leaves, and cloves for the blend, which creates a more standout flavor. The brisket is then soaked to remove some salt before being sent to the smoker, and the finished product is smooth, tender meat that pairs best with rye bread.

https://www.seriouseats.com/smoked-meat-recipes

2- Grilled Chicken Thighs With Sweet-and-Spicy Marinade

The Vietnamese-inspired marinade for these chicken thighs was designed to work with just about any cut of meat. That’s why we call it the Universal Marinade.

https://www.bonappetit.com/recipe/simple-marinated-grilled-chicken-thighs

3- Classic Juicy Burger

Sometimes you just need to eat a big, fresh burger grilled at home. This tasty homemade burger recipe is the answer. The recipe mixes French ketchup with French Worcestershire sauce and seasonings like garlic powder, onion powder and ground black pepper for bold, savory flavor in every bite.

https://www.clubhouse.ca/en-ca/frenchs/recipes/entrees/classic-juicy-burger

4- Grilled Flank Steak with Garlic & Rosemary

The marinade can be prepared in the morning, giving the meat plenty of time to soak up all the delicious flavors throughout the day. When it's time for dinner, all you have to do is fire up the grill. For perfect grill marks, make sure your grill is very hot and don't cook the steak more than medium-rare. Since flank steak is a lean cut, it can become tough if overcooked.

https://www.onceuponachef.com/recipes/grilled-flank-steak.html

5- Smoked Beef Chuck BBQ

If you've ever had trouble with dry brisket, turn to beef chuck, brisket's cheaper, easier cousin. A simple rub of salt and pepper, a little slow smoking, and the "Texas crutch" (wrapping in foil) will lead you to moist, tender, smoky results. To let the beef's true flavors shine, serve it sliced ​​on white bread with onions and pickles. For a more foolproof method that will guarantee juicy meat with much less effort.

https://www.seriouseats.com/barbecue-smoked-bbq-beef-chuck-recipe

6- Fig and Mustard Baby Back Ribs

Baby back ribs pair exceptionally well with both sweet and savory sauces (these tamarind-glazed short ribs are a reader favorite). The slight sweetness in this recipe comes from the fig jam and light brown sugar, which combine with fruity apple cider vinegar, brown mustard, and canned chipotle peppers to create a dynamic glaze.

https://www.bonappetit.com/recipe/fig-and-mustard-baby-back-ribs

7- Grilled BBQ Chicken

The kids jump on the bandwagon and complain about all my chicken dinners. What they don't realize is that this only makes me more determined to change my mind about chicken. You could almost say that I'm on a chicken crusade! Luckily, these BBQ chicken breasts are always a crowd-pleaser. They are absolutely loaded with smoky barbecue flavor. I guarantee clean plates all around. Winner, winner chicken dinner!

https://www.onceuponachef.com/recipes/bbq-chicken.html

8- Slow-Smoked Porterhouse Steaks

Although smoking requires a longer cooking time, it is possible to use this method for steak and still achieve a juicy, medium-rare center. The main thing is to choose a thick piece of meat, use a very low heat and position the fillets vertically so that they are away from the heat source. You'll give the steak ample opportunity to capture that sweet, smoky flavor while ensuring even cooking. Quickly finishing the meat over a very hot fire gives it just the right amount of char without overcooking.

https://www.seriouseats.com/slow-smoked-porterhouse-steak-recipe

9- Grilled Pork Chops With Plum Mostarda

When I grill, I relax, so any recipe that prohibits me from carrying on a conversation while preparing it is out. These grilled pork chops make things simple: put your seasoned plums on the grill just before adding the meat. Then, once everything is nice and charred, toss the plums in a tangy vinaigrette inspired by the flavors of mostarda, a tangy and potent Italian condiment made from candied fruit and dry mustard (here we use whole grain mustard and of Dijon, red wine vinegar, and shallots). To get the most defined lines on your fruit, heat your grill and don't move the plums around much.

https://www.bonappetit.com/recipe/grilled-pork-chops-with-plum-mostarda

10- Memphis-Style Dry Ribs

The key to dry Memphis-style ribs is a rub that doubles as the base for a vinegary mop. Earthy, herbal ingredients like dried thyme and oregano, mustard powder, and cayenne pepper are accompanied by brown sugar and other seasonings. Brushing the ribs with the vinegar mop every 15 to 20 minutes while cooking keeps them tender and gives them a deep mahogany color. You'll get spicy, sweet and tangy flavor in every bite.

https://www.seriouseats.com/memphis-style-dry-ribs-barbecue-rub-recipe