Conquer the grill: Tips and temps you need to know
Tell us what you want to grill and we'll give you the ideal internal temperature, key cooking tips and myth-busting smarts to take your grilling from good to great!
We get it. Some barbecues have hot spots and the wind makes grill temperatures dip. Cooking temperature and time can be moving targets. But don't stress – backyard grilling is supposed to be fun and easy. By sticking to these simple guidelines, you'll up your grill game:
Let meats and fish rest after cooking
Use a probe-style instant-read thermometer
Do I cook over flames or indirect heat?
Make middle temperatures your default
Clean and grease the grill
5 to 10 min. after grilling. This helps keep in juices.
What’s on the menu?
Select your seasonal favourite and learn more!
Poultry Burgers
Chicken Kabobs
Fresh Beef Burgers
Plant-Based Burgers
Beef Cuts
Flat Iron Steak
Beef Kabobs
Pork
Pork Kabobs
Shrimp
Salmon Burgers
Cedar Plank Salmon
Whole Stuffed Trout
For the carnivores
Our quality meats are delicious grilled as they are, but for those who like to
bring the backyard heat, here are two ways to dress up your favourite cuts:
Salsa verde
Ideal for grilled beef, poultry or sausages.
- In large bowl, mix 2 cups (500 mL) each roughly chopped parsley and cilantro,
1/2 cup (125 mL) olive oil, juice of half lemon, 2 coarsely chopped garlic
cloves, 1/2 tsp (2 mL) salt, 1/4 tsp (1 mL) each dried oregano and cumin, and
pinch of hot pepper flakes. - Using an immersion blender, blitz until coarse paste. (If using blender or food
processor to chop ingredients, stir in oil by hand at end). Drizzle salsa over
grilled meats and enjoy!
Sweet and savoury sauce
The perfect partner to pork, kabobs and pork sausages.
- In a small pot, combine 1/4 cup (60 mL) liquid honey, 1/4 cup
(60 mL) soy sauce, 2 tbsp (30 mL) lime juice, 2 tbsp (30 mL) mirin, walnut-sized
knob of fresh ginger (thickly sliced). - Bring to a boil, then reduce to a simmer for about 2 min. to slightly thicken.
Spoon over meats for a tasty umami kick.
Terrific toppers
With 21 ways to top your ultimate burger, hot dogs, sausages and
wieners, you can't go wrong!
Compliments Pork Ribettes with Barbecue Sauce
Compliments Angus Beef Burgers
Compliments Fully Cooked Prime Rib Beef Burgers
Compliments Game Day
¼ Pound All Beef Wieners
Compliments Bacon
& Cheddar Smoked Sausages
the world with our Compliments burgers.
From custom cuts to marinades, our Meat Dept. can help with all of your
barbecue
needs. Ask about our
service for bacon-wrapped grillables. You'll be glad
you did!
Follow these simple steps to grill your Fresh Atlantic Salmon Cedar Plank Kit:
- Soak a Compliments cedar plank in water for 2 to 3 hr.
- While the plank soaks, place the fish in a large baking dish or on a platter. Pour
your choice of marinade over the fish, if using. Cover and chill. - To grill, place the plank on the barbecue over direct heat at a medium level, about
180°C
to 200°C (350°F to 400°F). When the wood begins to lightly smoke, place the
marinated salmon, skin side down, onto the plank. Close the lid.
- Cook, checking occasionally, until the fish turns opaque, flakes easily with a fork
and reaches its ideal internal temperature, 10 to 12 min. The plank will char. - Have a metal baking sheet handy. When the fish is cooked, transfer the entire plank
(including the fish) to the pan and let the fish rest for 5 to 10 min. before
serving. - Slide a metal spatula between the skin and flesh. Lift off the fillet to plate and
enjoy.
plank out
and get
grilling! Here’s
How
Compliments Pacific White Shrimp
Compliments Cedar Grilling Plank
Compliments Wild Pacific Salmon Burgers
Compliments Garlic & Herb Pacific White Shrimp
Our experts in the
Seafood Department
are ready to help.
We offer free in-store steaming of lobster where available. Visit us at our Service Case where we
skin, portion, or marinate upon request. Just ask us!
Craving more plant-based grilling patties?
Impossible Burger
Simulated Beef Burger
Beyond Meat Burger
Simulated Beef Burger
