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One barbecue tool I can’t live without are my tongs. They are great for
flipping and moving the food around on the grill and keep me a comfortable
distance away while I’m cooking.
Here’s a helpful technique using your fingers and hands to learn how to
gauge the doneness of a steak on the grill. While the steak is cooking,
gently push down on top with a pair of tongs. The firmness of the steak
represents how well done it is.
• Start by opening your hand and
relaxing it. Use your other hand
to press on the fleshy part of the
base of the thumb; this will give
the feel of rare meat.
• By placing the index
finger to the thumb
this will give the
feel of mediumrare meat.
3
• By placing the middle finger to
the thumb this will give the feel of
medium meat.
• By placing the ring finger to the
thumb this will give the feel of
medium-well meat.
• By placing the baby finger to your
thumb this will give you the feel of
well-done meat.
A meat thermometer is the most accurate
way of gauging the doneness of cooked
meats (i.e. chicken should have an internal
temperature of 170ºF/76.7ºC to meet Canadian
Food Inspection Agency requirements).
©/TM/MC/® Smucker Foods of Canada Corp. or its affiliates
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Maintenance of your grill is very important. My recommendation for
proper gas grilling is to change the lava rocks at the beginning of every
season and make sure all connections are free of cob webs. If working
with a charcoal grill, stock up on your favourite charcoal for some
great barbecuing.
When using propane, make sure the tank has enough fuel to last the
entire length of your grilling time. Keep a back-up tank close by.
The key to avoiding a stressful day at the grill is to prepare as much
of your dish as possible ahead of time (i.e. shopping, marinating and
dry rubbing the day before, when applicable). On the actual day of your
party, do as much prep work before your guests arrive. This will give
you the extra free time to spend & enjoy with your friends and family.
At the end of every grilling session, increase the temperature of
your gas grill to high and close the lid for 5-10 minutes. Using your
long-handled wire brush, scrape the grill clean. The temperature will
assist in the easy removal of debris. By cleaning your grill at the end
of every use, you will ensure that your barbecue is clean and
ready to be grilled on the next time.
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PITA
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TUN
Prep Time: 10 minutes | Grilling Time: 4 minutes | Makes: 4 open-faced sandwiches
1 can (170 g) Tuna, drained
1 tbsp (15 mL) Mayonnaise
¼ cup (50 mL) Bick’s® Hot Mix Pickles,
finely chopped
1 tsp (5 mL) Green onions, finely chopped
Kosher salt and freshly cracked black
pepper to taste
4 slices (2 oz each) Marble rye bread
4 oz
Brie cheese, divided
The Rainford Method
1. Preheat grill to medium-high (450-550ºF/230-285ºC).
2. In a medium bowl, combine the tuna, mayonnaise, pickles and
green onions. Season with salt and pepper. Spread evenly over rye
bread and top with cheese.
3. Place open sandwiches on a barbecue-safe cookie sheet. Place
sheet on the grill and cook until cheese is melted, approximately
4 minutes.
Rob’s Tips:
For nutritional information,
visit bicks.ca
•Watch the brie cheese carefully and only
heat until it starts to melt.
• An extremely easy recipe that is full of
flavour and sure to impress.
Prep Time: 20 minutes | Grilling Time: 6 minutes | Makes: 4 servings
Beef
1 ½ lbs (700 g) Beef tenderloin, cut into
1” (2.5 cm) cubes
1 tbsp (15 mL) Shallots, thinly sliced
1 tbsp (15 mL) Olive oil
8
Skewers, soaked in water for at
least 1 hour
Kosher salt and freshly cracked black
pepper to taste
Sour Cream Spread
1 cup (250 mL) Sour cream
¼ cup (50 mL) Bick’s® Tangy No Garlic Baby
Dills, finely diced
Kosher salt and freshly cracked black
pepper to taste
1 tsp (5 mL) Garlic, finely minced
1 tbsp (15 mL) Shallots, finely minced
1 tbsp (15 mL) Flat leaf parsley, finely chopped
4
3
3
Pita breads, halved
Tomatoes, sliced
Bick’s Sandwich Savers®
50% Less Salt Tangy Dill Pickles
Lettuce
4
Limes, quartered
Hot sauce to taste (optional)
The Rainford Method
1. Combine beef, shallots and olive oil in a re-sealable
plastic bag. Let marinate 2 hours.
2. In a medium bowl, combine ingredients for Sour Cream
Spread. Set aside.
3. Lightly oil grate, then preheat grill to medium
(350-450ºF/175-230ºC).
4. Thread beef on skewers and season with salt and
pepper. Place on grill and cook to preferred doneness,
approximately 2-3 minutes per side.
5. Meanwhile, warm pitas on grill for approximately
1 minute.
6. To assemble, stuff pita halves with beef, tomatoes,
pickles, lettuce and Sour Cream Spread.
7. Serve with lime quarters for squeezing and a dash of hot
sauce for some heat. Garnish plates with Bick’s 50% Less
Salt Garlic Baby Dill Pickles.
Rob’s Tip:
•Include additional ingredients in your
pita such as alfalfa sprouts.
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CHIC
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Prep Time: 1 hour | Grilling Time: 20 minutes | Chilling Time: 30 minutes | Makes: 8 sandwiches
Chicken Salad
1 lb (450 g) Boneless chicken
Kosher salt and freshly cracked black
pepper to taste
2
Green onions, chopped
⅓ cup (75 mL) Celery, finely chopped
½ cup (125 mL) Red pepper, finely diced
3 tbsp (45 mL) Bick’s® Sandwich Savers®
50% Less Salt Tangy Dill Pickles,
finely chopped
Dressing
⅓ cup (75 mL) Mayonnaise
1 tbsp (15 mL) Dijon mustard
1 tbsp (15 mL) Bick’s Sandwich Savers
50 % Less Salt Tangy Dill Pickles
(juice only)
16 slices Bread or 8 buns, halved
The Rainford Method
1. Lightly oil grill then preheat to medium (350ºF/175ºC).
2. Season chicken with salt and pepper to taste.
3. Place chicken on grill, cooking for approximately 7-10 minutes
per side, allowing the chicken to cook to an internal temperature of
170ºF/76.7ºC. Remove, chill and finely chop.
4. In a large bowl, combine chicken with green onions, celery, red
pepper and pickles.
5. For the dressing, in a separate bowl, combine mayonnaise, Dijon
mustard and pickle juice. Mix well. Add Dressing to the chicken
mixture and mix well.
6. On the grill (or a Panini maker) toast your favourite type of bread
or bun. Once it’s reached your preferred doneness, spread Chicken
Salad mixture on one slice of toast. Top with second slice of toast.
7. To serve, cut in half and add some Bick’s Mini Crunch’ems®
Pickles on the side.
Rob’s Tip:
• Store chicken salad in refrigerator for up
to 2 days if not using immediately.
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CA
Prep Time: 15 minutes | Grilling Time: 10 minutes | Makes: 4 cakes
Sour Cream Spread
1 cup (250 mL) Sour cream
¼ cup (50 mL) Bick’s® Tangy No Garlic
Baby Dills, finely diced
Kosher salt and freshly cracked
black pepper to taste
1 tsp (5 mL) Garlic, finely minced
1 tbsp (15 mL) Shallots, finely minced
1 tbsp (15 mL) Flat leaf parsley,
finely chopped
Patties
¼ cup (50 mL) Canola oil, divided
2
(5 oz/140 g each) Salmon fillets
Kosher salt & freshly cracked
black pepper to taste
1
(8-10 oz/225-280 g) Yellow-flesh
potato, peeled, cooked & mashed
4
Green onions, sliced thinly
7 tsp (35 mL) Bick’s No Garlic Dill
Pickles, finely chopped
2
Eggs, lightly beaten
1 cup (250 mL) Fresh bread crumbs
The Rainford Method
1. In a medium bowl, mix all ingredients for Sour Cream Spread
together. Set aside.
2. Preheat grill to medium (400ºF/205ºC).
3. On the side burner, add 2 tbsp (30 mL) of oil to pan and heat over
medium-high. Season salmon fillets with salt and pepper and add to
pan. Sear on both sides until just cooked through. Set aside and cool.
Chop into bite-sized pieces.
4. In a large bowl, combine potato, salmon, salt and pepper. Add
green onions, pickles, eggs and bread crumbs. Mix well. Form
into 4 medium-size patties. If mixture seems loose, add additional
bread crumbs.
5. Place a large barbecue-proof skillet on the grill and add remaining
2 tbsp (30 mL) of oil. When the skillet starts to smoke, add salmon
cakes and fry them until both sides are golden brown and heated
through, approximately 3-5 minutes per side. Remove cakes from
skillet, add a dollop of Sour Cream Spread and serve immediately.
Rob’s Tip:
• Serve with a crisp green salad to add
some colour and body to the meal.
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Prep Time: 10 minutes | Grilling Time: 10 minutes | Makes: 4 servings
8
Toothpicks, soaked in water
for 1 hour
4 strips (22 g) Uncooked bacon
4
(75 g) Hot dogs
4
Hot dog buns
1 ½ tbsp (22 mL) Unsalted butter, melted
4 oz (113 g) Bick’s® Tangy Dill Relish
2 oz (56 g) Bick’s Mild Banana
Pepper Chunks
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The Rainford Method
1. Lightly oil grill rack then preheat grill to medium-high (450ºF/230ºC).
2. Wrap the end of one bacon strip around a hot dog on a 45-degree
angle. Continue wrapping until bacon comes to an end. Secure with
toothpicks through both the bacon and the hot dog. Set aside. Repeat
with the remaining bacon and hot dogs.
3. Brush the interiors of buns with melted butter. Set aside.
4. Place hot dogs on grill rack and cook, turning every 1-2 minutes with
tongs, until bacon is evenly brown and crisp, approximately 10 minutes.
Remove from grill and carefully remove toothpicks.
5. Carefully place the split buns, buttered side down, on the grill. Toast
until golden brown.
6. Place hot dogs in toasted buns. Top with your favourite Bick’s
condiments including Bick’s Tangy Dill Relish and Bick’s Mild Banana
Pepper Chunks. Serve immediately with a side of Bick’s Yum Yum®
Sweet Pickles & enjoy.
Rob’s Tip:
•Take care not to overcook or burn the
bacon. Cooking time for the bacon is
approximately 10 minutes.
C
Prep Time: 10 minutes | Grilling Time: 12 minutes | Makes: 10 burgers | Freezing: excellent, raw or cooked
1
2
2 tsp ½ cup Onion, grated
Green onions, sliced diagonally
(10 mL) Garlic, finely chopped
(125 mL) Bick’s® Mild Banana Pepper
Chunks, finely chopped
2 tsp (10 mL) Bick’s Hot Mix Pickles
(carrots & peppers), finely chopped
3 lbs (1.3 kg) Ground chicken
1
Egg
¾ cup (175 mL) Fresh bread crumbs
Kosher salt and freshly cracked
black pepper to taste
10 Hamburger buns
The Rainford Method
1. Lightly oil grate then preheat grill to medium (350ºF/175ºC).
2. In a large bowl, combine all ingredients except buns and mix
well. Form into 10 equal-sized patties. Wet hands to prevent meat
from sticking to them.
3. Grill patties for 5-6 minutes per side, or until an internal
temperature of 170ºF/76.7ºC is reached.
4. Place one patty on each bun and top with your favourite
Bick’s condiments.
Rob’s Tip:
• For a juicier burger, after removing from the
grill, place the meat on a baking sheet or plate
covered with foil and allow the meat to rest
for approximately 5 minutes.
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Prep Time: 10 minutes | Makes: 1 crêpe | Grilling Time: 1½ minutes
Bamboo skewers for grilling fruit
1 tbsp (15 mL) Melted butter
1 tbsp (15 mL) Smucker’s® Sundae
SyrupTM/MC Caramel Flavoured
Syrup, plus additional for garnish
1 cup (250 mL) Sliced fruit: peaches,
strawberries and bananas
1
Prepared crêpe
½ cup (125 mL) Vanilla ice cream
1. Soak bamboo skewers in water for at least 1 hour. Meanwhile,
preheat grill to high (550°F/288°C).
2. Thread fruit on skewers.
3. In a small bowl, combine butter and caramel flavoured syrup.
Evenly brush on glaze to coat fruit. Reserve remaining glaze.
4. Grill fruit skewers on grill about 20-40 seconds per side, or until
brown and caramelized.
5. Remove from grill, brush with remaining glaze and cool.
Remove fruit from skewers.
6. To assemble, place crêpe on serving plate. Place fruit on 1
quarter of the crêpe, then fold crêpe in half and then in half again.
Add a scoop of ice cream beside folded crêpe. Drizzle additional
caramel flavoured syrup over ice cream and crêpe. Serve
immediately.
Tips:
• To ensure even grilling, be sure to cut fruit in uniform sizes.
• Grill fruit before grilling main meal so that fruit has a chance to cool.
• Fruit can also be grilled on foil, or in a stir fry basket.
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TOAS UNDAE
ROAD S
Prep Time: 8 minutes | Makes: 1 sundae | Grilling Time: 3 minutes
Bamboo skewers for marshmallows
¼ cup (50 mL) Mini marshmallows
1 tbsp (15 mL) Walnuts
½ cup (125 mL) Vanilla ice cream
1
Waffle bowl
2 tbsp (30 mL) Smucker’s® Sundae
SyrupTM/MC Chocolate Syrup
2 tbsp (30 mL) Chopped milk chocolate
1. Soak bamboo skewers in water for at least 1 hour. Meanwhile,
preheat grill to medium-high (450°F/230°C).
2. Thread marshmallows on skewers.
3. With tongs, carefully hold skewers about 2” (5 cm) above grill
until golden brown, approximately 1 minute. Once cool, remove
from grill and slide the marshmallows off the skewers.
4. To toast the walnuts, wrap walnuts tightly in aluminum foil and
place on grill. Toast for 1-2 minutes or until brown. Remove from
grill and let cool.
5. To serve, scoop ice cream into waffle bowl. Pour on chocolate
syrup and top with marshmallows, chopped chocolate and
nuts. Enjoy!
Cool down with more sundae ideas to top
off your summer barbecue parties,
visit smuckers.ca
50 % LESS SALT.
100 % YUMMY.
50% less salt. 100% you won’t notice.
Because less salt doesn’t have to mean less
taste. You’ll love what isn’t there. www.bicks.ca
©/® Smucker Foods of Canada Corp.
®