If you are a true Canadian there is no end to BBQ season. As long as you can shovel a path to the grill and have propane it's on. On a brisk Canadian evening (and by brisk I mean -22 feels like -35) I cleared my path to the BBQ to grill up a t-bone and some zucchini. Indoors I fried up some mushrooms to go with this BBQ delight.
First thing I did was rinse of my t-bone under the tap (as Jay Eatz has said before you never know where your steaks been before you've bought it) and marinated it in some Worcestershire sauce.
First thing I did was rinse of my t-bone under the tap (as Jay Eatz has said before you never know where your steaks been before you've bought it) and marinated it in some Worcestershire sauce.
While the steak was doing it's thing in the marinade I ventured out into the cold to clear the snow of the BBQ and get it started so it would be nice and hot by the time the steak was ready to hit it.
Meanwhile indoors I sliced up a half pound of mushrooms and my zucchini. I sliced the zucchini on a bias to make the pieces long and wide in order for it to grill better. I tossed the mushrooms into a fry pan with a drizzle of olive oil.
Now back out in to the arctic since the BBQ was good and hot. On to the grill went the t-bone.
To get some great grill lines on the steak I like to turn it 90 degrees after about 4 minutes. Then in about another 3 minutes I usually give it a flip. Ideally you only want to flip your steak once, maybe twice if you are going to add BBQ sauce to it.
Another go to tip from Jay Eatz when BBQ'in is to keep yourself and the meat hydrated. For this I used a splash of beer.
Back indoors I added a few generous splashes of Worcestershire sauce to my mushrooms. I find it helps the mushrooms get a good crispness to them and creates a nice flavour for the mushrooms when used as a steak topping.
I hardly ever put BBQ sauce on a nice steak and usually reserve it for pork chops and chicken but I made some home-aide BBQ sauce at my day job and decided to give it a full taste test on a nice steak.
With my steak being finished to a medium rare I placed it inside to rest while I grilled up my zucchini. I find the zucchini needs no seasoning when you grill it. The natural flavours of the vegetable seem to come out when it meets the heat and has it's own salty taste without adding any. I do the same 90 degree turn on the zucchini as I did on the steak but much quicker. Depending on your grill and temp zucchini usually only needs 2 minutes per side.
Now top your steak with some of the fried mushrooms and put some zucchini off to the side (if your plate is big enough, t-bones eat up a lot of plate real estate). Grab a steak knife and dive in and be proud of your Canadian-ness as you have concurred the grill in sub zero temperatures. After two bites you will thinks it was summer and the wet snow flakes was someone just someone splashing in the pool.
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