Canadian summers are short, so every BBQ counts. Whether it’s Canada Day, the May long weekend or a lazy evening at the cottage, these are the best BBQ foods for a Canadian summer, with quick grilling tips for each one.
1. Cedar-Plank Salmon
A West Coast classic. Soak an untreated cedar plank in water for at least an hour. Season a salmon fillet with salt, pepper, a brush of maple syrup and Dijon mustard, and top with lemon slices. Place the plank over medium heat, close the lid and cook 15–20 minutes until the fish flakes and reaches 70°C (158°F). The plank keeps the salmon moist and adds gentle smoky flavour.
2. Maple-Glazed Ribs
Pork back ribs and Canadian maple syrup are made for each other. Remove the membrane from the back of the ribs, season with a dry rub, and cook over indirect heat at about 135–150°C (275–300°F) for 2½ to 3 hours until tender. In the last 15 minutes, brush with a glaze of maple syrup, ketchup, apple cider vinegar and a pinch of chili flakes.
3. Peameal Bacon on a Bun
Toronto’s signature sandwich works beautifully on the grill. Slice peameal (cornmeal-crusted back bacon) about 1 cm thick and grill over medium heat for 3–4 minutes per side until cooked through to 71°C (160°F). Serve on a soft bun with mustard.
4. The Backyard Burger
Use ground beef with around 20% fat for flavour and juiciness. Form patties slightly wider than the bun and press a small dimple in the centre so they don’t puff up. Season just before grilling. Cook over medium-high heat, flipping once, until 71°C (160°F) in the centre. Add cheese in the last minute with the lid closed.
5. Grilled Corn on the Cob
Late-summer peaches-and-cream corn is hard to beat. Peel back the husks, remove the silk, fold the husks back up and soak for 15 minutes. Grill over medium heat for 15–20 minutes, turning often. Or husk completely and grill directly for charred kernels. Finish with butter, salt and a squeeze of lime.
6. Grilled Sausages
Bratwurst, Italian sausage or local farmers’ market links are a crowd favourite. Cook them over medium indirect heat so they cook through without splitting, then brown them over direct heat at the end. Fresh sausages should reach 71°C (160°F).
7. Atlantic Lobster and Scallops
For a coastal treat, split lobster tails, brush with garlic butter and grill flesh-side down for 4–5 minutes, then flip and cook until the meat is opaque. Large sea scallops need only about 2 minutes per side over high heat. Skewer them so they don’t fall through the grates.
8. Grilled Vegetables
Zucchini, bell peppers, red onion, asparagus and portobello mushrooms all grill well. Toss in oil, salt and pepper, then cook over medium-high heat until tender and lightly charred. A grill basket makes small vegetables easier to handle.
9. Bison Burgers
A Prairie favourite. Bison is very lean, so add a little grated onion or a spoonful of olive oil to the meat. Ground bison should reach 71°C (160°F).
10. Grilled Peaches with Maple
For dessert, halve ripe peaches, remove the pits, brush the cut side with butter and grill over medium heat for 3–4 minutes. Drizzle with maple syrup and serve with vanilla ice cream.
Planning Your Summer Menu
For a balanced cookout, combine one big main (ribs or salmon), one quick crowd-pleaser (burgers or sausages), corn or grilled vegetables, and a simple dessert. Cook the slow items first and keep them warm on the cool side of the grill while the quick items cook over direct heat. Learn how in Direct vs. Indirect Heat.
For detailed recipes, see How to Grill the Perfect Steak and How to Grill Chicken Without Drying It Out.
Leave a Reply