It’s our favorite time of summer and we’ve been reminiscing on the years and grills of the past and the grills of the future!
Beyond Badr creator speaks Kelvin Ali has a history of working with meat and revealed some of his secrets to us!
“My love for the BBQ goes back to the early 1970s when I was a boy and my Dad and Mom would be grilling whenever they went to the butchers and farms during the summer North of Toronto.
My mother coaxed me into getting a job early in life beginning at the tender age of just 14! I worked at a small family-owned business called Longo’s Fruit Market.
Working in almost every function of a grocery store and actually enjoying it a lot of the time, I eventually made good friends with all of the butchers and put I’ve my hands in enough cases of frozen chicken to last a lifetime as I watched the skillful dismemberment of many sides of beef!
I began grilling and learning to cook West Indian foods by observing my elders and then I began adding my own Canadian-influenced spices and flavours to my mixes and marinades. West Indian’s are dedicated to good-tasting cuisine as all people should be!
In high school, I would barbecue almost every weekend at all hours of day and night as I reflected on the benefits of working in a grocery store!
Cooking has always been a passion that has evolved for about 40 years now from my very first attempt to cook on the barbecue! As you can imagine where there is meat on a grill, there are a lot of men salivating nearby in my experience.
If you decide to marinate, try to keep your meat in the fridge for as long as you can, if possible a minimum of 48-72 hours to enjoy an awesome steak every time, before you are ready to cook it. I like to use high-heat cookware or pre-made aluminum trays to save on clean-up as a general life hack!
And also I try to do all of my prep work a minimum of a day or two in advance and also close to garbage/recycling/organics day pick-up which if you do cook a lot matters!
The best way to prepare meat as soon as you get it and to avoid contamination and possible salmonella is to wash your meat with cold water quickly. If there is a slimy texture like fresh-cut chicken, use a lemon to wash it as you are cutting it up.
For more game-like meats, you can find lemon, lime, and even *white flour as a great way to make sure your meat in fine form to hit a grill or pot! You can then season your meat with whatever you desire, seal your packages up, and even freeze it for a couple of weeks, but I find that freezing does not do the meat justice, which is just my way of thinking about this topic!
Enjoy the process from start to the first guest’s bite and I assure you, the smiles of delight will be worth the effort! Practice will eventually make perfect as I have found over the years!”
We hope your summer days are filled with lots of joyous memories around the grill this year and always!
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The Beyond Badr Dev Team!