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Woman eating at Harwood's Restaurant, Chef David from Temple Gardens Hotel & Spa

Chef David’s Top Tips for a Successful BBQ

It’s not summer without plenty of sun-drenched seasonal produce and lots of flame-kissed food! Everyone loves a great BBQ and Sous Chef David Arnold has put together some basic tips for a successful backyard BBQ:

  • Prepare the meat.  Let it warm up to room temperature before you start cooking, 30 to 60 minutes prior to placing it on the grill.
  • Prepare your sauce. While you can purchase many great sauces from the store, there are many great recipes to make your own show‑stopper sauce.
  • Control the temperature. One of the most important factors in a successful BBQ is maintaining a constant temperature.
  • Rest the meat. As with cooking any type of meat, you should let your meat rest 5 to 15 minutes prior to serving, slicing or carving.
  • Cut correctly.  Slice your meat perpendicular to the visible muscle grains. Enjoy with family and friends!

And for those seeking a little cooking inspo, here’s a favourite summertime meal … from our culinary team to your table:

Grilled Chicken with Sweet and Spicy Peach Glaze

2 cups peach preserves or jam
3 tablespoons olive oil, plus more for brushing
2 tablespoons soy sauce
1 tablespoon Dijon mustard
1 tablespoon finely chopped garlic
1 small jalapeno, finely chopped
Kosher salt and freshly ground pepper
8 frenched chicken breasts
4 ripe peaches, cut in half and pitted

Combine the peach preserves, olive oil, soy sauce, mustard, garlic and jalapeno in a medium bowl and season with salt and pepper. Reserve 1/2 cup. 

Preheat the grill. Brush the chicken with olive oil and season with salt and pepper. Place the chicken skin-side down and cook until golden brown, 6 to 7 minutes. Turn over and continue cooking for 5 to 6 minutes. Brush both sides with the peach glaze and continue cooking until internal temperature reaches 165 degrees.

Place the peach halves cut side down on the grill and grill for 2 minutes. Turn over, brush with the reserved 1/2 cup of peach glaze and grill until the peaches are soft, 3 to 4 more minutes.

Lemon Herb Cous Cous Salad

1 1/2 cups dried Israeli couscous, also called pearl couscous
Salt and fresh ground black pepper
1/4 cup extra-virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon honey
1 teaspoon finely grated lemon zest
2 to 4 tablespoons fresh squeezed lemon juice, depending on taste
1 medium English cucumber, diced
1 large tomato, diced
1/2 cup coarsely chopped fresh herbs; use any combination of fresh parsley, cilantro, basil, dill, or mint
1/4 cup chopped walnuts, toasted
1/4 cup raisins, we love golden raisins

Bring a large saucepan of salted water to a boil. Add couscous and cook until tender, 8-10 minutes. Drain.

While the couscous cooks, in a large bowl, whisk the oil, mustard, honey, lemon zest, lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon pepper. Add the drained couscous to the dressing and mix well.

Stir in the cucumber, tomato, herbs, walnuts and raisins. Taste for seasoning and adjust with salt and/or pepper as needed. Enjoy warm or cover then refrigerate until cool, about 1 hour.

This salad is delicious when eaten straight away, but you can also make the salad, cover it and refrigerate for up to 4 hours. This way all the flavors marry and mingle, making for an even more delicious salad. If you are planning to make a day or two ahead of time, keep the tomatoes and walnuts separate until you’re ready to serve. This way they will remain crisp.

Don’t feel like cooking tonight? Join us at Harwood’s Lounge to enjoy a wide array of delicious dishes, including our mouth-watering BBQ ribs or Chicken Supreme or indulge with a salmon seared filet.  Check out our entire seasonal menu.