Spring (and the smell of grilled meat) is in the air...
So temperatures are climbing, the sun is shining, and it looks as though Spring might make an early appearance. For me, the true arrival of Spring only hits when I get my first whiff of delicious meat, grilling on someone's backyard BBQ. It makes me crave a cold beer and a juicy burger piled high with crispy lettuce, melted cheese, sweet tomatoes and hot peppers.
If you are an early season carnivore, get started now. We launched our marinated meats line 2 years ago, and it is popular - mostly because it's affordable and easy, but also because it gives clients access to flavours they wouldn't normally create on their own. A two-pack of the Angus filet mignon runs you $25, and the steaks come vacuum sealed, ready to grill or freeze. I offer them with Montreal steak spice, because it's a favorite, but prefer the Chef's House Blend - a spice rub I worked on for a couple of years before perfecting. The pork tenderloin with jerk rub is another favorite - the rub is also home made and packs a punch; alo a deal at $12.
Happy grilling!
