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Adventures in barbecuing

Being adventurous is not only what we cook, but how we cook it.


A Leger Marketing poll reveals that more than two-thirds (70 per cent) of Canadians describe themselves as having an “adventurous” barbecue personality — and yet this confidence is expressed so differently from region to region.

Of course, being adventurous is not only what we cook, but how we cook it.

Seasoning, in particular, can be improvised creatively. A few dashes of your favourite condiments can make your meal mouth watering. Here are some popular “secrets” from grillers across Canada:


>> Lea & Perrins Worcestershire Sauce is often used as a secret ingredient in ground beef recipes like the burger, for example. Just add a few dashes of Lea & Perrins to your ground meat for flavour, form patties, grill, glaze and you are done.

>> Diana Sauce stirred into mayonnaise makes a zesty condiment for those burgers or try it on grilled sandwiches.

>> A few dashes of Lea & Perrins on fresh summer seafood is another great way to add quick, delicious flavour.

>> Try this basting and dipping sauce for seafood on both the East and West coasts or anywhere in between: Blend a teaspoon of Heinz Ketchup with a teaspoon of horseradish plus a generous splash of worcestershire sauce to taste.

>> HP Sauce is a very popular dip for steak, and many Canadians also rave about what it does as a baste on grilled veggies and fish.

>> HP Sauce mixed with orange marmalade makes a tasty glaze for grilled chicken and pork.

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