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Grilling meat

viande grillée
Barbecues and summer go hand in hand. Discover a wide array of tips for grilling meat perfectly.

Seven gourmet tips for barbecue success:

  • Preheat the barbecue 15 to 30 minutes before grilling so that the meat doesn’t stick to the grill.
  • Respect the recommended cooking times. Meat that’s cooked too long may become dry.
  • Only brush grilled meat with your favourite sauce during the final two minutes of cooking to avoid burning.
  • Don’t allow raw and cooked meat to come into contact. Never place them on the same plate.
  • Never serve marinade as a sauce for the meat unless it has been boiled for at least 10 minutes beforehand.
  • Handle meat with tongs or a spatula instead of a fork. Piercing the meat allows the juices to run out, drying the meat.
  • Check doneness by touch and not by piercing with a fork: well-done meat will be firm; medium meat will spring back to the touch; and rare meat will be tender.

Flattened chicken – perfect for a meal with friends

In addition to being perfectly seasoned and savoury, flattened chicken cooks more quickly thanks to its distinctive cut! Serve it with grilled potatoes, your favourite salad, and voilà!

Butcher's Own Ready-to-cook Dishes

Prêts-à-cuire du boucher

Seasoned to perfection, they'll spice up your barbecues this summer!

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