Lose the Pan. Let’s have a Grill-demic!
Barbecue season is upon us and it’s one of the simple pleasures we can still indulge in. It’s a lot easier to maintain physical distancing when you’re in a big cloud of grill smoke. The only thing easier than marinating some meat and throwing it on the fire is to let Sanagan’s do the marinating for you.
We make the kitchen math so simple: Marinade X + Meat Y x grill flavour + beverage = a memorable munch.
Here’s a list of some of our most popular preparations available at our Kensington store. Supplies will vary at the Gerrard shop.
Photos: Top Row, Left to Right: Hanger Chimichurri, Cuban Bavette, Herb & Garlic Lamb, Pork Souvlaki
Second Row: Teriyaki Short Ribs, Bulgogi Pork Belly
Plate: Jerk Chicken, Honey Dijon Wings
Chimichurri Hanger Steak
This elegant Argentinian/Uruguayan marinade featuring red wine vinegar, garlic, shallots and parsley lets the big mineral beefy flavour of the hanger steak shine. Be sure to slice across the grain for ultimate tenderness. Our head butcher, Jerry, also recommends chimichurri as an accompanying sauce to any grilled steak. Play true to type on this one and serve it with an Argentinian Malbec.
You might know the full-flavoured open-grained bavette steak in its classic French iteration as steak frites but we also love its interplay with our bright citric Cuban marinade. With lime, lemon and cilantro leading the way, we give the bavette a Cuban revolution. Capitalize on those citric notes with a wheat beer.
Herb and Garlic Boneless Lamb Sirloin
Parsley, thyme, rosemary, garlic, onion etc. point things in a French direction and complement the alluring flavour of our fresh young Ontario lamb. With the bone out of the equation, you can grill these butterflied lamb sirloins just like a steak. Amplify the Gallic theme with an affordable bottle of Côte du Rhône red.
Pork Souvlaki Skewers
You can do Taste of the Danforth right in your backyard or on your deck with our chunks of pork shoulder tenderized by lemon and boldly flavoured with oregano, garlic and chili flakes. In a pita or with a salad, these are so delicious. They’re not always easy to find but Greek reds made from the Agioritiko grape would pair well with the skewers, or try a craft brew IPA.
Teriyaki Short Ribs
The short rib is normally a slow cooking piece of beef you associate with mid-winter braises. But slice them cell phone thin on the butcher’s bandsaw, marinate them in an irresistible combination of soy, mirin, ginger, etc. and you’ve got a Sanagan’s all-time best seller. It only takes about 8 minutes to grill up a big batch of these. And, based upon personal experience, not much longer to eat them. Try them with a full-bodied New World Cabernet Sauvignon.
Bulgogi Pork Belly
It may be some time before we can ramble to Koreatown for a grill-fest but these are just as tasty. Enlivened by, among other things, gochujang sauce, rice wine vinegar and sesame oil, throw these on the grill and in no time you’ve got a plate full of juicy barbecued Korean bacon. Cold lagers forever!
Another Sanagan’s classic. Slathered in warm Caribbean spices and a touch of Scotch Bonnet heat, these leg pieces are what grills are made for. But like many other items on this list, they also work great in the oven. Guinness or Red Stripe would maintain an Island theme or try a Chilean Shiraz/Syrah.
Honey Dijon Chicken Wings
Along with it being my burlesque name, honey dijon may make you shuffle off your Buffalo wings allegiance. Honey sweetness contrasted by mustard’s corrective zap and a touch of horse radish, even more zap, makes our chicken wings take flight. I dare you to eat just 20. A semi-dry Riesling would be perfect with these.