LCBO Food & Drink Summer 2017

Breathe fresh life into your barbecue repertoire with new techniques and recipes—plus the latest trends that are worth a try. to call your own. Don’t stir in the pickles though—they belong next to the patty to warm up, their vinegary bite as balancing act. Maybe you forgot how easy shellfish was to grill or have always wanted to mas- ter jerk chicken, complete with the unmis- takable whiff of wood smoke. We cover all this and more, hoping to inspire you with fresh techniques and even a few unexpect- ed ideas for the fire. Because it doesn’t mat- ter much what you grill, just that you do, on repeat, all summer long. grill hot OFF THE BY CHRISTOPHER ST. ONGE PHOTOGRAPHY BY ROB FIOCCA FOOD PLUS FIRE IS MAGIC. Who doesn’t love the smell of smoke, and the charred bits of the rib rack? Or flipping burgers for friends while bathed in summer’s golden light, an icy beer in hand? Here at Food & Drink , if it’s worth eating we think it’s made better over fire in the great outdoors. Make this your most delicious summer yet with tasty new ideas and a few old ones reimagined.     We’ve given the burger a steakhouse spin by adding ground rib steak, then paired it with a burger sauce you’ll want

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