BBQ with PCC
Taste July 2014
Tools of the trade
Living in our rainy climate seems to come with a societal obligation to grill year-round. Get the gear you need to keep your meals inspired!
Planks and papers
These 6-inch by 11-inch planks and single-serving grill papers are made of Western Red Cedar, and give a smoky-sweet flavor to your meal. Planks are for the grill, but papers can be used on the stovetop, in a grill or oven, or with an electric indoor grill.
Plank grilling cookbook
Cedar-planked salmon is a old North-west tradition, but author Dina Guillen presents delicious new ideas to use planks to add great flavor and texture to pizza, vegetables and desserts. This will be a grill aficionado’s go-to summertime cookbook.
Chase bugs away naturally with citronella. In addition to beeswax candles in several shapes and sizes from Big Dipper Wax Works, we have Neem Aura Citronella Outdoor Sticks, scented with a mix of lemongrass, citronella and herbs.
Our charcoal is sourced from sustainable red oak forests. It doesn’t contain any coal or chemicals — just good wood, for clean-burning cooking fires.
A great sauce for every style
Rub with Love Ginger Pineapple Teriyaki Sauce
Tom Douglas’s riff on teriyaki has a big salty-sweet flavor with a hint of sesame and star anise. Delicious on chicken, pork or salmon.
Boar’s Nest Kansas City Style
From a new Ballard-based company comes a classic KC-style sauce: tangy and smoky in a sweet tomato base. Best with ribs, brisket or burgers.
Fruity and tangy, this syrup can be brushed on straight or blended with olive oil and herbs. Try with lamb, chicken or eggplant.
Lucini Tuscan Balsamic
A classic blend of Dijon, balsamic vinegar and olive and sunflower oils, this dressing is delicious on halibut or portobellos.