Grill it Up!

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It is officially grilling time! There should be something simmering on the BBQ almost everyday, from jerk chicken legs to seasoned corn on the cob! Don’t let the season go down on your opportunity to grill this summer.|I though I’d share a meat experience with you. I have finally discovered a “go-to” place for steak when I can’t make it to the farm in Orono, Ontario. Could you believe that I picked up Costco steaks the other day, and they were comparable to the meat that I buy fresh at Scott’s Natural Meats farm? Now, don’t get me wrong, nothing is better than meat that you can literally see being raised free-range, right in front of you. However, this steak really surprised me!

I bought four thick sirloin steaks for $25, a steal of a deal! I seasoned them up and threw them on the grill the same night. Let me tell you how juicy and tender it cooked, and how I watched my neighbours salivate over the fence in awe of the grilled meat smell! Delicious! I cut the steak with a butter knife and had to be mindful of chewing, as the steak was melt-in-your-mouth delectable! If you are looking for a good steak dinner tonight in a hurry, make your way out to Costco for your juicy cut of heaven! (All the Vegetarians who are reading this, please cover your eyes because this reading material is x-rated!)



Lisa’s Grilled Steaks (serves 4)


Sirloin steaks (Costco)

3 cloves of garlic (minced)

1 tablespoon of dark soya sauce

1 Tablespoon of brown sugar

1 tablespoon of olive oil

Salt and pepper (to taste)

Rub in the ingredients and let it marinate in the fridge for at least 1 hr (overnight will make it even more flavourful)

Use Pam grilling spray on your grill before you start the BBQ, and get to it!


If you are looking for a side to partner with your main course, may I suggest Mexican Grilled Corn. Below, I have shared a recipe from the Allrecipes website that I think you will enjoy:

mex corn2

Mexican Grilled Corn

Rated as 4.75 out of 5 Stars
  • Prep

  • Cook

  • Ready In

Recipe By:Chef John
“I consider this to be the greatest corn-on-the-cob recipe of all time. The way the mild, subtly salted cheese works with an ancho-lime mayonnaise, along with that buttery, smoky corn, is a magnificent combination of flavors. Perfecto!”


  • 1/2 cup mayonnaise
  • 1 lime, juiced
  • 1 tablespoon ground ancho chile pepper
  • 1 teaspoon smoked paprika
  • 8 ears corn on the cob, husked
  • 1/4 cup butter, melted, or as needed
  • 1/2 cup freshly grated Cotija cheese
  • salt to taste (optional)
  • 1 lime, sliced


  1. Preheat an outdoor grill for high heat and lightly oil the grate.
  2. Combine mayonnaise, lime juice, ancho chile powder, and smoked paprika in a bowl; whisk until smooth. Refrigerate until needed.
  3. Bring a large pot of salted water to a boil. Boil corn in the salted water for 5 minutes. Drain the corn.
  4. Place ears of corn on hot grill and cook until the kernels begin to brown and caramelize, 2 to 3 minutes. Turn the corn and continue to cook, turning ears after 1 to 2 minutes, until they are browned with slightly charred, caramelized spots.
  5. Generously brush corn with melted butter and ancho-lime mayonnaise until kernels are coated. Sprinkle ears with Cotija cheese and salt. Garnish with slices of lime.

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