Maille has been making mustard for 270 years, we know BBQ extremely well, in this blog I will talk about some of Maille's best BBQ recipe's
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Maille's Best Summer BBQ Recipes
With a history of making mustard for 270 years, we have a deep understanding of its role in cooking, especially for barbecues. As a mustard sommelier, I find that barbecuing, grilling, and marinating are natural partners for mustard, ketchup, and mayonnaise.
Mustard is not just for meat, though its association with it dates to the early 13th century. Before modern refrigeration, food preservation knowledge was not widely available. People believed that mustard's properties could make aged meat safer to consume. While this is now known to be a myth, the tradition of pairing mustard with meat has endured.
When it comes to barbecuing, patience is essential for great results. Allow your ingredients to marinate for at least 1 hour. Bringing meat and vegetables to just above room temperature before cooking can also help prevent them from becoming tough or soggy.
Here are some of my best BBQ recipes. I invite you to share your favorites as well @mailleus.
Key Takeaways
- Historical pairing: The long-standing association of mustard with meat originated from a now-disproven belief that its antibacterial properties made aged meat safe to eat.
- Preparation is key: To achieve tender meat and avoid soggy vegetables, marinate ingredients for at least one hour and let them reach just above room temperature before grilling.
- Versatile ingredient: Contrary to tradition, mustard is not only for meat, as barbecuing, grilling, and marinading in general go hand in hand with the condiment.
BBQ Skewers
Caramelized Beef Steaks
BBQ vegetable Wok
Maille Dips, Marinades and burger fillers
Maille Tahini dip
Honey and balsamic dip
Aubergine antipasto
From main dishes like BBQ skewers and caramelized beef steaks to a BBQ vegetable wok, there are several recipes to explore for your next cookout. You can also find inspiration for various dips and marinades, including a tahini dip, a honey and balsamic dip, and an aubergine antipasto.
À la prochaine,
The Mustard Sommelier
