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Pocketmags Digital Magazines

GO BIG OR GO HOM E!

THINK BEYOND BURGERS AND CHICKEN BREAS TS. INSTEAD, GRILL UP A LARGE CUT OF MEA T THAT L OOKS IMPRESSIVE BUT IS SUPER SIMPLE TO MAKE
Prime Rib
Photography Liam Mogan

There’s nothing like presenting your family and friends with a giant platter loaded with mouthwatering, juicy pieces of meat.

And when the meat itself is huge, dinner suddenly feels like an occasion. Cue the oohs and aahs.

As cottage grill masters, we tend to default to cooking smaller cuts of meat—steaks, chops, burgers, kebabs. But there’s drama inherent in larger cuts like bone-in prime rib and leg of lamb, cooked over an open flame to add a slightly smoky flavour and charred bits you don’t get in the oven.

The challenge with big cuts is getting the heat to the middle of the meat without letting the outside become a burned and blackened mess. To slow things down and give yourself more control of the cooking, you’ll want to start off with a blast of intense heat to caramelize and char the exterior, and then move the meat to a cooler side of the grill and close the lid. This creates an oven environment right on your grill, which makes it easier to cook your dinner to perfection. All that’s left is to take a bow.

BACK POCKET SPICE RUB

If you don’t have a favourite spice rub, make a batch of your own: combine 2 tbsp each paprika and chili powder; 1 tbsp each ground cumin, brown sugar, and coarse salt; and 2 tsp each dried oregano and freshly ground black pepper. Stir or shake, and store it in a jar for up to a year. Use to generously rub down ribs, chicken, steak, pork—even mix it into your ground beef when you are making burgers.—J.V.R.

FOOD STYLING: DAVID GRENIER. PROP STYLING: LAURA BRANSON
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About Cottage Life

Start fresh for a new cottage season with the May issue of Cottage Life! The dos and don’ts of natural shorelines How to love your old boat instead of listing it, and how much upgrades and fixes will cost A DIY project to update the sign on your cottage road Pro tips on building a bunkie The inspiring story of cottagers who rebuilt after a forest fire destroyed their cabin Why flood plain maps are essential—and outdated Design ideas from a redone super-cute trailer How innovations in car design and technology can put us on the road to a greener, faster, easier weekend commute Plus, recipes for grilling impressive (yet surprisingly easy) large cuts of meat, such as prime rib, pork shoulder, a whole chicken, and a leg of lamb—yes, please! Pick up the May 2018 issue of Cottage Life for everything you need to get your cottage in shape for summer.