Want to get off the tourist-beaten track? Then look no farther than our northern neighbor, where a string of five national parks—with shifting ice and steep-walled fjords—peer over North America’s 49th parallel.

These Canadian preserves stretch from Newfoundland to high above the magnetic North Pole, offering stunning views and incredible access to the wild. But beware: these are regions where wildlife reigns supreme and humans submit to Mother Nature.Ìı

We start with the southernmost of the parks, Gros Morne, and end with Quttinirpaaq, at the tip of the continent to the north. This is what you’ll find if you follow the trail less traveled.

Gros MorneÌı

Location: Newfoundland
Miles from the Arctic Circle: Roughly 1,200 (south)
Best Time to Visit: May through October
Getting There: Deer Lake airport is less than an hour's drive. Alternatively, a ferry from Nova Scotia docks at Port aux Basques, about four hours away. Because public transportation near the park is very limited, you'll have to have a vehicle to get around.

Sheldon Stone, of Parks Canada’s Western Newfoundland and Labrador Field Unit, knows 697-square-mile Gros Morne National Park is different. “This is not the landscape that people expect for eastern Canada,� he says. “It’s bigger, wilder, and surprising.� The park was even classified as a UNESCO World Heritage Site in the late 1980s.

Challenge yourself by tackling the —an unmarked, multi-day backpacking routeÌıthat requires excellent navigation skills and mental toughness. (Be prepared to get cold and wet.) But you’ll be rewarded with breathtaking views of arctic highlands and the park’s huge lakes.

Must see: Stone suggests the . “It’s a big, barren mountain that looks like it belongs on Mars, but it’s surrounded by dense, green boreal forest.�

Torngat Mountains

Location: Newfoundland and Labrador
Miles from the Arctic Circle: Roughly 560 (south)
Best Time to Visit: Mid-July through mid-August
Getting There: Arrive via chartered boat or plane from Goose Bay, Nain, or Kangiqsualujjuaq (which is in Nunavik, northern Quebec).

With no direct roads connecting it to a larger hub, (established in 2008) is also one of the hardest to reach. Gary Baikie, Parks Canada’s visitor experience and product development manager, has been traveling here since 1981 and argues that the Torngat experience is worth the considerable effort involved in getting there. “Torngat includes spectacular views of the dramatic fjords and barren mountains that rise thousands of feet out of the Atlantic Ocean,� says Baikie. “Wildlife, such as polar bears, roam freely on the coastline, and visitors experience an arctic ecosystem that meets a southern one.�

Travelers seeking out this remote, above–tree line beauty should enter the Torngat Mountains with flexible plans and an open mind—which means being prepared for mercurial weather. Making the most of the park also means utilizing the local wisdom. “The absolute best way to explore theÌıTorngatÌıMountains is with the Inuits from the area,â€� Baikie explains.

TheÌıTorngatÌıMountains Base Camp, which is all-Inuit staffed, provides everything from “Bear Guardsâ€� for warding off those predators during hikes to a memorable hospitality crew. Because the park is home to both black and polar bears, Torngat Mountains National Park requires visitors to register before exploring the region, as well as to take part in a mandatory bear-safety briefing. The park staff strongly recommends hiring an armed Inuit Bear Guard (visitors aren't permitted to carry their own firearms).Ìı

Auyuittuq

Location: Baffin Island (Nunavut)
Miles from the Arctic Circle: 0 (the Arctic Circle passes through this park)
Best Time to Visit: Early spring or late summer
Getting There: Even though it’s the most accessible park in the Nunavut territory, traveling to requires serious planning. Depending on ice conditions, the park can be reached over snow or by boat via Pangnirtung Fjord (from Pangnirtung) or North Pangnirtung Fjord (from Qikiqtarjuaq). When ice is breaking up midsummer, the park is inaccessible.

Polar guideÌıÌılives on Baffin Island. Boasting the largest uninterrupted cliff face in the world (Mount Thor) and world-renowned Mount Asgard, this park is a mountaineer’s dream, she says. Mountains named after Norse gods tower over the valley, and the park offers something for adventurers of every stripe: from hiking up the valley system, to traversing the Penny Ice Cap, to climbing one of the impressive peaks.Ìı

This dynamic place isn’t quiet, due in large part to its brutal climate. The blustery weather that can torment area visitors has ripped away shelters (McNair-Landry says the gales whipping through the park’s Windy Lake campsite have snatched away a number of tents over the years), and high glacial melt in midsummer turns brooks into roaring rivers.

You’ll safely enjoy the park’s incredible beauty if you do your homework ahead of time. That means reading up on local resources, including the park’s visitor-information package, and considering exploring the region with a guide.Ìı

Sirmilik

Location: Northern Baffin Island (Nunavut)
Miles from the Arctic Circle: 509 (north)
Fair-Weather Friendly: Early spring or late summer
Getting There: Iqaluit, the hub airport Nunavut, offers flights to the communities of Pond Inlet and Arctic Bay. From there, local outfitters can assist with boat or snowmobile travel into the park.

The fifth-largest island in the world, Baffin has ample room to support two of Canada’s national parks: Auyuittuq and . In the latter, slow rivers of ice traverse the park’s 8,571 square miles.Ìı

Visitors to Sirmilik are brought into close proximity with polar bears, so sighting one is not uncommon. The park also offers explorers the chance to observe narwhals and seabird colonies in season. Addressing the park’s diversity of wild inhabitants, Garry Enns, external relations manager in Parks Canada’s Nunavut field office, has this to say: “Wildlife-viewing in and along the park’s edges will give anyone taking the time for this trip an entirely new understanding of what ‘wild’ really means.�

Because the park is so isolated, each visitor is required to attend an orientation that includes information on polar-bear safety. Here, awareness is key: make sure you review the brochure the park gives out before entering it.

Quttinirpaaq

Location: Northern Baffin Island (Nunavut)
Miles from the Arctic Circle: 1,113 (north)
Fair-Weather Friendly: Late May to mid-August
Getting There: Fly to Resolute Bay from Iqaluit, then charter a flight to the park. If you aren’t looking for an extended stay, traveling aboard an ice-breaking cruise ship will afford you a taste of the park.

Fittingly, the Inuit name for this means “on top of the world.� Here, expect wildlife—including arctic wolves, hares, and Peary caribou—to approach closely and without fear of humans.

Harsh weather is another reality. “Very few visitors really understand the meaning of ‘weather permitting’ until they’ve been caught in a fog that threatens to stay for weeks—maybe months,â€� says Enns. “Anyone planning a trip to this area must allow extra time.â€�Ìı

Because any emergency help is far away, you have to take the time to slow down. Bring topo maps and a GPS. Decisions that are usually of little note in other areas (traveling when visibility is low) can turn into a life-or-death situation in a place this remote.

The post Exploring Canada’s Extremes appeared first on ºÚÁϳԹÏÍø Online.

It’s the end of a strenuous day of hiking and your crew has worked up an intense craving for sweets. They expect s’mores. You’ve got something even better. From desserts you can plan ahead to foraged findings, these recipes and ideas are anything but predictable.Ìı

1. Fir Tip Sorbet

While solo kayaking the Inside Passage from Alaska to Washington and through-hiking the Pacific Crest Trail, wilderness guide, teacher and writer, Jennifer Hahn, kept her sea kayak and pack light by foraging for sea urchin, beach greens and boletes—among other delicacies. Her book, , details an array of dishes created from wild edibles.Ìı

When Jennifer suggested a dessert made from pine for this article, I was intrigued. She starts our conversation with a question: “Ever crush fir needles in your fingers and inhale the citrus aroma? Turns out,â€� she continues, “evergreen tree tips—especially the soft, bud-green, spring needles—are packed with Vitamin C. Brewed into beer, spruce tips staved off scurvy on Captain James Cook’s 1773 expedition to New Zealand.â€�Ìı

Ingredients

• 4 cups fir tree branch tips
• 4 cups water
• 1 cup sugar
• Juice of one lemon
• 1 shot white brandy (optional)

Directions

1. Combine in a medium saucepan: water, sugar and fir tips. Bring mixture to a boil, stirring to dissolve sugar. Simmer for 30 minutes.
2. Reduce the liquid by half and thicken it to a syrup consistency. To test the thickness, put a few drops on a spoon. If it doesn’t run easily when cool, it is ready.
3. Stir in lemon juice and white brandy.
4. Cover with a tight-fitting lid and bury in a snow bank. Flag the spot!
5. When chilled—but not frozen—drizzle the syrup over two mugs packed with crisp, clean snow. Stir well. Spoon up a forest of flavor!

A word of caution from Jennifer: Pine and fir needles are edible. Cedar and Pacific Yew contain toxins. Know your trees and pack a tree-ID book.Ìı

2. Fancy Schmancy Peanut Butter Truffles

Casey Pikla knows how to work magic in the backcountry kitchen. He should: Not only does he work for the National Outdoor Leadership School (NOLS) in their Professional Training department and as a backpacking and mountaineering instructor, but he also performs in front of the camera for the backcountry-inspired .Ìı

Casey promises a peanut butter treat that is simple, yet delicious. Consisting of just four ingredients, he says it’s the “perfect thing to impress your girlfriend, boyfriend, in-laws, boss, tax auditor, or climbing partner in the backcountry.â€� This treat can be made in all seasons, with a winter alternative using snow to mold perfect truffle shapes.Ìı

Ingredients (makes 10 toÌı12 pieces)

• ¾ cup sugar (brown or white depending on preference)
• ½ cup peanut butter (creamy for a smooth texture, crunchy otherwise)
• 3 tbsp butter, softened
• 6 oz chocolate or 1 cup chocolate chips, melted
• Optional: Cinnamon, honey, oats or any ingredients that tickle your sweet tooth

Directions

1. To start, in a small bowl mix peanut butter, butter, sugar and any optional ingredients together until well combined. Roll out dollops of the peanut butter mixture into one-inch oblongs; set aside.
2. Next, in a small pan melt your favorite chocolate. If you’re using a bar, either chop or smash into coarse pieces to quicken the melting process. “You’ll want to use a lot of tender love and care as you melt the chocolate, being sure to stir frequently,â€� he advises. As chocolate is easy to scorch, his trick is to “…remove the chocolate from the heat just before all the pieces are completely melted and allow the residual heat to finish the job.â€� Ultimately, you want a smooth consistency throughout.Ìı
3. Continue by rolling your prepared peanut butter balls in the melted chocolate. Set the balls aside on a container or pot lid to cool for about 20 minutes. Or as long as your capacity for civilized self-restraint will allow. Last, but not least, devour.

Winter truffles: Casey calls this the “fancy pantsâ€� version. It requires making truffle molds out of snow.Ìı

“Simply form a tightly packed snowball and hollow out an inner cavity,â€� he says.Ìı ‘The denser you pack the snow the better as this will help yield a more consistent final shape for your confection.â€�

After snow molds have been created, place a prepared peanut butter ball in the center. Again, heat the chocolate so that it is just melted. “Too hot and it will horrifically disfigure your perfect little snowball mold; viscous, but pourable, is ideal,� he instructs.

Pour the chocolate into the snowball mold, covering the peanut butter core. “French accents and artful showmanship are highly encouraged at this step,â€� encourages Casey. “Let the truffle cool, then serve to wild applause.â€�Ìı

Before signing off, he says (in true NOLS fashion), “Be sure to dispose of any food bits properly. Leave No Trace still applies to fancy treats.�

Butter can stay good for a few days outside, or purchase powdered butter and rehydrate at camp if spoiling is a concern.

3. Wild Blueberry Crumble

Professional foragerÌıTama Matsuoka WongÌıand Eddy Leroux, chef de cuisine at 3-star Michelin-rated Restaurant Daniel in New York City, co-wrote . Nominated for a prestigious James Beard Award in 2013, the book was featured by the New York Times, Wall Street Journal, Oprah Magazine, Martha Stewart Living, CBS Sunday Morning News, and others.

“There is almost nothing to compare with the flavor of wild foods and the experience of finding them for yourselves and then cooking with them,â€� saysÌıWong. And with wild blueberry crumble on deck, who would disagree?

Wong and Leroux adapted this recipe from their book with ºÚÁϳԹÏÍø readers in mind. Although the recipe calls for a large Dutch oven suitable for base camp, if you want to try it on the trail (and you will!), they suggest substituting a full-metal backpacking pot with lid.Ìı

Ingredients

• ½ cup all purpose flour
• ½ cup light brown sugar
• ¼ cup granulated sugar
• ¼ cup old fashioned rolled oats
• A pinch of salt
• ¾ stick unsalted butter
• One lemon
• 1 pint (2 cups) berry jam
• 1 pint (2 cups) fresh berries—although wild blueberries are referenced for this recipe, Tama and Eddy note that “adding in a variety of wild berries will enhance the freshness and sweet/tangy flavor.â€�

Directions

1. At home: Mix together the dry crumble ingredients and pack in a Ziploc bag labeled “Crumble.� Separately, pack butter and lemon in Ziploc bags. At camp: Mix the package of crumble with the softened (not melted) butter until it’s in big crumbles.
2. In a large Dutch oven with a lid, throw in the jam and berries—including any found along the trail (wineberries, raspberries, blackberries and blueberries are nice). Add the flour and the juice of ½ lemon. Stir. Sprinkle the crumble on top the berry mixture.
3. Put the lid on and place on a low-heat campfire. Pile a lot of hot coals from the fire to completely cover the lid for more even baking. Cook for 35 minutes or until the berries are bubbling.

4. Chocolate Cake Baked in an Orange

In addition to divvying up his time between cycling and making hot sauce, San Francisco-based food photographer, Chris Rochelle, is responsible for making the dishes on Chow.com look irresistible. One glance at his work and you’ll know he succeeds. To help you recreate that tantalizing desire amongst your trail mates, Chris shared a simple trick for baking chocolate cakes right at camp. If that’s just not enough, you can see more of his work atÌı.

Ingredients

• Cake mix (amount dependent on number of hikers)
• An orange for each hiker
• Supplies: Tin foil

Directions

1. Divide the oranges amongst your hiking buddies and get everyone to scoop out the pulp.
2. Fill the oranges three-quarters of the way with chocolate cake batter.
3. Put the orange tops back on and wrap each orange in heavy-duty aluminum foil. Place directly onto the smoldering coals of the campfire, avoiding any intense flames, and cook for about 30 minutes, turning once or twice.Ìı

Along with the recipe, Chris offers a few tips. “It's okay to leave a little bit of the flesh inside the peel,� he explains. “In fact, it's nice because it infuses the chocolate cake with orange flavor.� If you will be arriving at camp late, you can cut prep time by mixing the batter at home and carrying it in an insulated flask. And, of course, who says dessert has to end the day? “These are nice to eat the next morning for breakfast too.�

5. Bananas Foster—Trail Style

For those wanting to go the extra mile, try a little after-dinner flambé show. Chef Ronald “Ronâ€� Loeber whips up top-notch treats for his outdoor excursions, which he shares on . He is the author of , created to “enhance your outdoor cooking experience.â€� After playing in the mountains of New York for 25 years and with over 15 years of professional cooking under his belt, Ron proves that trail food can “…not only be tasty, but also fun to make.â€�Ìı

This recipe calls for vanilla pound cake. You can purchase it ahead of time or make it yourself using Ron’s recipe at the bottom of this section. Either way, for this crowd-pleaser, you’ll need the following equipment: camp stove and sauté pan, knife, tongs (or fork) and a long-stem lighter for the flambé.Ìı

Ingredients

• 8 1-inch cubes of vanilla pound cake (4 for each bowl; see following recipe)
• 2-bananas (Do not slice bananas ahead of time)
• ¾-cup of light brown sugar
• 2-ounces of banana liqueur
• 2-ounces of dark rum
• ¼-stick of butter (1-ounce)
• 1-tsp of pure vanilla extract
• ½-tsp of cinnamon

Directions

1. Turn on stove to low heat. Place butter, sugar and cinnamon in a pan. Let sugar dissolve.
2. Add banana liqueur and vanilla to the pan. Cut bananas lengthwise, then in half, and add to the sauce. Cook bananas for a minute on both sides.
3. After bananas have simmered, gently add the rum to pan. Take the long stem lighter and ignite the rum; this should flame for a minute. Finally, add pound cake cubes to bowls and then add the bananas. Pour the remaining sauce over the pound cake.Ìı

If you’d like to enjoy this as Ron would, bake up his vanilla pound cake from scratch and bring it along. To make this at home, you will need the following: electric mixer, 9 x 5 loaf pan, large mixing bowl, and a toothpick.

Ingredients

• 2 sticks of butter (1 cup) + 1 tbsp of butter for pan
• 2 cups of all-purpose flour + 1 tbsp of flour for pan
• 1 cup of sugar
• 4 large eggs
• 1 tbsp of pure vanilla extract
• ½ tsp of salt

Directions

1. Preheat oven to 350°F and prepare the loaf pan by buttering and flouring it.Ìı
2. Add the butter and sugar to the bowl. Turn mixer on high speed, beat butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition; add vanilla and salt. Next, turn the mixer to low and gradually add flour, beating just until combined (do not over mix).
3. Bake for 45 minutes or until a toothpick inserted in the center of the cake comes out clean. Let cool on wire rack.

Ron triple ensures against leaks in his backpack by using small Tupperware-type containers, rubber bands, and Ziploc bags for the liquid ingredients. To make sure containers are sound, he tests them first with water and salvages any faulty canisters by placing a piece of plastic wrap between the lid and the bottom of the container. Next, he secures the lids with a rubber band and places the package inside a Ziploc bag; a foolproof way to get gourmet on the trail.

6. Bam! Chocolaty Banana

Love the sweetness of roasted bananas but want to try something on the simpler side? , Outward Bound professional guide and award-winning writer, takes her vegan tastes to the trail with this quick fix. “I'm always eager to show people how easy it is to be vegan in the backcountry,� says Kaki. “This gooey, warm treat packs easily, especially for cold-weather trips.� Bonus for being ultra-light on everything but flavor.

IngredientsÌı

• 1 banana
• Handful of chocolate chips
• Optional: marshmallows, peanut butter, caramel sauce, etc.

Directions

1. Keep the peel on the banana. Using pocketknife, slit banana along the length, about halfway through. “You are creating a pocket,� inserts Kaki.
2. Fill slit with toppings and cook for 10 to 15 minutes.
3. When done, the banana and toppings will be warm and gooey. Eat right out of the peel, using your spork or chopsticks.

Kaki says that roasting by campfire works best. Simply find a place along the edge to place your bananas. “Resting on a rock as close to fire as you can works as well,â€� she adds. “Wrap in tinfoil if you have to, but works just fine without.â€� If you’re without a campfire, use your stove by placing bananas in a row in frying pan over medium/low flame and cover. Kaki loves the fact that there’s no cleanup with this recipe.Ìı “Just fold up your banana peel and bam! you’re done.â€�

7. Upside Down ChaiÌıCheesecake

Warm, spicy chai: Both its aroma and flavor bring comfort on a chilly day. Combine with cheesecake and you’ve got a match made in culinary heaven. Savor this cool-weather fare on your next outing with a recipe from Teresa “Dicentra” Black, author of and owner of the site .Ìı

While Dicentra believes that people should eat well in the backcountry, she also believes in making meals fun and simple. “You can eat delicious meals in the backcountryÌıwithout too much effort,â€� she says. ‘â€�And you can do it in one pan!â€� Desserts are no exception. This recipe fixes up in a flash using instant cheesecake mix and cool temperatures—no stove required.

Ingredients

• 1 11.1 oz package instant cheesecakeÌımix
• ½ cup powdered milk
• 1 teaspoon ground ginger
• ¼ cupÌı crystallizedÌıginger, chopped
• ¼ teaspoon nutmeg
• 2 teaspoon groundÌı ginger
• ½ teaspoon ground cinnamon
• ½ teaspoon allspice
• ½ teaspoon coriander
• ¼ teaspoon turmericÌı

Directions

At Home

1. Open theÌıcheesecakeÌımix package and separate the mix from the included crust. If crust isn’t included, Dicentra recommends crushed cookies, such as vanilla wafers, as a substitute.
2. In a plastic bag, combine the crust mix, groundÌıginger and crystallized ginger.
3. In a second zip locking bag, combineÌıtheÌıcheesecake mix, powdered milk and remaining spices.

In Camp

1. Combine cheesecake mix with 1½ cups water.
2. Stir to combine,ÌıbreakingÌıup any lumps, then set aside to firm up.
3. Once set, top with crustÌımix.

8. S'mores Pizza

Still craving s’mores? Sometimes tradition can’t be beat. Let us twist it just a bit with this take on the campfire classic.

Ben Cote, “storyteller by natureâ€� and owner of lends himself to minimalism and wants to provide “a truly simple way to make people’s lives better.â€� We’re happy to help him with both by showcasing his version of s’mores, pizza style. Discovered while at a friend’s pizza cook-off, he adapted the recipe for his Bio-lite backpacking stove’s grill accessory. Ìı

Ingredients

• Tube of crescent roll dough
• Chocolate sauce or Nutella
• Mini marshmallows
• Graham crackers

Directions

At Home

1. Depending on how many servings you are making, pour enough chocolate sauce for the pizzas into a plastic bag.Ìı
2. Place graham crackers and marshmallows into a separate bag. Ìı

At Camp

1. Start your fire or stove, both fitted with a grate or grill.
2. Take the crescent roll dough out and throw it on the grill.
3. Flip it over after a minute and spread on the chocolate from a snipped corner of the Ziploc bag.
4. Next, crumble the graham cracker in your hands and sprinkle it over the chocolate sauce. Top it all off with several mini marshmallows and brown them by covering with tin foil. Cook for another 30 seconds to a minute and voila! you end up with magical slices of warm s’more heaven. Ìı

When packing the graham crackers, Ben says not to worry too much about it getting crushed in your bag. “That is part of the recipe,â€� he mentions. And if you don’t have a backpacking grill, no problem: “You can easily make this in a pan over an open fire.â€� Ìı

The post 8 Desserts for the Backcountry appeared first on ºÚÁϳԹÏÍø Online.

How to Grill Anything

We’re entering grilling season, a time to revel in the primal melange of fire, meat, and barbecue sauce.

If your grill skills leave you with parched pork or charred chicken, step away from the and take in the following hot tips from fire masters across North America. We’ve got advice from preparing the juiciest burgers to roasted oysters on the half shell. Your inner caveman is about to be inspired.

Burgers
Pork
Grilled Oysters
Chicken
Fish
Steak
Lamb

Master the Grill: Burgers

North America’s top grilling chefs share their secrets

Nominated as America’s Manliest Restaurant by Men’s Health and topping the Denver A-list for best burger, Cherry Cricket is the place where Mile-High citizens reach for anything but a basic bite.

“It's important to first pick a good grade of beef,� says Kathy Huddleston, General Manager of Cherry Cricket. “We proudly use certified angus beef, ground, packed, and delivered fresh daily from Lombardi Meats here in Denver.� She stresses that the 80/20 blend they use is never frozen.

Why this particular cut and blend? Kathy explains, “Chuck comes from the shoulder of the animal and is a better cut. Using an 80/20 blend will give that juiciness most people desire in their burgers.�

For the most part, Cherry Cricket chefs keep it simple with salt and pepper. However, there are additions that will make your burger shine: Kathy suggests adding wood chips or lava rocks to the grill to enhance the flavor of the beef.

And the key to a juicy bite? “Never smash down on a burger,� Kathy stresses. Doing so will squeeze out the juices, resulting in a burger that is dry and flavorless. “Our cooks aren't allowed to ‘play with their food’,� she explains. “Just flip it once for good grill marks.�

Master the Grill: Pork

North America’s top grilling chefs share their secrets

When it comes to rustic refinement, The Tree Room at Sundance Resort delivers. Its hearty meals, prepared by Executive Chef Chris Park, burst with flavor, earning the restaurant ’s “extraordinary� rating for food. No stranger to the grill, Chef Chris Park shares his tips for the house favorite, the Roasted Boar Rack.

Describing boar rack as “a simple but flavorful cut,â€� Chef Park digs into the prep details. “You’re going to cut a small amount of the fat cap fromÌıthe front side of the rack.â€� Like they do at Cherry Cricket, Chef Park recommends using only salt and pepper on the rack, which he blends with oil. The difference is in the amount. “We season aggressively to achieve a crust,â€� he says, adding that it’s a technique they utilize on all their proteins at the Tree Room. Ìı

Moving to the grill, he advises on perfect placement. “Find the hot spot and sear it with the fat cap you just trimmed [face]down. It will flame,� he warns. “Try to control that as your searing it.� Once the seared side takes on a golden brown color, the flip side is ready for the same treatment.

Golden-browned to perfection, it’s time for slow roasting. Chef Park moves the rack to a cooler spot on the grill for this process. “Keep the lid on,� he says, taking it off only to occasionally flip side to side. “Depending on how thick the rack is —most average 2 to 3 inches thick—it should take 15 to 20 minutes for rare to medium rare. When it’s done, let it rest for at least 10 minutes before cutting into it.�

Want more flavor? Chef Park recommends adding apple wood off to the side of the grill during the roasting process. “Or,â€� he says, “some herbs, such as fresh thyme and rosemary, on the rack itself.â€� Simplicity is key. Ìı

Master the Grill: Grilled Oysters

North America’s top grilling chefs share their secrets

To say Chef Tim Byers knows his way around the grill would be an understatement. Named Best New Chef in 2012 by Food & Wine magazine, Byers is perfecting the Dallas restaurant he co-owns, SMOKE, famous for—what else—its slow-smoked dishes. His attention to flavor and care in using sustainably raised meats and local produce also landed SMOKE with the magazine’s distinction of having one of the top ten dishes in America. For an unexpectedly easy appetizer from the grill, he enjoys oysters on the half-shell. Ìı

Chef Tim Byers starts with a dozen oysters, sized about 2 to 3 inches in length. After shucking them, he advises to “keep the larger cupped side of the shell for cooking and serving.�

Next, he moves on to ingredients, whipping butter with garlic, salt and chili in a food processor. “Add a tablespoon of flavored butter to each shell and top with a pinch of bread crumbs,â€� he says, then places the loaded oyster shell directly on the grill. “The fire is going to bubble and simmer the oyster meat in the butter,â€� a process, he explains, that should last for just less than five minutes.Ìı“[The oyster will] take on the salty sea flavor of the shell, the bread crumbs will start to toast, and the butter will brown a bit.â€�Ìı

At that stage, it’s time to take the oysters off the grill. He serves them right in their shell, mentioning that it “will continue to keep them warm.â€�ÌıRight before serving, he adds a final touch, sending the flavor of grilled shellfish over the edge. “Make an acidic relish with fresh herbs, a mignonette with honey, or anything light and fresh on top—you will have a hot, cold, buttery, cool, crisp, sweet, acidic bite.â€� It’s just that kind of tip that makes this grilled dish a hit.

Master the Grill: Chicken

North America’s top grilling chefs share their secrets

When a northerner beats the south in a nationwide poll for best barbecue, you know it’s gotta be good. Enter New York’s Dinosaur Bar-B-Que, which not only grabbed top spot in a “Good Morning America� nationwide poll, but has also been featured on the Travel Channel and Food Network. John Stage, founder and pitmaster of the restaurant, shares his tips:

“There’s no reason to parboil chicken before putting it on the grill, and you shouldÌıneverÌıslather on sugar-laced BBQ sauce at the beginning of cooking,â€� says John. “Parboiling tosses all the chicken flavor out the window, while slathering on the sauce too soon leaves you with chicken that’s raw in the middle and charred on the outside.â€�

“Instead,� he says, “you’ll get great barbecued chicken by doing the following: First, rub your chicken with a spice mixture the morning before cooking for deep flavor penetration.� After it’s soaked up the flavor, it’s time to move to the grill. Get the grill going with a medium fire—325 to 350 degrees for charcoal, 325 degrees for gas. This temperature helps minimize flare-ups as fat in the chicken begins to render out.

On to placement. “Position the grill rack as high above the heat sourceÌıas possible to minimize charring before the chicken is cooked through. Then cook with the lid of your grill down, which makes for good convection heat.â€�

What about that sauce? John saves it for a final step. “Glaze the chicken with BBQ sauce only in the last 15 minutes of cooking,� he stresses. “Slathering on too early will cause the sugars in the sauce to burn.�

Master the Grill: Fish

North America’s top grilling chefs share their secrets

Celebrity chef Tim Love wants to talk fish. With appearances on the Today Show, Good Morning America, The Food Network and features in the New York Times and Southern Living, he has a willing audience fired up along with the grill. Noting that fish is often tricky because of its delicacy, he offers up what he terms his “simple solution to the fishermens’ cookin’ blues.�

Chef Tim Love begins with heat. “Make sure you have a very hot grill as this is going to form the flavorful crust that will separate your fish from anyone else’s. Use peanut oil or, if it is a very delicate fish, grapeseed oil,â€� which he explains will not overtake the subtle flavor of the fish.Ìı

Preparing fish is a lesson in patience. “Remember it takes time for the crust on fish to form, so once you place a well-seasoned fish on the grill, do not move it for at least two minutes.â€� Ìı

“One last thing,â€� he adds. “Always scoop with your spatula from behind, not from the front.ÌıThis will eliminate 90 percent of your fish-falling-apart problems.â€�

Master the Grill: Steak

North America’s top grilling chefs share their secrets

David Joachim is an award-winning author of four grilling books, including his latest. He mentions that his favorite grilling tool is a leaf blower—to stoke the fire and blow off ashes for cooking directly on hot coals. This method is precisely how he prepares the perfect steak. Leaf blower in hand, he graciously gives us a few clues into the “pyromaniac� method to his madness.

“Heat the grill to high, preferably with wood or charcoal,� David begins. “These burn drier than gas and give steak a crispier crust.� Cooking out at a campfire? “Put the steak right on the hot coals for awesome smoky flavor,� he says.

David suggests rib eye or porterhouse for full grilling flavor. However, if calories are a concern, go with a strip steak. After selecting your cut it’s time to get grilling. First things first: “Warm it up,� he advises. “Warm meat sears better than cold. Let the steak sit at room temperature for 20 minutes before grilling. You'll get a better sear, crispier crust, and more browning,� all of which, he says, leads to better flavor.

As tempting as it is to dig right in to that perfectly grilled steak, David cautions against it. “After cooking, give it a rest,� he says. “Let the steak rest 5 to 10 minutes so the juices can redistribute.� He promises that by doing so, every bite will taste that much juicier.

Master the Grill: Lamb

North America’s top grilling chefs share their secrets

Executive Chef at both the Southern Cross Grill in downtown Ottawa and of Smokie Ridge Vineyard in South Mountain, Chef Phil MorneaultÌıreceives rave reviews from those who sample his grilled fare. He’s a master of pairing wines with food, not only as an accompaniment, but also in grilling.

Chef Phil Morneault recognizes that there’s a fine line between a great lamb dish and one that leaves the diner wishing they had ordered something else. “There are a few key things to remember to make it great,� he says. First on his list: marinating. “Marinate, marinate, marinate,� he reiterates. “Use a rich alcohol like cognac or calvados, then add some fresh peppercorns.� He warns not to soak the lamb rack but instead place it in a container and “let the alcohol vapors do the marinating for at least 24 hours in the fridge.�

Once the lamb has done its time in the marinade, its ready to sizzle. “Use your barbecue as an oven, heating it to 450 degrees.� If your grill comes equipped with it, he suggests turning the middle burner down and placing the lamb there.

The perfect rack of lamb is grilled until it’s medium rare, a tip Chef Morneault gives with the following word of warning: “Never cook a rack of lamb past medium unless you enjoy inedible food.�

When you’ve reached the mark of medium rare, remove the rack of lamb from the heat. Chef Morneault gives the final cooking tip: “Allow the lamb to rest for 15 minutes, tented with tinfoil [before cutting in].� He wraps things up with an enthusiastic, “Bon appetite!�

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