6 ways to have your barbecue burst with the best this summer

It’s the season for sizzling, smoking and searing grill marks on the surface of everything edible, so naturally, you want all the icons—top dogs, tender ribs, tasty veggies and classic maple salmon on a cedar plank. All quintessential summer foods, requiring essentially very little work on your part. Stock up on this fabulous five—they’re ready to grill so you can chill.  

Delicious, slow-cooked, extra-tender ribs slathered with our barbecue sauce. Our are a shining—like gold!—example of what happens when you combine two winning products in one. If you haven’t tried our tangy sauce, it’s time. Made with Canadian mustard seeds and apple cider vinegar, it’s an ideal match for each fall-off-the-bone bite. Did we mention they’re easy? Simply tear open the pouch, release the ribs and brush them with the extra sauce. Heat them on the grill or in the oven and get set to get sticky. Find them in the meat department. 

Meet the PC version of your favourite street cart sausage, no queuing required. Our new pork sausages deliver the signature snap, big size and flavour of your game day faves—any day of the week. 

We cut corn on the cob down to size—rib size, to be specific. These bites come pre-seasoned and ready to grill—perfect served as a snack or a side. To make them even more irresistible, drown them in our Everything Sauce (recipe below).  

Everything Sauce Drizzle for  

It’s a cinch to stir up this plant-based that’s delicious on—you guessed it—almost everything, and especially our . In a medium bowl, combine 1/2 cup (125 mL) , 2 tbsp (30 mL) ketchup, 2 tbsp (30 mL) mustard, 1 tbsp (15 mL) lemon juice, 1/2 tsp (2 mL) each of salt, garlic powder and onion powder, 2 tbsp (30 mL) maple syrup and 1/4 tsp (1 mL) black pepper. Whisk until smooth, then drizzle over or serve on the side for dipping.

Grill-and-serve short ribs? We’ve gone and done it. Hand-trimmed and precision cut for a tender bite, they come pre-seasoned with gently spiced gochujang—a paste made from hot red chilis. Find them in the fresh aisle.

Soaked cedar plank—check. Glazed, responsibly farmed salmon—check. Dinner ready to grill—you betcha. No planning, no special occasion. Make it at the cottage, over a campfire, or on any old Tuesday night.

Perfectly cooked eggplant is possible—on the grill, by you. Lightly smoky, pre-sliced and blessed with grill marks, it makes every salad, grazing platter and pita better.