Wednesday, April 20, 2016

Grilling and BBQ

It’s that time of the year again! The sun is coming out, everyone’s moods are getting a bit brighter and the urge for grilling and barbequing begin! Nothing feels better than being able to grill and eat outside, taking in the fresh air and beauty of the season. We must remember there are strict precautions to grilling, though. If you don’t follow the correct protocols, someone can potentially get sick.

Follow these tips to obtain the ultimate BBQs all summer:

  • ·      Invest in at least two sets of tools: tongs or spatulas, in order to prevent mixing utensils used for raw meats with cooked meats. Also, you want to use a food thermometer in order to ensure the meat is safe and ready to eat.

  • ·      Decide whether you want to use a propane tank grill or a charcoal grill. It is mainly based on your preference. A charcoal grill may add flavor to barbequed food. The gas grills cook at lower temperatures than charcoal grills and it is found easier to control temperature.

  • ·      Next, decide what to grill! Grilling is great because it doesn’t add fat while cooking. Choose lean cuts of beef (tenderloin, flank steak, ground round), pork, chicken or fish. Remove any visible fat you see. Or, you can skip the animal protein all together and grill tofu, veggie burgers or veggies alone for an extra flavor boost- such as onions, cabbage, mushrooms, bell peppers asparagus and corn on the cob.

  • ·      Decide whether to use direct or indirect heat. Direct heat is when raw food is placed directly over the heat source to cook. It should be used for most BBQ staples- steaks, burgers, kabobs, chicken, sausages and veggies. Indirect heat is when food is placed away from the heat source and the grill cover is closed to allow the heat to cook the item evenly. Indirect heat works best for foods that require extra cooking time (for example, a thick steak).

  • ·      You may also choose to marinate your foods! It is an awesome way to add flavor to your foods without drying them out. The building blocks of marinades include herbs, spices and acid.

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