Ever walk through the neighborhood and catch a whiff of that wonderful grilled food smell? Mmmmm… makes my mouth water just thinking of that sizzle. Grilling can be a healthy, low fat, tasty way to prepare food. Let’s look at a few tips…
- Start with a clean grill to avoid flare ups and potential contaminants. Scrub the grill with hot soapy water and a brush.
- Use clean hands and cooking utensils.
- If you’re using frozen food, be sure to thaw it safely in the refrigerator, microwave or cold-water-sink-method (changing cold water every 30 minutes).
- Don’t cross-contaminate. After using dishes or grill utensils on raw meat, be sure to wash them in hot soapy water before using them again on cooked meat or other ready-to-eat food.
- Marinating is a great way to add flavor and tenderize meat. Marinate food in the refrigerator, not on the counter. Don’t re-use meat marinades that have touched raw meat on cooked meats or other foods. If you want to use some of the marinade as a sauce on cooked food, reserve a portion before placing raw meat and poultry in it.
- Don’t leave the grill unattended.
- Use a meat thermometer to ensure high enough cooking temperature to kill bacteria.
Steak, porkchops: 145°F (Allow to rest for 3 minutes before carving or consuming)
Hamburgers, ground meat: 160°F
Healthy and Yummy Tips
Grilling allows any fat to drip off the food, making it a healthy way to prepare food. Here are some healthy suggestions from http://www.eatright.org:
- Choose lean cuts of meat for less chance of flare-ups from fat drippings.
- Add color and flavor with fresh vegetables. Vegies such as sweet peppers, onions and tomatoes add flavor, color, vitamins and nutrients to any meal. Some of the best vegetables to grill are onions, cabbage, mushrooms, bell peppers, asparagus, and corn. You can sprinkle herbs on each cob of corn and then wrap it in foil to grill it. You won’t even need butter!
- To grill a veggie kabob, brush the vegetables with olive oil and your favorite spices and grill over medium heat, turning until marked and tender (about 12 to 15 minutes, and 8 to 10 minutes for cherry tomatoes and pre-boiled potatoes).
- How about a grilled, marinated Portobello mushroom? Marinate then grill mushrooms, gill sides up, over medium-low heat with the grill covered until they are marked and softened (about 15 minutes). Flip and grill until cooked through, being careful not to char the gills (1 to 2 minutes).
- You can even grill a tasty dessert like fruit kabobs. Try pineapple slices or peach halves. Grill on low heat until the fruit is hot and slightly golden. Serve them on top of low-fat frozen yogurt or angel food cake.
- Every try grilled watermelon? When grilled, the water evaporates, leaving an intense watermelon flavor. Grill watermelon slices for about 30 seconds on each side.
Click here for more great grilling ideas.
Click here for a link for more information on grilling safety and tips.
I hope you find a tasty way to celebrate national grilling month in July and all summer long!
Academy of Nutrition and Dietetics: http://www.eatright.org/Public/content.aspx?id=10958
North Dakota State University Extension http://www.ag.ndsu.edu/pubs/yf/foods/fn658.pdf
Writer: Shannon Carter, Extension Educator, Family and Consumer Sciences, Ohio State University Extension, Fairfield County, email@example.com.
Reviewer: Elizabeth Smith, NE Regional Program Specialist, SNAP-ED, Ohio State University Extension, firstname.lastname@example.org