The weather is getting warmer and more and more people are preparing for the barbecue season. Grilling food is popular for a number of reasons – not least because of the delicious taste we create when grilling and the joy of being around family and friends. However, from a nutritional point of view, grilling is a great way to cook without a lot of added oils or fats.
Regardless of whether you are using a gas, charcoal or electric grill, it is important to carefully follow the instruction manual and to set up your grill in a safe place to avoid accidents. We would like to give you a few tips so that you can get the most out of your barbecue experience:
Clean your grill. It is important that you clean your grill before grilling. To clean your grill, remove the grids and wash them in hot, soapy water. Scrub away any leftover food or drips with a brush or scouring pad. Rinse with clean water and air dry. Remember to remove and clean or replace the drip tray. Clean the outside of the grill with hot, soapy water and rinse it clean. Follow the manufacturer’s instructions to clean the burners and the inside of the grill.
Preheat the grill for 10-15 minutes before adding food so that the food is seared instead of steamed or baked.
Use pliers to twist solid pieces of meat. This is safer and will keep the juice of the meat inside.
Many families have a long tradition of barbecuing in summer. Grilled meals can be tasty, healthy, and economical. Grilling can be a low-fat cooking option that allows you to add a variety of foods and colors to your plate while also having great time with the family outdoors.
Grilling is also an opportunity to teach young children a new way to cook and share food safety tips, such as how to cook. B. Avoiding cross-contamination by using separate plates for raw and cooked meat.
Fruits also go well on the grill. When grilling fruit, it is important to keep an eye on the grill as fruit cooks quickly. Grilled fruits can be delicious additions to a main course or even desserts. It is helpful to lightly brush fruits with oil or marinade to prevent them from sticking. When grilling, remember to keep your hands clean and cook the food to a safe internal temperature at all times. Use a food thermometer (not your eyes) to make sure the meat is fully cooked. Beef, pork, veal and lamb (steaks, roasts and chops) should go together minimum Internal temperature of 145 degrees, while beef, pork and veal should be cooked to one degree minimum Temperature of 160 degrees.
Be creative. Remember that your favorite vegetables and fruits taste good when grilled properly. In fact, you may find that even your pickiest of eaters will enjoy their veggies after grilling!
JESSICA SMALL is the Better Living for Texans Agent with Texas A&M AgriLife Extension in Denton County. Email her at email@example.com or call 940-349-2891.