I really enjoy cooking, especially when I can do it outdoors. Summer temperatures can reach triple digits in our area and we do not have central air conditioning. * Yes * we have a deluxe grill, complete with side burners, refrigerator, and an infrared option. The only two things it doesn’t have are a sink and a grill. The latter will be resolved soon, I hope.

This means that I can now try a lot of new recipes without losing a couple gallons of fluids, and I’d like to share some of the things we’ve played with. (As you can guess, this is a fairly new acquisition …)

One of the most common meats on our grill is boneless / skinless chicken breast. I have to admit that we’ve eaten so much of this bird that we both feel like we’re going to start cackling. However, it inspires creativity when looking for a flavor change.

One method that we like is the use of a smoke box. These are quite inexpensive, usually around ten dollars. Put wood shavings in it and place it under the grill plates of any gas or charcoal grill. The box heats up, the fries start to smoke, and the flavor is added to the food. It’s a strong flavor, so be careful what sauces you choose as lighter ones can be covered.

Rex Stout’s description of Nero Wolfe’s love of corn is wonderful. Grilled corn makes a delicious and quite healthy side dish. You can cook it both in the shell and take it out. I prefer to remove them because the silks respond better to a vegetable brush when they are not yet cooked. Then rewrap in silk-free sheets if desired.

With a lot of research, mostly done by our daughter, I must add, we’ve found that burgers don’t have to disappear from our lives. We just have to choose it very carefully. Look for the American Heart Association label when buying beef. This means that it is seven or less percent fat instead of fifteen to twenty-five percent of another hamburger.

When making a healthier burger, pay attention to details, as they can make a big difference in calories and nutrition. Mustard or fat-free mayonnaise is better than real when it comes to seasonings. Lettuce, tomato, and onion give you a helping of greens, and a whole grain muffin is much better for you than the refined flour versions.

Grilled portabella mushrooms are another option for protein between the bread halves. Clean the black spores before grilling and brush it with a little extra virgin olive oil to prevent sticking. You can load it up in the same way as a hamburger or enjoy it as a side dish.

Onions and bell peppers … both varieties … taste great grilled too. You may want to use a cage or special skillet for roasting the onions as they may try to separate into rings during the cooking process.

If you are tired of chicken and have no craving for beef, consider grilling a pork loin chop. Like lean beef, it may have less fat and cholesterol than boneless / skinless chicken breast. You can smoke it or use various marinades. Actually, I like to brine them first; Put them in a plastic bag with salt, water or other liquids and various seasonings. This helps make the result tender and infuses the seasonings throughout the meat.

Salmon is the last one that I will talk about in this article. We like it both smoked and grilled without a smoker. The latter is made after the fish has been marinated in olive oil and garlic. It is extremely good both ways.

No matter what type of grill you have, we spent many years using a Weber grill from the 1970s and it gave us many memories. What matters are those memories and the healthy foods you can prepare outdoors.

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