The Camp Cook
Camp eBook's spot for Food, News, Tips, Ideas and Recipes

Grilling food is actually better for you than one would think. This is not dependent on the type of grill you have it is the grilling process. Here are some ways to make your next grilling adventure a healthy one for the family.

Start with your cuts of meat. Cut off the excess fat when working with chicken. If you aren’t the type who likes to mess with chicken parts, buy them already skinned and boneless. Usually all traces of fat have been removed in the store before packaging.

Steaks are a bit different. Outer fat on the steaks should be cut away but it is okay to have the marbled effect within the meat. Do the same for pork. A butcher can guide you to the right cuts of meat for grilling if you ask them. They deal with meat everyday and have a good deal of expert knowledge on the subject.

Another reason to remove the fat is that it eliminates the cancer causing char and smoke. We have heard that char is not good for us and it is not. Fat falling in the fire can initiate flare-ups that will burn the meat and char it in places. If this does occur, remove the charred part.

Steam your vegetables on the grill. You are cooking the meat on there, why not the rest of the meal? Spray a piece of aluminum foil with non-stick cooking spray and then wrap your sliced vegetables in it. The heat from the grill will create convection current inside the foil. Make sure that you tent the foil so that the air can move among the vegetables.

Fish is a healthy alternative to other meats. Fattier fish like salmon are rich in omega-3 fatty acids. Fish is tasty and tender when cooked on the grill. Fillets of fish crumble up easy so put them in foil just like the vegetables to keep them together during grilling. Fish steaks are better for direct grill cooking than fillets. They are thick but will cook quicker than other meats so don't turn your back on them.

Instead of using salt on grilled foods, experiment with other seasonings. The process sears the outside and the seasonings that you have applied. Combined with the succulent juices that will once the meat is cut, these seasonings will add flavor to your meal.

To grill healthy doesn’t mean you have to sacrifice flavor or your favorite meats. The fat that is in the meat will all drip away as it cooks leaving you with a tender and heart-friendly main course.


For more about Dutch Oven and Outdoor Cooking,
Visit SouthEast Camper.

Be A Grill Master Cookbook. Tips for the Beginner Grill Chef.

Enjoy!
Dan

Labels: Barbecue, Grilling

What’s more fun in the warm months than grilling out? It’s grilling out with friends. Host your own backyard barbeque and invite all your buddies over for a tasty meal and some backyard fun. Here are some tips to get that party started right.

The number one complaint I have about throwing a barbeque party is that the cooks do more cooking than enjoying their company. Last minute preparations mean that the food is not ready when the guests arrive. It is hard to entertain and fix the appetizers at the same time. People seem to eat in shifts as the food gets ready.

Let’s avoid that bit of nonsense this year. If you are going to have a barbeque get-together, plan ahead so that it is easy on the guests and the hosts. Know your menu. Decide the week before what you will serve for the meal. Appetizers or finger foods of some sort allow guests to munch while they wait for the main course to finish on the grill.

Appetizers should be small especially if you plan on serving a variety of grilled meats and vegetables. Try a veggie or fruit tray with some low calorie dip. This is easy to make—you go to the store and pick one up! The name of the game here is to have fun and to do as much as you can ahead of time. These appetizer trays have no preservatives so it’s okay to buy them pre-packaged from the store.

Punch is a good idea for a party where there will be children as well as grown ups. If the punch is meant to be sparkling (adding soda), chill the punch first without the soda and add it just before the guests arrive. That way, the punch won’t lose it’s kick while in the fridge.

If the guests were told to bring their appetites, you may want to eliminate grilled chicken from the menu. Chicken takes a long time to cook depending on the parts of the bird you are grilling. This alone will cause some people to get their food ahead of others. So no guest is left with an empty plate, choose other meats or pre-bake your chicken before grilling to reduce cooking time.

Remember to always preheat the grill. When people come in and see smoke rising from the grill they expect that you have already put food on it. Don’t surprise them with the smell of smoldering charcoal. Forty-five minutes before the party, start the gas or charcoal grill so that the coals get hot and are ready for grilling once the guests arrive.

As for the side dishes and cold salads, prepare those at least an hour (for the side dishes) or two (for the salads) before the party. This cuts down on the work of the host and hostess. You can sit with your friends and await the goodies from the grill. Better still, everyone can watch the grill master at work and nibble on appetizers.

The backyard barbeque should flow smoothly when you take the time to prepare. When the work is done early, the fun can begin as soon as the guests arrive.


For more about Dutch Oven and Outdoor Cooking,
Visit SouthEast Camper.

The weather is beautiful today in the Carolinas.
Let's get the fire burning now and be ready for spring.

Be A Grill Master Cookbook. Tips for the Beginner Grill Chef.

Enjoy!
Dan

Labels: Barbecue, Grilling