healthy grilling tips

healthy

grilling tips

one

Don’t go for the burn. At Weber, we

believe in diving right into the facts. First and

foremost, burned food is bad. Weber goes to

great lengths to design products that will not burn

meat if used according to instructions, and we’ve

published several best-selling cookbooks with

useful guidance to help barbecue enthusiasts from

burning whatever they’re grilling. Just remember

that burned is bad, while properly cooked food is

delicious and healthy.

two

Take the guesswork out of grilling.

Use a thermometer and a timer to let you know

when it’s time to take food off the grill. Checking

meats for internal temperatures is the best way

to determine when food is properly cooked—or

when “done” is about to become “overdone.”

three

Trim excess fat from steaks and

chops, leaving only a scant 1⁄4-inch of fat around

the edges, which is sufficient to flavor the meat.

Less fat is a virtual guarantee against flare-ups,

makes cleanup easier, and helps the waistline.

four

Use different utensils and

pr eparation surfaces for raw and

cooked foods. For example, use a different

set of tongs to place raw food on the grill and use

another to take cooked food off. Don’t use the

same plate for both the raw and cooked food.

Also, wash hands thoroughly before and after

handling raw food.

Jamie

Purviance & Monique Ryan,

MS, RD, LDN