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Whether you have a charcoal or gas grill, cooking outdoors can be a low fat, delicious way to prepare food. You aren’t limited to just meat, fish, or poultry either. You can grill vegetables such as potatoes, corn-on-the-cob, squash, peppers, onions, mushrooms, and eggplant. There are even recipes for grilled pizza! Grilled crusty bread slices have a wonderful smoky taste. Try grilled bananas topped with ice cream and chocolate sauce for dessert.
There are two methods of cooking on an outdoor grill, direct and indirect. Direct is, of course, placing the food directly over the heat source. Indirect is a slower method of cooking. For a
- charcoal grill: bank the coals to one side of the grill and cook the food on the other side over a drip pan
- gas grill: fire up both sides initially and then turn one side off and cook the food on the off side, over a drip pan.
The best foods to cook using the high-heat direct cooking method are:
- steaks
- chicken pieces
- firm fish such as salmon, tuna, shrimp, and halibut
- chops
- burgers
Good candidates for the indirect method are:
- whole or split chickens
- turkey breasts
- small , whole turkeys
- roasts
The recipe this month is for a grilled vegetable salad. These same grilled vegetables can be used to make a wonderful veggie lasagna. The grilled bread can also be cubed and served as croutons on the salad.
Enjoy!
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