Labor Day is fast approaching and the technically the mark of the “end of summer”. This is the weekend to get those last pool days in, BBQs and grilling out, and spending time with friends and family. I’m planning on grilling and eating some delicious food. I have compiled some my favorite tips and tricks to make your grilling and BBQs a breeze.
- Aluminum foil.
One of the best grilling hacks is using aluminum foil. You can wrap vegetables in foil to steam them, lay foil down on the grill to avoid veggies sticking to the grill, and keeping your grill mess-free by throwing everything in to a foil packet. I’m planning on making this recipe from cafédelights.com. Healthy recipe hacks: choose olive oil mayonnaise, and low fat sour cream or Greek yogurt.
- Cut evenly.
When cutting vegetables, pieces of meat, or any food cut or chop them so they are the same size. I am terrible at this and need to work on it. I will have veggies that are 2 inches thick, then ½ inch and will burn some veggies and under cook others. Cutting food about the same size will cut down on cooking time and help you not overcook or under-cook your food.
Kebabs are great ways to provide a mix of vegetables and meat in an easy way. However cooking these can be tricky. Vegetables can be done before the meat and vice versa and one can end up burned. Next time you set up your kebabs put the meat on one kebab stick and the vegetable on another. Your food will cook more evenly, decrease the risk of burning food, and food will be cooked to the proper temperature.
Check out this recipe:Beef and Vegetable kebabs
- BBQ sauce
* images from Microsoft office.
I love BBQ sauce but when I look at labels of the BBQ I don’t love it quite as much. I ran across this BBQ sauce recipe awhile ago and absolutely love it. It’s lower in sugar and salt than a lot of store bought BBQ sauce.
The other thing to watch out for is when you apply the sauce to your meat. Add the sauce when you are almost done cooking not at the beginning. Adding sauce too early causes the sauce to cook faster than the meat resulting in burnt, black, crackling coating on your meat. When you have one or two minutes left, add the sauce flip and sauce the other side over a low to moderate flame/heat. This will add the texture and taste you want without burning it.
What are your grilling tips and tricks and what are you planning on grilling this weekend?