A Healthier, Happier BBQ
Marinate Wisely - Use a low, or no, salt spice blend when grilling. Skinny Jane recommends Mrs. Dash products on the 30 Day Challenge. Making your own marinade? Use potent herds like rosemary, cayenne pepper, and garlic in lieu of salt.
Turn Down the Heat - Grilling has gotten a bad wrap lately because high heat increases the carcinogens, heterocyclic amine (HCA) and polycyclic aromatic hydrocarbons (PAHs). Cook foods at or below 325 degrees to decrease formation of HCA and PAHs.
Grill Veggies - Barbecues aren't all about meat and pasta salad.Grilling veggies adds flavors and nutrients to your plate. Instead of coating veggies in butter lightly brush with olive oil and sprinkle with Mrs. Dash or fresh herbs as soon as they come off the grill.
Use Alcohol - Red wine and beer make great marinades! One study found both beverages actually decrease the formation of HCA and PAHs in meat when the meat was marinated for 6 hours. Red wines pairs exceptionally well with red meat while beer can be paired with chicken and fish.
Don't Drink Alcohol - Skip the beer or cocktails before meals. These drinks are high in carbohydrates and dehydrating which could lead to you overeating or over-consuming alcohol. Instead, enjoy ice cold water while grilling and save adult beverages for after the meal.
Grill Pineapple - Bromelain is a digestive enzyme found in pineapple. Including grilled pineapple on the menu will help guests digest their food easier so they can start playing yard games without complaints of feeling "heavy". Bonus: when pineapple is grilled, the natural sugars caramelize!