LM AspirationsLM AspirationsJuly is National Grill Month.
Cooking outdoors is a sure sign of warm weather. Barbecues, bbqs or cookouts are a key part of summer. What is it about cooking food on a grill that excites some of us so? Is it the open flames of a charcoal or gas grill? Is it the smell of the charcoal smoke? Is it the sound of that sizzle when it hits the grill? Or is it the taste of grilled food? Growing up we always had a charcoal grill, I can still remember the smell of burgers, hot dogs, chicken, steak and in later years fish cooking on the grill.
As an adult I continued the family tradition with briquettes but with a charcoal chimney, this required very little or no lighter fluid. Then I one day I tried wood chips. Oh my, the aroma of fresh thyme or rosemary and hickory wood chips, (I really miss that) perfect for any meat, chicken or fish. When using woods chips remember to soak (about 1-2 hrs) and drain the wood chips before adding them to the hot charcoal. Now charcoal…. Some prefer charcoal briquettes. Others prefer lump charcoal, considered more natural, some say it provides a better taste. Then I started grilling vegetables and fruit, immediately I noticed that grilling intensified the flavor. Love grilled vegetables like onions, tomatoes, and peppers. Grilled peaches, pears, pineapples, or apple slices are great with a soft cheese or ice cream. Yum!
Grill vs Barbecue
Grilling
Fast
High, direct heat
Charcoal flames, gas flame, or electric (more on this option later)
Grill grate
Grill
Barbecuing
Slow
Low, indirect (or direct) heat and/or smoke
Charcoal flames or a gas flame
Grill grate, rack or a revolving spit
Grill or smoker
Charcoal vs Gas
Charcoal
About 30 minutes for charcoal to heat up, a charcoal chimney can speed that up without lighter fluid
Open flames can be a challenge, a spray bottle with water can help
Flavor enhancer – add wood chips, there are many options i.e. hickory, mesquite, apple wood, cherry wood, and more
Clean up is more labor intensive
Gas
Heat up fast
Can control flame
Easy clean up
Please do be careful with grilling on high heat.
Placing meat, poultry, and fish on high heat and open flames produces HCAs (heterocyclic amines) or HAAs (heterocyclic aromatic amines). This chemical is formed by cooking at high heat and are carcinogens.
Dripping fat from meat, poultry, and fish burns on the charcoal or grill and produces smoke which contains PAHs (polycyclic aromatic hydrocarbons). A chemical formed when meat is burned (the dark char).
Exposure over a long period of time have been linked to varying types of cancer.
Remove food before fully covered in the dark char, I know it adds to the taste, but it’s healthier.
Tips on Healthy Grilling