LM AspirationsLM AspirationsCooking outdoors is a key part of summer. Ah, the aroma of outdoor cooking.
Here are a few grilling trends to follow this summer:
Global barbecue flavors like Asian barbecue
Regional flavors vary from smoky to sweet
Spicy, smoky flavors are a tradeoff for high sodium
Sauces made with chipotle peppers and bourbon
BBQ sauce flavors are now including different spices and fruit
International spices like ginger are being used more in marinades and sauces
Some are experimenting with herbs like cumin, sesame seeds, and toasted coriander
Recipes featuring BBQ cauliflower “steaks”
Desserts and dessert sauces with smoked vanilla
Increasing in popularity are wood pellet grills that grill, roast and smoke
Wood chips remain a popular favorite
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
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