I love to  “man the grill”.

There is just something about cooking over an open flame (even if its a flame from the gas grill) – with the smell of the smoke, having to pay attention to the food cooking, the turning & flipping of the food over an open flame, and eating the food piping hot, fresh off the grill, that seemingly  connects me closer to how our ancestors ate, and the way God had intended us to eat our food.

Grilling food just happens to be one of the healthiest ways to cook!   And, if you use a gas grill, the clean eat up is super easy too!

Here are 3 simple grilling tips that will help you to improve your grilling experience!

weber grill1. Preheat your grill 15 to 20 minutes before you start cooking to make sure it reaches the right temperature (and to kill any bacteria).  Your grill should be 425-475°F for high, 350-425°F for medium-high, 300-350°F for medium and 250-300°F for low heat. A properly heated grill sears foods on contact, keeps the insides moist and helps prevent sticking too!   Searing will not “seal in” the juices but it does create improved flavors through caramelization.

2.Scrub it off & Oil it Up!   Prior to cook, use a grill brush to scrub off old food remanents before placing food on the grill.   Then, once the grill is clean, oil up the grates.  Lean foods can still stick when placed directed on the grate.   Use coconut, or olive oil using a paper towel &  hold the towel with tongs & rub it over the grate.  (Never use cooking sprays on a hot grill!)

3.Marinate!  It does more than infuse food with flavors.  Marinating will stop of the formation of potentially carcinogenic HCAS (heterocyclic amines) that form when grilling muscle meats like red meat, poultry & fish.  Marinating can reduce HCA formation by over 90%.

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