Now that it is summer, many people are likely firing up their grills for cookouts. Mareya Ibrahim, celebrity chef, author and founder of http://www.eatcleaner.com, has offered summer barbecue tips, including food safety advice.
Start with the basics. In addition to a grill, basic supplies include cutting boards, a marinating tray, tongs, a spatula, metal skewers and grilling planks. People should marinate raw meats in a tray separate from serving. Applewood and cedar grilling planks and grill papers may be used to infuse food with a smoky flavor and add moisture and a pleasing aroma. The same goes for different types of wood chips. Metal skewers can make individual serving sizes easy and fun to eat.
Pay attention to safety. Dirty, greasy grills with a buildup of meat juices and grease are potential storehouses of foodborne illnesses. Grilling also creates smoke laden with potentially carcinogenic polycyclic aromatic hydrocarbons, which end up as ash on the surface of whatever is being cooked and can be absorbed back into the food. A good grill brush with a stainless steel head gets rid of stubborn meat, cheese and vegetables. Also, people should make sure to use separate cutting boards for raw meats and vegetables to prevent cross-contamination.
Be cleanup conscious. Instead of plates, spread a "tablecloth" of butcher paper for easy cleanup. Marinate foods in plastic resealable bags. Cook individual portions in aluminum to make serving easy and to prevent food from falling through the grill cracks. Instead of using silverware, opt for finger-food size portions, such as sliders and food on skewers. Corn on the cob and watermelon slices make great side dishes and are easy to serve simply.
Make it healthy. Dry spice rubs incorporating citrus, black garlic, ginger, turmeric and peppers can help to build immunity, promote gut health and lower inflammation. Adding fresh rosemary to seasonings may cancel out the potentially carcinogenic effects of the grill. Consider using different types of oils and vinegars, like macadamia nut or truffle oil and passionfruit or blackberry vinegar. Let meats and chicken marinate for 24 hours if possible and vegetables for up to eight hours.
Save fruit peels. Cutting up lemons, pineapple, papaya or oranges? The acid and enzymes in those fruits help to tenderize meats and make them more juicy. One can opt for tougher, more inexpensive cuts of steak like flank, hanger or skirt and place them in a gallon-size resealable plastic bags to marinade for up to two days using the fruit peels, along with a bottle of flavorful, dark beer.
Keep it lean. Opt for leaner cuts and make half the plate vegetables. For plant-based eaters, consider black bean and mushroom burgers for a hearty, satisfying bite. For the omnivores, choose wild-caught seafood, beef, lamb, chicken, pork and other animal products that are humanely raised, without growth hormones or antibiotics, and fed with the right diet. Consider bison, a lean red meat that is always free range, and serve it on a lettuce or portobello mushroom bun topped with grilled vegetables.
Eat the rainbow. Grill a variety of vegetables in aluminum foil to keep them moist. Bell peppers, zucchini, squash, and eggplant make a flavorful accompaniment to meats. Readers may also try grilling romaine lettuce, radicchio and peaches for a salad.
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