Some of my fondest summer memories include weekend barbeques at the Jersey shore. Eating outdoors and the smell of food cooking on our grill still makes my mouth water. Grilling isn’t only a summer activity. In fact, during the recent pandemic many people, myself included, found grilling to be a great alternative to using a stove or oven. Seeing grill marks on foods and eating outdoors just makes things taste better.
Grilling is easy and can be a healthy cooking method, especially if you use lean cuts of meat, skinless chicken, or fish. Marinating foods in juices, vinegars, and wine along with your favorite herbs and spices adds a calorie-free flavor punch. If you prefer bottled marinades, choose one that contains a small amount of oil (preferably olive or canola).
Grilling can also have a downside regarding our health. When high-fat meats are cooked at high temperatures, two cancer-causing compounds are formed — heterocyclic amines (HCA) and polycyclic aromatic compounds (PAH). When I first read the science behind this I thought, does this mean no more burgers on the grill? The answer is no. The good news is there are things you can do to reduce the health risk from these compounds.
1. Choose lean meats, cut them in small pieces, and grill them at a lower temperature longer. For example, instead of a one big burger or chicken breast, I grill burger sliders and chicken kabobs with fruits and vegetables. Plant foods add color and nutrients and don’t form HCAs and PAHs.
2. Marinating meats and poultry 1-2 hours before grilling can reduce these cancer-causing compounds, especially if marinades contain olive-oil and herbs and spices high in antioxidants (oregano, rosemary, sage, thyme, cinnamon). My favorite marinade for poultry and vegetables is a mixture of olive oil, balsamic vinegar, rosemary, and one-two drops of lemon juice.
3. Trimming excess fat will limit the fat drippings and PAHs.
4. Flipping meats often prevents them from charring, limiting HCAs from forming.
Recently I discovered many foods you can grill besides meat, poultry, and fish. My new favorites include grilled Cesar salad and an array of fresh vegetables and fruits. Grilled watermelon wedges and pineapple slices (great on chicken or a burger) are delicious and nutrient-rich, and grilled peach halves with shortbread crumbles and strawberries with grilled pound cake drizzled with balsamic glaze are my two new favorite summer desserts.
Summer is quickly approaching. If you haven’t already, it’s time to get out the grill, clean and fire it up, and have fun with friends and family over a great meal! For hot tips for grilling safely, visit the Partnership for Food Safety Education: https://www.fightbac.org/?s=grilling+tips&id=12049.
Try this great grilling recipe!
Grilled peaches with shortbread cookie crumbles
- 4 peaches, preferable Freestone
- 2 tablespoons olive oil
- 1/3 cup shortbread cookies, finely crumbled
- 2 tablespoons brown sugar
- 2 tablespoons butter or margarine, cut into small pieces
- Low-fat frozen vanilla yogurt
- Amaretto liqueur (optional)
- Heat a gas grill to medium.
- Cut peaches in half, all the way around. Twist halves off their pits. Remove pits. Brush the cut sides of the peaches lightly with olive oil. Grill, cut side down until grill marks form and flesh softens, about 4 to 5 minutes.
- Combine crumbled shortbread cookies with brown sugar and melted butter or margarine. Scoop small amount of mixture into the pit hole of each peach half.
- Put peach halves in an aluminum foil pan and move to the side of the grill to continue cooking over indirect heat, another 4 to 5 minutes.
- Serve with small scoop of vanilla frozen yogurt. Optional: Drizzle with amaretto liqueur.