Everybody loves barbeques. And it doesn’t really matter if we’re talking about meat or just vegetables – everything’s good on a grill. We’ve prepared a few reasons why you should start using a grill, together with some tips on how to prepare your meat.
Trim the fat
If you don’t have fat on your grill, you don’t have to worry about the harmful chemicals that can be found in your meat. Chicken or turkey, low-fat proteins, are a better choice to grill, than fatty ones.
It’s important to trim it especially if you want a juicy steak. Also, don’t ignore the possibility of covering the grill surface with aluminum foil, or wrapping your meat in it, as it can stop the fat drippings to hit the flaming coals.
Go for a marinade
There are some studied that say that putting food in an acidic marinade will decrease the number of carcinogens that can be found on your plate. All the acidic ingredients, such as beer, wine, vinegar, or orange juice can help in getting the protein in meat, thing that helps you in reducing the development of HCAs.
Choose to pre-cook
If you choose to partly cook the big cut of meat in the oven (microwave works, too) before getting to the end of the grill, you’ll decrease the time that the meat stays at a high temperature. This also includes the chemicals you find on the meat. All you have to keep in mind is to make sure that the meat reaches the appropriate temperatures, like 165 degrees for turkey and chicken and 160 degrees for meat.
A gas grill is a better choice…
…because you’ll be in more control of the temperature. By using a charcoal grill, you’ll have to cool the flames with a bottle of water. If you’re going for the gas grill, just make sure you’re lighting the outer burners only, and not the center one.