BBQ Grilling Tips from Alamo BBQ

There are a few people who actually do not understand the thrill and excitement of the summer BBQ grilling season because they use their gas or charcoal grill on a year-long basis. But to the overwhelming majority of us, BBQ season symbolizes warm, sunny days at the campground, the beach or pool, the picnic grounds, an amusement park or just from your own backyard.

Unfortunately though, BBQ grilling itself can be dangerous without special precautions.

Safety procedures for the flammable liquids used to ignite the charcoal, the unexpected hissing and flare-ups common when cooking many high-fat selections or the charring and blackening of meat and vegetable products when they are left over coals which have burst into flame. All of these require special attention to assure your own health.

BBQ Grilling

Blackened and charcoaled food products are actually dangerous to your health. Carcinogenic compounds (means they will cause cancer) known as heterocyclic amines (HA) are built up on the outsides of your foods in these blackened areas. BBQ grilling research has proven continually ingesting these blackened areas can lead to a future of health problems. Some preventative measures to keep you and your family safe therefore are:

• limit the quantity of meats you cook and grill lots of vegetables instead. Vegetables are much lower in fats (often with no fats) so there is less chance of a flare-up. BBQ grilling vegetables adds great flavor.
• Pre-cook slower cooking meats indoors on top of the stove or oven first. This reduces the BBQ grilling time, thus preventing the chances for the blackening and charcoaled sections on meats
• When you are BBQ grilling meats, cook it thoroughly, but remove all blackened areas before eating.
• Avoid lighter fluids as much as possible when BBQ grilling. These leave a toxic load of chemicals in the flavor and consistency of your cooked foods.
• Dry rub marinades are ideal for BBQ grilling because these often do not cause any flare-ups as the meat cooks. Use ginger, rosemary and turmeric freely for flavor.
• Wet marinades, especially tomato-based sauces should be applied the last 10-15 minutes of cooking or BBQ grilling. These always lead to flare-ups, therefore last minute additions is enough to give your meats the flavor without the blackened skins.

So, planning out your next party, or the family’s dinner hour, can be prepared all the way from the appetizer to the dessert right off the top of your grill. Try BBQ grilling some of these selections for a quick and easy version of a special meal tonight.

• Appetizers are a great snack for the family or guests as the cook works on the main meal. To easily serve a great variety of nachos off the grill, spread a layer of corn tortillas on the bottom of an aluminum foil pan, top with a can of green chili peppers, dot all with a small amount of salsa if desired and then sprinkle shredded extra sharp cheddar cheese and monterrey jack cheese all over the top. Grill to heat for 10 minutes with the cover closed on a preheated grill.
• The Main Course doesn’t always have to be burgers and hot dogs. Wishful thinking might get you beef (steaks and roasts), pork and ham (chops, steaks, roast or sausage), poultry (chicken, turkey, cornish hens), lamb, seafood (salmon, shrimp or scallops or fresh-caught lake fish) plus some people even enjoy BBQ grilling wild game.
• Kebobs are great for BBQ grilling. Prepare any assortment of meats, vegetables and fruits plus add a simple sauce or marinade, thread your ingredients on a pre-soaked wooden skewer, leaving at least 1/2″ between each piece for even grilling. Any selections such as hard, solid vegetables should be pre-cooked indoors until 1/2 done to prevent uneven cooking. Also, soak all wooden skewers at least 30 minutes before threading to prevent your stick becoming a piece of firewood.
• Vegetables come out tasting like a whole new and different selection when they are BBQ grilled. Herbed corn on the cob, grilled onions in foil with a little salt and pepper, beef broth and a touch of olive oil, marinated assorted vegetables (in low-fat italian salad dressing) steamed in foil, or grilled potato skins (pre-bake russet potatoes, cut in half lengthwise and scoop out middles) drizzle with olive oil and add a few favorite spices. Grill for about 15 minutes over low, top with a selection of turkey bacon cooked and chipped, shredded cheese, chopped green onions, salsa and sour cream. I love BBQ grilling all types of veggies.
• Toasted garlic bread sprinkled with parmesan cheese, fiery hot spices, garlic powder and drizzled with olive or coconut oil with a few favorite spices like parsley or oregano come out crusty and delicious right off the BBQ grill.
• Dessert on a grill, why not? Pick the overwhelming most popular and have yourself some S’Mores. Break a whole graham cracker in half, add a square from a chocolate candy bar, add one toasted marshmallow and make a sandwich. The heat from the marshmallow melts the chocolate and allows all of the ingredients to blend and mold together after you put it together and press slightly to make your sandwich. You now have one of the most delicious sweet but oh so satisfyingly good treats ever invented by the Hershey Chocolate Company.

So, accumulate a few of the necessary ingredients on your menu for tonight and make this next meal one of the best tasting, finger-licking selections of food – with next to no kitchen clean-up required – that you’ve had for a very long time.