By Chris Schlesinger
Come summer, everyone wants to cook out. But with steaks and burgers banned from many barbecues because of their high fat content, is there anything left that’s really worth grilling?
Absolutely, says Chris Schlesinger, a Boston-based chef who is noted for his grilling recipes. Poultry, seafood, vegetables and even fruit make great alternatives.
Here are Schlesinger’s six rules for healthful grilling. Together, they make for a great cookout.
Avoid Charcoal Briquettes
Briquettes contain petroleum-based compounds that can wind up in your food. Lump hardwood charcoal – sold in supermarkets and hardware stores – makes a better choice.
These irregular lumps of pure charcoal are easier to light then briquettes… and they’re free of petroleum products.
Gas grills are easy to use, but food cooked over gas just doesn’t taste as good as food cooked over hardwood charcoal.
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