PUBLISHED 09/12/2006
Start with proper prepping
Lose the fat. Trim excess fat from meat since fat drippings can cause smoke that will coat the meat or flare-ups that will char it. The blackened surfaces may contain cancer-causing compounds.
Use nonstick spray. Spritz olive, peanut, or canola oil cooking spray on foods to keep them from sticking.
Add flavor to Meats and Fish
Make a marinade. Use low-fat bottled marinades or make your own with vinegar or citrus juice and herbs. Marinate beef and pork for several hours, chicken about four hours, and fish about one hour. Marinate in the refrigerator.
Feel the rub. Instead of marinating meat, coat it with a dry or wet rub of spices. Look for premade rubs in the spice aisle or meat section.
Make Vegetables Tastier
Prep your veggies. Partially precook denser vegetables, such as potatoes, in the microwave.
Keep them sweet. Place bigger slices of veggies directly on the grill and smaller chunks on skewers or in a grill basket and sprinkle with salt to help draw out the natural sugars.
Finish up with Fruit
Choose carefully. Select firm but ripe fruit, and cut it into halves or large chunks before grilling. Skewering works well for smaller pieces.
Watch the heat. Grill fruits on lower heat, or when the coals are dying down. Sprinkle the top side with cinnamon, drizzle with honey, and cook for about three to seven minutes.
