Barbecuing has been around for centuries, dating back to when native Americans would roast meat over a wooden grill. However, barbecuing isn’t just for meat any more – these days, just about anything and everything is put on the grill, including chicken, fish, seafood, veggies, and even fruit.
Depending on where you live and the weather, you can barbecue any time of the year. There are numerous types of barbecues that you can purchase for all occasions, from portable propane barbecues that are perfect for camping to large smokers that have become popular at tailgate parties and county fairs.
Besides the great taste that comes along with barbecued food, barbecuing has also become a healthy way to cook food, as long as you follow some important tips.
- Choose lean meat and chicken to grill. The label on the package will state if the food is lean or not, and in many cases you can see how much fat there is on the food.
- Marinades and barbecue sauce add taste to your grilled food, but some can also make your food not so healthy. As an alternative, squeeze fresh lemons or oranges on your food while it’s cooking, or use fresh herbs such as rosemary, oregano, sage, or thyme.
- Vegetables contain a lot of natural flavors and therefore don’t need anything added to them for extra taste. Consider spraying them with cooking spray so they don’t stick to the barbecue.
- Make kabobs using your favorite protein and vegetables. This is a great choice if you’re having guests over – they can have fun putting their own kabobs together. If you’re using bamboo skewers, soak them in water for 20-30 minutes before using them so they don’t char on the grill.
In honor of National Barbecue Month, here is a simple recipe for a healthy barbecue sauce to help you celebrate!
- 1 1/2 cups ketchup
- 1/4 cup prepared yellow mustard
- 1/4 cup honey or brown sugar
- salt to taste (optional)
Directions: Mix all ingredients together in a bowl.Recommend0 recommendationsPublished in