Safe and healthy grilling
Most in the Midwest enjoy taking advantage of the warm summer temperatures to grill a meal or two a week outside. From traditional favorites such as hotdogs to side dishes and even desserts, grilling is a great way to add flavor to all types of foods.
But, according to Brigitte Weymiller, RD, Gundersen Health System registered dietitian, before the big cookout, it is important to use the same safety measures taken when cooking outside as indoors. “Clean your grill by scrubbing it with hot, soapy water. When you’re ready to cook, allow the grill to heat up sufficiently to eliminate potential bacteria problems,” Weymiller explains. “Make sure you have the right tools. Relying on color alone does not ensure the doneness of meat, poultry and fish. A food thermometer can ensure food has been cooked to a safe internal temperature.”
Weymiller says that grillers should always pack extra plates and utensils. “It is important to separate: one set for raw meat, poultry and seafood; and another for cooked and ready-to-eat foods,” she says. “The same rule of separation applies when marinating foods. Do not use the same brush to baste raw meat as you do for cooked foods, as doing so can contaminate the cooked foods and result in food poisoning.”
Once equipped for a safe cookout, think beyond the traditional barbecue favorites with some healthier options. “Instead of grilling brats and hamburgers, try going lean by grilling up a marinated Portobello or turkey burger. Ground turkey breast can be as lean as 99 percent fat free,” says Weymiller. “Add cilantro, shallots or chili sauce to spice things up. Just remember to use a food thermometer to ensure ground turkey reaches a safe temperature of 165 degrees.”
Add nutrition to meals with vegetables cooked right on the grill. Baste vegetables such as red peppers, corn, eggplant, cherry tomatoes, mushrooms or onions, season with herbs and place on a hot grill until they are tender and brown. Weymiller suggests trying to use the grill for dessert too. “Grill fruit kabobs, pineapple slices or peaches on low heat until the fruit is hot and slightly golden for a tasty and nutritious dessert. Grill watermelon cubes or slices for 30 seconds on each side to bring out unique flavors,” explains Weymiller.
Those who would like more information about nutrition may call 608-775-3447 or go to gundersenhealth.org/nutrition.
