Grill Your Way To A Healthier Life Expert Tips To Help You Enjoy Guiltless Grilling (NAPSA)—Warm- weather meanspool parties, family gather- " tip. ’ ings and, of course, backyard cookouts! The best part about erilling, besides the juicy burgers, Ce , A oh ie a y P heat forces you to pull it away; four seconds equals medium heat.) flavorful kabobs and mouthwatering steaks, is that it’s a healthy cooking method! Providing generations of Americans with countless backyard memories, the grill can merge a low-fat diet into an essential part of any healthy lifestyle. In fact, 29 cuts of beef meet government guidelines for lean, so the grilling possibilities are endless. Some of America’s favorite lean cuts include tenderloin, Tbone steak and 95 percent lean ground beef—perfect for those for at least six hours or as long as overnight in a mixture containing a food acid or tenderizing enzyme. e Always marinate in the Grill master Russell Woodward encourages Texans to get health- refrigerator, never at room temperature. e Marinating longer than 24 low-fat benefits that grilling pro- texture. juicy burgers. ier this summer by enjoying the vides. Follow the helpful tips below to grill your steaks and burgers to perfection: Choose The Right Cut The more-tender cuts—porterhouse/T-Bone, top loin, tenderloin, ribeye, rib, top sirloin, chuck eye and chuck top blade—areall ideal candidates for the grill and require only your favorite seasonings or rubs to boost the flavor. Rubs are a blend of seasonings, such as fresh or dried herbs and spices. They are used only to add flavor, not to tenderize. Apply rubs to the surface of uncooked the loss of flavorful juices. Tips To Master The Grill Grilling at medium to me- dium-low temperatures—about 400F—ensures even cooking. If e Allow % to % cup marinade for each 1 to 2 lbs. of beef. such as a glass utility dish. instant-read thermometer to determine doneness. For steaks hours can leave a soft surface Never save and reuse a marinade. If a marinade is to be used later for basting or served as a sauce, reserve a portion of it before adding thebeef. Marinate in a food-safe plastic bag or nonreactive container Three Easy Steps To Grilling Beef 1. Prepare charcoal for grilling. When coals are medium, ash-covered (about 30 minutes), spread in single layer and check cooking temperature. Position cooking Less-tender cuts such as flank, ture, use a grill surface thermometer or cautiously hold the skirt, top round and chuck shoulder steaks should be marinated 2. Season beef straight from the refrigerator, with herbs or spices as desired. Place on cooking grid directly over coals. 3. Grill to desired doneness using a thermometer. Cook burgers to at least 160F (medium doneness) and cook steaks to at least 145F (medium-rare doneness). Allow steaks to rest a few minutes before slicing or serving to reduce the temperature is too high, beef can char and become overcooked on the outside before the interior reaches the desired doneness. Charring beef is not recommended. Trim excess fat from meats to avoid flare-ups while grilling. Use long-handled tongs for turning steaks; spatulas for burgers. A fork will pierce the beef causinga loss of flavorful juices. steaks and ground beef patties just before grilling. at cooking height. Count the num- ber of seconds you can hold your hand in that position before the grid over coals. (To check tempera- palm of your hand abovethe coals e For best results, use an and burgers, insert the thermometer horizontally into the side (not the top) to check the internal temperature. The delicious flavor and irre- sistible aroma of grilled steaks and burgers are perfect any time. Follow these simple steps and you'll be grilling like a pro for those holiday parties or even a simple weeknight dinner!
