How to Barbecue Healthier
Choosing materials
It is always better to buy fresh meat and fish instead of frozen (you should take a small ice padded bag to keep it cool when out shopping, to prevent the development of bacteria). In the kitchen, remove all the greasy parts, wash and dry the meat, poultry or fish before you put them on the grill.
Vegetarian Barbecue
You can prepare vegetable skewers or vegetarian burgers at home. A large Portobello mushroom can be grilled after you marinate it. The result will be amazing. Seitan is a substitute for wheat protein derived from plants, which can be used for long marinades. Slow roasting (or baking) gives a taste and texture similar to meat. It absorbs flavors easily.
Preparing in advance
Do not thaw meat, poultry or fish in room temperature, only in the refrigerator. If the grill is away from home, make sure the meat is in a cooler.
Coal
On the market you can find at least two types of organic coals that do not emit hazardous smoke. Coals should be inflamed by a natural fuel and not the toxic kind people usually use. One type is a special coal imported from China and one made of coconut.
Identifying good meat
Steak and fresh quality meats can be identified by appearance. Meat should be pink and dark red with yellowish-white fat. Note also the smell of meat; low grade meats usually have a strong smell.
Less fatty meats
Choose meats that contain less fat, for example: beef sirloin, chicken breast, chicken steak, hearts, fried chicken, turkey kebab and fish of various kinds.
