 Fire
Up The Grill and Smoker!
It's June and it's time to dust off the grill and smoker so we
can get the season started! I love to grill and will cook as much
as I can on my grill/smoker until late October. Everything just
tastes better when it's cooked on the grill.
As the cost of gas increases, so will the cost of our groceries,
so it's important to purchase items like meats when they go on sale
and stock up your freezer. Meats that I keep on hand are pork tenderloin,
beef tenderloin, chicken breast, breast, ground turkey breast, chicken
breast brats and fat free hot dogs.
Plumb's Market has great meat departments with good selections.
All the meat I keep on hand is low in fat and is very easy to grill
as long as you follow a couple of grilling rules.
One - Don't overcook. Take pork off the grill when it reaches an
internal temp of 150 degrees, cover it and let it rest for 10 minutes
before you cut it ( all meat should also be taken off before the
desired temp).
Two- Poking is a no-no when it comes to grilling and will cause
the meat to dry out. Use tongs when you want to turn meat over or
move it.
Three- Season your meat. Experiment and try new marinades or rub
mixtures (a rub is dry and put on the outside of the meat) but be
sure to not lose the taste of the meat. You can make up your own
rubs and marinades from things you have in your cupboard or you
can purchase them from your local Plumb's Market. Lowery, KC Masterpiece
and others make good marinades that are low in fat when you are
short on time (remember if you make your own to omit the oil to
keep the fat down).
Some examples of tasty meat and flavor pairings: pork tenderloin
with citrus flavors (lemon or orange). Beef tenderloin or flank
steak is fabulous with garlic, rosemary, coffee, or soy sauce flavors.
Chicken is the most versatile meat because you can mix, rub or marinade
it with just about anything. For more grilling ideas and recipes
visit lowfatdiva.wordpress.com
Zesty Orange Marinade
1 - 2 pork tenderloins
1 cup orange juice
1/3 cup soy sauce
3 Tbl. chopped fresh rosemary
4 tsp. minced garlic
Dash of cayenne pepper or hot peppers for an optional sweet hot
taste
Mix together all marinade ingredients and place in plastic bag.
Add pork tenderloin and seal bag. Knead bag and place in frig for
at least 3-4 hours or overnight. Place on hot grill and heat until
150 degrees, remove from heat and cover with foil to rest for 10
min. Slice and savor the taste.
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