August’s warm evenings are perfect for grilling with family and friends. To make it extra healthy, try grilling marinated vegetables on skewers, on a grilling tray or wrapped in foil.
When grilling meat, choose lean, well-trimmed cuts, which leave less fat to fall into the flames. Remove the skin from poultry. Avoid high-fat meats such as ribs or sausages. Pre-cook meats, fish and poultry. Cook them in the oven or microwave, then briefly grill for flavor. Keep meat portions small. They will only need to cook a brief time on the grill. Skewered kabobs cook the fastest.
Avoid letting juices drip into the flames or coals, which causes smoke and flare ups. Remove all charred or burned portions of food before eating.