GRILLING IS ONE OF THE HEALTHIEST WAYS TO COOK -- HERE IS HOW WE DO IT THE RIGHT WAY


1. Choose foods that are low in fat, high in nutrients and full of flavor.

2. Using e marinade adds extra flavor, and also helps reduce the formation of cancer-producing substances on food. To keep it healthy, use olive oil and / or citrus juice as the base for your marinade. Note 1:

3. Try grilling less meat and more veggies instead. The natural sugar in vegetables caramelizes during the grilling process and delivers a very tasty end result.

4. Do not over cook your food. Research shows that the charred pieces on the food may be a source of PAHs and HCAs, which are cancer causing agents. Tip: make sure to use your meat thermometer to monitor the doneness of your meat.

5. Always start with a clean grill. Read "Cleaning Your Gas Grill" for more details

6. Never mix uncooked meat or poultry with cooked meat or poultry. Bacteria in raw meat could contaminate your cooked meat. And, do no put cooked meat or poultry onto the same plate that held the raw meat or poultry.

7. Avoid flare-ups by using leaner cuts of meat. Purchase lean meat and trip visible fat off the cut. Some research shows that flare-ups from dripping fat that blackens the meat may produce cancer-producing agents. Note 1:

8. Just because grilled food can be less fattening and more nutritious, you should still be wary of portion sizes.

9. Grilling is a great way to add flavor to food without adding fat. So, remember, you DON'T need to add extra fat. (i.e. trim fat, remove skin, avoid oily marinades - except olive oil)

10. Enjoy your food!

More Questions? Contact our Grill Master

Note 1: It is not conclusive if burnt food causes cancer, yet at the same time burnt organic matter is known to be carcinogenic. Hydrocarbons are everywhere so the contribution to cancer by a small amount of burnt food would be very minimal.