It’s nearly summer. Is your mouth watering from the amazing aromas coming from your neighbors’ grills yet? This is a great time to take your cooking outside. Here are some tips for your next outdoor food adventure.
Vegetables for the win!
Make some vegetables the stars of your next cookout. They can help to stretch your budget and add exciting flavors to your meals. Most veggies can be easily tossed with oil and spices of your choice like in this basic Grilled Vegetable recipe and placed on the grill, or they can be added to foil packets.
| Veggies for Grilling | Try with some of these spices or spice mixes | |
|---|---|---|
|
Asparagus Avocados Bell Peppers Brussel sprouts Carrots Cauliflower Corn on the cob Eggplant Jicama Mushrooms |
Onions Parsnips Potatoes Squash Sweet Potatoes Tomatoes Yams Yuca Zucchini |
Basil Black Pepper Cayenne Chili powder Cumin Garlic powder or finely chopped Garlic Oregano Paprika Thyme
Mixes such as (use in small amounts): Old Bay Jollof Five Spice Powder Italian Seasoning |
Some tips for cooking vegetables include:
- Use a basket to hold chopped vegetables or skewers to make kabobs, with or without meat.
- Cook your veggies until they are “fork ready” (tender enough a fork can be easily inserted).
- Vegetables often are crispier if cooked on high heat over less time.
- The thinner the veg is sliced, the less time it will take to cook, so keep an eye out for burning.
- For moist vegetables, use aluminum foil to make a packet for your vegetables, like in these recipes: Grilled Vegetable Packet and Healthy Grill.
- Here is a chart on how to cut and grill vegetables.
Can you grill Fruit? Yes!
The sweetness in the fruit is enhanced with grilling, particularly in pineapple, bananas, peaches, melons and pears. Add them on to skewers and cook them on low heat or indirect heat on the grill like in this Grilled Fruit recipe from the USDA, or cut them in planks and grill like a vegetable.
Meats and other proteins
Chicken, steak, hamburger, turkey burgers, and hotdogs are common barbeque fare. For fish and shrimp, try the foil packet method to retain seasoning and moisture. Extra firm tofu with water removed can also be grilled with sauces of your choice.
Children can help mash black beans and shape the burgers for Black Bean Burgers, and some family members may enjoy a grilled portobello mushroom burger. They can also help make this homemade 3-Ingredient Barbecue Sauce.
If you don’t have a grill, you can use your slow cooker and mix Slow Cooker Shredded Chicken with barbeque sauce to make BBQ Chicken Sandwiches.
Food Safety First!
- Start with a clean grill and be sure to preheat it to sanitize it and prevent food stickage.
- Make sure your grill brush is in good condition and not shedding bristles.
- Separate raw meats, poultry and seafood from ready-to-eat foods, and do not re-use marinades for those raw proteins with fruits and vegetables.
- Check food safety cooking temperatures for cooking meats and perishable items, and use a food thermometer to ensure the internal temperature of the cooked items meets them .
- Refrigerate leftovers immediately. When the outside temps go up, food can spoil quickly. Keep cold foods at 40 degrees or below, and leftovers should be reheated to 165 degrees.
Enjoy your next outdoor cooking adventure. Happy grilling!
