How to grill without regrets? [WE EXPLAIN]

Proven content

They scare us with calories, carcinogenic smoke, hangovers and stomach upsets. It’s just bad PR. A good grill is not bad. But it all depends on the cook.

1. The second weekend of May is the first warm days for many weeks
2. The long-awaited warming is a signal for a large group of Poles that the barbecue season can begin
3. Although this way of spending time has a huge crowd of fans in our country, specialists point out that grilled dishes can be caloric and not very healthy
4. Nutritionists, however, have some advice for grilling lovers. How not to pay for it with excess weight and stomach upset?
5. You can find more such stories on the TvoiLokony home page

The call of nature

Steamers and pressure cookers work well at home, but a weekend without a barbecue, according to our compatriots, is not worth much.

– It is our national sport and a very popular form of spending free time. Almost three-quarters of Poles love to grill. And we do it much more often than our European neighbors – says nutritionist Hanna Stolińska-Fiedorowicz.

Perhaps it is the call of nature. After all, without a grate, our ancestor would be condemned to raw food for the rest of his life. Grilling a fire was the first and most basic method of preparing meat. But we already owe the traditional barbecue to the Americans, or rather to one miracle worker who was a welder. George Stephen, dissatisfied with the flat, windproof grills, came up with the idea of ​​placing the grate in a steel hemisphere with a lid and welding three steel legs to it.

The shape of the grill proposed by Stephen quickly became popular and revolutionized first the American and then the global culture of grilling. Additionally, he changed the humble life of a welder who founded Weber-Stephen Products LLC and produced grills on a large scale. It owes everything to luck and hard work. And praise him for that!

Today, apart from the charcoal grill, we can choose either gas or electric. Which one to choose is up to you. If you love smoky aftertaste, you like to water your meat with beer and you are not afraid of dioxins – decide on the first one. But if you care about convenience and speed, choose option number 2 or 3.

1. Grilled sausage plus beer? It is poison to the body

Fantasy on the lattice

Two things are important when grilling: good taste and uncomplicated food preparation. And here we come to the main issue: it is only up to you what you put on the grill … If you are on a diet, the pork neck (100 g – 234 kcal), pork neck (100 g – 267 kcal) and bacon (100 g – 185 kcal) are not your best choice. The same goes for the classics, i.e. black pudding (100 g – 202 kcal) and white sausage (100 g – 270 kcal).

– It is worth revising the grill menu, choosing healthier and less caloric substitutes. Starting with bread – wheat toast or kajzer will successfully replace wholemeal toasts, graham or rye. Crispy bread is also a great alternative. Instead of traditional sausages, put on the grill lean types of meat, fish such as salmon or trout, or easily digestible vegetables that regulate digestive processes thanks to fiber. Peppers, zucchini, eggplant, tomatoes, corn and mushrooms will work great in this role, the dietitian points out.

Asparagus is also easy to prepare. Just drizzle with olive oil, season to taste with salt or freshly ground pepper and keep on the grill until soft.

– Another good idea are skewers in the “fit” version, ie poultry and vegetables or vegetable – adds Stolińska-Fiedorowicz.

You can go a step further and stuff exotic fruits such as pineapple, peaches and oranges on sticks, which will make the poultry taste sensational.

For dessert, put a banana with the peel on the grill. And then sprinkle it with coconut shavings or a handful of nuts. If you prefer traditional fruit, put apples or pears cut into thicker slices or divided into quarters on the aluminum trays. Vegetarians can successfully grill hallumi (Cypriot sheep’s milk cheese), and vegans can grill tofu or tempeh.

The art of scaffolding

– Grilling has advantages and disadvantages. First of all, we deprive meat of fat and calories by rendering it. And the short processing time leaves it with more temperature-sensitive nutrients. Unfortunately, when burning grilled meat, harmful substances are formed, such as carcinogenic aromatic hydrocarbons, lipid peroxides and free radicals that increase the risk of cancer – reports nutritionist Hanna Stolińska-Fiedorowicz.

But that doesn’t mean we can’t avoid the risk – we just need to follow a few simple rules. What kind?

– First, buy charcoal or hardwood that is specially designed for grilling (coniferous wood releases carcinogenic substances when burned). Under no circumstances should you burn paper, cardboard or painted wood. Secondly meat should not be grilled in full heat, but on evenly spilled hot coals. And most importantly, do not put the dishes containing fat directly on the grate, but use special aluminum trays for this purpose – says the expert.

We should also remember that meat intended for grilling should be at room temperature and absolutely must not be frozen. It is a good idea to marinate them a few hours before heat treatment. And the simpler the marinade, the better. All you need is a little oil, garlic, wine, herbs and a minimal amount of salt.

Before the barbecue season, check the opinions about garden grills on Opineo.pl.

Add-ons section

You already know what to put on the grill and how to grill, but even the healthiest barbecue will spoil the wrongly selected additions. Avoid mayonnaise with spices, don’t go crazy with ketchup, but put on horseradish or mustard.

Definitely avoid ready-made sauces: garlic, thousand island and barbecue. They’re caloric bombs with unhealthy additives! Even innocent yogurt has little to do with yogurt. It’s definitely better to make it on your own, adding fresh herbs to the Greek counterpart.

Instead of liquid spices, you can switch to dry. The most popular are: Himalayan salt, pepper, powdered chili, sweet and hot pepper, granulated garlic, nutmeg and allspice.

– During feasting, instead of salty snacks such as crisps or sticks, it is better to reach for salads and salads. Best with lots of leafy greens such as arugula, lamb’s lettuce, romaine, spinach or kale. The vitamins they contain will help to neutralize harmful compounds delivered to the body during grilling – the dietitian suggests.

What about this beer?

– Remember that everything should be done in moderation, alcohol is primarily a source of empty calories. A half-liter bottle of beer has 250 of them, a glass of dry red wine – 80, and a glass of sweet white wine – 180. Therefore, instead of alcohol, carbonated drinks and cardboard juices, I recommend water with a slice of lemon or lime. It has zero calories, it perfectly quenches thirst and helps fight ravenous appetite – says Stolińska-Fiedorowicz.

Editors recommend:

1. Such meat can be carcinogenic like asbestos
2. 10 serious diseases that obesity can cause. Some are surprising
3. What happens to the meat when frying? A disturbing discovery by scientists

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