19 ways to improve barbecue

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backyard barbecue is not an excuse to provide food, which will prevent you and your guests from stepping on the beach (or scale). In fact, each barbecue has several main courses and side space to make healthy guests happy and your body look and feel good. Try these tips, and you'll surprise your guests and make them ask for more - even if they don't know they're enjoying healthier choices.

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1. Keep lean meat

choose round, sirloin and sirloin meat, which is usually leaner than the best meat, so it is healthier to do so. You can save at least 150 calories and 8 grams of saturated fat by replacing a 6-ounce high-fat porterhouse steak with a thinner 6-ounce sirloin steak. Choose the breast or leg instead of the wing or leg. For calves, choose chicken and Turkey sausages instead of high-fat pork or beef. The USDA recommends that consumers remember these simple steps to prevent food borne diseases. 1) clean hands and surfaces frequently. Remember to wash fruits and vegetables with tap water, but do not wash meat or poultry. 2) separate raw food, cooked food and instant food when purchasing, preparing and storing. Be careful not to cross contaminate these items. 3) cook food to a safe internal temperature (see guidance in this article). 4) refrigerate the food in time (i.e. do not leave the macaroni salad and ribs in the sun for 3 hours before putting them in the refrigerator).

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3. Pay attention to these parts

you have many choices at the table - meat, side, salad and dessert - so meat doesn't have to be the central part of your backyard barbecue. Help the guest control the volume by providing better volume. Marin Gilbert, a registered dietician in Dayton, Ohio, says three ounces of meat is the size of a hand, a pair of cards or a tape. In other words, three ounces of chicken equals half a chicken breast or a chicken leg and thigh; three ounces of fish equals a checkbook; and three ounces of hamburger pie is about the size of an ice hockey puck. Preheat the grill

preheat the grill to allow the grill time to prepare the roast, avoid sticking together and lock the taste, but before putting the raw meat on the grate, ensure that the harmful bacteria are killed. After opening the gas grill, let it preheat for 15 to 20 minutes; let the charcoal grill preheat for 15 to 20 minutes, but set the time after the coal gets hot.

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5. When grilling ground beef, heat the meat to a suitable temperature to ensure that the internal temperature is at least 160 degrees Fahrenheit. Target a minimum of 145 degrees Fahrenheit for the entire cut of roast beef, veal, or lamb (steak, ribs, and roast) and always allow the meat to rest for three minutes before consumption. Do not rely on touch or vision to determine the temperature; rely on digital thermometers that are read instantly.

read more : meet women who are changing their health.

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6. Many chefs like to add flavor and moisture with bone and meat, but if you want to limit calories, the easiest way is to remove the crispy skin before swallowing. The safe internal temperature of any poultry - whether it's the meat, the ground or the whole poultry - is a minimum of 165 degrees Fahrenheit.

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7. The temperature of fish indicated that fish was the best choice to improve the health score of barbecue. Many fish, such as salmon, are rich in heart healthy omega-3 fatty acids, which have been shown to reduce the risk of high cholesterol, high blood pressure and heart disease. The perfect internal temperature for grilled fish is 145 degrees Fahrenheit. When meat is near a safe temperature, it should be flaky and opaque. If you cook shellfish such as clams, oysters and mussels, be careful to open the shells during the cooking process.

read more : 9 you must understand the indoor barbecue skills

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8. Choose the right marinade

of course, marinade is good for health, but it can also add extra calories and a lot of sodium and sugar! But you can avoid these health risks by choosing citrus juice, Worcestershire sauce, molasses, low sodium soy sauce, balsamic vinegar, and even low sodium vegetables, chicken and beef soup instead of oil. If your pickling formula requires sour cream, choose low-fat pure Greek yogurt.

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9. Think about it. Besides bread, barbecue is no longer just meat and vegetables. Other options to make your guests happy, such as grilled quesadilla, fritata, etc. Jenna A. bell, Ph.D., a graduate student and co-author of burning energy (Wiley 2009), impresses her guests with crispy barbecue pizza. Bell says it's simple: she just tosses the pizza dough on the grill with fresh vegetables and hand-made cheese until it's crisp and the cheese is bubbling. Y image

10. Enlarge the vegetables, there is always room for waste in life, so why not make these foods really valuable? Dr. Jenna A. bell likes to eat hot dogs occasionally, but she also adds Asian style green purple cabbage salad cabbage to increase the consumption of vegetables, while also spending money. Smoked chicken breast or beef nuggets with green peppers and onions for the Phillies in the backyard. A rule of thumb: increase vegetables while reducing the size of meat. You can also simply bake harder vegetables, such as summer squash, eggplant, asparagus and winter mushroom, with heart healthy oils and some fresh seasonings, until the vegetables are tender.

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11. It's not your mother's pasta salad

when making pasta salad, it should be packed with fresh chopped vegetables and grated cheese with lower fat content than Cheddar or Swiss cheese. Try goat, goat or fresh Parmesan. Mix pasta with a low-fat vinegar sauce or tomato sauce instead of a thick cream sauce. For more health benefits, choose whole grain pasta instead of the regular refined pasta.

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12. No potato saladARP) often entertains guests, she said, instead of eating thick cream potato salad, she simply cut some potatoes, let the skin of potatoes be exposed, and then put them in extra virgin olive oil, on which fresh herbs and some sea salt are put, on the grill, until the peas are fluffy inside and crisp outside.

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13. Instead of French fries, the ones on the menu this year are no longer tired ones, but healthier alternatives, such as sweet potato chips (rich in vitamin A) or whole wheat chips. Another option? Have some cabbage. Simply wash, trim and dry the kale leaves, lightly smear them with olive oil, Jewish salt and pepper, and bake them in the oven or grill until crispy and cooked. This year, mayonnaise based butter dips are out of date, and healthier alternatives have emerged. Why not offer some homemade guacamole (still high in calories, but rich in heart healthy fats), fresh salsa or hummus? If cream is needed, use plain Greek yogurt as the base.

credit card: provided by Jackie Nugent. Think outside the (condiment) box

to provide new and improved condiments, such as delicious mustard, sauce, sliced vegetables and light vanilla sauce, to provide a variety of flavors, without calories, to bring new taste feelings to your guests. Increase bonus? Herbs, vegetables and salads provide vitamins and antioxidants, while eliminating excess sodium!

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16. Remember the dessert fruit! Desserts and fruits may be a nutritionist's dream, but other guests may enjoy fresh fruits as a side dish of the main course. Provide fruit platter, or relax, cut some fresh fruit, add lemon juice (to prevent browning) to eat!

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17. The time for dessert is

margin Gilbert, Rd. it is suggested that the organizers provide fresh food such as ice cream and ice cream instead of traditional ice cream or pebbles to keep the party relaxed. Or offer fruit desserts instead of heavy chocolate and cream desserts. When it's hot outside, guests are sure to be thirsty, but you can control their waistline by offering light beer, Sangria (with fresh fruit and club soda) and low calorie cocktails, rather than sugary, high calorie milk and pine cola. Remember to prepare enough low calorie, non-alcoholic food for all guests.

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