Now that the weather was warmed up, millions of Americans will be headed outside to fire up the grill for cookouts and barbecues. Not only is grilling a fun way to enjoy the outdoors, grilling your food can also be a healthier option for you and your family.
Grilled meats have less fat than frying or baking because fat drips off the food as it cooks, but retains its juiciness and flavor. Veggies also can be healthier when grilled because when they are cooked at a higher temperature, they don’t need to be cooked as long, which means they keep more of their vitamins and minerals.
While grilling can be a healthier choice, first you’ll need to get your grill ready for use after a long winter.
Here’s how to get your grill ready, according to Tasteofhome.com:
1. Top-to-bottom inspection: If your grill hasn’t been used for months, it’s important to give it a good once-over for any problems. For starters, look for any signs of rust, especially if your grill has been outdoors all winter. If your grill has been covered or stored in a garage, then check for bugs and pests that may have snuck in during the winter. It’s also important to check the fuel line on gas grills. After giving it a visual check for any cracks, try the soapy water test. Brush soapy water on the line and along the connections. If you see bubbles while the gas is running, tighten your connections or replace the line.
2. Clean from the inside out: Start by removing debris from the flame tamers (located directly over the burners) with a wire brush. Then remove the flame tamers and check the burners for clogs. Just brush portholes with a stainless steel wire brush in an up-and-down motion like this. For a charcoal grill, be sure to empty all ashes and unburnt charcoal from the bowl and ash catcher.
3. Clean your grates: For normal build-up on a gas grill, turn all your burners to high for 15 minutes. When your grill reaches these high temperatures, leftover debris will turn to ash and will easily brush off. Be sure to turn burners off before you start scrubbing. For deeper cleaning, soak grates overnight in a mix of two cups of vinegar and one cup of baking soda.
4. Wipe down the exterior: Once the inside of your grill is good to go, wipe down the exterior. Grill surfaces are made of different materials and require different cleaning methods. Soapy water is the safest cleaning solution for most grills, but for a deeper clean use window cleaner for porcelain-coated steel lids and stainless steel cleaner for stainless steel lids.
Classic Deviled Eggs
6 large eggs
1/2 cup mayonnaise
2 tablespoons yellow mustard
2 tablespoons capers, chopped
2 tablespoons gherkins or sour pickles, minced
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
Paprika, for serving
Chopped fresh chives, for serving
In a medium saucepan, arrange the eggs in a single layer and cover with cold water by one inch. Bring the water to a boil then turn off the heat. Let the eggs to sit in the hot water for 8 minutes, then immediately transfer to a bowl of ice water. Let sit in the ice water for 5 minutes.
Peel the chilled eggs and slice in half lengthwise. Carefully scoop out the cooked yolks. Save the cooked whites for stuffing.
In a food processor, combine the yolks with the mayonnaise, mustard, capers, gherkins, salt, pepper and cayenne. Puree until the mixture is completely smooth, about one minute. Transfer the yolk mixture to a piping bag fitted with a plain tip, or to a zipper-lock bag. (If using a zipper-lock bag, cut off one of the bottom corners.)
Pipe the filling into the empty egg whites. Refrigerate for 30 minutes or until ready to serve.
Transfer the deviled eggs to a serving platter, sprinkle the paprika on top of the eggs and garnish with the chives. Serve.
Arachibutyrophobia is the feat of peanut butter getting stuck to the roof of your mouth.