How to grill a better, healthier BBQ - FOX 10 News |

How to grill a better, healthier BBQ


Registered Dietitian and Chef Michelle Dudash shares the dangers to your health that may have arrived uninvited to your BBQ.

Her tips to safe and delicious grilling done right:

BBQ DANGER #1: Meat grilled directly on an open flame chars which can produce formation of HCAs (a possible carcinogen) from grilling.
BETTER BBQ FIX: Solve with just MINT & HERBS! Certain types of marinades offer a protective barrier between the meat and high temperature.
BETTER BBQ FIX BONUS: Before broiling or grilling chicken, pre-cook it in a microwave for a few minutes and pour off the juices. Microwaving chicken for two to five minutes and then discarding the juice can reduce HCAs by 90 percent!

BBQ DANGER #2: Any salad with a creamy base from yogurt, sour cream, mayonnaise is best not left out in the sun for danger of spoiling and food poisoning.
BETTER BBQ FIX: A vinaigrette-based potato salad or salad dressing is a better bet.

BBQ DANGER #3: If any of the meat char transfers to the vegetables from the grill, then HCA (a possible carcinogen) could transfer to your veggies.
BETTER BBQ FIX: If grilling meats first, be sure to scrape off char from the grill grate with any number of innovative tools on the market.

BBQ DANGER #4: When you douse corn on the cob with salt and butter, it piles on sodium, saturated fat and calories.
BETTER BBQ FIX: Get creative by sprinkling corn on the cob with diced avocados which melt onto the corn for creamy deliciousness, brush with chile powder and lime juice. This Avocado "Butter" Melt is delicious - you wont miss butter at all!

BBQ DANGER #5: Since BBQ foods can typically be devout of nutrients, you'll be walking away with a belly full of nothing.
BETTER BBQ FIX: Get your boost of antioxidants in an unexpected place - your marinade. You can get more protection and nutritional value. Opt for oregano, rosemary, thyme, and dill (tasty with fish). Among spices, the best ones include paprika, garlic, curry, chili, and black pepper.

Chef Michelle Dudash

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