INGREDIENTS

INSTRUCTIONS

Fried, fat and fast food are what we try and stay away from (or at
least try). Chicken, fish and lean meats that are grilled are a much
healthier choice not to mention tasty too! Here are grilling ideas
from "Gather 'Round The Grill: A Year of Celebrations" author George
Hirsch's cookbook.  Grill Tips:  Use natural fuels like propane and
hardwood charcoal. Avoid charcoal  made from sawdust and binders or
charcoal made with lighter fluid.  The outdoor temperature, the
direction of the wind and the moisture  in the air all affect total
cooking times. Get to know your fire!  Whether you leave the grill lid
up or put it down, your choice has a  decided effect on the food. An
open grill allows the food to sear; a  closed grill gives your
selection a smokier flavor.  Never place food on a cold gril -- the
grill should always be  pre-heated, including the grate.  Food Tips:
Avoid using salt when marinating meats, fish or poultry. Salt draws
out the juices and toughens the flesh.  Turn steaks or chicken only
once when cooking. When meat is flipped  over, it cools down a little
each time and steams, rather than  reaching the proper surface
temperature.  For steak or fish fillet, the fire has to be hot and the
food placed  directly over the heat. Fish should be removed from the
grill just  before it's totally done, because residual heat will
continue to cook  it. Meats such as duck or lamb require low heat and
should never be  placed directly over the flame.  Healthy Recipes are
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