By Grunes Barbara
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Additional resources for Skinny Grilling
Nutritional Data Per Serving Calories: % Calories from fat: Fat (g) Sat. 0 Lamb Shish Kabob One of the first grilled meats surely must have been shish kabob over an open fire. Imagine the herdsmen gathered around a fire to keep warm. Which one thought of sticking a piece of meat at the end of a stick and cooking it over the fire? Whoever it was, we are grateful. Makes 4 servings Lime Marinade 1/2 cup fresh lime juice 2 tablespoons olive oil 1/4 cup minced green onion 1/2 teaspoon garlic powder 1/4 teaspoon cayenne pepper Kabobs 1 lb.
Bluefish: Spray grill rack and position it on grid over ashen-hot coals. Grill the bluefish and tomato slices. Turn tomatoes once, using a long-handled spatula. Just warm the tomatoes; do not let them get mushy. Grill bluefish 4 to 5 minutes, then turn it, using a long-handled spatula, and continue grilling about 2 minutes or until done to taste. The fish will flake when prodded with a fork when done. Be careful not to overcook. Remember that grilling time depends on thickness of fish, distance from hot coals, and temperature the day you are grilling.
Don’s new technique of quick-smoking the food is introduced here. He adds soaked and drained chips at the end of the grilling process and covers the grill for a few minutes to produce a quick smoking process. Makes 6 servings 6 small chicken breasts, about 4 ozs. each, skin and bone discarded, pounded lightly Sugar maple charwood 3 cups Macintosh apple chips, soaked in water 30 minutes, drained Dry Rub 1 tablespoon paprika 1 teaspoon sugar 1/2 teaspoon each ingredient: salt, freshly ground pepper, and onion powder Pinch of fresh thyme Pinch of cayenne pepper Mopping Sauce 1 cup freshly squeezed orange juice 1 tablespoon Worcestershire sauce 3 tablespoons arrowroot, diluted slightly with water Prepare grill, using sugar maple charwood.
Skinny Grilling by Grunes Barbara