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Ironically enough, it’s the volatile compounds in the food, not in the briquettes, that are responsible for charcoal grilling’s distinct flavors. As the meat heats up, it releases drippings that strike the super-hot charcoal and combust with a tsss and a burst of flame (check it out in the video above---it’s beautiful). Those drippings are full of fats and oils and sugars and proteins that vaporize and rise back up into the meat whence they came.
3. Grill Your Veggies
Eating more veggies is a golden rule for a healthy diet, especially for a meat-heavy barbecue dinner. Vegetables are naturally high in fiber and low in calories. Unlike grilled meat, vegetables don’t contain the amino acids which can form HCAs. It doesn’t take much creativity to cook vegetables. Whenever you’re grilling, just add a few peppers, zucchini, sweet corns or asparagus to the grill. How about some veggie kabobs? A green salad with light vinaigrette dressing is another nutrient-packed addition that is a favorite amongst many people.