When thinking of summer cooking, usually the first thing we all think of is the grill. However, remember that just because we use this king of summertime cooking every year, this doesn’t mean we always have to use it the same way. For example, it isn’t only for burgers and hot dogs!  

 

When cooking on a grill, the first thing you need to be aware of is the use of direct or indirect heat. Direct heat is basically putting your food right on top of the heat source (which is typically more towards the center of the grill, over your flame or coals). Indirect heat will be more towards the edges of the grill or up on the top rack. Note that all grills will heat up and cook a bit differently, so you’ll want to get used to yours! Some things will do better with a slow cook on the outside edge (especially if it’s a bigger cut of meat), some things do better over direct heat, and sometimes it’s good to use that direct heat for a bit to finish it off after a slow cook. The same goes for anything you are trying to grill (i.e. meat, vegetables, potatoes, corn, etc.). Don’t be afraid to try different things, or look up grilling techniques for certain foods.  

 

Keeping grilling accessories simple can make it easier on you this summer season. First, the most simple accessory is a grill basket. Select a pan/dish style basket as these can be great for veggies or smaller meats, such as shrimp or thin strips of chicken. You won’t have to worry about losing your food through the grates, and they become easier to flip and stir as they are cooking! 

 

Another great option can be the use of foil packs! Grab some foil and throw in your favorite summer foods (meat, veggies, potatoes, etc.) with some seasonings, and a little olive oil or butter, and let the magic happen! 

 

Foil packs can be cooked indirectly, such as on the grate or slightly off to the side, or you can use direct heat and put them right in your campfire on your hot coals. A quick note, it’s a good idea to double-wrap your food in foil if you are using direct heat (or if you just have to much food in the pack for one layer to handle without tearing). In episode 39 from the Fresh FocusPodcast, our grill master and Dietitian suggests wrapping everything in cabbage leaves before you wrap it in foil. This way, the cabbage takes the brunt of the heat, and the food inside gets a more even cook. It also does a better job at keeping things from sticking to your foil!  

 

Don’t be afraid to use a digital thermometer in order to maintain food safety. Remember, 165 degrees is your general target in order for your meat to be fully cooked. Listen in to episode 39 for more tips for your summer grilling season!