The smokiness of the barbecue grill can only do so much to your protein; ultimately, sauces and rubs provide most of the flavor punch. If you're used to buying premade sauces and rubs, you'll find that these five recipes are very easy and doable for a barbecuing newbie. You're only one click away from unctuously rich sauces and rubs for your grilled meats.
With all the delicious eats served at the many Summer barbecues, you may opt for a turkey burger over the traditional beef patty because it's healthier. Before you swear off hamburgers forever, you may want to take a closer look at the two types of meat to see how they compare.
|4 oz. raw ground turkey (85% lean)||4 oz. raw ground beef (85% lean)|
|Total Fat (g)|
|Sat. Fat (g)|
If weight loss or eating less fat is on your mind, the turkey burger is definitely the way to go. But if you're trying to get more calcium, protein, or potassium in your diet, you'll want to choose the regular hamburger. Surprisingly the turkey burger is higher in sodium and cholesterol, so if that's an issue, there's another reason to go for the beef. Whatever patty you decide to place in your bun, make sure you go for extra lean, and go easy on the condiments and side dishes since those can tack on tons of calories.
Which burger version do you prefer?
If ever there was a quintessential day for barbecuing, then it's the Fourth of July. And when you are watching your weight, there are endless strategies to help you avoid the calorie bombs while you celebrate. You can check out how many calories you're actually eating of your favorite chips and dip combinations, or think smart with one of these 45 ways to save calories at a barbecue. But if you're more about enjoying indulgences than avoiding them during the midweek celebrations, then your main concern may be how long it'll take to taste all the delicious offerings.
For those of you planning to barbecue on Wednesday, what's your philosophy? Are you going to try to shave calories off your Independence Day food fest, or are you looking forward to a midweek cheat day?
Warmer weather means firing up the grills! But before you eat every single thing on the menu, know the nutritional info of basic barbecue fare. Oh, and don't forget how many calories condiments can add — the numbers may surprise you.
|Calories||Fat (g)||Cholesterol (mg)||Sodium (mg)||Carbs (g)||Fiber (g)||Protein (g)|
|Hamburger patty with bun, no fixings||439||24.2||106||267||22||1||32.7|
|Cheeseburger with bun, no fixings||509||29.2||126||537||24||1||36.7|
|Fixings (2 Romaine lettuce leaves, 1 thick slice tomato, and 1 tbsp ketchup)||34||.2||0||165||7.6||1.4||.9|
|Cheeseburger with bun and fixings||543||29.4||126||702||31.6||2.4||37.6|
|Veggie burger (Boca Original) with bun, no fixings||220||3||0||570||30||6||26|
Find out the info for grilled sausages, hot dogs, and chicken after the break.
Whether you prefer gas or charcoal, cooking on a grill is an incredible way to infuse flavor into your favorite meats and vegetables. But if you're ready to take your grill mastery up a notch, try using a long, slow burn in a process known as smoking. In the US, smoking finds its roots in American Indian cooking, where it was used as a means of preserving food. As the technique proliferated among other cultures, it became a proven way to turn normally tough cuts of meat into culinary delights. These days, any reputable joint in the barbecue belt uses smoking as a way to make ribs, shoulder, brisket, and more fall-off-the-bone tender.
Ready for the tutorial? Read on for smoking basics.
Summer is officially here, which means time to break out the grill. Whether you're glamping, at the beach, or in your own backyard, nothing beats the taste of smoky meats and fresh grilled veggies. But don't let too much barbecue ruin the bikini bod you worked so hard to get this season. Instead, use these grilling accessories to whip up some healthy options.
On the days when I'm especially homesick for the Texas heat I was raised in, I crave a fully loaded plate of beef brisket, baked beans, and Texas toast. The idea leaves my heart fluttering, especially on a day like today, when it's overcast and gloomy in San Francisco.
Good thing I'm packing my bags today to go to Austin for the weekend! I only have T-minus 12 hours before I'll sink my teeth into the juicy, slow-smoked brisket that makes Texas famous. When you're craving barbecue big-time, what type of meat do you typically go for? Are you more of a pulled-pork gal, or do you crave hot links? Do you love Kansas City ribs, or are you all about the brisket too?
Source: Flickr User lucianvenutian
While grilling up dinner is a healthy option all year round, the warm Summer weather simply begs for outdoor barbecues whenever possible. When you're a vegetarian or simply sick of meat-laden meals, veggie burgers and corn are always tasty go-to options, but there's a ton of fresh Summer produce that is absolutely delicious after a few minutes on the grill. On sweet fruits or savory vegetables, a little smokiness can go a long way. Here are 10 tasty pieces of unexpected and healthy produce that we love to grill up.
As today's food scene is inspired by so many newer international influences, it's easy to overlook the diversity of this nation's traditional cuisine. Though it, too, relies on the marriage of many different cultures, barbecue as a cuisine is something Americans can hang their hats on as being a product of this country's careful cultivation. But even within the category of barbecue, there are so many regional styles. We've investigated five of the most iconic regional styles of this classic dish to inspire some Summer cooking . . . or a road trip!
We've traveled through the heartland to examine iconic regional barbecue styles, but the birthplace of this nation's smoky tradition lies in South Carolina. In a marriage of the perfect meat with the perfect cooking process, Spanish explorers and their European pigs traveled here in the 17th century and happened upon the American Indians and their slow cooking method with smoke. Long before the region gained the name it boasts today, people were enjoying tender pork thanks to this merging of cultural traditions.
The barbecue developed in South Carolina is not unlike that of its Northern counterpart — with one key difference. Like North Carolinian barbecue, the smoked meat on the coast (the "Pee Dee" region) uses the whole hog with a spicy, vinegary sauce applied during cooking. And in the western part of the state along the Savannah River, the sauce integrates ketchup while the meat of choice is the moister, fattier shoulder. But travel to the Midlands, and you'll come across Carolina gold: a mustard-based sauce traced to early German settlers in the 18th century. South Carolina is perhaps best known for this contribution to barbecue culture, as no other state has adopted mustard sauces with the same fervor.
Have you tried South Carolina-style barbecue and its famed mustard sauce? What did you think?
Take the tour of America's other iconic barbecue regions: