Using spices and herbs to season food can cut calories.
For many people, firing up the barbecue and grilling burgers, hotdogs and other tasty nibbles is the best part of summer. Make grilling healthier and avoid seasoning food with butter, oil and other fatty items by opting for fresh herbs and spices to infuse everything with flavor. Many grill seasoning recipes can be prepared well in advanced and stored for the first sunny day, meaning you'll be ready as soon as the weather is. Does this Spark an idea?
Grilled Corn Rub
Flavor grilled corn using a recipe from the Ottawa Citizen containing smoky and spicy dried poblanos, also known as ancho chilies. Take three of the peppers, three limes sliced into wedges and 1 1/2 tbsp. of sea salt. Remove the seeds and stalks from the chilies and turn them into a powder using a spice grinder. Add the salt and rub the corn with the limes before adding the chili-salt mixture to grilled corn covered in two table spoons of olive oil.
Bryan Marcel Signature Grill Seasoning
Use a few spices to create Bryan Marcel's signature grill seasoning for burgers, steak and chicken. Gather 2 tsp. of sea salt, 3 tsp. of coarsely ground black pepper, 1 tsp. of garlic powder, 2-1/2 tsp. of onion powder, 1/2 tsp. of paprika and a 1/4 tsp. of cayenne pepper. Mix everything together in a small bowl and place into an airtight container. Use liberally to season meat before grilling.
Neely's Barbecue Seasoning
Combine a grill seasoning recipe from the Down Home with the Neelys cookbook with a charcoal and hickory based fire, seasoning meats with spices and smoke. Blend 3/4 cup of sugar with 1 1/2 cups of paprika and 3 and 3/4 tbsp. of onion powder. Mix the ingredients thoroughly and place in an airtight container for up to six months. Before grilling meat, rub it down with the spice mix and allow it to sit overnight in the fridge.
Veggie Seasoning Blend
Though meat often dominates the barbecue, toss a few seasoned veggies on as a healthy side dish or as a main for vegetarian and vegan friends. Mix 1 tsp. salt with 1 tbsp. of coarse black pepper, 2 tbsp. of freshly minced garlic and 2 tbsp. of chopped and shredded basil leaves. Coat vegetables like mushrooms, squash and bell peppers in olive oil and then toss in the spice and herb mix before putting them on the grill.
Tags: grill seasoning, airtight container, black pepper, Bryan Marcel, onion powder, recipe from