Steak: skillet or barbecue?
Vegetables: oven roasted or barbecued?
Buns: toaster or barbecue?
See where we're headed here? If you thought no to the above three points, consider the following facts that back up our claim that a BBQ'd life makes for a tastier life.
- there's less fat in your BBQ meal because fats drip off meats and into the drip pan, unlike frying or roasting on high, soaked in bubbling butter.
- BBQ'd vegetables retain more vitamins and minerals and are usually seasonal so you're ditching canned veggies and typically using less oil and butter because of all the naturally delicious flavors the grill and quality food provides.
- you intake reduced calories from high heat sealing in moisture and keeping food tender, lessening the amount of sauces or oils needed.
- you're outside in the sun, interacting, moving and soaking up natural vitamin D. Forget the above, this alone seals the deal for us –– not to mention eating al fresco.
So besides your food looking and tasting fantastic, it's actually healthier too. That's if you're not dousing it in sauces, butters, and oils –– but you already knew that. Try seasoning your food with salt and pepper before you grab the butter knife, and taste those organic flavors you paid for. Pair it with a cold brew, or white wine and lavish in your foodie talents with friends, family, and neighbors.
Some will suggest keeping the same vegetables on the same skewer for consistent cook time per vegetable (listed above), but we like to serve each guest their own skewer rather than a family style plate of BBQ'd vegetables.
Grilling Pro-tip: Have you ever cooked pizza on a BBQ? We have and it's a must. Watch your heat and set a timer –– the crust can get too dark too fast and we'd hate to see you intake potentially carcinogenic amounts of charcoal or waste a gluten-free pizza dough ball.