Whole 30 Tool: The Grill

With the weather more like Spring than Winter today, I decided to dust off my mini Weber and cook up my proteins for the next few days. There's nothing tastier than meat grilled over charcoal. During a recent shopping adventure at Super Target, I stumbled upon a new brand of 100% grass fed beef products and purchased a 6 oz tenderloin and a 6 pack of nitrate free, no preservative hot dogs!  Such a treat for someone who's protein has been limited to chicken, ground beef and eggs thus far. The plan was to have the tenderloin for dinner and the hot dogs for lunches the next few days since the grill would already be out, but I couldn't resist and ate one with dinner. They are AMAZING!!! These are such a treat and I can't wait to serve these up at cookouts over the summer. Thousand Hills Cattle Company is an excellent brand and I encourage you to try it. Here are some general cooking tips when it comes to grilling.

First, get quality, healthy meats, such as these. YUM!




















Spices can make or break your meat. Research carefully if you aren't familiar with a spice before adding it to the meat and remember that you can always add more spice but you can't take it off! My favorite spice store is Penseys Spices. . The only Penseys in Indy is located near the Trader Joe's by Allisonville and 82nd Street on the Northside. For the Florida folks, there is a Penseys in Winter Park on Park Ave.. For everyone else, check them out online at http://www.penzeys.com/. You can also sign up for their catalog which has gift packs and recipes. Tonight I used the Chicago Steak Seasoning, which gives the beef a bit of a smokey flavor.

Prep your grill (gas/charcoal) accordingly. Once it is hot enough (for charcoal its once the majority of the coals are ashy grey), place your meat(s) and veggies on the grill.

 Place the grill cover on. Flip the food after approximately 4-5 minutes

Always use a meat thermometer to make sure your meat is fully cooked. Trust me, nothing says food poisoning like undercooked chicken. I have a digital thermometer I got from Meijer for about $8. Also, below is a handy chart that tells you the different temperatures for different meats. Note that chicken, ground beef, sausage and pork only have one acceptable temperature.

When the desired temperature is reached, use a new plate and tongs/fork to handle the meat. You don't want to cross-contaminate and get raw meat mixed with the cooked meat. Food poisoning is bad.

Serve your meat with other delicious fruits and veggies. I love grilled onions and usually make an entire onion, eating some now and saving some for later.

Pack up any leftovers/precooked protein in a microwave ready container like always. Enjoy both now and later!