Today in the US, it’s Father’s Day. While I know some women who are awesome grillers, it’s typically men who proudly claim their birthright as the master of the flames. I want to honor this tradition and celebrate those who toil over the coals to provide us with delicious foods.
Grilling can be a bit intimidating for those who don’t have much experience with this method of food preparation. HowStuffWorks.com provides an excellent series of articles that discuss both the most elementary aspects you need to know as well as some advanced tricks to ensure you grill to perfection.
The New York Times has a large recipe collection that features a wide range of delicious ideas from grilled fruit to desserts and of course the typical entrees we are all familiar with (but with a twist).
Kingsford, a company which is known for its grilling products, offers a fantastic site that provides a little bit of everything, from tips to recipes. They also have a nice blog that features new and unique ways to enjoy grilling.
If you are concerned about any potential risks of consuming grilled food, there are some websites to help you reduce any risks of exposure to carcinogens and to prevent food poisoning.
Here is a handy guide from BeingHealthy.tv that includes ways to reduce the charring of food and potential carcinogen risks.
The site MedicineNet.com offers lots of tips on how to avoid contracting food-borne illness from grilling. And I highly recommend you invest in a meat thermometer so you can circumvent the types of conversations my husband and I always had prior to purchasing one.
“Do you think the chicken is done?” “I don’t know, do you?” “I don’t know, I think it’s done. Maybe.” Repeat for 15 minutes, and you get the gist of how our conversations went prior to using a thermometer to settle the matter quickly.
In closing, I wanted to share with you one of our favorite food items to grill and how we achieve a perfect outcome. My family loves corn on the cob. This is how we prepare it on the grill:
- Take shucked and cleaned ears of corn and place each one on its own piece of aluminum foil.
- Lightly brush it with extra virgin olive oil.
- If you want to mix in a little melted butter, you can do so.
- Add your favorite seasonings, which will cling to the corn really well since it’s coated in oil.
- Fold up the edges of the foil to form a little “tent” that is open at the top. This allows the delicious flavor of the wood chips or charcoal to penetrate the corn.
- Since you can see your corn, you’ll know exactly when to turn it so the other side cooks perfectly.
Grilling really brings out the sweet and delicious flavor of the corn and makes it so tasty your family will be asking for more! We always prepare at least two ears per person, and don’t be surprised if your grilled corn is preferred over your entree!
We do enjoy a variety of foods on the grill with some of them being the typical delectables such as burgers or barbecued chicken. But we also try to branch out and prepare new foods that we can add to our list of favorites.
And once again, I want to honor not just the fathers in the US but fathers around the world who may or may not be grill masters. Being a dad with a chronic illness can be tough. I’ve watched my own father struggle with his rheumatic condition for decades.
While he has suffered greatly, he also taught me quite a few things including how to be tenacious and how to be a loyal and productive employee. I’ve seen my dad remain up all night long with a swollen joint throbbing to the extent that he couldn’t sleep. And then he’d get up and go to work.
Dads with chronic illness: You are an amazing group of men, and I celebrate you and honor you today.
I hope everyone has a Sunday filled with some savory foods.