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The RAPP on successful summer grilling

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By DANA R. SMITH / UT Extension Family and Consumer Science

The RAPP on successful summer grilling

Dana Smith prepares one of her delicious recipes utilizing the grill for cooking to members of the RAPP group at the McMinnville/Warren County Senior Center. (Photo provided)
The University of Tennessee Extension recently presented a “summer grilling” program to participants of RAPP (Relatives As Parent Program) to showcase food shopping, storage and safety tips, as well as healthier food selection when grilling. The program was held in two separate sessions at the McMinnville/Warren County Senior Center.

Before anyone can begin grilling meats, you must consider a few tips for shopping as described below.

  • Always select meats and other perishable foods after selecting non-perishable goods.
  • Put meats in a plastic bag to keep meat juices from contacting other foods in your car.
  • Remember to purchase your meats before the “sell by” or “use by” date.
  • When purchasing meats, be sure to check the price per pound and the lean/fat content. The price per pound will depend on the cut of meat you are purchasing. The lean/fat content is the amount of lean meat verses fat in the product. For grilling, the recommended lean/fat content is 75/25. This level will give you your money’s worth. Use a paper towel to soak up excess fat and remember fat tends to drip away during grilling.

    Proper storage of meats is also very important. Consider the following tips.
  • Refrigerate your perishables within two hours if not planning to use right away!
  • Freeze ground beef if not planning to use within two days of refrigeration. You may freeze ground beef in 1 pound packages, form into patties and freeze or brown the ground beef and freeze.
  • Use freezer safe containers, bags or aluminum foil.

    The following food safety hints may help you prevent food-borne illness in your home.
  • Wash your hands before and after handling any raw meat.
  • Wash anything that may come in contact with raw meat such as cutting board, utensils and countertops.
  • Defrost meats in the refrigerator or microwave. Never thaw on the countertop.

    Finally, follow these grilling tips to have a great summer feast.
  • When charcoal grilling and using lighter fluid, let each coal become ashy gray before cooking on them (this will insure there will be no unwanted flavors in your foods).
  • Grill ground beef until the middle reaches 160 degrees (harmful bacteria can grow in temperatures between 40 and 140 degrees).
  • When marinating, before soaking your meat in the marinade, pour some into a separate bowl to brush on while the meat is cooking and put the rest in the refrigerator.

    With this information in mind, you can safely grill a meal. Here are several examples for grilling a meal. These will help you get your needed vegetables and they also taste great. Big orange burgers are not your ordinary burgers — they have vegetables inside.

    Included is a recipe for vegetable medley using yellow squash, zucchini, potatoes and onions. With this recipe you may also want to try several other vegetables such as sweet potatoes, green peppers and carrots.

    You can even fix your dessert on the grill. Banana boats can be a delicious treat for you and your family and friends. You an add peanut butter cups or even butterscotch chips to fit your taste.

    Next time you decide to grill out, be adventurous and try something different such as these recipes. Also remember to follow all food safety techniques to be on your way to a safe and happy grilling.

    Big Orange Burgers
    1 pound ground beef
    1/4 cup water
    1/2 cup finely shredded carrot
    1/4 cup finely chopped onion
    3/4 teaspoon salt
    1/4 teaspoon garlic powder
    1/8 teaspoon pepper
    4 slices Monterey Jack cheese
    Mix carrot, onion, salt and garlic powder with water. Add ground beef; mix well.
    Shape into four patties spread to 1/2 inch thickness. Grill over medium heat, turning once, until the center reaches 160 degrees.
    Top with cheese and serve on whole wheat hamburger buns, split and toasted or Kaiser rolls, split and toasted.

    Banana Boats
    1 banana (not peeled)
    2 tablespoons mini marshmallows
    1 tablespoon chocolate chips
    1 tablespoon brown sugar (optional)
    With the stem of the banana facing up, cut a slit in the banana leaving 1/2 inch on each end uncut.
    Sprinkle marshmallows, chocolate chips and brown sugar into the opening of the banana. Wrap banana in aluminum foil. Grill on low to medium heat for 5-10 minutes. Serve warm.

    Grilled Vegetable Medley
    2 zucchini, sliced
    2 summer squash, sliced
    2 potatoes, sliced
    1/4 cup butter or margarine, melted
    1 teaspoon paprika
    1/2 teaspoon salt (optional)
    1 onion, sliced (optional)
    Wash vegetables in clean water. Use a vegetable brush to remove soil from vegetables with tough skins such as potatoes.
    Combine melted butter or margarine with paprika and salt. Place vegetables on a sheet of heavy-duty aluminum foil, bringing up edges of foil. Pour butter or margarine mixture over vegetables. Close foil around vegetables, sealing tightly.
    Place on grill rack, and grill, cover with grill lid, over medium-hot coals 20-30 minutes.
    Another idea: Brush red potatoes, quartered, with olive oil. Sprinkle with seasonings. Grill in aluminum foil over medium coals 20-30 minutes.

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