5 Tips to keep the weight off this holiday season

The fact is, diet and exercise affect your health and weight. Genetics also is a factor, but lets stick with what we can control. Motivating yourself to get to the gym just doesn’t work with everyone, and the reality is we dont always stick with these goals. So its important to think about the way you eat as one way to start improving your health. By making five simple changes in your eating patterns, you can boost metabolism, achieve optimum health and well being and shed those extra holiday pounds.

1. Chew a lot

When was the last time you actually sat down and took more than twenty minutes to finish off a meal? Possibly long time ago. We actually do not acknowledge the fact that we stuff ourselves rather than really eat what our body needs. The success of take away meal joints is a proof of that. If you really want to change this habit you have to sit down and do it right NOW! When you chew your food properly your digestive system works more effectively. Plus, you will know better when your stomach is full and its time to stop.

2. Dark and smaller Cutlery

Downsizing your dishes will also help you eat less. Try using a salad plate instead of your usual dinner plate.

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5 Tips For Improving Your Eating Habits

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Grilling and Barbecue cookout tips

America loves grilling out. Whether you’re grilling chicken, hamburgers, steak, pork chops, ribs, or just a simple hot dog. My family cooks out at least a couple times a week. Below I have listed a few grilling tips I have found useful.

• Zip-Lock bags are great for marinating meats, just put ingredients in bag,stick in fridge and turn every so often.
• I like to marinate chicken in Italian salad dressing. Some people use it for fish and beef.
• Don’t try to cook over a too hot fire. Try holding your hand over the fire a 3-5 seconds
• if you can’t do that then the fire is too hot.
• Use tongs to turn meat. Never use a fork because the holes will allow the natural juices to escape.
• It is best to turn meat only once during cooking.
• Barbecue sauce burns easily, so brush it on at the end of the grilling process.
• Use the least amount of lighter fluid as possible.

Grilled Chicken

• 2 chickens
• Garlic salt
• Butter

Seasonchicken with garlic salt and brush with butter. Let stand until they are room temperature- about 30 minutes. Start cooking in oven broiler very slowly, skin down until inside is light brown.

Then transfer to wire holder and finish over the outdoor charcoal fire until skin side is brown and crisp, and the inside is quite brown giving the longest cooking time to the skin side which was not cooked indoors.

Baste with sauce made from 1 stick melted butter, juice of 3 lemons, and 3 tablespoons of worcestershire sauce.

Barbecued Steak

Steak

Sauce

• 2-4 tablespoons margarine
• 1 medium onion, chopped
• 2 clove garlic, minced
• 1/2 cup catsup
• 2 tbsp. vinegar
• 1 tbsp. brown sugar
• 1 tsp. salt
• 1 tsp. dry mustard
• 1/4 c. water

Combine all ingredients in saucepan; boil about 5 minutes; use to brush on meat before and during cooking. Have steaks, cut about one inch thick. Trim excess fat. Put cuttings over hot grill to keep steaks from sticking.

When coals have gray film and have turned to soft glow, start broiling. Turn with tongs when browned. For 1-inch steaks allow 20 minutes for medium rare. Season with salt and pepper. This sauce is also good for hamburgers, spare ribs, andpork tenderloin.

Roast-on-the-rocks

• 4 lbs. sirloin beef roast
• Garlic powder
• Salt
• Ground pepper

Select a sirloin-tip eye-round roast allowing approximately 1 pound per serving. Figure 15 minutes roasting time per pound for rare, 20 minutes for medium. Season and place directly on charcoal turning every 10-15 minutes.

Grilled Pork Chops

• Center cut pork chops, 1 1/4 inch thick
• 2 c. warm water
• 2/3 c. Dale’s seasoning
• 1 stick oleo or butter

When ready to cook, in a small sauce pan on top of the stove, mix warm water, Dale’s seasoning and melted oleo or butter. Heat until butter is melted. Brush on chops as they are cooking. Cook chops 8-10 minutes per side, depending on the temperature of your fire. Do not overcook.

Try this. I promise you won’t have to have steak every time you cook out. At the grocery store, ask the butcher to cutcenter-cut pork chops 1 1/4 inch thick. The cheapest way to buy it is to buy the whole pork loin, have about 4 to 5 inches cut off each end for roasts, cut the remainder in chops.

For the real connoisseurs, have the butcher to peel out the tenderloin for kabobs. Wrap as many to a package as you usually need and freeze.

Grilled Sliced Tenderloin

• tenderloin
• teriyaki sauce
• pineapple juice
• lemon pepper
• salt
• garlic powder

Marinate tenderloin in teriyaki sauce and pineapple juice for 30 minutes. Sprinkle with lemon pepper, salt and garlic powder on both sides. Grill on medium heat until done.

Tenderloin Roll

• deer or pork sausage
• smoke sausage
• salt and pepper

Split tenderloin and put smoke sausage inside split. Season with salt and pepper, tie up and put on grill. Cook for 2 hours on low heat.
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Grilling and Barbeque Cookouts

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Here are some bbq secrets…

SMOKER OR GRILL

Ideally, a smoker is the best type of cooking device used to barbecue. Smokers come in all sizes and shapes, some burn on wood or charcoal while others are electric. At any rate, the heat from any type of smoker is a cooler heat, which cooks the meat at slower pace, allowing the smoke to penetrate the outer layer of the meat.

Traditionally a grill is used for grilling pork, beef, fish, chicken, etc. directly over a fire that is fueled by gas or charcoal. Some folks think they are barbecuing steaks, when they are actually grilling a steak. You can; however, use a grill to cook meat that you will apply barbecue sauce to. It just takes more patience and attention.

HELPFUL HINTS

1. Cooking Brisket: I usually cook a brisket at 200 degrees for approximately one half hour per pound of meat. Since a brisket is such a large chunk of meat and a little on the stringy side, it will often absorb too much smoke; therefore, I wont usually cook a brisket entirely in a smoker. I cook a brisket in the oven (in a roasting pan) at 200 degrees until it has about an hour left to cook. Then I transfer it to a smoker to finish cooking.

2. Cooking Chicken: To cook chicken on a grill, put down a layer of foil and no closer than the middle or top rack. Chicken skin burns easy and its hard to get done to the bone, especially white meat. So, cook it slow, turning frequently. Youll know its done when the chicken is firm and it doesn’t bleed when you squeeze it. Chicken is one of the hardest meats to get just right. Practice times three.

3. Smoking on a gas grill: Dont try to smoke large cuts of meat like this, but this method will help you get a nice smoky flavor to smaller cuts like a small rack of pork ribs, chicken, fish, etc. Take several small pieces of the wood of your choice, i.e. hickory, mesquite, oak, etc. and soak them in water for at least a couple of hours. (Be certain the wood is totally immersed in water.) Place the pieces of wood in a shallow (throwaway) tin pan, or something similar. Line the meat rack (at least the second or top rack) with heavy duty or two layers of foil. Preheat the grill to usually around 300 degrees. Place the meat on the foil (wipe the foil lightly with oil to keep the meat from sticking) and place the tin with wood chips on the lower rack. Close the grill and let the wood chips do their job. Be careful, because occasionally the wood chips will catch on fire. When that happens I use a spray bottle of water and put the fire out and close the grill lid.
4. To use barbecue sauce as a marinade: Dilute sauce by mixing two beers to each cup of barbecue sauce. Mix well.

5. Never marinade meat with full strength sauce.

6. Only when the meat has finished cooking can you baste with full strength sauce.

7. Cooked meat that has been coated with full strength sauce can only be can be left on the grill for a few minutes, turning the meat frequently to prevent scorching.

8. Keep in mind that you can use this sauce on oven-cooked foods as well. The smoky flavor in the sauce will convince your guest(s) that you spent all day over a smoker or grill!

NOW FOR THE SAUCE:

Top Secret BBQ Sauce Recipe

I have found a top secret BBQ Sauce recipe from Texas that has won hundreds ofcompetitions.

The sauce is the #1 MOST important ingredient for the barbecue. And as you know, there are as many different variations on barbecue sauces as there are people on the planet.

So, who are you going to trust?

Who’s recipe are you going to invest your time into going to the grocery store, buying the ingredients and making the sauce? Who’s recipe are you going to trust $$ worth of meat to. Who’s recipe are you going to trust not to have a failed barbecue?

THIS IS THE “REAL DEAL.”

It dont get better than this. GUARANTEED!

THIS IS THE BEST BBQ SAUCE,Not the best you’ve tasted in a while! I mean this is the best sauce you will *ever* taste in your life!

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Grilling chicken for your family and friends can be really fun and rewarding. To grill chicken into tender and juicy meats,you need to learn the tricks on how to bring the chicken to the correct temperature without undercooking or burning it. It is important that you realize that you cant simply take a chicken breast out of the fridge and throw it on the grill and expect it to turn out moist and juicy.

If you take a look at most of the grilled chicken recipes, you will notice that the marinade part plays a very important role. To ensure that your chicken gain the maximum flavor from the marinade, you need to marinate for at least several hours before putting them on the grill. If time is short for you, you will need to use an injector to insert the flavor deep into the meat. Since most of the grilling recipes are designed for both outdoor and indoor grilling, grilling your chicken over charcoal will work too.

As a golden rule, you should avoid piercing the chicken beforehand unless you intend to grill them immediately as the fat will drop out and catch fire. Tongs are really useful and you should get one to help you move the chicken around. If a flare up happens, you should immediately move the chicken to the upper rack with the tong or remove them from the grill until the fire is gone.

The best way to reduce the risk of having a flare up is to trim all unnecessary fat from the foods you grill, including oils in marinades or sauces. If youre using charcoal, make sure that there is no flames because they will burn the chicken. Let the coal turn gray about 1/2 through the coal first before placing the chicken on the grill.

Temperature around 230F-250F is the perfect heat for grilling chicken and the cooking time should take no more than one hour. Make sure that you turn the chicken pieces every ten minutes so that both sides can be cooked evenly. If youre going to use BBQ sauce, make sure that you add it ten minutes before the chicken reached its cooking time.

The easiest way to check whether the chicken pieces are fully cooked is to slice deep into the chicken and see if the juices run clear. Never eat undercooked chicken because they contain salmonella which is bad for your health. When you finished grilling the chicken, transfer them to a plate and let them rest for a few minutes so that the juice inside can really develop and the chicken will become moister.

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Interesting Guidelines For Grilling Moist Chicken Recipe Blog

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