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    Grilling Low Carb Recipes: Low Carb Reference, #7
    Grilling Low Carb Recipes: Low Carb Reference, #7
    Grilling Low Carb Recipes: Low Carb Reference, #7
    Ebook89 pages42 minutes

    Grilling Low Carb Recipes: Low Carb Reference, #7

    By Lisa Shea

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    Read preview

    About this ebook

    There's just something about a fire. It calls to us, pleases us in a way that few other things can. These grilling recipes will tantalize your palate and bring nutritious food to your table!

    We grow up with memories of roasting hot dogs over a campfire or grilling steaks and burgers at a Sunday picnic. But grills are so much more than these basics. They can make any dish tasty.

    Think beyond summertime! In our family we dig a path through the snow to get to the grill, and we grill food while the snow is falling around us. Grilling is just that special!

    I'll note that we use a Weber Silver grill with three burners front-to-back for these recipes. If your grill has a different setup, you'll want to adjust accordingly.

    Version Note:

    This is an early version of this grilling book. It currently has 16 recipes in it, including recipes for a marinade and sauce. I'm eager to add in more recipes – just let me know what you'd like for us to grill! We'll test it out, send you the recipe we develop, and update the book.

    If you get this in ebook form, you'll automatically get the updated version available for free!

    The book also contains an appendix set of helpful background information and success tips on managing a low carb diet.

    Let me know if you have any questions or suggestions! I frequently update all my low carb books based on your recommendations.
     

    LanguageEnglish
    PublisherLisa Shea
    Release dateSep 11, 2024
    ISBN9798227941138
    Grilling Low Carb Recipes: Low Carb Reference, #7
    Author

    Lisa Shea

    I love writing in a variety of genres. I currently have over 300 books published in all lengths from full 500+ page novels down to short stories. I love writing series. Some are with unconnected characters, like the 14 full-length medieval novels with a sword being passed from heroine to heroine. Some have connected characters, like the 31 mini-mysteries featuring a detective in Salem, Massachusetts. All of my books are written "clean" with no explicit intimacy, no harsh language, and no explicit violence. All are suitable for teens and up.For a full listing of my books please visit:http://www.lisashea.com/lisabase/writing/gettingyourbookpublished/lisalibrary.html

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      Book preview

      Grilling Low Carb Recipes - Lisa Shea

      Introduction

      Talent is a flame.

      Genius is a fire.

      -- Bernard Williams

      There’s just something about a fire. It calls to us, pleases us in a way that few other things can. We grow up with memories of roasting hot dogs over a campfire or grilling steaks and burgers at a Sunday picnic. But grills are so much more than these basics. They can make any dish tasty.

      Think beyond summertime! In our family we dig a path through the snow to get to the grill, and we grill food while the snow is falling around us. Grilling is just that special!

      I’ll note that we use a Weber Silver grill with three burners front-to-back for these recipes. If your grill has a different setup, you’ll want to adjust accordingly.

      Version Note:

      This is an early first version of this grilling book. It currently has 15 recipes in it, including recipes for a marinade and sauce. I’m eager to add in more recipes – just let me know what you’d like for us to grill! We’ll test it out, send you the recipe we develop, and update the book.

      If you get this in ebook form, you’ll automatically get the updated version available for free!

      Grilling Basics

      Grilling is a delicious way to enhance the flavors of many types of food. Here are the basics to understand as you explore the world of grilling.

      First, make sure the grill is as clean as possible when you begin. You want to make sure no stray food or meat is left over from previous cooking projects.

      There are generally three main steps to grilling most meats.

      1 - Dry Rub

      To begin with, make up a mix of spices. The type depends completely on you and the flavors you want. You can go with jerk, cajun, or anything else that strikes your fancy. I recommend making your own blends so you avoid all the sugar and filler that commercial mixes tend to use.

      Put this on first. Sprinkle it on the meat and then rub it in. This helps get the flavors into the meat. If you're cooking something skin-on, like chicken, get the rub underneath the chicken skin. That way it gets into the meat. Make sure you get all sides.

      Alternately, if you'd rather use a wet base, you can soak the meat in a marinade. This is often done with ziplock or vacuum bags. Let it soak for several hours to get the flavors into the meat.

      2 - Mopping

      While the meat cooks, it tends to dry out. This is when you want to add a mop. This is a wet combination of vinegar, fruit juice, and spice to rehydrate the meat. You typically use a brush and do this every once in a while during the cooking. You can also spritz with a water bottle.

      3 - Sauce

      At the end of the grilling process, you often add on a sauce. This brings additional liquid into the meat and helps handle the dryness that naturally tends to occur with grilling. 

      You also want to make sure the grilling surface - the grates - are oiled so that the meat does not stick to them during cooking. Be careful about how you oil or spray the grates - oil is flammable and can become a fire hazard. If you're spraying on oil, try to spray it horizontally across the grates and not down into the fire itself.

      Make sure you know the smoke points of the oils you use, so that they are safe

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