Hey FoodLovers! I have a confession to make….
Charcoal grilling isn’t my thing at all but when someone else does the magic and all I have to do is eat….charcoal grilled food is my thing! My story is usually that the food is exposed to carcinogens (substances that promote formation of cancer) which is actually true but my real reason is I am just too lazy and flame concious because every chance I get, I buy suya (West African delicacy; spicy charcoal grilled beef kebab) and there really are so many tips for Healthy Grilling….
Of course I was at the grill point disturbing Tochs (The Grill Master) for tips because watching him do it so effortlessly had me sure I was going to be doing some grilling the next day. I got home, did a quick research on Healthy grilling and put down notes, here are a few….
- Trim fat off meat before grilling (We do not want extra juice trickling down into the fire to create more flames and smoke as this is what actually forms the carcinogens)
- Always marinate (soak in sauce for a period of time) your meat/fish before grilling (the marinade acts as a coat against carcinogens)
- Use skewers more of the time (chunks of meat take longer time to cook hence more exposure to the enemy, rather cut into cubes and skewer kebab-style)
- Flip continuously while grilling to avoid chars and burns (Trim off charred and burned parts after grilling, if any)
- Place vegetables on foil before placing on rack to avoid contact with smoke (This applies to meat/fish too but be sure to punch holes on the foil to allow the juice drip)
- Clean grill thoroughly to remove any build up of carcinogens (scrub with a brass brittle brush right before and after grilling when the rack is still hot for better results)
Notes ready….excited about tomorrow’s adventure….bed time….11a.m next day (Grill time) and cowardice struck! *covers face* I ended up pan-grilling
Pan Grilled Bacon Wrapped Cherry Tomatoes At the end of the day, this gorgeousness made me feel a little less of a chicken, super easy to make yet super tasty and satisfying. They are perfect appetizers and complement dishes that need a touch of freshness (Try it with a plain egg sandwich toast….you are welcome *wink*)
All you need;
- Bacon (I used turkey bacon because it is a healthier alternative to pork)
- Oil (I used mustard oil because it is known to balance cholesterol level in the body)
- Halved Cherry Tomatoes (Nibble sized tomatoes perfect for appetizers, salads and pasta dishes, also rich in vitamins)
- Basil leaves (Herb with a lot of health benefits, also very flavorful)
- Wooden skewers
All you do;
- Wrap bacon around halved cherry tomatoes and secure with skewers
- Grease pan with mustard oil and pre-heat for a few minutes
- Place skewers into pan and baste with mustard oil while flipping from time to time (season with salt and/or pepper if desired)
- Take out once desired grill marks and color are achieved
- Serve with fresh basil leaves