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BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  Alternative to Broiling in the Summer
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Alternative to Broiling in the Summer  This thread currently has 1,224 views. Print Print Thread
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SquarePeg
Thursday, June 25, 2009, 4:10am Report to Moderator Report to Moderator

SWAMI GT4 Explorer 44%; Rh-; iNfP; nonnie?
Ee Dan
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Location: Northeast, USA
My favorite way to cook meat and fish is to broil them.  (We have an electric stove & oven.)  But in the summer, in a hot kitchen that lacks air conditioning, is there an alternative?  I do have a charcoal grill, but that can take a half hour of prep work.  One thing I thought of is to broil lamb at night when it's a bit cooler and then eat it cold on a green salad the next day.  But I think cold fish would be pretty gross.

We also have a George Foreman Lean Mean Grilling machine, but it's not good for anything thicker than about 1/2 inch.

What are your thoughts?


My SWAMI diet is a blend of BTD and GTD Explorer, but I'm not totally compliant.  Also I try to choose foods that have a Low Glycemic index.  DW and DD are A+, probably also Explorer.
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C_Sharp
Thursday, June 25, 2009, 4:31am Report to Moderator Report to Moderator

Teacher Rh+ Lewis: a+b-, NN,Taster
Sa Bon Nim
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May want to think about cooking methods that are less likely to create advanced glycation end products (crock pot for instance).


MIfHI                            I follow a SWAMI diet.
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Brighid45
Thursday, June 25, 2009, 1:43pm Report to Moderator Report to Moderator

INFJ
Kyosha Nim
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Our kitchen is the same way SP, except we have a gas stove instead of electric. I do more pan grilling or skillet searing this time of year. For example, I just finished a London broil in the grilling pan. It will sit  in the fridge until we're ready to serve dinner, then I'll slice it up and serve it cold with sweet potato salad and some cole slaw.  Fish is actually not bad at room temperature. Salmon in particular is pretty good that way. I've broiled it early in the morning before work, put it in the fridge, then set it out about a half hour before eating and it was pretty tasty. Experimentation is the key here. Sometimes you get your best results from happy accidents

C Sharp's suggestion to use a slow cooker is a good one. You can braise a small whole chicken or a cut-up fryer in most cookers, with vegetables on the bottom. If you put the chicken breast side down, you'll get moist juicy white meat. I've successfully made really delicious beef short ribs and turkey thighs in a slow cooker. You pan-fry them for a few minutes to brown them up a bit if you like, then put on your favorite dry rub and stack in the cooker. 6-8 hours on low will give you ribs and thighs with tender meat falling off the bone. You can add barbecue sauce a half-hour or so before you take them out. I throw in a couple of Vidalia onions sliced up on the bottom of the cooker to keep the meat off the floor of the insert. The onions are great with the ribs or thighs.

You can also roast sweet potatoes or other root vegetables in the slow cooker, as well as entrees like stuffed peppers or acorn squash with turkey sausage patties.

Hope this is helpful to you


Everyone is entitled to his or her informed opinion. --H. Ellison
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Vicki
Thursday, June 25, 2009, 2:27pm Report to Moderator Report to Moderator

Using Custom SWAMI Food List
Sun Beh Nim
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Anyone have suggestions for packet cooking without foil?  In the kitchen, one can use parchment paper but on a grill, it needs to be flame resistant.  

Take a piece of parchment paper big enough to make an envelope around the food.  Place in your fish with fresh herbs/chopped veggies/and lemon juice and a little oil.

Here's a video of one such recipe::

http://www.wonderhowto.com/how-to/video/how-to-bake-halibut-fish-in-parchment-paper-219199/
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ruthiegirl
Thursday, June 25, 2009, 3:49pm Report to Moderator Report to Moderator

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Kyosha Nim
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If you don't want the aluminum touching your food, you could wrap it in parchment paper, then wrap foil over the paper before putting it on the grill.


Ruth, Single Mother to 19yo   O- Leah , 18yo O- Hannah, and  12yo B+ Jack


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SquarePeg
Thursday, June 25, 2009, 4:53pm Report to Moderator Report to Moderator

SWAMI GT4 Explorer 44%; Rh-; iNfP; nonnie?
Ee Dan
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Quoted from Brighid45
Our kitchen is the same way SP, except we have a gas stove instead of electric. I do more pan grilling or skillet searing this time of year. For example, I just finished a London broil in the grilling pan. It will sit  in the fridge until we're ready to serve dinner, then I'll slice it up and serve it cold with sweet potato salad and some cole slaw.  Fish is actually not bad at room temperature. Salmon in particular is pretty good that way. I've broiled it early in the morning before work, put it in the fridge, then set it out about a half hour before eating and it was pretty tasty. Experimentation is the key here. Sometimes you get your best results from happy accidents
Actually, I took leftover salmon to work for lunch today.  I decided to try it cold, and I like it!  I'm eating it right now.

Quoted from Brighid45
C Sharp's suggestion to use a slow cooker is a good one. You can braise a small whole chicken or a cut-up fryer in most cookers, with vegetables on the bottom. If you put the chicken breast side down, you'll get moist juicy white meat. I've successfully made really delicious beef short ribs and turkey thighs in a slow cooker. You pan-fry them for a few minutes to brown them up a bit if you like, then put on your favorite dry rub and stack in the cooker. 6-8 hours on low will give you ribs and thighs with tender meat falling off the bone. You can add barbecue sauce a half-hour or so before you take them out. I throw in a couple of Vidalia onions sliced up on the bottom of the cooker to keep the meat off the floor of the insert. The onions are great with the ribs or thighs.

You can also roast sweet potatoes or other root vegetables in the slow cooker, as well as entrees like stuffed peppers or acorn squash with turkey sausage patties.

Hope this is helpful to you
Thanks.  My wife has made some great dishes in a crock pot, corned beef and cabbage being the most glorious, back in those pre-BTD (and pre-sickness days).

I'm thinking there's also sushi, but that's expensive.



My SWAMI diet is a blend of BTD and GTD Explorer, but I'm not totally compliant.  Also I try to choose foods that have a Low Glycemic index.  DW and DD are A+, probably also Explorer.
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Brighid45
Thursday, June 25, 2009, 6:43pm Report to Moderator Report to Moderator

INFJ
Kyosha Nim
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Vicki--I have heard of planked fish, but I don't know if that can be done on a grill or not.

SP--you can easily make your own sushi. I used to do it all the time back in my macro days. You need a rolling mat and some nori sheets, both of which can be found at most health food or Asian grocery stores, or online. You also need a sharp knife to cut the sushi rolls. Then you just look for some recipes--check online or at your local library or bookstore. Sushi isn't hard to make at all, it just takes some practice. It's a great cold lunch or dinner, very refreshing and cooling in the summer heat.


Everyone is entitled to his or her informed opinion. --H. Ellison
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Ribbit
Friday, June 26, 2009, 2:02am Report to Moderator Report to Moderator

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Kyosha Nim
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I've been reading about indirect grilling where you put the meat kind of to the side of the grill and let it cook slowly.  It doesn't get charred at all.  Is this better as far as carcinogens go?


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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gulfcoastguy
Friday, June 26, 2009, 2:42am Report to Moderator Report to Moderator

B to Bnonnie to Nomad, the journey continues
Kyosha Nim
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Ribbit isn't that just barbeque?
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Ribbit
Friday, June 26, 2009, 2:50am Report to Moderator Report to Moderator

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Kyosha Nim
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*shrug*  Mmmmmm, is it?  I don't even have a grill, I'm just wondering.  I'd like to get one.  


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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gulfcoastguy
Friday, June 26, 2009, 3:26am Report to Moderator Report to Moderator

B to Bnonnie to Nomad, the journey continues
Kyosha Nim
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I've been wanting to get a Green Egg(google it) myself. I also recently won enough to buy one while at a casino but that's going to my new heating and cooling unit fund instead. It stinks being a grownup sometimes.
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C_Sharp
Friday, June 26, 2009, 3:43am Report to Moderator Report to Moderator

Teacher Rh+ Lewis: a+b-, NN,Taster
Sa Bon Nim
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Quoted from Ribbit
I've been reading about indirect grilling where you put the meat kind of to the side of the grill and let it cook slowly.  It doesn't get charred at all.  Is this better as far as carcinogens go?


You can also raise the grill away from the heat source (or turn the gas down in a gas grill or wait wait for the charcoal to become low-burning embers in a charcoal grill).

Basically anything you do to cut the temperature of cooking will cut down on the charring of the meat and reduce the production of heterocyclic amines (HCAs).

Other ways to cut HCA production on the grill is to turn often every minute or so) and marinate (but there is some controversary about what is best to marinate with).

To cut the production of polycyclic aromatic hydrocarbons (PAHs) one should use leaner cuts of meat on the the grill and try to prevent flare-ups on the grill and smoke. PAHs form in smoke and are deposited on the outside of meat.



I tend to like the concept of cooking the meat in an oven or stewing it instead of grilling to prevent the formation of carcinogens.


MIfHI                            I follow a SWAMI diet.
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Mercedes
Friday, June 26, 2009, 9:07pm Report to Moderator Report to Moderator

Expluntherer... It means I'm just an O
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Easiest, but not cheapest solution: Buy a toaster oven, plug it in OUTSIDE. You can then broil your food as you usually do, with no added effort, and no additional heat in the house. I have a counter top oven, and come summer time, most of my baking is down in it, on the patio. I have ac, but why pay to run the ac if I'm going to heat the house?
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Ribbit
Friday, June 26, 2009, 11:55pm Report to Moderator Report to Moderator

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Kyosha Nim
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But....C#....I like the idea of no clean-up.


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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