|Home > Expert Blogs > Mr. Bad Food|
AboutJohn’s “common man” approach, which strikes a chord with many overweight Americans, was honed during his 10-year career in the weight loss industry. As Mr. Bad Food, he warns you of fast food, restaurant and supermarket landmines.
» Meet John McGran
» Save Author as Favorite
» See all MrBadFood's Posts
Recent Posts» Burning Calories While Spring Cleaning!
» Mr. Bad Food: Beware 'The I'ds of March!'
» St. Patty’s Day: Drink to Your Health
» Gulp! 20 Worst Foods In America
Archive» August 2008
» July 2008
» June 2008
» May 2008
» April 2008
» March 2008
15-20% fat. Have fish fillets cut from 1 to 1.5 inches thick. Anything thinner will dry out too quickly. Pork chops should also be at least 1 inch thick.
4. Using a charcoal grill? Make sure there is enough charcoal to extend in a single layer 1 to 2 inches beyond the area of the food. Pour briquettes into the grill to determine the quantity, then stack into a pyramid for lighting. For indirect cooking, place food over a drip pan and bank the briquettes to one or both sides of the pan.
5. Watch out for carbon monoxide and carbon dioxide. Never barbecue indoors where these odorless, toxic fumes can accumulate and cause death.
6. When using charcoal, lightly douse the coals with starter fluid. Out of fluid? Use regular salad oil. Wad a sheet of newspaper and pile the coals over it, then douse the coals with the salad oil. Light the paper as you would with starter fluid.
7. When roasting or grilling with a BBQ pit closed, open a can of beer and place the beer over the hottest part of the fire. The beer will boil and saturate the air inside the pit with water vapor, beer flavors and alcohol. This keeps the roasting meats moist and flavorful.
8. Use tongs to turn the meat. A fork should NEVER be used as it will punch holes in the meat and allow the juices to escape, causing the meat to lose flavor and become chewy.
9. Turn the meat only ONCE during grilling. When grilling meat to a medium or greater doneness, be sure to close the lid. This will shorten the cooking time by applying heat to all sides of the meat at once.
10. Tomato and sugar-based BBQ sauces should be added only at the end of the grilling process. These bastes burn easily and are not intended as an internal meat flavoring.
Hot Topicsdiet, weight loss, fitness, motivation, abs, restaurants, health, calories, stress, challenge, gyms, support, goals, points, exercise, metabolism, food, recipe
Most Popular Searches
Most Popular Blogs» Longer, Leaner Thighs: 5 Best Exercises
» We Announce The Challenge WINNER!
» Best Vitamins Dieters Not Getting
» The Dangerous Escape Food Provides
» Janel Hits The Farmers Market
Highest Rated Blogs» The Top 10 Workout Songs for March 2015
» Losing Weight as a Couple: 7 Secrets to Success
» Buying & Preparing Lamb: The Basics
» Cardio Beyond Running: What Are Your Options?
» The Road to Being Booty-ful