Eat Healthy with Cal Flame BBQ Grills

Healthier Cooking Methods: Grilling versus Frying / Nutrition / Healthy Eating
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Cooking methods have a significant impact on the quality of food you consume. Grilling and frying are two popular methods used to cook food. To grill foods, you place them on a wire grid placed under or above a dry heat source. The food is cooked by thermal radiation. It is also referred to as broiling or pan grilling.

Fried foods are usually dipped into a fryer or pan that contains very hot oil or fat. Foods may be deep fried or shallow fried. The high temperatures and high heat conductivity cooks the food. This yields attractive, crispy food with a great aroma. However, the quality of food drops considerably when fried. Many fried foods can be grilled as a healthier alternative.

Disadvantages of Frying

When foods are fried, they absorb a lot of fat. Even if the food was a low fat item, it ends up with a high fat content when fried. When consumed, it increases the blood cholesterol level. High cholesterol levels pose greater risks to health. Arteries get clogged over time. This prevents the smooth flow of blood and increases blood pressure. High cholesterol levels also increase the risk of stroke, cardiovascular disease and type 2 diabetes.

Higher calorie intake from fried foods results in weight gain. It becomes more difficult to manage a healthy weight program when fried foods are eaten regularly in the diet. Other foods, such as vegetables, loose much of their moisture and easily perishable vitamins when fried. This is because of the extremely high temperatures of the heated oil. Although fried food may be tasty with a great texture, it is harder to digest than grilled foods. This is because of the high amount of fat absorbed by the food as it cooks. Foods with a high fat content exert more pressure on the digestive system and organs. This contributes to disorders of the digestive tract. It also exacerbates conditions such as ulcers and gallstones. A healthier cooking alternative to frying is grilling.

Health Benefits of Grilling

Grilled meats have a reduced fat content. This is because the fat drips off as the food cooks. It results in healthier meals and makes it easier to manage a low fat diet. Grilled foods also have lower calorie content than fried foods. This helps in weight management and keeping fit. Reduced fat intake helps to lower bad cholesterol levels in the blood. Healthy cholesterol levels improve cardiovascular health. Various health conditions such as obesity, stroke, heart disease, high blood pressure and type 2 diabetes become a risk with fried foods.

When you grill your food, it helps to reduce the risk of such diseases. It also ensures that you get more value out of your food. This is because of the shorter cooking time involved when you grill. It results in minimal loss of moisture and vitamins from vegetables. This ensures that as much of the nutritional content is retained in the food when cooked. Healthy cooking contributes to good health and overall wellbeing.

Transform Your Backyard into the Ultimate Homecation

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Create a fabulous getaway in your own backyard. Check out all of the wonderful products available on the #Calflame websitewww.calflamebbq.com. Your outdoor living space can be an extension of your interior home decor or you can create something total different to enjoy with friends and family.

8533918045_3f76651a46_oVisit Cal Flame and start creating the perfect Homecation!  www.calflamebbq.com 

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Don’t miss all the great photos we post to Instagram daily. Follow us @calfamebbq and be the first to see new products and get awesome ideas for backyard transformations.

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Unusual Foods to Grill:

Peach Pie the Easy Way
Caramelized peaches wrapped in a buttery crust and then cooked over a charcoal grill until crispy and golden brown? Yes, please. These half-moon pies aren’t just delicious; they’re also the neatest way to eat a gooey, oozy fruit pocket, since you don’t have to worry about cutting slices (just let people pick theirs up and eat with their hands). 

http://www.oprah.com/food/Grilling-Recipes-Unusual-Foods-to-Grill/1

Cal Flame BBQ Recipe – GRILLED T-BONE STEAKS WITH BBQ RUB

Grilled T-Bone Steaks with BBQ Rub -- This could be called beef at its best. A simple rub including chili powder, garlic and brown sugar adds that special touch.

http://www.beefitswhatsfordinner.com/recipe.aspx?id=741

 

2014 Cal Flame BBQ Brochure Available NOW!

Check out the 2014 Cal Flame BBQ Brochure available for download on the Cal Flame website. Great new products available!
http://www.calflamebbq.com/catalogbbq2014/index.html

Cal Flame BBQ Brochure 2014

Cal Flame Owners Give a Great Review of the 5 Burner Convection Grill

I got the 5 Burner Convection Grill shortly after it was first introduced, back in 2008. We built a concrete station with natural stone to hold it. The unit has worked great 5 years and no hiccups other than the halogen bulbs burning out recently. The grill will not rust as promised and if you purchase the cover it will stay looking great. Finally I have a grill that is easy to clean, due to the stainless components. I grill, brush lightly when done. Let grill cool and next day come back and brush the grease away. The drip tray makes for easy cleaning. The only thing I would say that may be a drawback to some, is until you learn the grill it has hot spots. Near the right back corner and cool spots in the first few inches of the grill across the front. I mostly only need the right 2 burners but for my big parties I need all 5 burners and I am glad I have them… .Matthew Benedict, Coral Springs, FL

 (pictured below in the Cal Flame Grand Pavilion GPV3032 outdoor kitchen island) 

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Cal Flame offers a complete line of BBQ & Hearth products to transform any backyard into a Home Resort!

Take a moment to learn more about Cal Flame – http://youtu.be/Ko7q6Rjqpgo

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Cal Flame Found 3 Secrets to Perfect BBQ!

Chris Lilly of Big Bob Gibson BBQ and Ray Lampe of Southern Hospitality share
3 Secrets to Perfect BBQ!
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Men’s Health Magazine

Everyone loves ribs. But most folks have no idea how to cook them at home. So when the National Pork Board invited me to a cooking demo at Rib Fest 2011, I couldn’t refuse. Firing up the charcoal was Chris Lilly of Big Bob Gibson Bar-B-Q in Decatur, Alabama, and Ray Lampe of Southern Hospitality here in Manhattan. Both men are legends within the grill game and the stage was set for a serious pork throwdown.

Lilly started out by emphasizing the seductive allure of his ribs. “I could serve you pork ribs six days in a row, Monday through Saturday,” began Lilly in his quintessential southern drawl, “and on the seventh day you’d come in here and guess what you’d ask me for…”

You get the picture.

We had two different racks to choose from. Ray prepared the smaller, leaner Baby Back variety, while Chris grilled up the larger, more indulgent Spare Ribs. Both involve a three step cooking process that anybody can complete on their own grill:

Step 1: Season the rack.

Create your own dry rub starting with even amounts of salt and sugar and adding whatever spices you like. Don’t be shy. Use a charcoal grill whenever possible, wrap your wood chips in foil and place them on the coals. Keep the coals to one side of the grill and the meat on the other for indirect heat. Never cook ribs over direct heat.

*Common Misconception: Rubs should be rubbed in. FALSE: you don’t need to grind seasonings into the meat. As a matter of fact both of our chefs simply sprinkled it on by the handful and moved straight to the grill.

Step 2: Foil the rack

After about two hours (less for the Baby Backs), remove your rack and wrap it in foil. Add a splash of apple juice, Jack Daniel’s or some other refreshing combination to moisten and tenderize the pork. Follow up with more of the rub (both sides, please). Wrap tightly and return to the grill.

Step 3: Sauce/Season and Serve

Give the ribs about 30-60 minutes in the foil. It’s important to note that if you leave the meat in the foil for too long, the added liquid will wash out that smokey flavor you worked so hard to impart in Step 1.  Remove from the foil, add more of your dry rub or homemade BBQ sauce, divide into serving sizes and dig in. A connoisseur will serve Spare Ribs as singles and Baby Backs in pairs.

 

 

EIGHT THINGS NO ONE EVER TEACHES YOU ABOUT GRILLING

Food-on-grill-1024x807TV’s grilling expert offers barbecue techniques for how long to grill, how much to grill, and pretty much everything else you need to know for perfect meat this summer

By Steven Raichlen
Esquire Magazine, May 2014

1. Get the Grill Screaming Hot
For steaks, chops, and burgers, hold your hand three inches above the grill grate and start counting, “One Mississippi, two Mississippi, etc.” If “ouch” comes at two or three Mississippi, your grill is properly preheated.

2. …and Squeaky Clean
Always clean your grate immediately before and after cooking, using a long-handled stiff wire brush. In a pinch, you can scour the grate with a ball of crumpled aluminum foil held in tongs.

3. …and Well-Lubricated
Use a tightly folded paper towel dipped in vegetable oil or a chunk of bacon fat held at the end of your tongs to oil the grate before you put on the food. Or do as Israeli grill masters do: Impale half an onion on the end of a barbecue fork. Dip the onion in oil and rub it across the bars of the grate.

4. Edible Skewers
Skewer meat or seafood on sprigs of fresh rosemary (great for lamb), cinnamon sticks (great for pork and peaches), or lemongrass stalks (great for chicken, shrimp, and swordfish).

5. The Beer Bottle Basting Brush
Open a longneck bottle of beer, cover the mouth of the bottle with your thumb, then shake it. Gradually slide back your thumb and direct the resulting stream of beer on the meat.

6. The Four-Finger Thermometer
Form the “okay” sign, touching the tip of your thumb to the tip of your forefinger. The pad of flesh at the base of your thumb will feel soft and squishy — exactly the same way a rare steak feels when you poke the top with your forefinger. Now move the tip of your thumb to the tip of your middle finger: That’s medium-rare. Thumb to the tip of your ring finger: medium. Thumb to pinkie: well-done.

7. Cook on the Coals
Lay sweet potatoes, onions, and even corn in the husk directly on the embers. Roast, turning with tongs, until the skins are coal black. When you scrape off the burned skin, the vegetable inside will be supernaturally sweet and smoky.

8. The Indirect Method
Solves several potential problems: Large or tough foods have time to cook through without burning. Fatty foods don’t cause flare-ups. And because you measure the cooking time in hours, you don’t have to worry about split-second timing. To set up a charcoal grill for indirect grilling, light the coals (ideally, lump charcoal) in a chimney starter and dump or rake them into two mounds at opposing sides of the grill. Place an aluminum drip pan in the center. (The pan serves to catch the dripping fat, while obliging you to configure your fire the correct way for indirect grilling.) Next, place the food to be grilled in the center of the grill, away from coals, over the drip pan. Close the lid and adjust the vent holes (more air, hotter fire; less air, cooler fire) to obtain the desired temperature — usually moderate (300 to 350 degrees) for roasting whole poultry or pork shoulder. The ultimate meat for indirect grilling is that barbecue icon of the Carolinas: pork shoulder (sometimes called Boston butt). The relatively high heat (higher than the true low and slow barbecue of the American South) produces succulent meat with a crackling-crisp crust, while deftly eliminating the risk of flare-ups.