My two brothers, my son and I have a text thread that we share. It’s a connection that we all enjoy. One of the most frequent topics of connection is grilling and smoking food. We send pictures of what we are cooking, recipes, it keeps us close despite distance. Social connection is one reason to grill.
Often the grill is fired up for gatherings, holidays, or special occasions. Social Wellness is our ability to interact with others, which can be improved by shared time and food grilling.
Spending time outdoors in a green space has positive health benefits. Fresh air, sunshine, improved emotional health all result from spending time outdoors. On hot summer days cooking outside doesn’t heat the home up.
The nutritional value of most foods is maintained or even improved by grilling. Vitamins and minerals are leached out into the food if it is cooked at higher temperatures. Little to no fat needs to be added. Fat melts and drips off instead of reabsorbed meat, so it is not consumed like with most other cooking methods. Reduce the frequency of consuming traditional higher fat items like burgers, sausages, and hotdogs to maximize the reduction of saturated fat. Instead grill leaner cuts of meat, fish, skinless chicken, mushrooms, fruits, or vegetables. Less processed foods are consumed if food is grilled.
The flavor is the largest benefit for me. None of the other benefits in themselves might be enough to cook outdoors if it were not for taste. It just tastes better. There is science behind that statement. Smoke produced from grilling adds flavor, like another ingredient. The taste of certain woods is infused in the flavor profile. The Maillard reaction produces flavor and aroma during the cooking process, beginning when the surface temperature reaches 280- and 300-degrees Fahrenheit. Food with amino acids reacts to sugar molecules and breaks down to produce new flavor molecules, producing that nice brown crust, like baked bread.
Foods without protein will experience caramelization, like the Maillard reaction. Meat coated with rubs, marinades or sauces will caramelize, as will fruits like pineapple, bananas or apples when grilled.
Using a thermometer is recommended for cooking. When grilling always cook foods the minimum safe internal temperatures:
Measure with a meat thermometer or probe:
Poultry- 165 degrees F
Ground meat-160 degrees F
Steaks -145 degrees F (medium rare)
Fish- 145 degrees F
Sauces or leftovers 165- degrees F
Refrigerate leftovers promptly. Keep food out of “The Danger Zone” 40-140 degrees F.
Author: Ken Stewart, Ohio State University, Family and Consumer Sciences Educator, Monroe County
Reviewer: Lisa Barlage, Ohio State University, Family and Consumer Sciences Educator, Ross County
Sources:
9 Dimensions of Wellness- American Nurse Today –
htps://wellness.osu.edu/sites/default/files/documents/2021/05/9%20Dimensions%20of%20Wellness%20Digital.pdf#page=19
Top 10 Tips for Healthy Grilling, American Heart Association- htps://www.heart.org/en/healthy-living/healthy-eating/add-color/top-ten-ps-for-healthy-grilling-and-barbecuing/
New York Health-Health Benefits of Grilling Food-htps://nyhealth.com/news/health-benefits-of-grilling-food/
Science Direct-Miallard Reaction-https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/maillard-reaction
Mastering Food Safety on the Grill blog- Kendle, Christine, April 20, 2023-htps://livehealthyosu.com/2023/04/20/mastering-food-safety-on-the-grill/
How’s Your Environmental Wellness? – Stanton, Laura M., May 2, 2022- htps://livehealthyosu.com/2022/05/02/hows-your-environmental-wellness/
Waste Less Food- Lobb, Jenny , May 26, 2023 -htps://livehealthyosu.com/2023/05/26/waste-less-food/
Nice work!