10 Reasons To Eat PCTG Meals When You're Stapped For Time

by Krishanna 3. November 2009 08:05

FoodadditivesBugs, sand and anal glands in our food? Everyone now knows that processed and fast foods are not bastions of nutrition, but that shouldn’t make these ingredients found inside them any less revolting. This list sends a clear message: when a packaged or processed food contains more than five ingredients and includes some that are difficult to pronounce, stay away.

Here are TEN reasons to order Personal Chef To Go meals instead of hitting a fast food drive-thru or th e prepared food section at the grocery store when you're strapped for time.

1. Fertilizer in Subway Sandwich Rolls

While chemical fertilizers inevitably make it into our produce in trace amounts, you would not expect it to be a common food additive. However, ammonium sulfate can be found inside many brands of bread, including Subway’s. The chemical provides nitrogen for the yeast, creating a more consistent product.

2. Beaver Anal Glands in Raspberry Candy

The anal glands of a beaver, conveniently euphemized as castoreum, are a common ingredient in perfumes and colognes but are also sometimes used to -- believe it or not -- enhance the flavor of raspberry candies and sweets.

3. Beef Fat in All Hostess Products

While this may not bother the most ardent omnivore, others are shocked to discover that their favorite childhood treats contain straight-up beef fat. The ingredient comes included a list of other oils that may or may not be used, so it is always a gamble! It is enough to make some of us want to go vegan.

4. Crushed Bugs as Red Food Coloring

After killing thousands at a time, the dried insects are boiled to produce a liquid solution that can be turned to a dye using a variety of treatments. Some people worry that the coloring -- often called carmine or carminic acid -- could be listed as a “natural color,” disguising the fact that there are bugs in the product.

5. Beetle Juice in Sprinkles and Candies

You know that shiny coating on candies like Skittles? Or the sprinkles on cupcakes and ice cream sundaes? Well, they get that glaze from the secretions of the female lac beetle. The substance is also known as shellac and commonly used as a wood varnish.

6. Sheep Secretions in Bubble Gum

The oils inside sheep’s wool are collected to create the goopy substance called lanolin. From there, it ends up in chewing gum (sometimes under the guise of “gum base”), but also is used to create vitamin D3 supplements.

7. Human Hair and/or Duck Feathers in Bread

What’s in your morning bagel? If you get it from Noah’s Bagels, it contains either human hair or duck feathers, and it’s your guess as to which. The substance, called L-cysteine or cystine, is used as a dough conditioner to produce a specific consistency. While artificial cysteine is available, it is cost prohibitive and mostly used to create kosher and halal products.

8. Coal Tar in Red-Colored Candy

Coal tar is listed as number 199 on the United Nations list of “dangerous goods,” but that doesn’t stop people from using it in food. The coloring Allura Red AC is derived from coal tar and is commonly found in red-colored candies, sodas and other sweets.

9. Calf Stomach in Many Cheeses

In the UK, all cheeses are labeled as either suitable or not suitable for vegetarians because in Britain -- and everywhere else — many cheeses are made using rennet, which is the fourth stomach of a young cow. In the United States and most other countries, people are left to guess about the stomach-content of their cheese.

10. Sand in Wendy’s Chili

Sand is hidden in Wendy’s chili as a name you might remember from high school chemistry class: silicon dioxide. Apparently they use sand as an “anti-caking agent,” perhaps to make sure the chili can last for days and days over a heater. Skip it, cook yourself a quick vegetarian meal instead this Thanksgiving.

Source: This article was originally published on WebEcoist.

Photo Credits: wkrantz, high hopes gardens

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Anti-Fast Food

by Krishanna 27. October 2009 04:18

By Leo Babauta, Zen Habits

“There is a meditation exercise in which you place a raisin in your mouth. You do not eat the raisin. You meditate and allow it to sit in your mouth unmolested. The raisin plumps up and becomes a juicy fruitness in your mouth, tempting you to bite it. This is a powerful example of how eating is different when you are truly aware of each morsel.” - Thich Nhat Hanh

Slow_food When my family and I visited Tokyo earlier this year, it was a bit sad to see the rise of fast food in Japan.

It’s a beautiful country with a rich history of a traditional lifestyle, incredible food, and good health. They’ve perfected the art of food preparation, using the freshest ingredients to create small portions of beautiful dishes.

And while there still aren’t many fat Japanese people, especially compared to the U.S., I’d bet that will change with the insidious growth of fast food restaurants on many a street corner. McDonald’s is prevalent, of course, but so are many other Western food chains and an increasing number of Japanese fast food outlets.

It’s been awhile since I’ve written about the Slow Food movement, but I really believe it’s the answer to many of our problems: health and obesity, the hectic and stressful pace of modern life, and the lack of happiness in a complex and often burdensome world.

This is the Anti-Fast Food Diet — a way to not only lose weight and get healthier, but to change your life to one of simplicity, moderation, and joy.

Abandon fast food, and all the values it brings: mass consumption, mass production, the exploitation of workers, the destruction of the environment, the destruction of small local businesses, the corporatization of our culture.

Instead, embrace Slow Food. Here’s how.

  1. Stop rushing to eat. Set aside more time for eating, for shopping and preparation, for enjoying life. Stop rushing to fast food places because it’s convenient — because it’s not so convenient to be hospitalized. Instead, make time, and take things a bit slower.
  2. Eat real food, not processed. Buy fresh ingredients such as fruits, veggies, whole grains, nuts, beans, and the like. Use ingredients you can recognize, not things filled with chemicals. Don’t use prepared food if you can avoid it — microwaveable or boxed foods are not the best. Avoid processed food at all costs.
  3. Eat slowly and mindfully. Too many people stuff food down their gullets these days. It’s not healthy, and you’ve just consumed food without enjoying it. Instead, take the time to chew your food, to taste it, to be present as you eat.
  4. Enjoy the food. Fully savor each bite. Appreciate the miracle of the food you’re eating, and be grateful you have that bite at all.
  5. Take time to breathe, and smile. Before you begin to eat, smile, and take a deep breath, reminding yourself to be present and enjoy the food. Between bites, instead of rushing to the next bite, breath, relax, enjoy. Savor the moment.
  6. When drinking tea, just drink tea. When eating, just eat. Be fully present. Don’t read a book or surf the net or drive or work or anything else but eat and drink.
  7. Good conversation. OK, the exception to the above rule: eating with friends and family. Fast food has destroyed the good meal and conversation, because we’re rushing as we eat and don’t have time for a good talk. Bring it back.
  8. When you do eat at a restaurant, make it a good one. Avoid the fast food places, but also the chain restaurants (Chilis, TGI Fridays, Lone Star, Olive Garden, etc). Go to locally owned restaurants where they use real ingredients and really make good food. These may be more expensive, but you’re not supporting a corporation and your food will be better, and even if it means eating out less that’s OK — quality is more important than quantity.

“There are some people who eat an orange but don’t really eat it. They eat their sorrow, fear, anger, past, and future.” - Thich Nhat Hanh

“When you eat with awareness, you find that there is more space, more beauty. You begin to watch yourself, to see yourself, and you notice how clumsy you are or how accurate you are. … So when you make an effort to eat mindfully…, you find that life is worth much more than you had expected.” - Chogyam Trungpa

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An Apple A Day Still Good At Keeping the Doctor Away

by Krishanna 2. October 2009 05:56
ThApplese old adage "An apple a day keeps the doctor away" seems to be true. This common fruit is a powerhouse when it comes to nutrition. Here are five facts to ensure this fruit becomes the apple of your eye.
  1. Apples are in season now and they are a relatively inexpensive fruit. Plus they don't lose much of the nutritional punch if they are stored for long periods of time, making them a perfect autumnal fruit. They travel well, too — throw one into your bag in the morning for a snack later in the day.
  2. A medium apple contains three grams of fiber, which is 10 percent of your daily recommended intake. Eating 30 grams of fiber per day has been shown to decrease your risk of developing ovarian cancer.
  3. Apples contain both soluble and insoluble fiber. This means they'll help decrease your LDL cholesterol (the bad kind) as well as help keep you regular.

For two more things about this Fall fruit and a couple of tasty recipes featuring apples, keep on reading.

  1. The pectin found in apples helps to remove toxins like lead and mercury from your body.
  2. Apple skins have a high flavanoid content, which not only provide antioxidant protection (they help remove cancer-causing oxygen free radicals), but help prevent heart disease as well. Remember to drink cloudy apple juice if you are sipping for antioxidants.

It looks like a bumper crop for apples this year in many parts of the country. So eat up! Try them in a Waldorf salad or baked with walnuts for dessert.

Source: Fitsugar.com

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Save Up To 50% Off With Auto-ship

by Krishanna 24. August 2009 05:56

We're doing it again! Save Up To 50% off when you order using Auto-ship service by midnight tonight!

How It Works

Just give us a call at (80... or drop an e-mail and receive 50% off your first order when you Newsletter purchase any meal plan with Weekly Auto-ship Service. Order every other week? No problem! Order any meal plan with Bi-weekly Auto-ship Service and save 25% off your first order!

Out of Town?
Need to put your order on hold? Just let us know by the Monday of the week that you want to suspend service and we'll hold your order and resume shipping on your next shipping date.

The Details
When you order this service you agree to maintain auto ship service plan according to the delivery frequency for at least 5 (five) non-consecutive weeks during the first 90-days after your first purchase. Cancellation before that time will result in a full forfeiture of the original discount amount.

Receive the health and stress-fee benefits that only come with the regular enjoyment of your heart-healthy meals by signing up for  Personal Chef To Go's Auto-ship Service by midnight tonight! No phone calls, no e-mail, no hassle!


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SImple Health & Fitness

by Krishanna 21. August 2009 04:07

Health & Fitness Made Simple

Health1

Health and fitness are usually made to seem too complex.

If you read health and fitness magazines and blogs there's a confusing variety of complex advice in them that makes your head spin.

You’re told that eggs, butter and meat are bad for you. Then another crowd will tell you those same things are actually good. Then you’ll hear running is good for you, and the bodybuilding and primal crowds will scoff at longer-distance running. You’ll hear that lifting weights is the best way to get into shape, and others will laugh at that. You’ll hear a million variations of the best workouts, of when to time your nutrition, of how to periodize your workouts, of how to measure fitness, of what supplements you need to take, blah, blah, blah.

It’s enough to make you want to give up.

Fortunately, fitness doesn’t have to be that complex.

In fact, you can boil it down to two simple rules:

  1. Get your body moving on a regular basis; and
  2. Eat a moderate amount of real, whole foods (with occasional indulgences).

I believe if you stuck to those two rules, and stuck with them for awhile, you’d get fit. Doing one but not the other will result in an improvement in health for many people, but it would be an incomplete health. Do both most days of the week and you’re on your way to health and fitness.

But what about specific macronutrient ratios (fancy way of saying the breakdown of protein, carbs and fats)? What about meal frequency and timing? What about workout frequency, splits, timing, reps, and more? You could add all these types of rules and many more, but the truth is, all the complexities are usually a way of masking some simple truths: if you want to lose fat or weight, you have to have a calorie deficit. If you want to build muscle, you’ve got to use exercise to get stronger. The other stuff pretty much boils down to guesswork, and while these complicated programs probably work, they usually work because they promote one or more of the principles in this post, not because of their complexities.

The two rules above are really all you need but most of us need a little more information, so here’s a more complete set of simple fitness rules. As always, remember that 1) I’m not an expert — this is just stuff that’s worked for me and lots of other people and 2) this is for healthy adults — people with health problems should seek the advice of professionals.

1. Get moving. Try to do some kind of physical activity 4 or more days a week if possible. If you have  an aversion to exercise, don’t think of it as exercise. Just think of it as a way to get your body moving in some fun way. It can be walking, running, dance, yardwork, hiking, swimming, basketball, rugby, cycling, even housework if you do it vigorously enough. And it doesn’t have to be the same thing each day. It's also helpful if you find a regular time slot you could do your daily activity.

2. Enjoy yourself. Whatever activity you choose, it has to be fun. If you don’t like it, move on to something else. Focus on the fun part, not the hard part. Or learn, as I have, to enjoy the hard stuff! Again, make it fun, or you won’t keep it up for very long. To make sure it’s not too hard, start easy. Focus on just getting moving and enjoying the activity. Start small, and build up with baby steps.

3. Slowly add intensity. Once you’ve been doing an activity for a little while, and you’re in decent shape, it’s good to add some intensity. But slowly — if you add intensity too quickly you’ll risk injury or burnout. So let’s say you’ve been doing some walking for a couple months — you should be ready to add a little jogging or fast-paced walking, in small little intervals. If you’ve been walking or running, try some faster-paced intervals (take it easy at first) or hill workouts. If you’ve been strength training, be sure to add weights (safely) or decrease rest time or add more reps or sets. If you’re playing a sport, really speed things up, or focus on explosive movements. Intensity is a great way to get yourself in shape and have an effective workout in only 20-30 minutes.

4. Minimal equipment. There are a million different exercise gadgets out there, from ab machines to elliptical trainers to a whole slew of weight machines at the gym. Keep it simple. You can do amazing things with bodyweight exercises — in fact, if you are a relative beginner, you shoulFitappled start with bodyweight exercises for at least 6 months before progressing to weights. You don’t need cardio machines or barbell or dumbbells. Just get outside and do sprints, pushups, jump over things, pick up big rocks and throw them, do pullups from a tree, climb up rocks, swim, do a crabwalk or monkeywalk, take a sledgehammer or pick and slam it into the ground, flip tractor tires, and generally get a great workout with very little equipment.

5. Just a few exercises. Bodybuilding routines will have you doing 3-4 different exercises per body part. That’s too complicated for most people. Keep it simple in the weight room: squats, deadlifts, presses, chinups or pullups, rows. You can do a lot with just those lifts. Of course, you’ll want to mix it up eventually with some variations, but no need for 10 different ab exercises or things that focus on your rear deltoids or use swiss balls. If you’re doing bodyweight exercises do things like pushups, burpees, squats, lunges, pullups, dips, planks. Pick a few and do some circuits with little rest.

6. Eat real foods. One of the most important rules on this list, because if you don’t eat right (most of  the time), it doesn’t matter how much exercise you do — you’ll get fat and unhealthy. Aim for real, whole foods that are as close to their natural state as possible. That means stay away from processed, refined, fatty, sugary foods. Veggies, fruits, lean meats, dairy, nuts, beans, whole grains, eggs, seeds. Personal Chef To Go menus are loaded with these things! If you follow this diet — with the plant foods making the bulk of the diet — it’s hard to go wrong.

7. Eat less. Most people eat too much, and eventually it shows up as fat. To lose that fat, we need to eat less — it’s really that simple. Of course, if you eat the real foods mentioned above, you’ll probably consume fewer calories, but even so, it’s smart to reduce how much you eat overall, at least until you reach a healthy level of body fat (and even then, you shouldn’t let it all go). One way to do that is by eating slowly and mindfully until you’re just satiated (not stuffed). Another way is to eat smaller meals and watch the portions. However you do it, be sure to consume the real food in moderate amounts, and reduce your calorie intake if you’re looking to lose fat.

8. Give it time. This is what gets many people — they expect to see results immediately, within the first month or so, because the magazines they read make it seem so instantaneous. But real fitness rarely happens this way — it’s a process and a lifestyle change. Accept the fact that it takes time. You didn’t gain the fat overnight, and you won’t lose it that way either. Learn to enjoy the process, enjoy the activities, enjoy the healthy, real food, and you’ll get healthy and fit almost as an afterthought to this new, amazing lifestyle.

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Save Up To 50% Off Your Next Order When You Order Today For Delivery This Week!

by Krishanna 3. August 2009 04:48

We're doing it again! Save Up To 50% off when you order using Auto-ship service by midnight tonight!

How It Works

Just give us a call at (80... or drop an e-mail and receive 50% off your first order when you Newsletter purchase any meal plan with Weekly Auto-ship Service. Order every other week? No problem! Order any meal plan with Bi-weekly Auto-ship Service and save 25% off your first order!

Out of Town?
Need to put your order on hold? Just let us know by the Monday of the week that you want to suspend service and we'll hold your order and resume shipping on your next shipping date.

The Details
When you order this service you agree to maintain auto ship service plan according to the delivery frequency for at least 5 (five) non-consecutive weeks during the first 90-days after your first purchase. Cancellation before that time will result in a full forfeiture of the original discount amount.

Receive the health and stress-fee benefits that only come with the regular enjoyment of your heart-healthy meals by signing up for  Personal Chef To Go's Auto-ship Service by midnight tonight! No phone calls, no e-mail, no hassle!


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Save Up To 50% Again!

by Krishanna 27. July 2009 07:02

Autoship We're doing it again! Save Up To 50% off when you order using Auto-ship service by midnight tonight!

How It Works

Just give us a call at (80... or drop an e-mail and receive 50% off your first order when you purchase any meal plan with Weekly Auto-ship Service. Order every other week? No problem! Order any meal plan with Bi-weekly Auto-ship Service and save 25% off your first order!

Out of Town?
Need to put your order on hold? Just let us know by the Monday of the week that you want to suspend service and we'll hold your order and resume shipping on your next shipping date.

The Details
When you order this service you agree to maintain auto ship service plan according to the delivery frequency for at least 5 (five) non-consecutive weeks during the first 90-days after your first purchase. Cancellation before that time will result in a full forfeiture of the original discount amount.

Receive the health and stress-fee benefits that only come with the regular enjoyment of your heart-healthy meals by signing up for  Personal Chef To Go's Auto-ship Service by midnight tonight! No phone calls, no e-mail, no hassle!


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Weekend Healthy Eating

by Krishanna 1. June 2009 09:00

Applebook Our eating habits change quite dramatically on weekends, particularly as we reach for  alcoholic beverages and calorie-dense foods. If this is the case for you it can certainly be very easy to gain weight over time.

A study published in the journal Obesity reports, "Statistically significant dietary intake differences occur for different days of the week." Researchers found that 19 to 50 years olds take in 115 calories per day more on the weekend in comparison to weekdays.

While that may seem like a small amount, over the course of a year it could add up to nearly 18,000 extra calories.

1. Be Consistent
A study published in the International Journal of Obesity found that those who successfully lose weight and keep it off long term are consistent in their eating and exercise routine, regardless of which day of the week it is. In fact, these participants were 1.5 times more likely to maintain their weight within 5 pounds over the subsequent year, than those who dieted more strictly on weekdays.

So, the message is clear, try to maintain good eating habits every day and you'll see results.

2. Get A Move On
If you want to keep your weekends as stress free as possible try finding active ways to relax, rather than vegging out in front of the TV. Good alternatives include cycling, team sports, swimming, or even window shopping.

Look for as many opportunities as possible to move a bit more. This way any extra calories you do take in over the weekend will be offset by the increased activity.

3. Stock Up On Healthy Food
Don't give yourself the excuse to eat poorly over the weekend by making sure your kitchen is well supplied with wholesome food. If you need to, check your fridge and pantry on Friday morning so that you can drop by the store on your way home to re-stock for the weekend ahead.

4. Start As You Mean To Go On
Get your weekend off to a good start by having breakfast. This will help you to naturally eat fewer calories during the day, and if your week's normally pretty busy, it can be a great time for the whole family to enjoy each others company without feeling rushed.

5. Don't Go Hungry
If you normally eat out on the weekends try to avoid skipping meals during the day to "save up for later." This normally backfires, and you end up eating way more than you would if you'd simply eaten normally throughout the day. Instead, go for a few lighter meals earlier in the day to keep you going until later - this will help take the edge off your hunger, which means it'll be easier to avoid overeating.

If you're still concerned about overeating, choose a bowl of leafy green salad or vegetable soup as your entrée, then go for a lighter meal with plenty of vegetables, and share dessert or simply finish with a freshly brewed coffee.

6. Watch Your Alcohol Intake
It's a well known fact that most alcoholic drinks are pretty heavy on the calories, so try to keep it to moderate amounts. In fact, cutting out just one drink could save you 150-plus calories (depending on the drink of course).

7. Keep Your Goals In Mind
Try to keep your lifestyle goals in mind over the weekend, but don't get too obsessed - the weekend should be a time to relax, unwind and enjoy yourself!

Remember, it's okay to make an occasional splurge. And, if your weekend doesn't quite go to plan, tomorrow is a new day! There's no need to give up altogether even if you've had your second or third bad weekend in a row.

Instead, try to get back on track quickly by having a healthy breakfast, bringing your lunch from home, snacking on whole foods, and making time for exercise.

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Healthy Lives | menus

Grow A Salsa Garden

by Krishanna 29. May 2009 07:23
Just add corn and make your own chips!

From The New York Times: Home & Garden
By Anne Raver
Photo: Steve Effeo

Salsagarden NIGHTS have been so chilly this month that I’ve held off planting heat-lovers like tomatoes and peppers. But I started them from seed two months ago in the greenhouse and now they’re pawing at the door. They’re starting to flower. They’re too big for their pots.

So when Memorial Day rolled in, I wished my babies good luck and planted my salsa garden: three kinds of chilies, or hot peppers; two sweet-pepper varieties; two paste tomatoes, and one big juicy heirloom.

I’m growing about a dozen varieties of heirloom tomatoes this year, but my favorites for salsa are San Marzano, an Italian plum tomato that ripens to a brilliant red with clusters of five or six fruits on a vine, and Amish Paste, a large oblong tomato with a deep, sweet flavor. Both are meaty types that don’t turn to pulp when chopped, and are delicious cooked or raw. For contrasting color, I’m growing Yellow Brandywine, a juicy tomato with a rich flavor often lacking in yellow varieties.

Must-haves for chilies include jalapeño, a blunt three-inch pepper that can be harvested any time as it ripens from green to red; habanero, a wrinkled little fruit that can cause serious pain, so beware; and ancho-poblano, a heart-shaped flattened four-incher that is relatively cool for a hot chili. (When green, it is known as poblano; as it ripens to red, it is called ancho and can be dried for storage and used in smoky moles.)

Sometimes I also add a sweet pepper, Corno di Toro, to my salsa. This Italian frying pepper, which turns a gorgeous yellow, orange and red, is as sweet as the bell varieties but far easier to grow.

(White onions and garlic are key to a good salsa as well, but this isn’t the time to plant them: I started my onion seeds indoors in February, and set them out in mid-April, to give them time to grow sturdy green leaves before warmer temperatures and longer days trigger bulb growth. Garlic does best planted in the fall, when the cool soil encourages root growth.)

Read the rest...


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Healthy Lives | menus | Reviews

Chef Blair's Ten Commandments of Perfect Grilling

by Krishanna 22. May 2009 05:51

Steak Yesterday we told  you about Chef Gene's Killer Griller Kit. Today Chef Blair gives us the Ten Commandments of Perfect Grilling!

Photo by FotoosVanRobin.

1. Be organized. Have everything you need for grilling: the food seasonings, basting sauces,and tools at hand before you start grilling

2. Gauge your fuel. There’s nothing worse than running out of charcoal or gas in the middle of grilling. A 22.5 “ grill needs one chimney’s worth of coals. With gas make sure you have at least 1/3 of a tank

3. Preheat grill to the right temperature. Grilling is a high heat method of cooking. How high? When holding your hand 6-inches from the grill grates the force of the heat will have you pulling your hand away in three seconds. That’s about 500 degrees. This is how you achieve those beautiful grill marks. For indirect grilling go with 350 degrees or about 5 seconds by hand. I like to have two heat zone set up on my gas grill: one for searing under high heat and another to finish cooking to the perfect doneness. That’s why I recommend a three burner gas grill like the Weber Genesis. This is especially important when cooking thick steaks and chops and almost always for chicken breasts and legs with the skin on. You can easily achieve this on a charcoal grill by creating an area with little or no coals.

4. Keep the grates clean. I don’t know where the myth started about leaving your grill grates all gunked up for flavor, that’s a sure way to ruin your Certified Angus Steaks! Instead, clean it twice: once after preheating and again after you’ve finished cooking. Use a good stiff brass brush for best results.

5. Keep it lubricated. Oil the grates just before placing the food on top. I like to oil a folded  paper towel soaked in oil and apply it with the end of a long-handled tong. You can also use cooking oil spray but be careful to spray from the sides.

6. Turn don’t stab. Use tongs or a spatula, save the forks for the table, unless you want to drain that chicken breast of all of it’s flavor!

7. Know when to baste. Oil and vinegar, citrus and other unsweetened marinates and bastes, can be brushed on the meat throughout the cooking time. (If you baste with a marinade that you used for raw meat or seafood, do not apply it during the last 3-minutes of cooking. When using a sugar-based barbeque sauce, apply it toward the end of the cooking time after moving your meat to a cooler zone of the grill to avoid burning the sugars.

8. Keep it covered. When cooking larger cuts of meat and poultry, such as a whole chicken, leg of lamb or prime rib, use the indirect method of grilling.  Keep it covered! Remember, every time you peek at your food you add 5-10 minutes to your cooking time.

9. Give it a rest. Beef, steaks, chicken—almost everything, will taste better if you let it stand on the cutting board for a few minutes before serving. This allows the meat juices to redistribute evenly, resulting in a more succulent piece of meat.

10. Grilling is an easy cooking method but demands your constant attention. At the kitchen we never leave the grill station until the job is done. This is especially true for the direct, high-heat method. This is not the time to answer the phone, whip up a salad or make a batch of mojitos.

Above all have a Safe and Fun Memorial Day Weekend!

We hope these tips will make you the hero of your next cookout!

Please take a moment this weekend as you enjoy your weekend to reflect the ultimate sacrifices made so that we can enjoy this precious and rare gift we call the United States of America

God Bless

Order a Killer Giller Kit Now through Memorial Day with coupon code "Griller" and Save $10.00

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