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Healthy Barbecue Tips For Beginners (DELICIOUS BBQ GRILLING IDEAS) | LiveLeanTV



On today’s episode, I’m sharing healthy barbecue tips for beginners. Yes, is there any better smell that the scent of meat and vegetables grilling on the BBQ?
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And better yet, when done right, barbecuing can actually be a quick and easy way to cook healthy food in bulk and make it taste delicious.

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Here are 6 healthy barbecue tops for beginners to use the grill to make all kinds of flavorful food gains, without sugary and fattening sauces.

1. By grilling the meat, the calorie content is reduced because:
A good percentage of the fat actually drips off. You don’t need to use high calorie cooking oils or butter to grease the pan. You don’t have to add high calorie sauces and condiments since grilling on the BBQ accentuates the flavor of the meat.

2. Grilled vegetables taste amazing, so you eat more vegetables:
Grilling vegetables adds a whole new definition to the term flavor. The grill gives them a juicy and crispy texture that turns “nature’s food” into a delicious treat. Grill up some sweet potato, butternut squash, zucchini, and egg plant to get a healthy complex carbohydrate with your meal

3. When you BBQ, 99% of the time the protein source is always the main food: By now you know protein, along with vegetable, should always be the main ingredient on your plate. BBQing ensures you always get a healthy serving of muscle building protein. Try BBQing: Steak, Fish, Shrimp, Chicken, Venison, Buffalo and Lean Ground Beef Burgers.

4. Use Low Sodium Herbs and Healthy (Low Sugar) Marinades (if needed): When adding herbs to meat, press the herbs into the meat with a fork and then place it directly on the heated grill. A simple dash of herbs adds amazing flavor. For veggies, brush veggies with a light amount of olive oil or spray and then add herbs. Basil, parsley, oregano, rosemary, tarragon, and thyme add incredible flavor. Stick to homemade marinades to add even more flavor to your meats and vegetables. Stay away from packaged marinades that are high in sugar, fat, and loaded with preservatives and chemicals. Marinade the food in a zip lock bag for a few hours in the FRIDGE. Don’t leave them to marinade on your counter.

5. Grilling to Perfection:
One way to grill your veggies is by wrapping them in tin foil and placing directly on the grill. This creates a tender and juicy veggie as it locks in the heat. For a crispy effect, place the veggies directly on the grill or on a skewer, and remember to turn frequently. Veggies usually take about 5-6 minutes. Asparagus, Egg Plant, Potatoes, Squash, and Zucchini can take longer (10-15 minutes). Keep a close eye on them to ensure you don’t burn your vegetables.

Here are a few standard times for cooking your meat (times vary depending on size of meat and barbecue – flip half way through):
Burgers (ground beef or buffalo): 10-16 minutes
Chicken Breast: 8-12 minutes total
Fish: 4-6 minutes (once fish becomes flakey)
Shrimp: 5-7 minutes
Steak: 8-14 minutes total (medium rare)

6. Always stay close by the grill to avoid burning food:
This should go without saying, but burning food can actually decrease the nutritional value of the food and it some cases can harm the body.

Put your BBQ to use to help you reach your fitness goals.


Welcome to Live Lean TV. The online fitness and nutrition show, hosted by Brad Gouthro and Jessica Gouthro, teaching you how to LIVE THE LEAN LIFESTYLE 365 days a year. Watch hundreds of fat blasting & muscle building workouts, easy and delicious recipes, as well as fitness and nutrition tips to get you your dream body (and maintain it 365 days a year). Make sure you click the SUBSCRIBE button for 2 new fitness and nutrition shows every week!

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BBQ Tips

Now that was GOOD…



Morning All:

Did another slab of beef ribs today…used some Kosher salt & a rub mixture of 3 parts Dizzy Pig Game On, 3 parts DP Raising the Steaks & 4 parts Turbinado Sugar (a mixture I've used on the past couple of briskets)…Just on the Egg indirect with a dome temp about 300 with a couple chunks of cherry for some added flavor…

Since I was late getting them on the Egg (about 3:15pm) & I don't like eating after 8:00pm, I ran the Egg about 350 for most of the cook & took them off after about 3 hours with IT over 200 everywhere I checked…wrapped in foil while I grilled the corn…

Sliced & looking so tasty…

Added some corn on the cob & Kathy put together a fruit salad for a DELICIOUS meal…

As I said — That was GOOD!

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By: SSN686
Title: Now that was GOOD…
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Published Date: 05/04/21

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BBQ Tips

Beat Winter Boredom: Throw an Outdoor Après-Ski or Sledding Party



The slopes are the place to be in the wintertime, from Mammoth and Big Bear in Southern California, to Big Sky in Montana, to Stowe, Vermont, and many places in between. Even Mankato, Minnesota, has a ski resort. (Don’t believe me? Google Mount Kato.)

Snowboarding, skating, and sledding are options, of course, as is cross-country skiing. What all these activities have in common is they get you outside and moving. An added advantage is that all are relatively safe to practice while the pandemic is active, being both social and independent pursuits. In other words, it’s easy to maintain safe distances between yourself and your mates.

As a reward for getting off the couch, we propose an outdoor après ski party. Pronounced “ah-pray skee,” it’s a French term for “after ski.” It’s that sweet spot between an afternoon (or day) of invigorating activity and dinner. Or maybe it is dinner. You can interpret it loosely.

In the Swiss Alps, a day shooshing down the mountainside might be celebrated with raclette—essentially, roasted cheese, partially melted near a fire, then scraped onto bread. I was obsessed with raclette when I was a child. I didn’t know the proper name, but was beguiled by this passage in the classic book “Heidi” by Johanna Spyri:

“When the kettle was boiling, the old man put a large piece of cheese on a long iron fork, and held it over the fire, turning it to and fro, till it was golden-brown on all sides. Heidi had watched him eagerly. Suddenly she ran to the cupboard. When her grandfather brought a pot and the toasted cheese to the table, he found it already nicely set with two plates and two knives and the bread in the middle. Heidi had seen the things in the cupboard and knew that they would be needed for the meal.”

As you can imagine, the brick of Velveeta in the family refrigerator fell a bit short of my expectations.

Which is why Steven’s recipe for A New Raclette so intrigued me. It appears here for the first time, but will be featured during a new episode of Project Fire when the show begins airing this spring. (Contact your local public television station to make sure they intend to carry the show.)

Like the classic raclette, it is served with small potatoes and cornichon (small cucumber pickles), but takes things further. You know Steven! This rendition features a terrific product, Rougette Bonfire Marinated Grilling Cheeses. If you can’t find them, substitute another grilling cheese like halloumi. (For more on cheeses that can be grilled, click here.)

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Other main course options for your party could include nachos, brats, kebabs, or anything that cooks fairly quickly and can be eaten easily by potentially mittened guests. A portable campstove/fire pit like this one, which burns propane, wood, or charcoal, ensures you can cook in style. But there are a number of small grills we like, including Weber’s Smoky Joe and Lodge’s Sportsman hibachi.

For beverages, consider beer, wine, mulled wine, or hot toddies.


How are you beating winter boredom this year? Let us know on Facebook, Twitter, Reddit, or Instagram!

The post Beat Winter Boredom: Throw an Outdoor Après-Ski or Sledding Party appeared first on

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By: Cialina TH
Title: Beat Winter Boredom: Throw an Outdoor Après-Ski or Sledding Party
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Published Date: 01/29/21

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BBQ Tips

7 TIPS to help you control the TEMPERATURE of your BBQ – BBQ Know How



Controlling the temperature of a charcoal BBQ can be difficult to understand if you aren't used to it… but if doesn't have to be. With some simple techniques and lots of practice, you can quickly get to grips with it.

The 7 tips in this video will give you a basic understanding of how to hit your target temperature each time you fire up. Consistency comes with practice so don't be put off if you struggle in the beginning.

I'm always around to help out when I can so if you have any questions, leave them in the comments below or send me a message via the website and we can chat further.


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My FAVOURITE Instant Read Thermometer –

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