Everyone enjoys this time of year when the days are longer and we can light up the barbeque. This month at Bartley we provided a BBQ for all of our residents. Even though the weather did not cooperate, our Food Service Director, Brian Cook, stood outside and prepared all the hamburgers and hotdogs for our residents. The meal was complete with homemade coleslaw, baked beans, lettuce, tomatoes, onions and ice cream novelties. Our residents loved it and look forward to this event on a monthly basis. Several of the residents stated to me “there is nothing like a burger right off the grill!” I agree with residents on that statement. We are fortunate at Bartley to have a caring staff that all pitch in to help execute such a wonderful time for our residents. They love coming together for a special meal, the outstanding music and most of all the companionship. Mealtime is something our residents look forward to with great anticipation.
Grilling meats and vegetables is popular especially this time of year. Remember to be careful and follow some suggestions to make it a safe and pleasurable experience for your family and friends. Here are some helpful hints to grill food that’s flavorful and safe.
First of all, marinating your meat helps to reduce carcinogens. It is believed that either the marinade provides a protective barrier between the meat’s proteins and the heat off the grill or the antioxidants in the marinade may combat the carcinogens head-on. Marinade also provides tenderization and great flavor.
Secondly, it is important to keep your grill clean by scrubbing it after each use with a brush. Scrubbing keeps the buildup of carcinogens left on the grill grates to a minimum and it makes your meat taste better. It is recommended to cook beef to 160 degrees to kill the common E.coli bacteria. The quicker foods are cooked the less likely they will develop charring. Last, don’t forget the vegetables. They are great on the grill. Just be careful to keep a close eye on them as they need to be turned frequently to prevent burning.
From our Dietitian,
Wendy Curry, MSRD