7 Easy Methods For Healthier Grilling, Based on RDs

 

How To Grill Everything

Video taken from the channel: Tasty


 

Tips & Tricks for Beginners | BBQ, Grilling, & Smoking

Video taken from the channel: Four Vanks


 

Quick & Easy Healthy BBQ Grilled Carrots Recipe

Video taken from the channel: Impulsive Culinarian


 

21 TRICKS TO BECOME A BBQ MASTER WITH THESE EASY COOKING HACKS

Video taken from the channel: 5-Minute Crafts


 

How to Grill Meat the Healthy Way: Thomas DeLauer

Video taken from the channel: Thomas DeLauer


 

ChefSteps Tips & Tricks: Control Flare-Ups For Better Grilled Meats

Video taken from the channel: ChefSteps


 

3 Healthy Skewer Recipes | Summer Grilling

Video taken from the channel: The Domestic Geek


Summertime and the cooking’s easy. Just follow these surefire tips to flame-broiled heaven. The post Professional Chefs Reveal Their Favorite Grilling Tricks.

Because there are some simple tricks you can use to make your grilling far safer and healthier for the whole gang. Follow these easy tips and you’ll be the Grill Master on your block again in no time 1. Keep the grill clean: A lot of folks believe that not cleaning the grill helps season the grates. Continued. 6. Skewer It.

A fun way to cut down on grilling time is to thread small pieces of meat or fish on a skewer. Scallops and shrimp are naturals for skewers, too. Healthier Grilling Tips According to the American Institute for Cancer Research (AICR), marinating can reduce HCA formation by as much as 9299%.

Meet the Author. Heather Klug, MEd RD is a registered dietitian and cardiac educator at the Karen Yontz Women’s Cardiac Awareness Center inside Aurora St. Luke’s Medical Center in Milwaukee, WI.

Intermittent fasting is a great tool to better your health, but it’s important to do it the right way. Following these tips and tricks will increase your chance of success and make your fast a whole lot healthier. And remember, you should always consult your personal physician before embarking on any diets or major health-related changes. The trick is to grill smaller portions at a time, resulting in faster cooking, so that the time your foods stay on the grill is minimized. Also, a great way to cut back on grilling duration is to precook the poultry, fish or meat in a microwave or oven, and complete the cooking with grilling.

Tip #4: Use Gas Grill in Place of Lighting Fluid. 7 Easy Ways to Make Home-Cooked Food Healthier. Search. Search the site GO. Here are some tried-and-true tricks for more wholesome cooking.

1. Olive oil for butter at least according. The best part is that grilling can be one of the healthiest ways to cook! Just follow our top ten tips for healthy grilling and barbecuing. Pick the perfect protein.

Fish, skinless chicken breast and lean ground poultry are all healthier choices. The good fats in fish like salmon and trout actually have health. Don’t Skip Breakfast — Eating 3 Meals a Day May Lead to Healthier Food Choices By: Toby Amidor, M.S., R.D., C.D.N. For the First Time Ever, Experts Offer Nutrition Advice for Babies. 1. Grill like a pescatarian.

Cooking most meat at temperatures above 300°F can produce potentially cancer-causing chemicals called heterocyclic amines (HCAs), according to.

List of related literature:

Use the suggested cooking times given in each recipe, but also watch your food while it’s smoking and use an internal meat or instant-read thermometer to gauge doneness.

“Paul Kirk's Championship Barbecue: Barbecue Your Way to Greatness With 575 Lip-Smackin' Recipes from the Baron of Barbecue” by Paul Kirk, Bob Lyon
from Paul Kirk’s Championship Barbecue: Barbecue Your Way to Greatness With 575 Lip-Smackin’ Recipes from the Baron of Barbecue
by Paul Kirk, Bob Lyon
Harvard Common Press, 2004

To avoid these potential carcinogens, the best recommendation is to keep fat off the grill.

“Mastering the Grill: The Owner's Manual for Outdoor Cooking” by Andrew Schloss, David Joachim, Alison Miksch
from Mastering the Grill: The Owner’s Manual for Outdoor Cooking
by Andrew Schloss, David Joachim, Alison Miksch
Chronicle Books LLC, 2010

4 Research the effects that different methods of cooking (e.g. steaming, boiling, grilling, baking and barbecuing) can have on three different foods – for example, beef, broccoli and chicken.

“The Essential Guide to Fitness” by Rosemary Marchese, Julie Taylor, Kirsten Fagan
from The Essential Guide to Fitness
by Rosemary Marchese, Julie Taylor, Kirsten Fagan
Cengage Learning Australia, 2019

Grilling and steaming are healthier cooking methods than frying.

“Clinical Naturopathic Medicine” by Leah Hechtman
from Clinical Naturopathic Medicine
by Leah Hechtman
Elsevier Health Sciences APAC, 2018

5 When you do grill, use acidic marinades including lemon juice and vinegar, which are thought to help to fight AGEs.

“Integrative and Functional Medical Nutrition Therapy: Principles and Practices” by Diana Noland, Jeanne A. Drisko, Leigh Wagner
from Integrative and Functional Medical Nutrition Therapy: Principles and Practices
by Diana Noland, Jeanne A. Drisko, Leigh Wagner
Springer International Publishing, 2020

Here are more tips for having the perfect charcoal grilling experience:

“Cooking Basics For Dummies” by Bryan Miller, Marie Rama, Eve Adamson
from Cooking Basics For Dummies
by Bryan Miller, Marie Rama, Eve Adamson
Wiley, 2010

Grilling is also considered to promote healthy eating as it requires very little in terms of additional ingredients.

“Professional Chef: Level 1 Diploma” by Neil Rippington
from Professional Chef: Level 1 Diploma
by Neil Rippington
Thomson Learning, 2007

Simple is best, so select something easy to use that emits This is the secret to charcoal grilling success.

“Weber's Big Book of Burgers: The Ultimate Guide to Grilling Backyard Classics” by Jamie Purviance
from Weber’s Big Book of Burgers: The Ultimate Guide to Grilling Backyard Classics
by Jamie Purviance
Houghton Mifflin Harcourt, 2016

eliminating the flare-ups and soot that can give grilled meat a smoky taste, we placed a disposable pan partially filled with water between the heat and the meat.

“The Cook's Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes” by Cook's Illustrated
from The Cook’s Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes
by Cook’s Illustrated
America’s Test Kitchen, 2014

The technique of smoking food differs from barbecuing because it uses even lower heat to slow down the cooking process.

“Grilling For Dummies” by John Mariani, Marie Rama
from Grilling For Dummies
by John Mariani, Marie Rama
Wiley, 2009

NOAH BRYANT

Hardcore strength training is what I am about. I am a personal trainer, author, and contributor to lots of different lifting and fitness magazines.

I was a 2x NCAA champion in the shoutput at USC and I represented the USA at the 2007 World Championships as well as the 2011 PanAm Championships.

Contact me to find out more about my personalized online training and how I can help you reach your goals.

Education: Bachelor of Science (B.S.), Public Policy, Planning, And Development @ University of Southern California

View all posts

76 comments

Your email address will not be published. Required fields are marked *

  • Very good tips. Everyone will eventually learn all these things if they keep at it, but like a Father’s advice to a teen, could save you lots of frustration. Great job. I like the one about prepping and allowing enough time. Even as an experienced person, so many times even now I start too late especially during winter months when it turns dark on me. Allow more time ahead and at the end. Good stuff.

  • These look super delicious!! Definitely gonna have to give them a try! But for us folks that don’t have access to a grill, could they be cooked on the stove top or in the oven?:)

  • Think it’s getting too over complicated now. Only have red meat a few times a month, everything is in moderation!! A charred burger once or twice a year is fine.
    However 2-3 times a week all year and your health will begin to suffer.

  • Ah!! Thanks! I will be Trying the first one tomorrow! P.s: your crazy milkshake video was the first YouTube video I ever watched!! ��

  • World Best ��Aloe Vera Product�� (Health & Beauty)

    ✔ ✔���� Shop now �������� ��

    https://880000292034.fbo.foreverliving.com/bgd/en-us/home

    ��Aloe drinks,��Skin care(Face,facial,body),��Weight loss,��Nutrition,��Bee Products,��Parsonal Care,��Sonia skin care…..etc

    ✔✔ Join ����free���� for life time. After joining you get 15% Discount ��

    ✔✔ �� World best business opportunity ��

    ✔✔ Same products��, same quality��, same prize �� in 165+ country��

    ✔✔ facebook page link…..������⤵⤵

    https://www.facebook.com/ForeverLivingProductBangladesh2010/

    ✔ Email: msmahir2307@ gmail.com
    ✔ Whatsapp/imo: +8801881714855

  • Thank you for your information on how to grill meat the healthy way. Here’s my Collagen Rich Smoked Bone Broth. Please check it out. I gave you a shout out in the video.
    https://youtu.be/WILN3SRB4C4

  • GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL
    GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL GRILL

  • I use the T-Fal Optigrill, no smoke created by the grease, no charcoal involved. All the grease goes into a plastic tray underneath.

  • Wouldn’t something like wine make the flare-up worse? Beer has a relatively low alcohol content (4%), but wine can be up to 20%ish alcohol, and most spirits much higher.

  • I’m happy to see there are many more tips than I was aware of. I only knew of the 3 F’s when cooking in Texas on that magical red thing. I’m wondering if you’re aware of the 3 F’s as well. I’ve listed them below.
    1. Feed your momma pork belly already.
    2. Feed your momma beef ribs too
    3. Feed your momma a smoked chuck roast and add in some potatoes and asparagus!!!
    ��

  • Enjoy your vids dude, very informative, interesting, clean, and professionally done. I enjoy learning from people who instead of trying to impress everyone with their “hard” words, actually bring good information to the table.
    Keep em coming bro!

  • A lot of this is bad advice, and unless you are going for a particular effect, I wouldn’t follow it.
    a) Don’t cover a steak on the first sear. Cover it only after the flip.
    b) Vegetables usually need to go on before the meat, especially things like onions, because it takes longer slower heat to caramelize the sugars in vegetables and break down the tissue compared to a well marbled cut of beef.
    c) Grilling that lemon does almost nothing but make a visual effect.

  • OTro video del que no conocía recomendaciones y tips para guisar, thanks a lot I ddin’t know about this information, I liked, hi from Mexico City

  • I’ve seen you videos and make me think if you really are who cooks������ the techniques you use how you even touch the food, make me think ( could be for the show) but either way I like simple recipes.��

  • Grant I noticed that in this video when you spray the coals it actually causes more ash to rise into the air and then fall on the food.

  • Love all your videos guys. You have the best practical modern cooking techniques on youtube I think. I would love to see you guys do a vid on dry aging meat in the future. Thanx

  • I got thyroid cancer at 34. No more thyroid. So, yep, you can feel bullet proof up to 40 in your head but it can happen. “Do your best to eat your best to be your best” is MY motto and tip for all esp starting in your late teens. You’ll thank yourself. Plus, you may influence others to choose more wisely and help their future selves, too!

  • Why boil in bag, when you just put those noodles in water? You are actually making one extra step by adding bag not saving time, which is what hacks are for….����‍♀️��

  • 5:18
    Oh snap!
    I dont have griller for my bbq party-
    Welp,I have no choice but go to shoping mall and take a shoping cart.
    DeFeNaTlY nOtHiNg Is WrOnG wItH tHaT:)

  • Best way to turn off the grill is to leave the knobs on with the flame still on and turn off the propane tank first. That way you don’t leave any extra propane gas trapped in the lines.

  • Sorry dude I love your videos but your own links point out the BS of this: “Rodents fed PAHs also developed cancers, including leukemia and tumors of the gastrointestinal tract and lungs (17). However, the doses of HCAs and PAHs used in these studies were very high—equivalent to thousands of times the doses that a person would consume in a normal diet.” This is the study this is all based on…1st, rodents have never had cooked meats in their historical diets, humans have been eating meat cooked over flame for a million years, 2nd, they gave the rodents thousands of times the doses people would consume in a normal diet…this is not science this is hogwash.

  • Love your vids and the awesome info I have gotten from them. It has helped me be very successful with my diet plan. However, I cannot find a “top 3 or 5” vid on what meats are BEST for keto dieting. Thank you for all of your great help and explaining it on a scientific level!

  • hi Thomas, i have a question. i have been exploring a high fat diet, however in trying this for the last week i can’t seem to get my fats high enough to really call it ketogenic. Usually by the end of the day my macros look something like 55% fat 30% carbs and 15% protein. How do i get enough fruits and veggies so that i’m not missing out on micro nutrients in those foods while still achieving ketosis? Are my ratios OK the way they are if i’m not trying to shed a bunch of weight? I love the idea of the ketogenic diet, however, i’m not a fan of feeling like i can’t eat a salad or some broccoli because it might put me over on my carbs and i’d rather not compensate for this decrease in veggies by taking vitamins.. Any tips? Thanks!

  • watch Ken D Berry’s video that counters your video.I think the two of you need to chat. https://www.youtube.com/watch?v=HiApFq_t35U

  • So, why isn’t mankind extinct since we’ve been grilling our meat on open flames since the dawn of time? The same people who tell you to lather yourself with cancerous lotions to avoid the sun because you will get cancer. Why isn’t mankind extinct? Where did the mother cave women get the D3 supplements to feed the babies and we aren’t wiped out from rickets?

  • BULLSHIT regarding veggies. THEY themselves are the enemy!! Oxalates, purines and lectins… not to mention all the other toxins!

  • My mother taught me to save the marinade, that used no oil, from the meat to pour over the flare ups, I’ll let her know about the bottle. It would make it a bit easier:)

  • Hi Thomas… 2 part question:

    a) I live in a part of the world where you get supplements at an expensive rate and grass fed isolates are had to find. Even if you are successful accessing the desired product, you can’t really ever be sure if it is genuine or a knockoff.

    On the other hand we are blessed in the area of natural grass fed protein i.e. ghee, cream and butter and our meat is also luckily and reliably grass fed.

    How do you propose I fulfill my dietary protein requirement?

    b) I notice when I visit Amazon USA Vs. Amazon UK that the grass fed whey isolates available vary hugely in as far as the variety of brands and companies are concerned. UK products tend to be more expensive but my gut feeling is that they may be more reliable in their claims.

    Am I misleading myself?

  • domesticgeek you’re the best always coming up with the wonderful recipes. Great job once again. Happy Thursday God bless �� bye. ����������

  • Good work can you ilustrat us about something that Dr Mercola,Dr Sigfrield and Permultter talked they speak about Cycling plan diet not alway remain in ketosis because at some point liver generates glucose jutt to allow litlle amount of insulie,I know litlle tricky,I would like to kno the remaining of the cyles an whath types of couine to swich for,I suppose must be mediterranean or Paleo ahh you did a nice recipe of bulletproof coffe cook something so we will learn to cook somethin healthy.Dr Perlmutter teach me to do omellets,dr mercola bone broth soup DrBerg you as well apple cider vinagre withnlemon juice and watter,is your turn Thoms

  • Thanks for adding in solutions after giving us the scary. It seems a lot of people only focus on the bad on this issue and give no actual solutions. Also, younger people shouldn’t kid themselves that they are immune to cancer. I know two women who had breast cancer in their 20’s. It happens!
    I started cooking in an iron skillet on my grill, on low heat. I cook my veggies, herbs, and meats together this way and it actually tastes better than putting stuff directly on the grill.

  • Hey Thomas, I like these informational videos and I have a question. I work construction and have being feeling very fatigued lately that when I get off of work I don’t have the energy to hit the gym. A co-worker told me working in that field the sun consumes a lot of our testosterone could that be the problem? What can be the solution? Thx, I appreciate what u do and keep up the good work.

  • Even though I go to gym, I try to have a LCHF diet, intermittent fasting, etc. I will laugh my ass out when at least some of these healthy lifestyle apostles on youtube will die before reaching 70yo!

  • Sara, love all you do, always look forward to watching in on Thursdays.
    Also love your necklace care to share where it’s from?…

  • As a 40-something year old with stage 4 Colo-rectal, and Neuroendocring Cancer, I wish I could hit the “like” button on this a million times. Great Information as always!
    https://www.gofundme.com/byersfamily

  • Lets see if I have this straight. Open will turn ON the grill and CLOSE will turn it off?
    You don’t clean and oil the grill before cooking?
    You cook the steak salad on high heat with all burners on?

  • As someone that grills, I lost interest at knobs, and propane. As some that enjoys comedy I lost it when they grilled lettuce, Ramsey is coming for you ��

  • Hey ChefSteps! It looks like your burgers are nice and compact. How can I compact my ground meat burgers at home?

    Edit: Without using some fancy chemical/meat glue. 😉

  • Norwegian Food 101. All over the country. Most decadent tasting foods. How to dip your feed into this new cuisine. Can you make plenty of episodes? To understand how to do the basic recipes and spices.

    When you’re able to.

  • Oh boy another restriction..fist you took our fav. foods… Now this? Ahhh whats next? Dont get pee tinkles on our shoes? Will we get the “post-wewe-dribbles” disease? Nooooo

  • This guy is full of bullshit hahaha. “There’s not a lot of science to back up this claim, but it is interesting”. Like what the hell? Then don’t listen to this bullshit.

  • I’m sorry but this fucking guy is just ridiculous. Everything is unhealthy!!!! Bla bla bla and speak fucking Plain English for a change. No one cares about all your advanced medical terminology!!

  • I love all of your recipes. However I hate with all my heart chili, jalapeños and the like. What do you suggest to substitute these with? Hugs from Spain.
    Also, your tips for the skewers are great. I will try to get the black ones here in my country. They are even non-stick!

  • How about some info for us 40+ guys that have reactive asthma. Examples of core building and nutrition ideas. I’ve started eating right and began the process but find typical core building for others is just not always the same for asthma peps. Keep up the great work on your video’s. Keep inspiring others. ����

  • I’ve heard resveratrol is very very weak in red wine and you would have to drink so so glasses to actually get a subpar dose. Also sulphoraphane is killed in the cooking process.

  • I think many didn’t understand the main points. Grilling isn’t bad, what IS toxic is: 1. Char and 2. Smoke caused by meat juices hitting the flames. ������������ I read a study recently released that said eating your meat well done is toxic. Guess it’s true….the char is my fave but….cancer is evil

  • Thanks for giving us the facts. Please don’t react to the self inflicted ignorant people posting on the video. You gave us the facts which is invaluable. What we do with it is up to us. But the time you took out of your busy day to educate us on the facts is greatly and truly appreciated. Keep it up pal!

  • If you slice it longways, pop the halumi on the grill to mark it and then add a spoonful of tomato sauce and pre cooked finely chopped toppings, then broil, BAM-no crust pizza! Thought you and Alyssia would get a kick outta that one! Halumi-luyah!

  • I always save the ashes from the previous bbq and spread them over the char. It absorbs the fat liquid and it doesn’t get on fire.

  • how about making a vid with a real grill. none of this gas or propane garbage. use a real charcoal grill. if you are using a gas grill, you might as well use a stove. the grill doesn’t add any flavor like a charcoal grill, but it still makes the meat less juicy. use a charcoal grill or don’t use a grill at all.

  • World Best ��Aloe Vera Product�� (Health & Beauty)

    ✔ ✔���� Shop now �������� ��

    https://880000292034.fbo.foreverliving.com/bgd/en-us/home

    ��Aloe drinks,��Skin care(Face,facial,body),��Weight loss,��Nutrition,��Bee Products,��Parsonal Care,��Sonia skin care…..etc

    ✔✔ Join ����free���� for life time. After joining you get 15% Discount ��

    ✔✔ �� World best business opportunity ��

    ✔✔ Same products��, same quality��, same prize �� in 165+ country��

    ✔✔ facebook page link…..������⤵⤵

    https://www.facebook.com/ForeverLivingProductBangladesh2010/

    ✔ Email: msmahir2307@ gmail.com
    ✔ Whatsapp/imo: +8801881714855

  • I really appreciate this video. I always feel like when I cook my food in a hurry I don’t enjoy it and burn it where as if I slow down I enjoy it much more. Thanks for this video.

  • If you have a grill that requires a propane tank then you might as well cook inside the house. Grilling is about the smoke and smokey food is addictive. A grill with a propane tank is just like an outside cooktop. It’s essentially someone just cooking outside. A change of cooking environment. Not real grilling.

  • great idea I do diet but no thing new as usual chicken with salad and I am boring from the same recipes thanks I will try it ������

  • Hey man, great videos.  But as a griller and smoker, I just wanted to say that I don’t use high temps to simply get the food done quicker.  It definitely has to do with flavor and texture.  Thanks for the info!

  • I’ve been grilling fatty cuts, like ribeye and rib steak, on the propane grill on the middle rack with a cookie sheet on the main rack. The drips don’t fall on the flame and the flame is deflected. I cook with the dials at medium unto I have an internal temp of about 120, then for 10-30 seconds the meat goes on the main grill above the flame just for a short time.

  • 5 steps to a PERFECT steak:
    1. Obtain Cut.

    2. Shave Hair.
    3a. Place on hot (350-500) grill for 10 seconds.
    3b. Flip.
    3c. Repeat step 3.
    4. Remove from grill
    5. Eat immediately.

  • I guess it’s a good thing the cavemen must have instinctively known to cook their meat at lower temps, marinate it in wine with rosemary and to be SURE to eat vegetables with sulfurates along with it. If they hadn’t, Youtube wouldn’t have ever been invented.

  • Literally was just wishing I had more skewer recipes for the grill! Thank you so much, you are amazing! The lemon chicken and jerk shrimp was such a hit last week for my family!

  • +chefsteps I know sometimes those flare ups can burn meat. However in Nathan Myhrvold’s Modernist cuisine he talks about grilling vegetables. One method I learned from the book which has helped me a TON with grilled asparagus, zucchini and other ‘boring’ vegetables is spraying oil or some form of cooking fat directly underneath the vegetables onto the coals to induce flare ups. Do you disagree with Nathan’s methods and if so why?

  • Matt, this video brings back memories. My first brisket on an old offset cooker, and of course the wife said is it ready yet? This went on for about two more hours, and that didn’t include the rest…. Thankfully, there was plenty of other food because I wasted the brisket��. Chris

  • Dam you killed me today. I like to heat up the grill to 600° or more and by the time i finished searing the meat it’s practically done but by using that high heat not only does it come out faster but also softer because I close the cover of the grill so it kind of cooks in like a pressurized mode I wonder if cooking that fast maybe also avoiding the fumes from the smoke. Funny enough I used to put beer and wine and mix it into kind of garlicky sauce and it used to come out really good. I kind of already knew this but I really didn’t want to hear it lol.

  • Hi Thomas, does what you said about grilled meat also apply to stir fry chicken?… stir fry seafood?… stir fry veggies? I know veggies don’t have fat, but they are cooked in fat and they do get charred over high-heat?

  • Great ideas and i love the puns �� i did want to ask a question though. When using metal skewers does this cook the meat from the inside and if so is this something i have to be monitoring on the grill? I just don’t want to overcook them

  • Great video! #4 is one I never see anyone comment on. I usually just wash my tongs but using a pair is a better solution, esp when I have several tongs that could be used. And the last one or #1 is to keep the wife happy. Wise advice! ; )

  • I have a hard time considering someone to be a “BBQ MASTER” when they grill with the rack on upside down in half of their videos, or when they place food on the rack going the wrong direction (parallel vs perpendicular).

  • You da man! For two reasons…never thought of using Beer, and more importantly, looked like 2 slices of Cheese on those Burgers! Nothing worse than a Cheese Shy Cheeseburger, Which Cheeses did you use?

  • There is so many things wrong with this video.

    -Your grill grates are UPSIDE DOWN. according to Weber the flat side should be up.
    -Your propane hose is not connected to the grill correctly. That clip should suspend the hose from the top of the storage compartment.
    -your side burner is not even connected. There is a hose is just hanging there
    -Those grates are porcelain ENAMELED. Using a tool like that to clean them will scrape off the enamel causing them to rust.
    -The burner tubes are made of stainless not cast iron as you pointed out.

    If you are supposed to be an expert on something please get someone who knows something about the topic.

  • So there’s this Indian cheese called paneer which can easily be used as a substitute for any of the meats or if you can’t find halloumi:)

  • You guys have gone through quite a long cycle of basic “cooking 101” videos for the last couple months. Can you please go back to pushing the limits? It’s time for some content that’s back on the level of the unreal quail egg (for example). The best part about the channel is that it’s fun and informal, but the goofy character branding is not what made this channel unique. Keep it about the food!

  • I enjoy your videos TD and you have been a great part of me transitioning to a research based diet. I understand that some people are adamant about eating meat but you always stop short of the tons of research that, at the minimum, shows that one should be cautious about eating meat. Why is that?

  • Hey Matthew, I missed the step on how long meat can touch the floor. 3 second rule, 5 second rule, or does the type of meat you are smoking factor into that? ������

    Just kidding, of course, great video as usual.

  • Love your videos. Switched from low carb to keto because of you. Started fasting, using coconut oil and take specific vitamins you’ve recommended and all are having fantastic results. BUT, there is no way on God’s green earth I am giving up a heavy char on my steak. A ribeye slow cooked on a smoker and finished with reverse sear, in butter, on a cast iron skillet, with a char that is near black is in every version of heaven I can imagine. Your probably right in what your saying so it looks like I need a truckload of brussel sprouts!

  • What about smoking meats in a wood smoker? Also, I thought you said before that red wine has very low amounts of resveratrol, not high like you said in this video.

  • I wish someday i can buy my grill.lol�� so i converted my rice cooker into smokless grill for meanwhile.check my video believed its work.✌️

  • I think the small details like getting the grill seating hot is important to add in a video like this for people that have no idea