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Press Releases

July 24, 2009

Contact Name:	Lynn Holly
Contact Email:	LHolly@wheatfoods.org
Contact Phone:	303-840-8787

End of Summer Grilling Uses Barbecue End-to-End

PARKER, Colo. (July 24, 2009) – Those dog days at summer’s end can really make it hard to be in the kitchen, especially if you want to make your meals as healthy and nutritious as possible. One way to beat the heat is to use your grill every step of the way.

Begin with your potatoes. Slice or cut into quarters, spray with non-stick cooking spray or olive oil and place directly on the grill. Or mix several varieties together, like chopped Yukon gold with sweet potatoes, sprinkle with flavored oil and favorite herbs, then wrap in foil and place on the grill for a delicious dish with virtually no clean-up.

Marinate your favorite beef, chicken or chops ahead of time. Not only does marinating add flavor, it also helps tenderize the meat. Place directly on the grill and cook until juices run clear. Having a meat thermometer on hand will ensure the proper internal temperature.

Have you ever tried asparagus on the grill? Before you think it will fall between the grids, consider wrapping several fresh stalks with a half slice of bacon and place each bundle directly on the grill. Grill asparagus until bacon is cooked, turning bundles as necessary. Vegetables never tasted so good!

While the above recipes take care of the main meal, you can also enjoy dessert made on the grill. Here is a fun twist on an all-time favorite. It’s simple to make and an oh-so delicious version of the ice cream sundae. When you put all of these recipes together, you’ve used your grill from end-to-end. Bon appétit!

Grilled Pineapple Ice-Cream Sundae
1 can pineapple rings
½ cup brown sugar
2 tablespoons melted butter
2 tablespoons lemon or lime juice
1 teaspoon cinnamon
1 ounce citrus-flavored schnapps (optional)

Vanilla ice cream (can use reduced-fat or fat-free for a lighter version)
Whipped cream
Maraschino cherries
Variety of ice cream toppings i.e. nuts, coconut flakes, sprinkles or caramel
Sliced pound cake

Directions: Combine brown sugar, butter, juice, cinnamon and schnapps; mix thoroughly. Brush mixture over pineapple slices.

Place pineapple slices on preheated grill over a high heat and grill for 1 minute per side or until browned. Do not overcook! Remove from grill and immediately place pineapple on a slice of pound cake and top with vanilla ice cream and your choice of sundae toppings. Serve warm. Enjoy!

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About the Wheat Foods Council
The Wheat Foods Council is a nonprofit organization formed in 1972 to help increase public awareness of grains, complex carbohydrates and fiber as essential components of a healthful diet. The Council is supported voluntarily by wheat producers, millers, bakers, and related industries.

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