Aside from exposing Marc to my regular cooking experiments (still sorry about those paleo cookies…) I also spend my time writing for local publications like Su Voz Latina. This month, I wrote an article for women who want to enjoy plenty of grilled food this summer as a healthy and delicious alternative to indoor pan frying or baking. Grilling can be an amazing supplement to a paleo lifestyle, offering variation in your recipes and a delicious smokey flavor to just about anything you can imagine. Whlie the story is geared towards women, unashamed  men who have been limited to their “Jorge” Foreman (until now) can take a peak as well. (Don’t worry no one will know!)

Crossfit El Paso member and Chef Edith Galvan helped me out with the many tips and tricks to found here.  Also, this may be  good information to know as some paleo bbq recipes may be on the forefront. . .  Below: Excerpt from June Issue of SVL.

We Can Grill It! Tips, Tricks and More

Most women feel a shudder of discontent with the thought of grilling. This often male-dominated form of culinary artisanship, however, is not just for your husbands or fathers anymore. To prove it, the SVL team decided to find out for ourselves just how to use the historically male-operated grill and utilize it to add our own flair to summer delicacies.

Local chef Edith Galvan, whose know-how ranges from training with the EPCC Culinary Arts Program and working for family-owned businesses such as Café Italia, was recruited to assist the everyday female with embracing her fiery grill.

“Typically we think of football games and cookouts where men are given the responsibility of handling the grill. But now, with propane grills, it’s a lot easier for women. A propane or gas grill eliminates the needs for things we tend to be uncomfortable with like charcoal or lighter fluid and, at the end of the day, your grill is more like a stove.  That means we are definitely no longer in all-male territory.”

Assuming that we come prepared with the ever-convenient gas grill, now what? What’s a girl to do when faced with a hot summer day and a potentially even hotter grill? Galvan provided us with her best grilling tips and tricks to be used as a guide when venturing into this unknown territory.

What do I need to know?

Perhaps the most important rule-of-thumb when it comes to grilling is to “keep it outside.” This isn’t your average George Foreman you’re dealing with; this is live smoke and flames. Galvan cautions that “open air is essential for safe grilling.” First time grillers should also consider the following safety tips:

- Use long utensils such as tongs instead of large forks or knives.

- No matter how much you “need” to see the end of that Lifetime movie, do not walk away from your grilling station.  “You never want to leave a grill, which can reach temperatures of up to 500 degrees, unattended,” says Galvan.

- Maintaining a clean grill surface will lessen the likelihood of flare-ups.

- Flare-whats?!   Occasionally large flames can rise from your grill because of fat or grease dripping down from food. This is not a moment to panic. Galvan’s advice? “With a small grease fire, you don’t want to douse your grill with water or attempt to close the grill lid. Simply wait it out and it will be fine.”

Wait . . . where is the “on” button?

To operate the grill safely, it’s always best to read your instruction manual. Most women have an irrational fear of turning on a grill for the first time to find their perfectly mascara’d lashes seared off. Operating a grill isn’t rocket science. After all, if your man can do it, why can’t you? Galvan says to practice safety while turning on the gas and regulate the heat by using the burner knobs. “Remember that, once it’s on, it’s just like a stove.”

Now, what should I cook?

When grilling, opt for lean meats with low fat contents to lessen the chance of flare ups. Galvan recommends thin cuts of meat, approximately ¼ to ½ an inch thick. Boneless skinless chicken breasts, steaks, fish, and pork are all recommended for outdoor grilling. And to serve on the side? Galvan recommends  vegetables. “Use any kind that you like. Good examples would be bell peppers, zucchini, squash, asparagus, or onion. Just make sure to slice thickly to avoid falling through the grill gates.” Another good tip from Galvan: “Brush your vegetables with light colored oil such as canola. Light colored oil indicates a high smoke point. So avoid common olive oil when dealing with high heats.” (Paleo Alternative: Grapeseed Oil)

Galvan also provided the following basic recipes:

Dry Rub: red pepper flakes, paprika, salt and pepper

Marinade: lemon juice, beer, salt and pepper

Dessert: Grilled Pineapple with a scoop of ice cream **FYI NOT PALEO

Confidence!

Some final words of advice from Galvan: “Grilling isn’t something to be afraid of. Ease into it if you need to, and you’ll realize that it’s not as hard as it looks. Have fun and experiment with the liberty of cooking outdoors.”