Finally, a nice day for grillin

Having been a blistery cold and unusually snowy winter here in Virginia Beach, today was a very refreshing and beautiful sunny 60 degrees.  So I fired up the gas grill and cooked up some low carb grub.  Or in this case, some chicken burgers, some grilled burgers and a t-bone steak.  All just for me.  Seriously.

Whenever I grill, I always make more food than I need, because I like to freeze what I won’t eat in the next couple days.  I think this is a very important strategy for low carbers.  Having ready to eat meals that you can quickly heat up when you just don’t feel like cooking.  And home-made burgers are very convenient to keep on hand.  Especially, considering all the crap they put in pre-packaged food (nitrites, phosphates, nitrates, coloring, etc.), I definitely like knowing just exactly what’s in my food.

So this time I took ground beef that I added salt, pepper and garlic salt to and formed some patties and slapped them on the grill.  Cook 3 – 4 minutes per side and you’re done.

For the chicken burgers, I went with ground chicken, chili pepper, and ancho chili powder along with salt and pepper.  I cooked them a bit longer than the burgers arranging them on the grill for indirect heating after searing.  When it comes to chicken, over cooked is still better than undercooked.  You could easily top that with cheese, salsa, or a pepper sauce for a great meal.

And lastly, the t-bone steak.  Seasoned simply with salt and pepper and grilled 3 – 4 minutes per side.  I like to add a sprinkle of garlic powder after taking off the grill and then let it rest for a few minutes.  Served with cooked spinach and that’s practically a zero carb meal.

So yeah, I might be a fair weather griller, call me crazy, but grilling outside when it’s 27 and sleeting just ain’t my cup of tea.  Now 60 and sunny in mid February?  This is gonna be a good year…low carb grillin style.

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