Health & Fitness

By Leslie Rice Hart


It’s July, it’s summer, and we all know what that means – “throw another shrimp (chicken, steak, etc.) on the barbie.”

Coming from Texas, barbequing is a way of life for me. You’d never catch my mom turning on the oven in the summer, ya’ll, not with those scorching temperatures outside. Like mother, like daughter. No oven for this Texas gal, it’s grilling at every chance I get.

Grill cooked food is healthy and so delicious. Additionally, there is no need to load meats, poultry or fish with a lot of sauce or oil. A little seasoning and oil go a long way. Grilled veggies are wonderful. Corn on the cob and potatoes grilled – is your mouth watering yet?

There is a skill to grilling your food. I never realized the “science” involved until my sister-in-law began explaining the ideal temperatures at which different foods should be cooked to ensure the most flavorful taste. I always thought you turned on the grill and threw the food on, closed the lid and let it cook. Looking further into this, I found some helpful grilling tips at (direct link at: So before you have your next barbeque take a look at some of these basic tips and wow ’em with your scrumptious grilled goodies.

Originally published July 2005

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