LA Tortilla Factory CIO Gives Tips for a Great BBQ

By on July 6, 2017

You’ve planned the guests, drinks, and menu for your next summer get-together, and you think you’re ready for a killer bbq.

But before you uncover the grill, did you know there’s 6 things that most meat-and-veggie masters get wrong on the grill?

Sam Tamayo knows what to avoid to get your food just right. He’s the CIO and a third generation member of the founding family behind La Tortilla Factory (latortillafactory.com), a bbq favorite – and the world’s first fat-free flour tortillas and first ever low carb/low fat tortillas.

You could even call him “The BBQ Whisperer”.

DON’T:

1. OVERHEAT
Be careful of burning your foods or over cooking them on the grill. A bit of char while grilling is unavoidable but too much will have carcinogens.

2. RE-MARINADE
Do marinate foods in the refrigerator but do not reuse marinade on raw meats, fish or poultry unless it is boiled first.

3. EAT IMMEDIATELY
Give your meats a rest once they are finished cooking. Cover them with foil and let them sit for about 10 minutes to let juices redistribute evenly.

4. COOK THE MEAT ON LAST NIGHT’S GUNK
Preheat your grill for 15 to 25 minutes before you begin cooking, to help kill any bacteria before you begin grilling.

5. OFFER JUST BREAD
BBQ isn’t complete without tortillas, which taste delicious when toasted over the open flame of the BBQ – and help turn any boring slice of meat and veggies into an easy to eat wrap. La Tortilla Factory are launching a huge refresh of their hand made line – the same delicious tortilla but now non-GMO. The company also offers organic and gluten-free lines.

6. BE VEGGIE-AVERSE
Give your BBQ some color: Try grilling veggies and even some fruits on the grill as well. Produce that does well on the grill can include asparagus, potatoes, eggplant, peppers, zucchini, tomatoes, squash, sweet corn, peaches and even pineapple.

* Jamaican Chicken Jerk Tacos
tinyurl.com/y8wab9h8

* Lamb Kebob Tacos With Tahini Sauce

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About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”