Hack Your BBQ
It’s the summer season, which means plenty of time spent outside at the grill. Learn from biohacker and Bulletproof founder, Dave Asprey, on how to make your next BBQ flavor-filled in the healthiest way. Better for you and tastes delicious.
To start, you'll need grass-fed & pasture-raised meat, herbs and oil.
Mix herbs and oil/ghee. Pour 2-3 tablespoons (depending on the size of your meat) of oil or ghee onto the herbs. Then mash up the herb and oil mixture with a spoon. When you mix it up, you infuse the oil with antioxidants and the fat-soluble compounds. When you do it right, the oil actually takes on a bit of a green tinge. You can marinate your meat in the herbs and oil for a few hours before grilling.
Spoon the mixture over the meat and use your hands to massage it in. Sprinkle Himalayan salt over it, or use smoked salt. Smoked salt gives you all of the rich smokey flavor without the harmful compounds that come from charring your meat.
Use a griddle pan. You might be tempted to throw the meat over an open grill and have the flames lick the meat. But it’s simply not good for you, since you want to avoid having the fat and protein drip onto the hot coals. Instead, use a griddle pan to avoid charring your meat.
Turn the meat over when it easily lets go of the pan (versus sticking to it). Grill your meat until it’s just barely browned, and not charred. Doing so seals in the flavor while keeping toxin formation at a minimum. Aim for rare to medium-rare on the inside.
Garnish with fresh chopped herbs and tuck in!