We have always liked to grill. Since starting a low carb eating plan, however, the grill gets used constantly. It only takes a few minutes to grill 3 pounds of skirt steak, or 6 pork chops, or a tri-tip, and then you have enough for a main meal and leftovers for several days of lunches and breakfasts. And you haven’t made a mess of your stove top.
We’ve experimented with more complicated grilled items, like dry-rub ribs. While we enjoy the slow-cooked grilled items, we mostly use it for quick cooking of a lot of food.
I don’t always grill at night, either. If I’m caught short packing lunches, I might take something out of the freezer and grill it at 6:00 in the morning.
The grill is not just for meat. Asparagus is a relatively low carb vegetable that is great when par-boiled and finished on the grill with olive oil and salt, but it does not store well, in my opinion–you should eat it right away. Summer squash, zucchini and mushrooms are low-carb, delicious grilled, and do store well for several days in the fridge.
A charcoal grill will not cut it–waiting 30 minutes for the charcoal to be ready will not make your life easier, especially at 6 in the morning.