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Grilling Foods Waterville ME

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Hannaford Supermarket & Pharmacy
(207) 877-0700
140 Elm Plaza
Waterville, ME
Store Hours
Monday 6am - Midnight 8am - 8pm
Tuesday 6am - Midnight 8am - 8pm
Wednesday 6am - Midnight 8am - 8pm
Thursday 6am - Midnight 8am - 8pm
Friday 6am - Midnight 8am - 8pm
Saturday 6am - 11pm
Sunday 7am - 9pm
Pharmacy #
(207) 877-7552
Pharmacy Hours
Sat: 8am - 6pm
Sun: 9am - 6pm

Buddies Groceries, Inc.
(207) 453-9606
80 Main St
Fairfield, ME

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Lakeside Country Market
(207) 465-7474
53 Belgrade Rd
Oakland, ME

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Dick's Market
(207) 426-8555
1152 Main St
Clinton, ME

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Hinckley General Store
(207) 453-9812
764 Hwy 201
Hinckley, ME

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(207) 622-8000
119 Crossing Way
Augusta, ME
Store Hours
M-Fr: 8:00 a.m.-10:00 p.m.Sa: 8:00 a.m.-10:00 p.m.Su: 8:00 a.m.-9:00 p.m.

Village Market Grocery
(207) 453-7500
95 Main St
Fairfield, ME

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Buddies Groceries Inc
(207) 465-2621
43 Main St
Oakland, ME

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Galusha's Inc
(207) 426-3521
1208 Main St
Clinton, ME

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Don's Famous Franks
(207) 622-9761
170 Mount Vernon Ave
Augusta, ME

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Nutrition, How Your Grill Can Help Your Diet

By Erin Rogers

Summer is a great time to break out the barbecue grill and lighten up your diet! Grilling season doesn't have to only mean hamburgers, bratwurst, and steaks. There are many great choices for the grill that will keep you in great shape for all those fun summer activities. Rather than fatty hunks of meat or sausages, try grilling:

-- Chicken breast

-- Turkey breast or tenderloin

-- Ground turkey, chicken or lean hamburger (add great seasonings)

-- Veggie/grain/soy burgers

-- Vegetables

-- Turkey hot dogs or sausages/brats

-- Light smoked sausage or turkey polska kielbasa

-- Fish (salmon, swordfish, shrimp, catfish, trout, red snapper, tuna, etc)

-- Or, if you choose beef, select a high-quality but small portion

Marinades are easy to make and allow you to use some creativity in your cooking! If you're making your own marinade, plan on about a half cup per pound of meat. There are usually 3-4 components to a marinade. You'll definitely need an acid such as citrus juices, vinegars, or wine. This acid will serve to break down the protein tissues in the meat, which serves to tenderize. For flavor, you also need to include some oil (canola, olive, sesame, or other) and seasonings (salt and pepper, dried or fresh herbs, soy sauce, worcestershire sauce, ketchup, mustards, garlic, gingerroot, onion, chili peppers, etc). You also might want to add a sugary ingredient like honey, jam, or molasses to add a touch of sweetness and caramelization to your grilled food. About a quarter to a third of the marinade should be the acid, a few tablespoons should be oil, about a tablespoon of your sugar ingredient, and seasonings can really be however much you'd like.

Make sure to always marinate in the refrigerator. Large ziploc bags are great for marinating. Otherwise, use a shallow glass or plastic container. Avoid metal which will react with the acid in the marinade. The longer you marinate, it will also cut down a little bit on cooking times. Depending on what you're marinating, the times will vary. Here are some general rules to follow:

-- Large cuts of meat (over 4 pounds) - 8 hours to overnight

-- Smaller cuts of meat - 1/2 to 3 hours

-- Whole fish - 3 hours to overnight

-- Fillets of fish (depending on size) - 1 hour to overnight

-- Fruits and vegetables - 1 to 3 hours

Don't use leftover marinade for basting or as a sauce, unless you first boil it for 5 minutes to kill any bacteria. To prevent food from sticking to the grill, lightly coat your grilling surface with a small amount of cooking oil or spray. Some companies now make nonstick sprays specifically for the grill.

To ensure proper doneness, it helps to keep a meat thermometer handy at the grill. Here are temperature guidelines for different types of meat.

1. Poultry: 165-170 degrees F

2. Fish: 130-135 degrees F (fish will begin to flake and turn opaque)

3. Beef, lamb, pork:

Rare - 140 degrees F, red center. Fine for steaks and lamb. Pork shoul...

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