When I was a much younger man, I would routinely have a start-of-summer cookout at my house with a menu that included Italian sausage and peppers, ribs, chicken legs, fatty hamburgers, hot dogs — in other words all the things I can’t eat now that I’m dealing with heart issues. So I stopped having those cookouts, not wanting to serve people foods I can’t eat and assuming they would not be happy with what I could eat.
My Hawaiian chicken skewers. 
I use these disposable grilling sheets to keep my main grill clean, but this onion trick sounds like a great alternative. 
I normally grill zucchini but I may try stuffing them next. 
I love making salmon in a variety of ways. 
I often grill fish on a bed of leons. 
Salmon in foil, my take with lemons. 
Cooking up more healthy foods for you in my outdoor kitchen. Thanks for reading all my posts!
But that was then, this is now, some nine years after my first stent went in and I changed my eating habits.
I haven’t had a large cookout party in some time, especially not last year when we were all isolating, but I have developed healthy cookout menus for us.
A recent article I saw, Nutrition: Making summer barbecues healthier from the Duluth News Tribune, can help you make your cookouts healthier as well.
The article covers the basics — grill lean proteins like fish and chicken, use whole wheat breadstuffs when you must have a bun, grill fruits. It even touches on how high in salt most condiments are and suggests finding substitutes for those as well.
A good place to start grilling healthier is my recipe page. The Memorial Day special meals (under special occasion meals) all deal with grilling, for example. And check my smart shopping page for tips on low- and no-salt condiments.
The No Salt, No Fat, No Sugar Journal 
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