Safety tips for outdoor grilling

by Top Chef

You’ve probably heard the claims that cooking meat over an outdoor barbeque comes with an increased risk of carcinogens. That’s because when meat is cooked at a high temperature (including frying and broiling) the amino acids react with creatine to form heterocyclic amines (Has) which are worrisome chemicals. Grilling over a flame is double trouble because it exposes the meat to the cancer-causing chemicals contained in the smoke. Yikes!

Here are some ideas to help cut down the risk factor for you this summer.

Marinating meat is thought to be helpful by some but the evidence isn’t concrete. Whatever! It still tastes good. Check out my Mediterranean Marinade recipe tomorrow. It rocks!
Grill smaller pieces of meat – they cook faster at a lower temperature
Choose leaner meat – It’s the fat that makes the flames that makes the smoke which is bad
Flip a lot – that way both sides heat evenly
Buy natural briquettes and wood chips from a natural food market
Choose an eco-friendly propane grill instead of a charcoal grill
Don’t use lighter fluid
Choose low fat meats and trim off the excess fat
Don’t eat the burnt bits

Or just go vegetarian! Try Boca burgers, meatless chicken and lots of veggies!

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