Secrets to Grilling Safely
No matter how savory those steaks may smell, grilling meat at high temperatures isn’t a good thing. The high temps cause a number of cancer-causing compounds to form.
HCAs, or heterocyclic amines, form when meat, poultry, fish or game is seared over a high flame. PAHs, or polycyclic aromatic hydrocarbons, are created when fat drips onto hot coals. Smoke and flare-ups then can deposit them on the meat.
But that doesn’t mean you need to chuck your Char-Broil. Minimize your risk with simple techniques. Even cutting off charred bits before you eat will help. Other tips to try:
Marinate. Marinating meats before grilling can reduce the amount of HCAs formed by up to 99 percent.
Keep it short. Grill smaller cuts – think kebabs – to cut down on cooking time.
Precook. Microwave or bake meats, then toss them on the grill for just a minute for flavor.
Go low and flip. Cook at a lower temperature, and turn meats frequently. Research shows they’ll cook faster that way, without forming HCAs.
Cover. Cover the grill grate with punctured foil to cut down on drips and lessen smoke.
Go lean. Select lean cuts, and trim fat and skin, so that there’s less fat to drip.
And the one foolproof way to grill safely? Cook all the veggies you want – they don’t form either HCAs or PAHs.
– Linda Richards
