Barbecuing is one of my favourite parts of summer! Using a grill is great way to prepare food without the mess of pots and pans… that means more time for outdoor fun and socializing! I must admit, I am a (self-proclaimed) grill master, especially when it comes to cooking a medium-rare steak to perfection, but I also try to ensure that I’m grilling safely. Compounds in meat, chicken, and fish have been linked to cancer when exposed to the high heat of a BBQ. You can actually tell when harmful compounds are forming- it’s when your meat turns dry, dark brown or black.
Here are some tips to reduce your risk:
1. Avoid high temperatures- Turn down the heat to medium. If you’re using a charcoal grill, wait until the coals glow to place your meat on the grill.
2. Marinate for as little as 10 minutes
3. Try souvlaki or shish kabob-style- Smaller pieces of meat require less time to cook, therefore, decrease exposure to and formation of harmful compounds
4. Precook- Reduce grilling time by precooking your meat for as little as 2 minutes in the microwave
5. Flip frequently- Flipping every 6 minutes instead of every 10 minutes can decrease the formation of harmful chemicals by at much as 70%
6. Create a barrier- Try using a grilling plate, foil or planks
PS. Check out the video in the sidebar for some more details.