It’s May, and that means we may all be out grilling soon! What could be more fun than a Saturday afternoon around the grill?
Well, hold on a minute…can’t grilling – or charring – meat be dangerous? Doesn’t it cause cancer?
It is true that studies have shown that meat that has been burned or charred creates heterocyclic amines (HCAs), which are a carcinogen. Some studies have shown that certain marinades – particularly those with a high amount of sugar (like most barbecue sauces) can create even more HCAs.
So, how do we make it safer?
- Cook at a lower temperature (less than 350 degrees F)
- Cook over indirect heat, rather than directly over a flame
- Marinate the meat in a marinade withOUT sugar for several hours before grilling
Watch the video for a marinade idea!