6 Ways to Safer Grilling
William Dale, M.D., Ph.D. | June 15, 2016 June 16, 2016
What to try
Red meats, especially those cooked over an open flame, are associated with a higher risk of certain cancers. Try these tips to reduce your risk the next time you’re grilling.
1. Start with lean cuts
Dripping fat fans the flames and increases charring.
Soaking meat in olive oil, beer, red wine, or teriyaki sauce, or another marinade, can reduce the formation of carcinogenic compounds.
3. Give it a zap
Precook meat in a microwave to reduce the amount of time it’s exposed to high temperatures.
4. Avoid charring
Don’t put meat directly on an open flame or cook it too long on a hot surface.
5. Turn, turn, turn
Keep turning the meat while it’s cooking, which reduces the chances of forming dangerous chemicals known as heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs).
6. Steer clear of the burned bits
Remove charred portions of meat from your grill and toss.