(This is from by friends over at National Barbecue News)
Some studies have shown that familiar grill flare-ups during backyard barbecuing may entail health concerns when red meat is charred or over-cooked. So what does the amateur chef do to minimize the risks? Since most of the concern is tightly linked to consumption of over-grilled red meat, it becomes obvious that excessive cooking and flame-ups should be planned for and hopefully avoided to continue enjoying your favorite and flavorful barbecue as millions across the country do.
There is a silver lining. The chemicals of concern are found mostly in charred meat crusts commonly found in red meat cooked at high temperatures or exposed to damaging grill flare-ups while cooking.
So experts recommend following these precautions or actions:
Maintaining and keeping your gas grill's control jets operational and clean can often reduce flare-ups. Regular cleaning of any gas, electric or charcoal grill to remove underside residual oils or food that can become attached to your current grilling effort and then easily flare up, so cleanliness is advisable.
Some experts recommend preheating your barbecue item in a microwave in order to reduce the exposure cooking time it spends on the direct flame grills is worth considering.
Marinating red meat has been shown to have a strong protective effect, probably because the liquid prevents burning and helps preserve the moisture longer and better.
Another recommended step is covering the grate with punctured foil to avoid direct flame contact and potential charred results.
As everyone who barbecues knows, safety mitts, long tongs or utensils and a large spritzer to spray water are often useful in the event of an unexpected grill flare-up. Avoid grilling too near wooden structures or on small apartment balconies.
Finally, as common sense would indicate, avoid serving or eating accidentally charred portions of meat.
As mentioned, much of the health concern is tightly linked to consumption of grilled red meat when overly cooked, but skilled barbecue chefs know there is still diligence, pork, sausage, poultry, seafood, and grilled veggies to consider as well. As everyone knows, undercooking (when internal meat temperature is under 150 degrees) can also entail various health problems, so the solution is to this opposite condition is use of a meat thermometer and ongoing attention to the cooking process. Happily, there are a number of precautions backyard cooks can take to reduce or prevent most health risks while preserving their family fun, and the flavor of their favorite backyard barbecued items, and they are all simple.
To assure a good barbecue meal, there are a growing number of BBQ restaurants and caterers around the country that prepare their barbecue with extreme care and concern for their patron's health. They will always appreciate your business and create an enjoyable family meal as well. Eating out is fun, but BBQ makes it better.
Comments