As we get outside and start cooking and eating outside, there are few rules we need to observe. Cooking should be quick and easy with minimal effort and grilling outside is a big part of the summer experience. Lately, barbeques have come under scrutiny causing cancer causing compounds that develops in grilling. The compound is mainly in the smoke, so if we reduce the smoke, we reduce the risk. By taking a few precautions we can enjoy more of our meals outside.
General
Keep all preparation surfaces and equipment clean
Raw foods can transmit bacteria; consider a separate cutting board for raw meats
Do not let juices from raw meat, poultry, fish or seafood come in contact with cooked foods or foods that will be eaten without cooking, such as fruits or salad ingredients
Refrigerate all perishable foods within two hours, even after cooking
Rinse Fruits and vegetables with clean water; soap is unnecessary and can leave residues
Lean meats create drip less and cause less smoke
Remove all excess fat and skin (don’t forget the flavour is in the fat)
Vegetables do not contain the protein that forms harmful HCAs
Use marinades that do not contain sugar
Limit Time – Limit Exposure
Partially cook meat and fish before grilling. This will limit the time needed to cook on the grill.
Smaller cuts of meat, like kabobs or medallions take less time to cook
Grilling Techniques
Keep smoke down
Try to prevent juices from spilling and producing smoke
Line the grill with foil and poking holes
Cook on cedar planks
Apply sugary sauces at the last minute.
As we get outside and start cooking and eating outside, there are few rules we need to observe. Cooking should be quick and easy with minimal effort and grilling outside is a big part of the summer experience. Lately, barbeques have come under scrutiny causing cancer causing compounds that develops in grilling. The compound is mainly in the smoke, so if we reduce the smoke, we reduce the risk. By taking a few precautions we can enjoy more of our meals outside.
