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Submitted by boz
Recent studies have shown that grilled foods can contain the cancer-causing agent called heterocyclic amines (HCAs), which are formed during the grilling of animal products like chicken, beef, pork and fish. MSN is running an article with a few tips to keep grilled food safe(r).
From the article:
- Microwave foods to reduce grilling time [Ed. I'd rather not use a microwave for chicken. But throwing it into a regular oven and baking for a little while works well. ]
- Use low or medium flames to reduce flare-ups that char the meat
- Use lean meats to reduce the amount of fat that drips into the flames, reducing a chance of flare-ups. [Ed. That's a good safety tip anyway. I'd rather not have my eyebrows burned off. And besides, lean meat is good.]
- Don't eat blackened meat. [Ed. Damn! I liked eating hockey pucks. ]
- Add sauces or glazes during the final stages of grilling. The sugar in them can cause flare-ups.
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