Pay attention to what you’re cooking so it sears but doesn’t char
I recently read an article on "www.consumerreports.org/health/healthy-living/news/2008/8/grilling-basics/overview/grilling-basics-ov.htm" that suggests that grilling to a char on meats can transform amino acids and other natural substances in the foods into compounds called heterocyclic amines (HCAs), which have been shown to cause cancer in laboratory animals. Some studies suggest that ingesting these and other compounds might affect food safety by increasing the risk of breast, colon, pancreatic, prostate, and stomach cancer.
The article suggests that cooking at a lower temperature helps prevent these harmful compounds to form. I was so glad to hear this because; I slow cook my ribs and pulled pork before searing them on the grill and then adding the BBQ sauce. I also make sure that I cook the BBQ sauce right before I need it. Not only is it fresh but also it’s hot and if the sauce is hot, it won’t easily burn or cause a char on the meat.
Marinating meats also help prevent the formation of these harmful compounds. Again, I marinate also.
So make sure you take a few extra steps this Labor Day and handle and prep your food safely for the grill by: - Pre-cooking the ribs low and slow for about an hour before grilling - Use marinades - Pay attention to what you’re cooking so it sears but doesn’t char like the ribs pictured above
