Research shows that meat, fish, and poultry cooked at high temperatures produce chemicals called heterocyclic amines (HCAs), which may cause cancer. The fat dripping into the heat produces smoke that contains potentially harmful polycyclic aromatic hydrocarbons (PAHs) which sticks to food. To counteract these risks follow these rules;
- Cook meat partially in the microwave and pour out any liquids before placing on the grill.
- Defrost your meat before cooking.
- Choose lean meat and cut away fat. Cook larger pieces of meat more slowly or better yet cut it into smaller pieces.
- Use a drip pan to keep fat drippings out of heat.
- Marinate meat; It decreases the HCA formation by more than 90%.
- Make sure meat is cooked to the correct temperature by using a meat thermometer.
- Remove any blackened areas before eating.
- Feel free to grill all the fruits and vegetables you want. They do not contain any fat linked to HCAs, and are completely healthy.
- Be sure to clean your grill thoroughly after each use. Burn off any residue and scrub with a stiff brush. If the hood is covered with grease or char, clean the surface well with a nonabrasive cleaning pad and mild dish detergent.
Instructions to partially cook meat in the microwave before grilling;
- 3 lbs. pork spare ribs cut into 2 rib portions, add 1 cup water to dish, rearrange pieces half-way through cooking. Cook at 50% power for 40 to 45 minutes until it begins to brown.
- 3 lbs. chicken cut into quarters, rotate pieces half-way through cooking. Cook on 100% for 12 to 15 minutes or until tender.
- 1 lb. hot or sweet Italian sausage links, rotate pieces half-way through cooking. Cook on 100% for 5 to 6 minutes or until no longer pink.
