SWEET corn on the cob, tomatoes from the garden, steak seared on the grill. Could there be a more perfect late summer meal?
Yes, but only if you know the healthiest ways to indulge your barbecue habit.
Good bet you’ve heard murmurs about grilled meat causing — yes — cancer, and you’ve either tried not to listen or guiltily thought, well, what doesn’t? But here’s the good news: There are a bunch of ways to virtually wipe out the risk. In fact, we’ve found eight of them!
The problem, by the way, is that grilling meat, chicken, and fish — especially if it’s charred or well-done — produces cancer-linked chemicals known as HCAs or HAAs. Animal fat dripping onto hot coals creates another worry: stuff called PAHs.
But you don’t have to go flame-free. Just do one or more of the following, which actually tend to make grilled food taste even better.
Is it worth it? You bet: Here are tips from RealAge:
1. Soak it up. Marinating meat boosts flavor and tenderness while slashing production of cancer-causing HCAs by up to 90 percent especially if the marinade has an olive oil base.
Make your own, or use bottled Italian dressing zinged up with extra garlic.
2. Do kabobs. Small pieces of meat cook faster and produce fewer HCAs than caveman-size slabs do.
Thread your protein of choice onto a skewer with lots of veggies (cherry tomatoes, peppers, mushrooms, zucchini chunks, onions) and grill until just done.
3. Add a secret ingredient. Making burgers? Mix in one teaspoon of wheat bran per pound of ground meat. It keeps burgers juicy, stops HCAs in their tracks, and won’t even register on the carb meter.
4. Finish it fast. Precook meat on the stove or in the oven or microwave earlier in the day, and then finish on the grill for great flavor and those tempting stripes. Precooking also means people won’t have to wait around for ages while dinner cooks.
5. Foil it. Cover the grate with punctured aluminum foil. No flames, no drips, no HCAs — and no grill clean up, either. Frequently flipping your meat of choice also helps curtail troublemakers.
6. Get skinny. To curtail dripping, trim fat from meat. Cook chicken with the skin on, and then toss the skin. You have nothing to lose but grease, calories, and carcinogens.
7. Have a glass of tea. How about some iced tea with your baby back ribs? Tea’s supercharged antioxidants help neutralize carcinogens.
8. Grill something besides the main course. Bored with broccoli? Sick of sliced fruit? Throw them on the grill.
Fruits and veggies don’t produce carcinogens, and many, from pears to pineapple, take surprisingly well to the brazier.
Some ideas:
l Marinate portobello mushrooms in French dressing and grill like burgers.
l Serve flame-broiled radicchio brushed with olive oil and orange juice.
l Brush your favorite sauce on tomatoe halves and gently grill six inches away from the heat source. Goes well with scrambled eggs, ham and sauteed mushrooms.
l Grill corn, halved small eggplants and other veggies of your choice. They pair well with grilled fish or meat.
