Grilling experts share their tips and secrets for great grilling and answer your burning questions.
Research has found that grilling meats at high temperature for long periods produces chemicals that are linked to cancer risk. These chemicals form when fat from cooking meat drips onto a flame, heating element, or hot coals and produces smoke. The chemicals rise with the smoke and are deposited onto the food. The charred, blackened parts of grilled food contain the highest concentration of these chemicals. The American Cancer Society recommends that you not eat the charred or blackened bits on foods, use lean meats to minimize the fat that drips onto the fire and causes smoke, and select cuts of meat that cook quickly.