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Food Safety Works Colorado State University Extension
SafeFood Rapid Response Network

SafeFood News - Summer 1997 - Vol 1, No. 4

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Safe Barbecuing & Grilling Tips from the American Cancer Society

Research suggests that charcoal-broiling meats at very high temperatures creates chemicals that may increase cancer risk. The following are suggestions for minimizing risk.

Try to cook meats on the grill for as little time as possible and as far away from direct contact from the heat source as possible. Studies indicate that cooking meats at high heat for long periods of time or charring meats creates carcinogens in food.

Use foil or a drop pan when grilling. When fat from meats falls onto coals, chips, heating element or flames, the smoke created may cause carcinogens, which can land on food.

Choose low-fat cuts of meat. Trim away as much fat and skin as possible. Serve only 3- to 4-ounce portions. This will reduce fat splattering as well as fat intake.

If you use charcoal, buy products made from hardwood; soft woods burn at higher temperatures.

Lessen the time on the grill by baking, boiling or microwaving halfway through, then transferring to the grill to finish and add special flavor.

Use marinades without oil or fat on your meats to prevent more fat from dripping onto the heat source.

Source: www.cancer.org/

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Updated Monday, August 29, 2011