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It’s summer and that means it’s time to break out your charcoal or gas grill and get to grilling. According to the Hearth, Patio and Barbecue Association, more than 80% of all U.S. households own a grill, with nearly half of the people grilling at least 1-2 times per week during the summer months. This summer, I would like you to be safe and enjoy your grilling experiences.

Danger Zone

Grilling is a delicious way to prepare your meals, and cooking outside keeps you from heating up the house by turning on the stove or oven. There are a few dangers associated with grilling that you might not know about! They are not enough to keep you from grilling, but it is important to be aware of Wildlife Control Melbourne.

Danger #1: Smoke

Fat from cooking meat drips to the coal and produces airborne PAHs, which you then inhale. The longer the grill smokes, the more your clothes and hair smell, and that exact same smoke covers the insides of your lungs. The drippings often build up on the bottom of the grill, raising the quantity of smoke that forms. Be sure to keep your grill’s drip pan clean to stop not only smoke, but also accidental fires that may spring up if these fats catch fire!

Risk #2: Char

Many people love a well charred steak. Regrettably, Heterocyclic Amines (HCA) form when you char your food. HCAs form when meat and higher heat are combined to make a blackened crust. The more char your food has, the more carcinogens. Although the research testing has been done on lab animals exposed both to PAH and HCA, studies do show that eating charred meats might be associated with increased risk of certain forms of cancer.

Good Grill News

Here’s the great news: There are steps you can take to reduce the risk of HCA and PAH formation so that you can still enjoy the grilling season to its whole potential.

• Clean your grill: Make sure after every use, you wash your grill and remove the extra food that remains.

• Reduce the fat: Trimming the excess fat from meats is very important to your health and choosing lean meats is greatest.

• Herbs the word: Using herbs such as basil, mint, rosemary, thyme, oregano, and sage on your marinades greatly reduces the growth of HCA and PAH. The antioxidants found in these herbs also work to prevent free radicals from developing when your meat hits the heat.

• Be fearful of flare-ups: Prevent flare-ups as they often cause more smoke and burn food. The burnt food can usually be seen as black bits that look like charcoal. Make certain that you remove these bits from your food before eating.

• Marinate your meats: Using marinades that are based with olive oil, citrus juices and ginger can help decrease the formation of HCA and PAH. It’s likely that the marinades act as a”barrier”, keeping flames from directly touching the meat.

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