As the weather warms up, it becomes less and less fun to turn on the oven, but much more exciting to fire up the grill and cook up some yummy stuff. My hubby and I just got our first grill (a hand-me-down from his sister) last summer, and I can’t wait to use it again!
Speaking of grills, there’s been some interesting research in the news lately about how marinading meat in beer can decrease the amount of carcinogens. There have been other research studies in the past as well involving non-alcoholic marinades that also show similar results. But now I may have to add some beer marinades to my recipes. We’re not drinkers, but I’ve used cooking alcohol in other dishes. The alcohol cooks out and it leaves a great flavor. Unfortunately, this recipe was created before I got the inspiration to booze up my meats, but that doesn’t mean there aren’t ways to prevent the formation of carcinogenic compounds. Here are a few tips from the American Cancer Society to keep your grilling healthy:
- Choose lean meats and trim excess fat
- Line grill with foil with holes in it (honestly, I’ve never done this, I just make sure my meat is far enough from the flame to prevent charring)
- Don’t eat any charred part.
- Eat more grilled veggies.
And just remember, it’s what you do every day, that makes a difference in your overall health, not once just once in a while. So if a little bit of charred meat makes it past your lips, don’t sweat, just make sure it’s not a regular occurrence.