La-la-la-la
So as you may all know, it's summer, and with summer comes bbq! Yummy, delicious, deadly barbecue.
That's right. Deadly.
Now that I have your attention here is what I mean.
You know that really yummy, slightly burned/smoking flavor that you get when you barbecue over woods. Turns out that creates carcinogens, which are UBER bad for you...consumed in large amounts over time carcinogens have been known to cause those little DNA deformations that result in cancer.
So be careful this summer, and here is a copy of my BBQ tips from class.
BBQ A-B-C’s
Use low fat meats or at least trim off all visible fat, to reduce flare-ups
Marinate meats before grilling them. Reduces potential carcinogens by more than 90%. Use at least one acidic component.
Precook meat in oven or microwave, then finish on the grill.
Don’t place heat source directly under the meat. Placing coals slightly to the side means fat won’t drip on them.
Place aluminum foil or metal pan between the meat and the coals to catch the dripping fat.
If dripping fat creates a lot of smoke, remove the meat briefly.
Don’t use soft woods (pine chips) or mesquite. They produce a very high heat.
Hard woods such as Hickory or Maple burn at lower temperatures.
Scrape off charred parts of meat.
--
If you have questions, comments or concerns, FEEL FREE TO COMMENT!...please.
Thanks!
Remember,
Keep Moving!
No comments:
Post a Comment