Grilling safety!!

When I first heard about grilling safety, I thought it meant keeping your kids away from the hot grill.  Little did I know that cooking meats on a grill can be dangerous.  I had always thought grilling was a healthy way to prepare foods!    

Scientists have found that when meat  (red meat, poultry, fish, and pork) are cooked at very hot temperatures, a chemical called heterocyclic amines (HCA) is formed.  If the fat from the meat drips on the source of heat, it also produces smoke that contains even more harmful chemicals called polycyclic aromatic hyrocarbons (PAH). The PAH cling to the meat.  Both of these chemicals are said to be cancer causing.
Does this mean that we shouldn't grill?  No more cookouts?  No more delicious steaks? No!  There are several ways to protect yourself from these chemicals while cooking out.

1.  Start grilling with a clean grate.  Make sure there is no residue from previous barbecues.
2. Chose a lean cut of meat.  The more fat in the meat the more dripping.
3.  Marinate your meat before grill.  This can decrease the harmful chemicals by 90%.
4. Never eat meat that is charred.  Use a meat thermometer to avoid overcooking.
5.  Never grill frozen meats.
6. You can also partially cook your food before grilling.

One thing to note:   Vegetables are very healthy to prepare on a grill.  They do not contain the amino acids that meat do that cause the reactions.

Bottom-line, enjoy your summer, have your cookouts, enjoy that juicy steak!  Just be careful how you prepare your meat and yes, keep those kids away from the grill!!!

Recipes
Delicious Steak marinade                                                    

• 1/3 cup sherry 
• 1/3 cup soy sauce
• 1/3 cup vegetable oil
• 2 tablespoons honey
• 2 tablespoons grated fresh ginger root  (ground is also ok)  ginger is super healthy!
• 1 clove garlic, minced

Directions

1. In a medium bowl, mix sherry, soy sauce, vegetable oil, honey, ginger, and garlic. Marinate steaks for at least 4 hours before grilling as desired.

Chicken Marinade

• 1 egg
• 1 cup vegetable oil
• 2 cups cider vinegar
• 3 tablespoons salt
• 1 tablespoon poultry seasoning
• 1 teaspoon ground black pepper

Directions

1. Crack the egg into a medium bowl and whisk until beaten. Slowly whisk in the oil until fully blended. Then whisk in the vinegar, salt, poultry seasoning, and ground black pepper. Set some of the sauce aside to use for basting while grilling. Place chicken in shallow baking dish, and coat with sauce. Cover, and marinate in the refrigerator for 24 hours.

Yummy grilled veggie kabobs

2 zucchini, cut into 2" chunks
2 yellow squash, cut into 2" chunks
8 ounces fresh mushrooms, cleaned
2 red and green bell peppers, cut into 2" chunks
2 medium red onions, cut into wedges
2 ears sweet corn, cut into 2" chunks
16 whole cherry tomatoes
8 ounces teriyaki sauce

Wash vegetables except mushrooms. Brush mushrooms clean. Prepare vegetables according to recipe. Cook corn in boiling water for about 10 minutes. Toss vegetables in teriyaki sauce. Thread vegetables onto skewers. Place on grill over medium-hot heat. Baste occasionally with teriyaki sauce. Grill 20 minutes or until tender.Serving Size: 8