Fool you! I know Labor Day doesn't honor West Indians, but if you're in New York on this day for this carnival it sure seems so. If you are like me, you will be in a New York frame of mind on Labor Day.
It's also the last chance to barbecue, so grill away. But first, be sure you do it right! Some grilling can do more harm than good. So here are my two cents if you are going to fire up the "barbie."
- Avoid flaming or charring food. It is true that grilled and especially charred meats can present health risks. Your cooking habits can help eliminate or reduce those risks.
- Be sure to clean your grill first. The buildup of fat drippings on the coals can smoke during barbecuing and create hydrocarbons. If your meat is burned, scrape off the blackened parts.
- Don't set the flames on high, as this can cause chemical reactions in food products. A study found that compounds in foods react at high temperatures to create some carcinogens, a study whowed triggered breast, colon and prostate tumors in rats and mice. Lawrence Livermore Laboratory showed a link between high consumption of grilled or well-done foods and cancer.
So, now that I have scared the daylights out of you, remember to:
- Set your grill at 350F.
- Cook your meat medium-rare to medium.
- Heat your meat four minutes per side for a two-pound flank steak. You'll have a succulent and flavorful steak.
- Use marinades to set a barrier against heat.
- Eat grilled vegetables as a side dish, including broccoli, squash, onions and asparagus; all are good grill items.
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