How to make BBQ'ing safer

One characteristic of summer in Canada is the rich scent of BBQ lingering through our neighbourhood at supper time!

But one of my friends told me that grill marks on BBQ'd foods are actually carcinogenic, and it's true! So here's some tips for safe BBQing!

-Avoid pouring marinade on meats while grilling as excess liquid drips can burn and cause flaming and charring. Instead, marinate overnight and pat dry with paper towel before placing on the grill. It’s best to use homemade marinades with citrus, spices and herbs such as rosemary, oregano and turmeric, because the sulphur and antioxidants in these ingredients can help reduce formation of HCAs during cooking.

- Wrap foods such as vegetables and potatoes in tinfoil before putting them on the grill to avoid direct contact with the flames.

- Cover your grill with perforated aluminum foil to prevent flare-ups.

- Thoroughly cleaning your barbeque with a proper grill brush and oil will remove left-over charred bits that could be harmful.

- The key to healthy barbequing is to avoid charring and prolonged direct contact between the food and the flame.

Although there is no established measurement that determines what level of charred food consumption could cause cancer, balancing the frequency of barbequed meats with other cooking techniques like baking or steaming is a good approach.