Warm nights, longer-days, yes it officially marks the beginning of grill season! There’s no denying that enjoying a family BBQ is one of the season’s great pleasures. Not to mention the flavor of grilled food is just delicious. However grilled food, especially meat has built up a bit of a reputation due to the formation of certain cancer-causing agents known as HCAs that result when meat is grilled at high temperatures.
This has been shown to significantly reduce the formation of carcinogens by up to 70%. Even just 30 minutes of marinade time can make a difference. Marinade your meat in oil, vinegar, and or lemon. This has been shown to significantly reduce the formation of carcinogens by up to 70%. Even just 30 minutes of marinade time can make a difference.
While olive oil is a favorite, the fact remains due to its smoke point, we should try to keep it around medium-heat. Therefore grapeseed, coconut or avocado oil have a much higher smoke point and can be safely used on the grill.
Give it a scrub and clean after each use. This helps prevent the build-up of carcinogens and also prevents flare ups which further damage the food.
Did you know that lamb is the most hypoallergenic meat available?
I love these since my BBQ skills need some fine tuning. They help prevent burning, yet still give the delicious flavor of grilled food. You can always transfer the meat directly to the grill to finish them off and create those tell-tale grill marks.
And try grilling your veggies—you will never want to cook them any other way once you have them grilled. I love bell peppers, zucchini, asparagus, mushrooms and onions. I usually toss mine in coconut oil, sea salt and once finished some crumbled feta or goat cheese.