Grilling: Pick Your Poison

RobinWolaner
RobinWolaner
Staff

Posted: Aug 21, 07 12:12pm

Today's Wall Street Journal has lots of great tips for reducing the risk of barbecue-related cancer (microwaving food for a minute before grilling; scrapping off any charred spots; eating lits of veggies along with the grilled meat; using marinades; flipping the food often). I plan to follow them all. But the final one just made me crazy: "Cook red meat medium or rare. The biggest health risk comes when meat is well done....The risk comes mostly from cooking at high temperatures....Dr Felton suggest cooking meats at 350 degrees or lower."

This is exactly the opposite of the advice on avoiding e coli. I guess we need to pick our poison.

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3 Comments // 4 Members
1964
1964
Founding Member

Posted: Sep 10, 07 12:33pm

Today's Wall Street Journal has lots of great tips for reducing the risk of barbecue-related cancer (microwaving food fo...

There is a barbecue called the "Big Green Egg" and it's totally amazing. It allows you to control the temperature and cook or grill very slowly, or fast - it's your choice! It'll also keep the briquettes going for hours and hours, and it's in my estimation the best barbecue on the market.

I included a link to a website that sells the "Big Green Egg". You can get a small, medium or large one, but the medium seems like the perfect size, and you can take it anywhere. You will love it, and anyone who gets exposed to it for the first time, is literally amazed - as was I.

http://www.eggguys.com/index.html

Big Green Egg

Big Green Egg

LoraMa
LoraMa
Staff

Posted: Sep 10, 07 1:14pm

There is a barbecue called the "Big Green Egg" and it's totally amazing. It allows you to control the temperature and co...

My dad has one (I think it's called a kamado grill in Japanese) and I totally agree -- it's the best charcoal grill you can find. My only suggestion is that if you can afford it, go for the large grill. My dad used to roast our Thanksgiving turkey in one of these and... wow, it's the best turkey you'll ever have.

adwatkins
adwatkins
Founding Member

Posted: Sep 10, 07 10:09pm

Today's Wall Street Journal has lots of great tips for reducing the risk of barbecue-related cancer (microwaving food fo...

Did you hear or see all the hype before about teflon coated pans as well?

http://www.ecomall.com/greenshopping/teflon4.htm

So now we can't cook with; Teflon, Barbecue, or Microwave.

Baking, Broiling, or Boiling it seems are the winners! (In Glass Pots/Pans?)

Unless, someone knows something bad about them as well...