It's well understood that charred meat from the flames of a cook-out can include carcinogenic chemicals, but according to a report in the ‘Journal of Agricultural and Food Chemistry', you can cut your risk of char build-up, by marinating your meat with beer first.
"Dark beer worked the best, but you could use any beer, lighter beers, and non-alcoholic beer worked as well," says Chef Robert Brener, with Johnson and Wales University.
Leaner cuts of meat will also drip less fat, with less of a chance for flames to build.
And one more tip. If you if you'll clean the grill before you begin, so you won't add the leftover bits of charred stuff to your next meal.
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