Grilling Meat, can KILL You!…
Time for our annual warning about carcinogens on the grill. Too much black stuff supposedly causes cancer–hetero-cyclic-amines, or HCAs! YIKES!
If this is the case, then I think I’m a goner, based on the number of times I burned marshmallows while roasting them–and–GASP!–ate them anyway, black stuff and all! What kid doesn’t enjoy igniting a marshmallow over the campfire, watching it grow black with flame, and then EATING it!!
I’m not sure why, but I’ve always kind of preferred the taste of burned meat. Maybe it was the way my dad made hot dogs when I was a kid–BLACK!
Of course, if you don’t cook your meat ENOUGH, you’re ALSO at risk of getting deathly ill, right? Frankly, I don’t have the time or the inclination to be that vigilant about what/how I cook. I think I’ll just live life on the edge…
Excuse me while I fire up the grill…