1. If you love the flavor of grilled food, cut down on the amount of meat you eat by throwing more fruits and vegetables like peaches, nectarines, zucchini, tomatoes, corn, and bell peppers on the grill. In fact, almost any summer fruit or veggie is delicious grilled.
Everything you need to know about grilling vegetables. perfectly.
2. Shorten grill time by using a thermometer (always a good idea) to make sure you're not overcooking the meat; microwave your food first to give it a head start; and choose thinner, leaner cuts of meat. Or make kebabs or skewers which require less cooking.
Try this recipe: Tamarind-Glazed Lamb Skewers with Dried-Apricot Relish.
3. Flip food frequently.
4. To avoid smoky flare-ups, which contain cancer-causing substances that coat the meat, line your grill with foil poked with holes to allow the fat to drip down. And keep a spray bottle full of water handy to put out flare ups as they occur.
5. Trim fat from meats before cooking (this will help reduce flare ups, too)
Related: How to get cheap cuts of meat with great flavor.
6. Marinating meat first has been shown to reduce the formation of cancer-causing substances. (Check out our favorite marinade recipes.)
7. Use the lowest temperature to cook your food thoroughly. Keep your grill rack as high as possible to keep the meat far from the heat.
Snyder also recommends avoiding processed meats such as hot dogs and sausages because grilled or not, they've been shown to increase cancer risk. This is a tough one for me since I love hot dogs, but she's right--they're best left as an occasional treat. Just make sure you check out our Global Hot Dog Guide before you indulge...
Check out the Bon Appétit Grilling Guide for more recipes and tips just in time for the summer holidays.
Related: The Top 10 New BBQ Restaurants in the U.S.
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