Category: Grilling

According to a 2024 Statista survey, nearly one-fifth of Americans regularly barbecue. Yet, concerns about cancer-linked compounds like HCAs and PAHs remain. So, understanding **what type of grilling is healthiest** is crucial for enjoying flavorful food with fewer risks.

According to culinary experts, the classic, juiciest burgers typically rely on a higher fat content, usually 80/20. So, is 88-12 too lean for burgers? While it requires a more deliberate approach, with the right techniques and flavor-enhancing ingredients, this leaner cut can absolutely be used to create delicious and satisfying patties.

According to the American Cancer Society, cooking meat at high temperatures over an open flame, such as when smoking meat with charcoal, can produce cancer-causing compounds. While the practice offers a beloved smoky flavor, it also comes with potential health risks that can be mitigated with the right knowledge and techniques.

According to studies, cooking muscle meat at high temperatures over a barbecue creates potentially harmful chemical compounds, including probable carcinogens. This raises significant questions about whether it is truly safe to consume the charred pieces of your food.

Studies indicate that grilling meat over high heat, regardless of the fuel source, can produce cancer-causing compounds known as heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs). This has prompted many to question: is charcoal or propane healthier? The answer is nuanced, hinging on the specifics of how these chemicals are formed and the degree to which they are produced by each method.

According to nutrition experts, cooked meat can weigh approximately 25% less than its raw counterpart. Grilling causes meat to lose weight primarily due to moisture evaporation and fat rendering, a natural process that affects the final cooked weight and portion size.

According to chefs and burger enthusiasts, an 80/20 lean-to-fat ratio is considered the gold standard for achieving the ideal balance of flavor and moisture in a burger patty. However, when starting with leaner ground beef, incorporating additional fat is the key to creating an exceptionally juicy and flavorful result.

Over 3 million Americans have celiac disease, and many more have non-celiac gluten sensitivity, making summer grilling a potential hazard. The critical truth is that the high heat from your grill does not burn off or destroy gluten proteins, making safe grilling a matter of prevention, not temperature.

Flank steak, a cut from the cow's abdominal muscles, is known for being lean and having a pronounced grain. While its powerful, meaty flavor and affordability are major draws, improper cooking can result in a chewy meal. The verdict on whether is flank steak good or bad depends entirely on proper technique.

According to food scientists, the human brain is hardwired to seek out energy-dense foods, a key evolutionary reason we find rich flavors so appealing. This innate drive is a fundamental part of why does fat on a steak taste so good and why those buttery, savory morsels are so irresistible.