Grilling to a "Char" may cause health concerns.

Pay attention to what you’re cooking so it sears but doesn’t char







I recently read an article on "www.consumerreports.org/health/healthy-living/news/2008/8/grilling-basics/overview/grilling-basics-ov.htm" that suggests that grilling to a char on meats can transform amino acids and other natural substances in the foods into compounds called heterocyclic amines (HCAs), which have been shown to cause cancer in laboratory animals. Some studies suggest that ingesting these and other compounds might affect food safety by increasing the risk of breast, colon, pancreatic, prostate, and stomach cancer.

The article suggests that cooking at a lower temperature helps prevent these harmful compounds to form. I was so glad to hear this because; I slow cook my ribs and pulled pork before searing them on the grill and then adding the BBQ sauce. I also make sure that I cook the BBQ sauce right before I need it. Not only is it fresh but also it’s hot and if the sauce is hot, it won’t easily burn or cause a char on the meat.

Marinating meats also help prevent the formation of these harmful compounds. Again, I marinate also.

So make sure you take a few extra steps this Labor Day and handle and prep your food safely for the grill by:
- Pre-cooking the ribs low and slow for about an hour before grilling
- Use marinades
- Pay attention to what you’re cooking so it sears but doesn’t char like the ribs pictured above

Anthony

My 1st Place Award Winning Italian Sausages with Sautéed Bell Peppers and Onions

• Ingredients
o Your favorite Italian Sausages (About 6) (I like them Hot but Mild will do too)
o 1 - large onion cut thinly length wise
o 2 – Bell Peppers cut thinly length wise (For a more attractive presentation, you can use Green, Red and Yellow Bell Peppers)
o Salt (I only use Kosher Salt)
o Freshly Ground Black Pepper
o Extra Virgin Olive Oil
o Dijon Mustard
o Your favorite Hot Dog Buns (long)
• Equipment for the Grill
o Grill
o Hickory wood
o Match Light Charcoal
o Matches/Lighter
o 1 Tongs
o Basting Brush w/long handle
o Containers to place the sautéed vegetables in after they’re done
• Additional equipment for sautéing the vegetables
o Non-stick frying pan
o Wood spoon
• Instructions for the Grill
o If you have a gas grill, you can use a smoker box with hickory chips
• Soak your wood chips for about 20 minute
• After lighting the grill, place the soaked chips in the smoker box and place the box on the grill
o For Charcoal Grill – use just a few normal size pieces of Hickory wood without soaking with charcoal.
• Clean your grill grates (this is easier to do after the grill is hot with the wire brush)
• Plan where you will place your sausages
• Lubricate the grill grates where the sausages will go with olive oil. This help prevent sticking,
• Place the sausages on the lubricated portion of the grill
• Turn the sausages frequently letting them rest only for 30 seconds or so until brown and remove to a plate.
• If you grill was hot all of the above cooking steps should only last about 10 -15 minutes.
o Cooking Vegetables
• Pour about 2 tablespoons of olive oil in the non-stick frying pan. Let it heat for about 30 seconds on medium flame.
• Add peppers and let it cook for about 1 minute and then add onions
• Sautee vegetables until slightly brown (stir occasionally)
• Remove to container
o Plating
• Place a sausage in a hot dog bun and top with a little Dijon Mustard.
• Add sautéed vegetables on top of the sausage and serve.

Simple Hot Wings

All three have the same ingredients. It’s just the proportion of the ingredients that get you to the heat level you prefer.

Ingredients
- Wings
o About 10 wings cut into three pieces and discard the tip. (Save it for homemade broth)
o All Purpose flour for dredging chicken
o Eggs for coating chicken
o Salt
o Freshly ground black pepper
o Adobo seasoning
o Canola cooking oil
- Equipment
o Frying pan
o Tongs
o 1 gallon Zip lock plastic bag
o Bowl
o Wisk
Instructions

1. After you rinse the chicken and dry it on paper towels, season the chicken with the salt, freshly ground black pepper and Adobo. Set aside.
2. Crack the egg in a bowl, add salt and freshly ground black pepper and Wisk until combined
3. Add about two cup of all-purpose flour into the 1-gallon zip lock bag. Salt and pepper the flour and shake.
4. Heat canola oil in the frying pan over medium heat
5. Take each piece of chicken and dip on all sides in the beaten seasoned egg,
a. Then place it in the zip lock bag of seasoned flour.
b. Close the bag and gently shake to get the thoroughly coated on chicken
6. Carefully place the coated chicken into heated oil
7. Repeat step 5 through 6 until all the coated chicken is in the frying pan.
8. Turn chicken after about 90 seconds and let cook another 90 seconds
9. Remove cooked chicken wings from oil and place on a paper towel




Hot Sauce
Ingredients
- Tabasco Sauce
- Butter or margarine
- Worcestershire sauce
- Minced garlic
Equipment
- Sauce pan
- Wooden spoon
- Knife
- Tongs
- Tablespoon for measuring Tabasco Suace
Instructions
1. In the sauce pan over low heat melt two tablespoons of butter.
2. Add two tablespoons of Tabasco Sauce
3. ¼ teaspoon of minced garlic
4. A dash of Worcestershire Sauce
5. Bring to a slight boil and stir until color is blended well (about 30 seconds)


- A little heat
Use the exact sauce recipe

- More heat
Adjust step 1 of the sauce recipe to 3 tablespoons to 2 tablespoons of butter

- Pretty hot
Adjust step 1 of the sauce recipe to 4 tablespoons to 2 tablespoons of butter


Bringing it together:

Take tongs and take cooked chicken and dip on each side in the hot sauce.
Remove chicken and set aside.
Repeat with remaining cooked chicken.

1 serving