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Pastimes : Heart Attacks, Cancer and strokes. Preventative approaches
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To: kckip who wrote (38767)4/17/2024 11:51:20 AM
From: Kirk ©1 Recommendation

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kckip

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I love smoked salmon and sometimes treat myself to a pound to have for lunches.

I also use my Weber to cook red meat but have the steak in the center and use the side burners to minimize smoke created by drippings hitting the "flavorizer" bars over the gas jets. I still get some char marks from the grill which I hear are bad and I could reduce those by using a sheet of Aluminum foil between the meat and the grill.

Perhaps the young are using these popular Traeger grills that burn wood pellets for indirect, smoked flavor cooking? My brother has one and they sell them on special events at Costco.
traeger.com

Most of the photos on that website look to have more char marks on the meat than I get on my Weber with my own indirect method... I've been cooking at 400F inside the Weber to have it cook faster but maybe I should consider a lower temp mixed with the aluminum foil...

Some articles I've read say our bodies might flush out the carcinogens if we eat a big salad with the grilled meat. Perhaps the young with higher colon cancer rates are like many of my friends from the Midwest who'd rather cut off a limb than eat a vegetable. Mix that bad diet with carcinogens in grilled meat that don't get flushed out of the colon quickly and...

Of course, it might be wishful thinking that I can avoid higher cancer risk by having a nice salad or grilled red, yellow and orange peppers with my steaks.
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