With the warm and dry weather across parts of SA, the following tips to help ensure safe and healthy braais may come in handy.
- Keep it clean. Be sure to scrub the grill and remove old fats.
- Use wood starters for charcoal - not petroleum. Stack charcoal in a two-pound metal can with the ends cut off. Spread out the coals with tongs once they are well-lit.
- Use proper hygiene. Remember to wash your hands and use separate plates and cutting boards for raw and cooked meats.
- Use marinades. Marinated meat may char less. Just don't let meat sit out while it's marinating, and trim the fat.
- Precook. Avoid taking meats or poultry directly from the freezer to the grill. Precooking before grilling reduces overall cooking temperature and charring.
- Cut down to size. Cut meat and chicken into smaller pieces so they cook thoroughly.
- Don't allow meat to become charred. Charred meat contains three potentially cancer-causing chemicals.
- Try more vegetables. Vegetables can be grilled for a healthy alternative to meat.
- Turn it off. At the end of the barbecue, be sure to put out charcoal completely, or turn the propane valve off.
Visit the Diet & Nutrition Centre