Summer barbecue pitfalls

Summer barbecue pitfalls

Summer barbecue pitfalls

A barbecue constitutes a perfect summer picnic. But health-wise, the risks can take the bang beyond a char-grilled sausage, because the male cancer charity Orchid puts it.

Specifically, processed meats (including sausages and pre-packed burgers) are associated with colorectal and carcinoma of the lung and charred steak can generate compounds called heterocyclic amines (HCAs), which may increase the chance of prostate, colon and pancreatic cancer.

In a neat twist, Orchid is turning the tables in order to fire up the baby in a healthy way and help beat cancer. The charity has partnered with nutritionist Sarah West to make available recipes, tips, party and fundraising ideas so you'll have a barbecue and lift money for this important charity as well. Below are a few of Sarah’s sizzling ideas.

-Keep your grill clean so HCAs don’t increase and transfer to food. Oil the grill with a light (not extra virgin) organic olive oil or organic rapeseed oil in order to avoid burning, charring and sticking.

-Don’t burn the meat. Light charring is part of the fun but blackened meat is the most more likely to release HCAs. So lessen the heat or enhance the grill outside in the heat.

-Cook meat in your kitchen then finishes on the barbecue. Less time on the grill means less contact with HCAs, nevertheless, you still get the authentic flavor.

-Cook minced meat, egg, sausages and burgers, right through over a steady heat they're only safe when piping hot in the middle. Cut into the thickest part to test there isn't any pink meat along with the juices run clear. Steak and whole cuts of beef and lamb are secure to serve rare so long as the outside is properly cooked to kill any surface bacteria.