Few things taste better than food made on a propane grill – and with the warm weather coming, it will soon be time to fire up the barbecue and get cooking.
But just like any other method for preparing food, the way you grill goes a long way toward determining how healthy your food is. In particular, you want to avoid producing Heterocyclic Amines (HCA) and Polycyclic Aromatic Hydrocarbons (PAH) – cancer-causing chemicals that are produced by putting food, especially fatty meats, in contact with intense heat and flame.
Fortunately, you can keep these substances from forming almost entirely with some simple precautions. Here are five keys to healthy grilling:
Make sure you have enough propane for plenty of healthy propane grilling this spring and summer! Contact Roach Energy to learn more about propane cylinder fill-ups and propane cylinder exchange in West Virginia and western Maryland!