The Dangers of Flamethrower Grilling: Learning Grilling Techniques Properly

As someone who cooks on the grill almost all year long, I often reflect on the various grilling techniques I've picked up over the years. My grill has become more than just a tool for cooking; it serves as an outdoor oven where I can create a wide array of dishes. From grilled meats to even pies, the grill’s versatility is endless. However, it’s essential to maintain a consistent temperature to achieve the best results.

Grilling shows on TV and the internet often glorify high-flame cooking, which can lead to poor grilling techniques. I believe that people should not rely solely on overpaid actors pretending to be chefs to learn grilling. Instead, it’s vital to invest in a grill and learn the correct methods through practice or even enroll in a culinary school to gain proper knowledge.

One grilling technique I learned from a professional comes from Alton Brown on his show Good Eats. He shared a technique that involves spreading a thin layer of mayonnaise on the outside of sandwiches. This not only results in a more even coating compared to butter but also produces a lovely golden-brown color when grilled. This simple tip can make your grilling experience more enjoyable and consistent.

While I have learned a lot from grilling shows, the vast majority of them showcase cooking over flame, which is known to produce harmful compounds. The flame from propane or natural gas can reach temperatures of 3500°F or 2000°C, far higher than the recommended grilling temperature range of 300 to 500°F. Flame from a wood fire or charcoal can also reach temperatures of around 2000°C, which is about the same as a charcoal grill. Even cured meats can pose health risks, as they contain nitrites that can convert to nitrosamines when exposed to high heat.

Grilling techniques should focus on proper temperature control and minimizing the exposure to flames. The worst thing about flame-grilled food is that it is linked to the formation of two compounds called heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs). According to the National Cancer Institute, these compounds are formed when muscle meat, including beef, pork, fish, and poultry, is cooked using high-temperature methods such as pan-frying or grilling directly over an open flame. The risk of these compounds is confirmed by studies on animal models, though the levels consumed by humans are far lower.

To ensure healthy grilling, it's important to light the charcoal properly and let it turn white with a layer of ash before starting to cook. At this point, the charcoal no longer emits flame unless fat drips onto it. This is a crucial step in preventing the formation of harmful compounds. It's also essential to cook meats over indirect heat to further minimize exposure to flames.

In conclusion, while grilling shows can spark interest in outdoor cooking, it’s essential to learn proper grilling techniques from reliable sources. By focusing on temperature control and avoiding direct flame exposure, you can ensure that your grilling is both enjoyable and healthy. Investing time and effort in learning the right techniques can make all the difference in the quality and safety of your grilled food.