Grilled meat can contain toxins called PAHs, formed when meat fat burns and when meat is charred. You can get the flavor with fewer toxins by using a drip pan and foil to capture drips and reduce flare-ups. And keep your grill clean – scrape the charred buildup off before cooking next.
Charred meat contains toxins called PAHs. To cut your exposures, choose lean meat, trim fat before cooking, marinate before grilling, and partially pre-cook in the microwave if possible. Boiling, stewing and microwaving are alternate ways to cook that also cut your PAH load.