Carcinogens

BBQ food contributes to your cancer risk. So does anything charred, like seared steak or hamburgers from the grill or even burnt toast. The carcinogen (cancer-causing agent) is mainly benzoapyrene, though other polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs) are present and can cause cancer, too. PAHs are in smoke from incomplete combustion, so if you can taste smoke on your food, expect it to contain those chemicals. Most of the PAHs are associated with smoke or char, so you can scrape them off of your food and reduce your risk from them (though that kind of defeats the point of a juicy burger.) HCAs, on the other hand, are produced by a chemical reaction between meat and high or prolonged heat. You'll find these chemicals in fried meat as well as barbeque. You can't cut or scrape away this class of carcinogens, but you can limit the amount that is produced by cooking your meat just until it's done, not blackening it into oblivion.

OK, enough lecture in chemistry, let's devour these yummies, smoke, char and all. Don't worry! Be Happy! Calories, cholesterol... here I come! Where's my A1 sauce? By the way, the smoke smells and tastes terrific!