Part 2: Meat
As discussed in Part 1, the major component of carcinogens in grilling meat come from polycyclic aromatic hydrocarbons (PAHs) which form from the smoke of burning fat landing on the food and heterocyclic amines (HCAs) that increase with cooking time and temperature.
So again, it’s the old “use your grill like an oven” technique – I like to buy Tri-Tip ($5.99 per pound at Trader Joe’s). It’s essentially a sirloin roast, 2-2 ½ pounds, so it’ll feed a good number of people.
1. I marinate it in Corbett Canyon Cabernet Sauvignon for six hours
2. I dry rub it with equal parts sea salt, black pepper, sage and crushed rosemary
3. I pan-sear each side for 30 seconds (trying to balance juice retention and carcinogen production.)
4. If you’ve got a multi-burner LP or NG grill, fire up one burner only and put the Tri-Tip on the unheated side, close the grill cover and adjust the grill temp to 250-300 degrees F. That 2-2 ½ lb roast will take an hour or so to get to medium-rare, so check the internal temp at around 50 minutes or so.
5. When it’s done to your liking, take it off the grill and cover in aluminum foil for 5 minute to let the juices equilibrate, then divvy it up. Almost as tender as a filet mignon, at a fraction of the price.
Speaking of filet, I use a similar method to prevent juice loss – do steps 1 through 3 above, then fire up all your burners except one, and close the grill cover to create a temperature of at least 550 degrees (higher is better). Then put the filets on the unheated area and cover quickly. Cook 3-9 minutes per side, depending on steak thickness and doneness preference.
Or, just throw cancer-caution to the wind, and throw some ribeyes on the grill!