Grilling is great except when you char the meat. The problem with that is that the burned part of the meat is actually carcinogenic. There is less of a hazard when grilling foods that aren’t proteins, like vegetables, but even veggies produce potential carcinogens if burned. So, be careful.
The good thing about grilling is that it lowers the fat content of meat because the grease drips off. So for some tips on how to improve your grilling results, take a look at the list below.
Lower the flames. You may end up cooking your food longer, but it is less likely to get burned.
Where you can, use a meat thermometer so you are sure that the food is properly cooked.
Keep the food clean. Be sure to wash poultry especially and if the meat is marinaded, pat it try. Dripping sauce increases the chance of the meat catching fire and burning.
Keep your grill clean. Be sure to brush your grate clean after every use (best to do this while the grill is still hot).
And don't forget - don’t stress—grilling should be fun and relaxing!