03-21-2010, 09:05 PM | #11 | |
dadbod
Join Date: Feb 2008
Location: East TN
Posts: 1,215
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Quote:
edit: So I just read a little bit about it. PAHs form when fat from the meat falls to the burning embers and then burns. The longer the meat cooks, the more at risk you are. Of course, these threats are pretty much eliminated if you A: don't cook directly over the charcoal (like you are supposed to do anyway) and B: if you don't eat your meat "well done" (which you shouldn't, because it sucks that way.)
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It's fine. Last edited by Switch; 03-21-2010 at 09:12 PM.. |
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