Why everything tastes better on grill? 

Something magical happens on your grill. If you ever happened to taste the grilled food, you would have dreamt of owning your own grill just for the sake of the flavor grilled food carries with it. It is pretty much the forte of a grill to produce a better tasting delight effortlessly, often leaving you wondering about the process. If deductions are to be considered, it is not something magical that happens on the grill. It is actually the magic of science.

Well yeah, it is magical indeed but has its proofs and reasons backing it up. While the question in the title may seem downright stupid, it is pertinent. So let us go through an elucidation that comes from science. 

What actually happens 

You fire up your grill to reach a certain temperature. Once this temperature crosses the threshold of 285 degrees, a reaction that has been called as Maillard reaction in chemistry takes place in your food. This reaction is essentially a reaction between sugars and amino acids found in the food that we you generally barbecue. This reaction takes the responsibility for the seared taste and brown color of barbecued food. Consequently, you may thank Maillard reaction if you love your barbecued food. 

Then there is caramelization 

Another reaction that complements the aforementioned Maillard reaction is termed as caramelization. This is basically the oxidation of sugars found in your food. The result of this reaction is a sweet taste you would often encounter with your barbecued food. You may link this reason to the mystery of stellar taste of grilled vegetables. The sugars present in these vegetables turn into flavor rich clusters when caramelized. However, the heat required for this process depends heavily on the specific vegetable. 

But before you get too excited 

Heat is essential for the Maillard reaction and caramelization but we warn against overdoing your food. Before increasing the amount of heat you provide to your food, do realize the fact that excessive heat not only destroys the taste produced but also leads to the production of cancer-causing compounds. Instead of investing too much into the heat, consider buying yourself a reliable thermometer so as to keep a check on the heat. 

The color 

Pertinence prevails in matters of grilling. You see, everything is pertinent enough to raise questions. Similar is the case with the color of your grilled food. It is advised that your meat should have the quintessential ruby red color. This color is the result of its exposure to oxygen which leads to the production of a compound called myoglobin.  

Then comes the type of grill 

A charcoal grill is capable of producing better flavors. This can again be attributed to chemistry. The smoke from charcoal produces certain aromatic compounds which further enhance the flavor

of your grilled food. 

 

You now know the reasons and can now draw better food from the chemistry involved. With this, we hope that you leverage this knowledge without exploiting it. Happy grilling! 

Guidelines – Healthier Grilling to Reduce Cancer Risk 

Grilling seeps into the essence of cooking, precisely. This opens up tremendous ways of cooking food on your grill. As exciting as this seems to be, it brings with itself the risk of producing carcinogens or cancer-causing compounds. Daily consumption of seared meat might increase the risk of pancreatic cancer. The statistics are staggering at a 60 percent rise in the risk if a study by the University of Minnesota is to be trusted. The reason for this process can be attributed to chemistry. Grilling meat leads to the formation of organic compounds such as polycyclic aromatic hydrocarbons and heterocyclic amines which are acute cancer-causing compounds. Panic not, there is a way of reducing this potential risk. Read on to know how to do it. 

First things first 

You may consider choosing lean meats, trimming the fats off them before going on to grill them. Dripping fat adds to the production of the aforementioned compounds. When your meat is on the grill, you can flip it more often than normal so as to avoid charring. If, however, charring does occur, cut if off of your grilled meat before consumption. 

Do not skip the marinade 

It is a known fact that marinade has the tendency if shielding your meat against the formation of carcinogens. Researchers state that marinating your meat for about 30 minutes before grilling can hinder the production of carcinogens to an appreciable degree. 

Keep cooking times short 

Spending a sufficiently long time on the grill makes way for more exposure to flames and thus more exposure to carcinogens. To reduce time on the grill, you may consider cooking your meat in a microwave oven for some time before actually chucking it on the grill. This also ensures a proper doneness while lowering the risks. But also ensure that there is no delay in transferring the food from microwave to grill. Or rather, you can go for fish that takes time shorter than chicken or any other meat. 

Avoid these foods altogether 

Your sausages and hotdogs may taste heavenly on the grill but they are more prone to developing carcinogens. To be on the safer side, avoid grilling these items all together. 

Go for low heat 

If it is not required, try keeping the heat lower to stave off excessive charring of meat. You can even oil your grill grates properly before cooking food over them. Another way is to envelop your food with aluminum foil to keep the flames away as far as possible. 

Try vegan items 

This sounds gross but is quite pertinent in safeguarding against carcinogens. Meat is more prone to carcinogens than vegetables would ever be. Furthermore, vegetables and fruits are also loaded with phytochemicals which can perform the diametrically opposite action of carcinogens. So veggies are good. 

The grill may be your love but you need to be careful in some places for your own good. Avoiding cancer is much more important than the taste of food. With that, happy grilling! 

The Best Grilled Beef Recipe for Beginners 


Owning a grill may be a dream coming true. You may be someone who is new to the world of the grill and is still fumbling with a plethora of exotic recipes to try out. The thing about grilling, like any other skill, is that you become better at it with time. For beginners, jumping to elaborate recipes would not produce scintillating results. It is pertinent to start with the basics. While you move over to beef, you must understand the relation between beef and grill. The nuances of this relation are only clear once you have enough hands-on experience on your grill. Because you have to tread upon this journey, we are here to help with this recipe.

The grilling technique we are going to discuss here is pretty basic and opens you up for more to be encountered in the field of grilling. So be ready with some beef and your probably new grill. Here we go. 

The required time and other little details 

A basic recipe such as this would hardly take more than 45 minutes. This time includes a preparation time of 25 minutes and a cooking time of about 20 minutes. It is fairly easy to undertake and tastes stellar. The recipe in discussion here would be enough to yield about 4 servings. On the nutrition side, this recipe is loaded with 350 calories, about 49 grams of protein, 15 grams of fat and 150mg of cholesterol. 

The required ingredients 

Like any other recipe, Grilled Beef also has its own requirements. Again, for a basic recipe, not much is demanded of you. Before you begin the trial of your grill, keep the following items ready: 

  • Some cooking spray 
  • About ¾ teaspoon of black pepper, freshly ground 
  • A teaspoon of salt 
  • 8 ounces worth of ribeye steaks, trimmed to about ¾ inch thick slices 

Once you are ready for these items, you may proceed with the process of grilling. 

The procedure of cooking 

For a beginner, this might be a nervous step. But rest assured, grilling is easy if you love it enough. Just stick to the steps that follow and you would not be disappointed. 

  • Grab your steaks and cover them by sprinkling pepper and salt on them. After this, allow the steaks to rest for about 20 minutes before being dealt with further. 
  • Now fire up your grill and get it prepared. 
  • Use a towel to pat dry the steaks. 
  • Now chuck these steaks onto your grill. But before that use your cooking spray on the grates of the grill. 
  • Now grill the steaks for about 2 minutes and then turn them over. Give another 2 minutes to the other side. 
  • Now take the steaks off the grill and use some foil to cover them loosely. 
  • Allow the grilled steaks about 5 minutes to stand. 

With that done, you are ready to serve them. 

See? Grilling is that simple. So, what are you waiting for? Go ahead and get grilling!