Skip to comments.Researchers find marinading meat in beer before grilling can reduce cancer-causing chemicals
Posted on 03/27/2014 1:10:52 PM PDT by TurboZamboni
As barbecue season approaches, researchers have discovered an unlikely ingredient that could improve the safety of your meat - letting it swill in beer. They say that letting meat marindade in pilsner can help reduce the formation of potentially harmful cancer-causing substances in grilled meats. They say pilsner and black beer are most effective, halving the amount of Polycyclic aromatic hydrocarbons, which have been linked to colorectal cancer.
(Excerpt) Read more at dailymail.co.uk ...
How about just marinading yourself in beer before you eat?
Oh thank goodness...I was afraid they were going to say Hefewiezen. I don't mind wasting a pilsner, but wasting a good hefe is a crime.
I have heard that works better
I was thinking of writing a cookbook callewd “cooking with beer” - I have a lot of recipes that are much better with the addition of beer!
wonder what it does for flavor.
As long as it’s not Sam Adams.
You don’t want to know where their weiner’s been.
Same with Guinness I’m afraid.
I know I loves beer brats. Not sure on beer steak.
Recipe for cooking meat with beer:
1. Take package of meat out of the freezer
2. Take a drink of beer
3. Unwrap package to thaw
4. Take a drink of beer
5. Meanwhile, prepare grill for grilling
6. Take a drink of beer
7. Season meat with spices and/or marinade as desired
8. Take a drink of beer
9. When ready, place meat on heated grill
10. Take a drink of beer
11. Flip meat periodically till done to satisfaction
12. Drink even more beer. Serve with beer, and was down with beer afterward. Dessert optional.
Both beer *and* spices.
“Spices containing natural antioxidants will reduce HCA levels by 40 percent when applied to beef patties during cooking.
“Six spices cumin, coriander seeds, galangal, fingerroot, rosemary and tumeric and found that the latter three had the highest levels of antioxidant activity toward inhibiting the formation of HCAs, with rosemary as the most effective.”
I’m surprised that they did not include oregano in that list, as it is a medicine chest of potent chemicals.
Rosemary contains antioxidants carnosic acid and rosmarinic acid. Other chemical compounds include camphor, caffeic acid, ursolic acid, betulinic acid, rosmaridiphenol and rosmanol.
Oregano contains many of these and many more.
Past studies have also shown that eggs are bad for you (cholesterol), as well as 'natural fats'...
I guess I missed the news that in the 20th Century Humans eradicated much of the scourge of the past thousand millennia: Colorectal Cancer. </sarc>
Unmarinated meat just doesn't have the flavor I care for, smoked, grilled or otherwise, and I can think of better things to do with my beer.
I love to cook with beer. I even put it into the food sometimes.
It depends on the meat, although I lean toward dry rubs for most of what I grill or barbecue. For a good steak, I rarely do anything more than sea salt, freshly-ground pepper and garlic powder. For chicken or pork I usually go for something a little more elaborate.
As one exception to my preference for dry rubs, though, I have a fantastic recipe for grilled pork loin that uses a paste of salt, pepper, rosemary, fresh garlic and olive oil. It’s one of my go-to dishes for when we have company, and it has been a big hit every time I have served it.
But of course; I was generalizing.
I have a similar rub for dutch oven pulled pork (with other added spices). I hear ya.
Missing my smoker, I am. Gotta get back on that project...
your favorite kind of ping :)
(I wonder if GF beer works too?)
How about bacon, bleu cheese and mushrooms?
What kind of mushrooms?
Beer (sigh) - what can’t it do?
“...marinading meat in beer before grilling...”
Does it HAVE to be in that order?
I prefer marinading myself before, during and after. A beer a day is beneficial to your health.
I figure I’m good until sometime in 2042.
basically saying beer stops more flavor molecules from forming during browning/searing.
I boil my ribs in beer and water before I throw them on the grill to blacken them up,,
Im usually well into my green beer bottles when cooking out too...
This is really old news. Its been know for a long time that marinating meat in almost anything will cut down on chances of cancer. Of course I marinate everyhting in citrus juice and beer or wine or whatever is handy. :-)
Maybe instead of chemotherapy, we need to inject cancer cells with beer.
I have a fantastic recipe for grilled pork loin that uses a paste of salt, pepper, rosemary, fresh garlic and olive oil.
Care to share?
It’s spelled: marinating.... not marinading.
Try marinading with a lager so as to not overwhelm the palate with too many strong flavors.
Your wish is my command...
Rosemary Grilled Pork Loin
6 cloves garlic, peeled
1 bunch fresh rosemary, stemmed (about 1/4 cup leaves)
1 tablespoon coarse salt (kosher or sea)
1 tablespoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 boneless pork loin roast (about 2 pounds)
Combine the garlic, rosemary, salt and pepper in a mortar and pestle and pound to a smooth paste, then work in the oil. If you don’t have a mortar and pestle, combine all the ingredients in a spice mill or mini chopper and process to a puree. (I use a blender for this step.)
Using a long, sharp knife, cut the pork roast almost in half lengthwise, starting at one side. Open out the meat as you would a book, then cut a lengthwise pocket down the center of each side, starting and ending about 1/2 inch from each end and cutting almost all the way through to the other side. Spread half the herb paste over the surface and into the opckets of the opened-out roast, then bring the sides together so the meat resumes its original shape. Tie the roast at 1-inch intervals with butcher’s string, then spread the remaining herb paste over the entire surface, if desired, loosely cover the roast with plastic wrap and let it marinate in the refrigerator for 2 to four hourse, bringing it to room temperature while you preheat the grill.
Set up the grill for indirect grilling, placing a drip pan in the center, and preheat to medium. When ready to cook, oil the grill grate. Place the roast on the hot grate over the drip pan, cover the grill, and cook until the internal temperature registers 150-160 degrees (about 1-1 1/2 hours).
Transfer the roast to a cutting board or platter and let stand for 5 minutes, then remove the string and cut the roast into thin crosswise slices. Serve hot, warm, or at room temperature.
[n. mar-uh-neyd; v. mar-uh-neyd] Show IPA noun
1. a seasoned liquid, usually of vinegar or wine with oil, herbs, spices, etc., in which meat, fish, vegetables, etc., are steeped before cooking.
2. meat, fish, vegetables, etc., steeped in it. verb (used with object), mar·i·nad·ed, mar·i·nad·ing.
3. to marinate.
Origin: 167585; < French < Provençal marinado, noun use of feminine past participle of mariná to cure meat or fish in brine, verbal derivative of marin marine
Can be confused: marinade, marinate.
I stand corrected.
I LOVE BEER! I love beer so much that when there is no milk in the morning I have used beer on my corn flakes. No sugar or frosted flakes as that would be gross.
Budweiser! Breakfast of champions!
When I go to meet my maker I want to be buried in a man size keg. Fill it up with beer and pressurize it. In 2 or 3 thousand years they will dig me up and I’ll be famous as Beeramuse Manamuse Maxamuse .
Democrats like Gerrymarinading!
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Marinade is a noun. Marinate is the verb. Never heard it any other way. Probably latter 20th cent American caving to some wrongs. Just as they caved to “snuck”.
Marinading was the tense in question. A verb.
Curious. Never heard such usage.
As the footnote says, it can be confusing. Those footnotes are hot links on the page it came from.
Spring Breaking News PING!
Already your book has a better title than this one!
Sounds like my Chili recipe, although the beer does go in the broth, and you drink tequila.