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.
BEER!!!!!!!!!!!!!!!
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?
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