The Chemistry of Barbecue

With the Fourth of July weekend rapidly approaching, what better time to watch our new video on the dos and don’ts of cooking your favorite foods on the barbecue grill?
The video features Shirley O. Corriher, an award-winning author whose latest book is BakeWise: The Hows and Whys of Successful Baking, and Sara J. Risch, Ph.D., noted food chemist and founder and principal in the consulting firm, Science by Design.

In the video, Shirley and Sarah provide helpful features grilling tips like these:  

•    Don’t over-cook meat. Excessive browning or charring forms potential carcinogens.
•    Pre-boil those ribs. It removes fat and reduces flaming, which will burn the meat.
•    Aroma compounds rising off charcoal and wood chips enhance the flavor of grilled foods.
•    Marinating meat before grilling may reduce burning and formation of potential carcinogens.

Correction: Dr. Risch’s name is misspelled in the title screen — it should read "Sara J. Risch, Ph.D."


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