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Choose leaner cuts of meat -
Choose fish instead of red meat and remove the skin from chicken before grilling if you want to reduce the amount of fat you're eating. If you are stuck on red meat then fillet, sirloin, top round and flank steaks are naturally the leanest cuts. Game meats such as venison are also a good alternative to red meat, they're just as tasty but contain much less fat.
Use a marinade -
grilling at high temperatures can cause carcinogenic heterocyclic amines (HCAs) to form on the meat if it is well done. Using a marinade that contains lemon, honey, garlic or onions which are all antioxidants will slow the formation of HCAs. The best thing to do is always keep an eye on your food while it's on the barbecue and constant baste the food to keep it moist and stops it burning and producing carcinogens, not to mention your meat will be much nicer once it is done!
Make sure you don't overcook -
It is essential that you don't burn your food not just because it won't taste as good but because burnt meat produces carcinogens as we mentioned above. Once meat hits 212 degrees these compounds begin to form so try use a meat thermometer where possible. Beef is cooked once the internal temperature reaches 160 degrees and chicken at 170 degrees. Another tip is to precook everything in the oven then just use the barbecue to quickly char grill the outside quickly.
Keep an eye on temperature as well as the food -
If you're using a gas barbecue then make sure you use a moderate heat so as not to cook the food too quickly or you risk burning the outside and not cooking it all the way through. The same applies for charcoal barbecues as well but use your hand to test the heat by holding it about 5 inches above the grill. Count the number of seconds your able to hold it there for; if you can hold it for five to seven seconds then this suggests a medium heat ideal for cooking.
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