Here's what I found interesting when Don said; "First, I put this in evolutionary perspective. Neither prehistoric people nor contemporary hunter-gatherers had equipment for grilling. Paleo people used baking, roasting, steaming, and boiling, not grilling. This means we have not had any time to adapt to the by-products of grilling." I dont have the research to back this up, but common sense would tell me that putting a piece of meat on a stick and holding it/positioning it over a fire would compare to grilling, no? But maybe we are just splitting hairs there. What really put things together for me was this response from Don;
"Yes, I agree. The majority of carcinogens get produced when juices hit the flames, which converts components of the juices into aromatic compounds that then get lodged in the meat, so a drip pan will reduce this effect"
My heroes when it comes to grilling are the Argentinians. The way they have perfected the art of grilling is so mouthwatering good, I would move there just to be able to hvae regular acces to it. Now what I find very interesting is that "flare up" (when the juices hit the flame) is an absolute sin when grilling the Argentine way.
My conclusion, if you grill often as I do, study the art of using in-direct heat. More to follow on that subject. What do you think?
Lunch and dinner;
I really love this type of salad; red leaf romaine lettuce, with some scallion, garlic, cucumber. Olive oil and a bit of dijon mustard ties it all together. I cut up some left over lamb and quickly warmed it in some butter. Wonderful lunch.