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The barbecue is gaining an increasingly bad reputation, despite its huge popularity. This is due to the appearance of carcinogenic hydrocarbons on the meat when it is cooked at high temperature, i.e., over 300°C (570°F). The browner and more burnt the meat, the more of these harmful compounds there are.
You can cut down on the formation of such compounds by marinating the meat before cooking, as this will neutralize the oxidizing effect of high temperatures. You can also choose lean cuts of meat and remove as much visible fat as possible because the drippings that fall on the embers then rise again as smoke, to coat the food and drop carcinogenic substances on its surface.
An interesting alternative is to replace barbecuing with slow cooking. What? – you ask – How can the symbol of winter cooking dethrone the symbol of summer cooking?
Well, just try out these recipes, which adapt real barbecuing classics to slow cooking. Relax outside on a deck chair with a drink in hand, while inside, the slow cooker takes care of your meal. There’s no better way to enjoy the last long summer weekend!
Try some of our recipes which adapt BBQ classics for the slow cooker:
Originally published in the Journal de Montréal on August 31, 2013.