The BBQ Report

Now this is the health bulletin we’ve all been waiting for!

Recent studies by German food chemist Udo Pollmer indicate that soaking red or white meats in beer, before grilling, reduces the formation of cancer-causing HCA’s (heterocyclic amines), and actually prevents the formation of these compounds. In his book Lexikon der Populären Ernährungsirrtümer (or Dictionary of Popular Food/Nutrition Misbeliefs), Pollmer expunges the myths about beer being bad for your health, and exposes the benefits of marinating with beer and spices. One catch…the beer must be alcoholic.

Here are three beer marinade recipes that are sure to please. While these recommend a variety of craft brews as the prime ingredients, I’m sure you could get away with any full flavored brew if you can’t find them in your area.