To charbroil is a means of cooking by placing meat, fish, or vegetables on a flat, horizontally-lined surface. The steel grid-like lines are then heated by a fire below, which then creates the burned "lines" on a steak's surface.

Charbroiling is a better means of cooking meat to well-done or near there instead of broiling it au jus because of the speed and tenderness it can maintain. It also does not dry out the meat.

However, studies have shown that charbroiled (and barbecued) food may contain benzopyrene, a known carcinogen . Heterocyclic amines and polycyclic aromatic hydrocarbons are chemicals that are formed during the grilling and frying and barbecuing of certain so called "muscle meats" such as beef, pork, poultry, and fish.

An example of charbroiled food is Hardees thickburgers.

References

External links

• African Pygmies charbroil cooking
• "Barbecue Meat Chemicals:Grilling and Cancer"