It's time once again to fire up the grill and put your grilling skills to the test. We know that people are particular about their grilling style. Some people prefer charcoal, others prefer gas. We prefer a gas grill simple because it is easier to control the temperature and we are less likely to char the heck out of whatever is on the grill. We know that when meats (or anything for that matter) are cooked at very high temperatures, harmful substances called polycyclic aromatic hydrocarbons (PAHs) and HCAs (heterocyclic amines) can form. These are the same harmful chemicals present in cigarette smoke and car exhaust, and have been linked to cancers in laboratory animals.
The good news is that some popular marinating agents may help reduce the formation of PAHs and HCAs. Recent research showed that pork that was marinated in beer for four hours (Pilsner beer, non-alcoholic Pilsner beer or a black beer ale) and grilled to well-done, reduced PAH levels by more than half compared with unmarinated pork. The black beer had the strongest protective effect. When you marinate meat for at least 30 minutes, you can help protect against PAHs and HCAs. Other healthy marinades of choice include yogurt, citrus-based, and herb-based.
Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the pork or meat and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate in the refrigerator for at least 3 hours or overnight.