When barbequing meat, don’t let fat drip onto the heat source. Whenever fat drips onto a flame, heating element, or hot coals, chemicals called polycyclic aromatic hydrocarbons (PAHs) are formed. They rise with the smoke and are deposited onto the surface of the food. These compounds are considered carcinogenic.
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|Grouper and New Potatoes with Dill Sauce|
|Serve with steamed broccoli and a tomato-sweet onion salad.|