Mistake: You didn’t trim the fat
You know that regularly eating fat-laden beef, lamb, pork, and/or skin-on poultry raises your cholesterol, which then may increase your risk of heart disease, stroke, and other deadly conditions. But grilling fatty meats raises another concern: “The fat on grilled food provokes charring, which helps to create HCAs,” says Lanford. “Plus, trimmed, thinner cuts will cook quicker, which will reduce the time of exposure to HCAs, too.”
Mistake: You washed the chicken—but not your hands
Each and every time you touch raw meat, you must wash your hands with warm soapy water for 20 seconds, according to the CDC. This helps to avoid the spread of Salmonella and other diarrhea-causing bacteria. Also, don’t think that washing your raw chicken or other meat will remove bacteria—just the opposite: Running water over meat spreads the bacteria to your sink, the air, and to you. Read on to find out more ways you’ve been using your grill wrong.
Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.