Reduce carcinogenic chemicals by partially poaching or baking your food before placing it on the grill. (This does not apply to electric grilling machines.) Steaks eaten medium rare have the fewest unwanted chemicals. People who like their meat well done are at the most risk. -- George Foreman and Cherie Calbom, George Foreman´s Knock-Out-The-Fat Barbecue and Grilling Cookbook (1996)

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