Johns Hopkins U. Blackens Name of Barbecue

Dr. Angelo De Marzo and colleagues reported in the above article that meat (is) charred at high temperatures -- as in barbecue -- encourages the growth of prostate cancer in rats. Okay, fine, but that's not barbecue. Not even close. Firstly, charred meat? Who in their right mind would want to turn a fine piece of meat into a bitter lump of crusty coal? Secondly, high temperatures are antithetical to barbecue's modus operandi because everyone knows that barbecue is meat cooked in the dry heat of wood coals at temperatures around the boiling point of water (212*F at sea level). Low temperatures, not high. For broiling and roasting (what I think Dr. De Marzo was actually referring to) high temperatures need not result in charred meat. Charred meat is the result of incorrect cooking techniques.

On the upside, hopefully the good doctor's report will stir some into action and investigate the proper methods for barbecuing, roasting and broiling. As always, I suggest Smoky Hale. Click Smoky's link and enter burning wood for the search. Select the first link provided (at least it was the first one when I tried). The article to look for is titled Burning Wood & Blowing Smoke. Here is a direct link from that article that explains the combustion of wood and the importance in the barbecuing process. When finished, go back to Smoky's site and read Smoky's Column! and all the Beginner's Section.

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