Summer drill for grill cooking

Summer won’t officially arrive until June 21, but the smells of the season already are here. That tangy, irresistible scent can only come from fire-licked food. Yes, it’s grilling time again.

A 2005 report by the Hearth, Patio & Barbecue Association says 44 percent of grill owners fire up one to two times per week during peak summer days — Memorial Day to Labor Day.

That doesn’t have to mean a steady diet of burgers and franks. Grilling can be just as healthy, or even healthier, than indoor cooking methods.

Bob Kiebler, director of food and beverages with Morton’s the Steakhouse, in the District, says a smattering of the restaurant’s customers insist on eating healthy grilled food. The rest, Mr. Kiebler says, “just want the good taste.”

He says diners can have it both ways. From grilled salmon to asparagus brushed with olive oil, customers don’t have to sacrifice flavor for their health.

“A grilled chicken breast has hardly any fat at all,” Mr. Kiebler says.

Today’s restaurants routinely tweak their menus to make them more health-conscious, cutting down on butter and grease and steaming rather than boiling vegetables.

But nothing can replace the taste of meat seared on the grill.

“Without the char, you’re not developing the flavor,” he says.

That char when done properly makes food tastier, but there is a downside. Researchers suspect overcooking meat on the grill can cause carcinogens to form.

Will Clower, author of “The Fat Fallacy: Applying the French Diet to the American Lifestyle,” sees more people are beginning to ask questions about the carcinogen connection.

“You can get the same effect from over-grilling in your broiler or frying pan,” Mr. Clower says. “This concern comes out like clockwork every Memorial Day.”

The science isn’t set in stone, Mr. Clower says, but grillers can take a few steps to prevent possible health woes. For starters, the cook can trim off any charbroiled flakes, with the remaining meat safe to consume.

Recent studies report marinating meat for only 10 minutes with something like teriyaki or turmeric and garlic can reduce the likelihood of carcinogens forming, he says.

Can’t give up burgers? Then choose leaner chopped meat varieties or turn to turkey for a healthier alternative.

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