Low and Slow is Good for You!
Well sort of according to Dr. Isadore Rosenfeld. I read in his column in Parade today he says..."In areas of the world where grilled meat is frequently eaten (such as Japan) there is a higher incidence of stomach cancer. That's because prolonged BBQing of meat at high temperature forms cancer causing compounds on the charred areas.........try not to char the food. Keep the heat low and the cooking time relitively short (but long enough to kill any bacteria)"
I thought that was kind of interesting.
YABBA DABBA DOO!