New American Chemical Society video features tips on grilling and barbecuing

WASHINGTON, June 15, 2010 — With the Fourth of July weekend rapidly approaching, what better time to watch a new American Chemical Society (ACS) video on the dos and don’ts of cooking your favorite foods on the barbecue grill?

The Chemistry of Barbecue shows in brilliant high-definition detail how to cook steaks to give them the most flavor and how to prepare outdoor meals as healthfully as possible. The video, released today, showcases a lecture on the topic by Shirley O. Corriher, an award-winning author whose latest book is BakeWise: The Hows and Whys of Successful Baking, and Sara J. Risch, Ph.D., noted food chemist and founder and principal in the consulting firm, Science by Design.

Media Contact:

Michael Bernstein


Michael Woods


The video was produced by the ACS Office of Public Affairs and features grilling tips like these:

  • Don’t over-cook meat. Excessive browning or charring forms potential carcinogens (cancer-causing substances).
  • Pre-boil those ribs. It removes fat and reduces flaming, which will burn the meat.
  • Aroma compounds rising off charcoal and wood chips enhance the flavor of grilled foods.
  • Marinating meat before grilling may reduce burning and formation of potential carcinogens.