Here’s a news article on the study.
As barbecue season approaches, researchers have discovered an unlikely ingredient that could improve the safety of your meat — letting it swill in beer.
They say that letting meat marindade in pilsner can help reduce the formation of potentially harmful cancer-causing substances in grilled meats.
They say pilsner and black beer are most effective, halving the amount of Polycyclic aromatic hydrocarbons, which have been linked to colorectal cancer.
The researchers are reporting that the very same beer that many people enjoy at backyard barbeques could, when used as a marinade, help reduce the formation of potentially harmful substances in grilled meats.
The researchers grilled samples of pork marinated for four hours in Pilsner beer, non-alcoholic Pilsner beer or a black beer ale, to well-done on a charcoal grill.
Black beer had the strongest effect, reducing the levels of eight major PAHs by more than half compared with unmarinated pork.
“Thus, the intake of beer marinated meat can be a suitable mitigation strategy,” say the researchers.
The study appears in ACS’ Journal of Agricultural and Food Chemistry.
My personal favorite is to marinade with a Leinie’s Creamy Dark. Add that to some McCormick’s ready-made seasoning or marinade mix and it’s great.