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Better BBQ through chemistry

A few timely tips for late-summer grilling

5:20pm, August 18, 2009

WASHINGTON — As summer winds to a close, backyard grillers may be looking back on their last barbecue and asking some rather pointed questions: Why was the grilled chicken so dry? Does eating charred meat really cause cancer? Why did Uncle Fred pucker and cringe after each sip of beer?

Answers to these posers, and others, come courtesy of the American Chemical Society, which as part of its semiannual meeting staged a chemistry-themed barbecue reception August 17 for reporters and other guests. A good time was had by all — even, remarkably, by those who tried the barbecued tofu.

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