Quote:
Originally Posted by Villages PL
Seriously, I don't know what the attraction is to having food that is smoked. If I eat beef, for example, I want it to taste like beef, not smoke. That goes for anything else like sardines or whatever. When you mask the taste of the food you're eating, you're missing out on the natural goodness of whatever it is.
And as someone else has said, smoke is a carcinogen.
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There is a much broader concern about red meat consumption and a variety of methods to prepare it.
Continuum Cancer Centers of New York | Red Meat, Smoked Meat, and Colorectal Cancer Prevention
If I had reason to believe I was at high risk, I would probably avoid all red meat and certain methods of preparation.
What I was referring to was Low temperature and Slow Cooking with Wood Smoke as opposed to Grilling (with or without wood chips) which tends to be high temp and fast. Both are referred to as BBQ in general.
Some do not like the taste of smoked meat for example Memphis BBQ. My wife does not like it. I grew up eating it from time to time.
It's funny... I have seen some people turn their nose up at an excellent beef brisket sandwich that is so tender the meat falls apart and instead choose a plain grilled hot dog or burger.
Different strokes for different folks.