Before you fling that steak on the grill, marinate it in beer. Here comes the science: polycyclic aromatic hydrocarbons which form on meats cooked on a barbecue are reduced by 53% if the meat is first marinated for four hours in a bath of dark beer. Since PAH are considered carcinogenic, that four-hour bath greatly reduces any risks associated with barbecue.
They call it "a suitable mitigation strategy". While you're waiting, you may also want to marinate your mouth and stomach a bit - purely for medicinal purposes, of course.
