For those of us in Milwaukee, unless you are a dedicated winter griller, it is just finally becoming time to dust off the grill and start cooking meat the Man-Way - over an open flame. In one way it is healthier - the fat drips off so the resulting meat is leaner. But in another way it sadly is less healthy, the cheat source can impart polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines ( HCAs) form in meat when it's cooked at a high temperature (that char marks contain pure HCAs). Nether of these are good for you, both being carcinogens, PAHSs are also in cigarette smoke and car exhaust for example. But it turns out that another manly ingredient can make grilling safer: beer. Marinating your meat in beer is proven to reduce the PAHs, the darker the beer the better.