Students Taught The Proper Way To Grill

by Nalina Shapiro
edited by Erica Jordan

As the sun began to set over Pearly Pond, a handful of eight to ten students chowed down on Market Basket all Beef Franks, while learning the proper way to grill.

“Who wants a dog?” asked Corey Lawson, senior area experience director at residential life.

 Senior Nick Lenzo jumped right in. “It’s always better when it’s free,” said Lenzo.

Along with free food was free education. Lawson said he wanted to give students tips on how they can reduce cancer causing carcinogens formed when grilling food. “It is better to cook with heat instead of a flame,” said Lawson. “We scraped down this grill before putting the food on it, which also helps.”

There were five tips listed on Lawson’s handout. One tip was to flip frequently. According to the National Cancer Institute, cooking meat at a lower temperature reduces the formation of harmful chemicals like Heterocyclic Amines or HCA’s. Another tip suggested grilling veggies, tofu, quesadillas and even tortillas, because they are healthy BBQ choices.

Lawson said all food cooked over charcoal contains carcinogens. “It’s about reducing the amount of chemicals,” said Lawson.

According to the U.S. Consumer Product Safety Commission, each year about 30 people die and 100 are injured as a result of carbon monoxide fumes from charcoal grills used inside. The CPSC warns since charcoal produces CO fumes until the charcoal is completely extinguished, do not store a grill indoors with freshly used coals.

Facts aside, students at the BBQ focused on the 40 free dogs, bags of marsh-mellows, graham crackers and Hershey’s chocolate bars.

“Alright you make a s’more, I’m making a hot dog,” said senior Mike Ciesla. 

Lawson said the money used to purchase the food came from residential life’s budget. “We will be having another BBQ before the end of the semester,” said Lawson. “It will be on reading day right before finals.”