European Stars and Stripes (Newspaper) - June 15, 1990, Darmstadt, Hesse                                Magazine. There Are so Many ways to Grill How about some shrimp or tasty indonesian style a satay a skewered cubes of broiled meat served with spicy Peanut sauce. A a -1 y not grills fit every situation put another shrimp on the Varhyl a amps file by Linda Giuca Hartford courant a though die hard Grilles use the Gas fired appliance year round the fires really heat up by Independence Day when most of americans Home barbecues Are in use. When choosing what meats will land on the Grill Cooks stick to tradition. Hamburgers Are still the no. 1 Choice says Barbecue Industry association spokeswoman Lisa Readie with Chicken beating out Steak in last years Survey by the association. Quot but we re also seeing More Turkey vegetables and fish on the Grill Quot she says. A people who go out to eat see restaurants serving grilled Chicken and fish and they want to try it at  also our Overall diet has changed to include Low fat poultry and fish and that has affected our choices she says. Although health professionals applaud the move to lean meats Chicken fish and More vegetables other groups scrutinize the effect of grilling techniques. Benz pyrene a substance found to cause cancer in animals can form in grilled meats and poultry. The american cancer society says that Benz pyrene seems to form most rapidly when fatty meat is cooked Over Gas or charcoal and close to the heat source for a Long period of time. Switching to lean meats avoiding Contact Between the meat and the flames and cooking at a slightly lower temperature farther from the heat source will minimize the formation of Benz pyrene. Since Man first realized that he could Cook Over fire grilling has become not Only a Way to put food on the table but an activity to be studied and categorized. Consider these facts culled from the associations 1989 Survey while you tend to those burgers a charcoal grills continue to be the most popular Type of Barbecue Grill 65 percent of Barbecue Grill owners have charcoal grills while 52 percent choose the Gas variety. The figures surpass 100 percent because some people own both types. A people who use charcoal use it for the flavor it imparts to foods. Quot people feel that there is no other Way to duplicate that flavor a Readie says. A Hickory and Mesquite Are the most popular natural Woods used to enhance the flavor of grilled foods. Readie suggests soaked Wood chips As a continued on Page 14 food Friday june 15, 1990 the stars and stripes Page 13