Spring's arrival marks the return of barbecue cooking and the pleasures of preparing meals outdoors.
This method of cooking meat can, however, cause the production of highly carcinogenic substances. Fortunately, there are a few tricks to reduce as much as possible the formation of these substances. Barbecue is probably native to Hispaniola, the Caribbean island now divided between Haiti and Dominican Republic. During their conquest of this island in the 17th century, the Spanish observed that the Arawak natives used the barbacoa, a device in which a cooking grill was suspended over a fire with wooden branches, as a cooking technique. Both the word and the cooking technique quickly spread through Europe and the United States, where barbecuing became, as the years went by, synonymous with open-air gatherings around a grill.
London Free Press - Today - Barbecue's cancer potential can be reduced 
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