According to the American Cancer Association, meat that has been fried and/or charcoal-grilled at a very high temperature can produce carcinogenic substances (heterocyclic amines). You should avoid charring meat for prolonged periods. When the fats drip on the coals, harmful cancer-causing chemical infused smoke is released, coating your food in PAHs. If you don't think that these chemicals are dangerous, consider that PAHs are also found in cigarette smoke.
Japanese style barbecue, known as yakiniku, is a culinary experience that captivates food enthusiasts around the globe. Originating in Japan, this method of grilling meat has evolved over the years, seamlessly blending traditional techniques with modern flavors.