Sure they taste good, but it's time for the American tradition of flame-broiled meats to evolve with healthier options.
Dietitian Lisa Cimperman of UH Case Medical Center in Cleveland says salmon and tuna are hardy enough to stand up to the grill and contain heart-healthy Omega-3 fatty acids.
The trick to great grilling is avoiding beef flambe.
When grilled meat becomes blackened and charred small amounts of carcinogens are formed.
There are ways around this problem.
"Marinating the meat can help prevent the formation of these carcinogenic compounds by about 90%," Cimperman advises.
You can also cut down on the potential for carcinogens if you trim the fat off of meat and cut it into smaller pieces to reduce the cooking time.
You can avoid those compounds altogether, because they do not form when you grill fruit and vegetables.
Grilling caramelizes the sugars and enhances the flavor of corn on the cob, eggplant, pineapple, peaches, plums even fruit you might not consider grill-worthy, like strawberries.
You don't have to rely on store-bought marinades.
A little olive oil, vinegar or lemon juice and some herbs and you're good to go.