When cooking on the barbecue this summer, remember that some methods of grilling are better for you health than others.

There is a link between charred meats and some types of cancer caused by heterocyclic amines (HCA) and polycyclic aromatic hydrocarbons (PAH).

These are chemicals that form when meats are cooked at high temperatures and charred. To prevent charring, choose lower-fat cuts of meat and trim excess fat from edges.

Foods tend to char when grease and basting sauces drip and catch fire. Try to avoid flame.

Partially precook ribs and chicken to remove some of the fat before the food hits the gill.

Slow precooking is a delicious way to marinate and tenderize.

Marinating meat before grilling can decrease HCA formation, according to the American Institute for Cancer Research, because of the acidity of lemon and vinegar.

Clean the grill between uses to prevent harmful chemicals from building up. For overall good health, it’s best not to make meat the focal point of the meal.

Aim for two thirds vegetables, grains or beans and one-third meat. Make kabobs, or slice meat in strips to top a salad.

Grilled vegetables and fruits add full-flavored barbecue taste to your meal.