20 Fat-Burning Secrets of The Grill

#11: Trim fat

Seems obvious, right? But consider the impact: By trimming a quarter-inch fat cap off a 6-oz steak, you can eliminate more than 100 calories and 16 grams of fat. As an added bonus, you'll decrease your cancer risk. When fat drips and sizzles at the bottom of your grill, it produces smoke that contains carcinogenic Polycyclicaromatic hydrocarbons (PAHs). Less fat, less cancer-causing PAHs.