Broiling meat is the best method of cooking meat because the fat drains off and away from it. Even boiling meat in liquid (i.e. weiners) is generally not considered beneficial because the meat is surrounded by its own fat and tends to reabsorb some of it.
Braising or broiling indoors is considered the safest way to cook meat by medical professionals.
Braising means cooking on high heat in boiling liquid such as broth or seasoned water. Broiling is cooking under a high heat in the oven. Both methods reduce the risk of burnt meat which raises the prospects of pancreatic cancers and allow fats to escape from the meat during the cooking process reducing the total fat content of the cooked food.
When grilling, the process of charring, smoking and high heat exposure add undesirable chemicals to the meat. Do not eat charred meat. There are three cooking-induced chemicals to pay attention to - Heterocyclic Amines (HCAs), Poly Aromatic Hydrocarbons (PAHs), and Advanced Glycation End Products (AGEs). Each chemical presents health compromises that can be avoided if you practice safe grilling.(http://www.the-picnic-site.com/safe-grilling.html)
When preparing meat indoors, use safe handling techniques. Wash your hands before and after handling meat. Thaw frozen meat in the refrigerator to minimize any bacterial growth. Allow meat to reach the safe temperature of 140 dg F before serving. Do not allow utensils and dishes that have touched raw meat or juices from raw meat be used to serve cooked food unless they are washed in hot soapy water.