This study aimed to quantify and compare polycyclic aromatic hydrocarbons (PAHs) levels in char grilled and barbecued beef, fish, and poultry meat samples (21) collected from Al-Qalyubia governorate, Egypt, by the most contemporary analytical technology, gas chromatography-mass spectrometry. The pH did not differ amongst the various meat categories (P > 0.05). The levels of B[a]P and PAH4, and probably- (D[a,h]A) and possibly-carcinogenic PAHs levels in the various meat categories did not differ statistically (P > 0.05). Statistically, chicken meat had the lowest mean (0.005 μg/kg) of B[a]P compared to fish (0.232 μg/kg) and beef (0.729 μg/kg). B[a]P ranges were 0.033-0.522 μg/kg in fish, 0.002-4.791 μg/kg in beef, and 0.003-0.008 μg/kg in poultry. One beef sample (4.79 μg/kg) exceeded the B[a]P optimum authorized limit of 2 μg/kg. This sample also contained the highest possibly-carcinogenic PAHs concentrations (benz[a]anthracene, chrysene, benzo[b]fluoranthene, benzo[k]fluoranthene, and indeno[1,2,3-c,d]pyrene. The PAH4 ranges varied from 0.082 to 0.587 μg/kg in fish, 0.039 to 7.870 μg/kg in beef, and 0.038 to 0.049 μg/kg in poultry. Fish had a greater mean PAH4 level (0.308 μg/kg) compared to poultry (0.041 μg/kg) (P < 0.05). The PAH4 mean was highest in beef (1.217 μg/kg), however it was statistically comparable to other meat (P > 0.05). A 96.67% of the samples were safe according to safety requirements. Future comprehensive studies that evaluate the margin of exposure along with potential cancer risk from consuming different types of meat should be carried out to predict potential health issues in Egyptian population.