Grill Safety: Tips To Make Your Barbeque Successful and Safe

June 7, 2007

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It used to be that barbequing was a summertime activity. With gas grills, barbequing has become a year round family event. When you do grill out, make sure to follow a few safety guidelines to your family time happy and healthy.

Before you ever light that grill, get it checked out. People are injured by fires and explosions every year as a result of faulty grills. Check all connections and hoses on the propane tank and the grill itself. Cracked hoses or leaking valves should be replaced.

Start with a full propane tank. Keep it upright and stored outdoors in a cool, dry place. Storing propane tanks in cars or near flammable gases is not recommended. Heat will make the gas inside the tank expand, possibly escape through the relief valve, and fill the car or building where it is being stored.

The area where you use your grill should be nicely ventilated. Grill use is not recommended under awnings, on covered porches or decks, or under any other enclosure. Trapped carbon monoxide gases are lethal.

After the grill has been inspected, turn your attention to the food. People don’t realize that food safety is important. Undercooked food introduces bacteria into the system that could make you very sick.

Keep raw meats cold. When grocery shopping for barbequing supplies, let the meat be the last item that put into the cart. If you want, keep a cooler full of ice in the car for the meat. Always go straight home so that the meat never reaches room temperature.

If you plan on cooking the meat right away, keep it in the refrigerator until the grill is ready. If any part of the meat is still frozen, thaw in the refrigerator or in the microwave. Make sure not to use the same dishes or utensils for raw and cooked meat. Also, separate the marinade to be brushed on food during cooking from the marinade to be used for the raw meat.

Do not cook meat directly over the highest flame. This will lower if not eliminate a good deal of the charring of the meat. Trimming excess fat from meats will also help with the charring problem. Pre-cook the meat to shorten the grilling time.

Once the food is removed from the grill, it shouldn’t just sit on the table. Keep the food warm on a cookie sheet in the oven. Food should not sit out more than an hour or two before it is refrigerated to prevent spoilage.

Grilling out is a great alternative to using the stove every night, especially when the weather is warm. While you grill, remember to be safe and clean. Cook all meats thoroughly and store them appropriately to avoid food-borne sickness.

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