Grilling Without Fear
The grilling season is heating up with some 17.2 million grills sold
last year, the highest number ever. To stomachs growling for food of
the seared, sauced and savory variety, that's tasty news. But as palate
pleasing as grilled grub can be it's a special kind of cooking that
comes with guidelines you’ll want to be sure to follow to ensure your
cookout is both sanguine and safe.
We checked with the experts (the
Hearth, Patio and Barbecue Association (HPBA); the U.S. Consumer
Product Safety Commission (CPSC); the U.S. Department of Agriculture;
even the Weather Channel) and here's what they advise.
Begin
with choosing the right grill. Propane gas grills have been the
industry leader since 1995, when their sales surpassed charcoal grills
for the first time. In 2006, more than 10.1 million consumers purchased
gas grills, about 7 million purchased charcoal fired grills and 290,000
went for electric grilling according to the HPBA.
Gas and electric grills are more convenient say their fans, but to
others there's nothing like infusing food with old-fashioned charcoal
flavor (seasoned with burning maple wood chips).
Grills also come in an endless variety of sizes, styles, colors and
costs. There's one to fit virtually any area ranging from small
apartments and condos to fully-equipped, permanent outdoor kitchens.
Read the owners manual. It's not just package
stuffing. Follow specific usage, assembly, and safety procedures. The
grill manufacturer can answer questions the manual might raise. Keep
handy the original receipt and write the model and serial number (if
any) and the manufacturer’s consumer hotline on the front page of your
manual for both questions and recall information.
Except for special models, typically electric,
designed for the kitchen, grills are outdoor appliances. Don't use it
in your home, trailer, tent, garage or any enclosed area. Carbon
monoxide (CO), emitted as a by-product of combustion, can kill you.
Outside, pick a well-ventilated area away from doors, windows,
buildings in general, intake vents, overhead surfaces, dry leaves or
brush.
Keep fire under control. Be on the lookout for
wind-blown sparks. To put out flare-ups, either raise the grilling
surface, spread the coals out evenly, or adjust the controls to lower
the temperature. If you must douse the flames with a light spray of
water, first remove the food from the grill. Use baking soda to control
a grease fire and have a fire extinguisher handy. A bucket of sand or a
garden hose should be near if you don’t have a commercial extinguisher.
Grilling is often a partner or team effort. Never
leave a lit grill unattended. Keep the grill level and stable so it
doesn't tip over. Don't jostle or move a lit grill. Keep small children
well away from the grilling area. Don’t allow anyone to conduct
activity near the grill when it is in use or immediately following its
use.
Grill with long-handled utensils to avoid burns and
splatters. Wear safe clothing -- clothing that does not have hanging
shirt tails, frills, or apron strings that can catch fire -- and use
flame-retardant mitts that cover up the forearm.
Consider placing a grill pad or splatter mat beneath
your grill to protect your deck or patio from any grease that misses
the drip pan.
By fuel type
When using electric grills or accessories, be sure
it is properly grounded in accordance with local codes. Electrical
cords should be placed away from walkways, sources of water or anywhere
people can trip over them. Avoid using extension cords, but when
necessary use the correct gauge and load bearing rating.
When charcoal grilling, never add lighter fluid to
hot coals. The flame could travel up the fluid stream. Use proper
utensils for handling coals. Don't store the grill indoors with freshly
used coals because charcoal produces CO fumes until the charcoal is
completely extinguished. Instead, place the cover on the grill, close
the vents and allow the coals to burn out completely. Let ashes cool
for at least 48 hours, douse with water and dispose in a
non-combustible container.
Charcoals are a fuel source. Store them in a flame-proof metal container outside your home in an area protected from moisture.
Propane gas is extremely flammable and potentially
explosive. Keep feeder tubes clear of blockages and check hoses for
cracking, brittleness, holes, leaks and sharp bends that could block
the flow of gas. Likewise, have a professional replace scratched or
nicked connectors. Keep gas hoses clear of or shielded from hot
surfaces and dripping hot grease.
Use caution when storing propane gas containers. Transport and store
containers in an upright position. Never store spare containers under
or near the grill. Never store a full container indoors. Don't use
dented containers. Never keep a filled container in a hot car or car
trunk. Heat will cause the gas pressure to increase, causing the relief
valve to open and gas to escape.
Tips for grilling food
Always cook food to a safe internal temperature to
destroy harmful bacteria. Use a food thermometer to be sure the food
has reached a safe internal temperature. For example, on the Fahrenheit
scale, whole poultry should reach 180 degrees; poultry breasts, 170
degrees; ground beef hamburgers, 160 degrees; ground poultry, 165
degrees; beef, veal, and lamb steaks, roasts and chops can be cooked to
at least 145 degrees; all cuts of pork, 160 degrees.
Never partially grill meat or poultry and finish
cooking later. Harmful bacteria will grow and fester between the time
you start and finish cooking, even if you refrigerate the food in
between.
Whenever possible, serve cooked items immediately
and always on clean plates. Keep unserved items pushed to the side of
the grill rack or in a warm oven set at 200 degrees.
Promptly refrigerate leftovers in shallow containers. Cut up whole poultry or other large items to hasten cooling.
When reheating fully cooked meats like hot dogs, grill to 165 degrees or until steaming hot.
Discard any food left out more than two hours.
Written by Broderick Perkins
Wondering What Your Home Is Worth? -- Let me show you.
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