Now that the weather is getting nicer, it’s time to pull out the grill, buy some good meat and vegetables, and get your grill on! To keep everyone safe and to make sure that you’re only eating the best grilled meals, let’s cover a few basic safety and grilling tips.
According to the U.S. Fire Administration, an average of 5,700 grill fires happen every year causing $37 million in damage, 100 injuries, and 10 deaths. Let’s eliminate tragedies, pain, and cost with a few reminders about how to grill safely this year.
- Check your grill for holes or cracks before lighting.
- Look for blockages of debris or food and use a wire brush to remove the build-up.
- Adjust hoses away from any hot areas or places where grease could fall on them.
- Store propane tanks outside, away from your home.
- Make sure the valves on the propane tanks are firmly shut off.
- Always use your grill on a level surface.
- Never move your grill once it’s been lit.
- Only grill outside, away from your home or garage, never inside.
- Keep pets and kids away from the grill while it’s in use and while it’s cooling down.
- Always keep a fire extinguisher close by.
- Wait until your grill is completely cool before covering it.
Now that you’re using your grill more safely, let’s make sure you’re eating the best food possible.
- Grill chicken over indirect heat to cook slowly and gently, retaining as much moisture as possible.
- Choose dark meat over light for more flavor and moisture.
- Keep your steak juicy by letting it rest for several minutes after you take it off the grill.
- Score or puncture your beef before you put it in a marinade so it can soak up the flavors better.
- Grill salmon on cedar planks for a rich, smoky flavor.
- When you’re making burgers, consider ground buffalo instead of ground beef. It’s got less fat and more flavor.
- Grill your burgers on high heat until they’re medium to keep them from getting too dry.
- Grill your vegetables for a warm salad. Choose whatever vegetables sound good to you, and yes, even avocados can be grilled.
With all this talk of grilling, we’re probably all ready to fire it up, find a good cut, and start the grilling season. Anyone else’s mouth watering?