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Suggestions about safety in using your grill to enjoy outdoor summer cooking.
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Cook out!
Debbie Rodgers
Paradise
Porch
Among the many scents that say summer few are
as widely recognized as the smell of food cooking on an open grill. One recent
poll indicated that although only half of surveyed North Americans light up
their grills year-round, all of them fire up in June, July and August.
To those in the southern U.S., barbecue is the
traditional method of slow cooking meat at a low temperature for a long time
over wood or charcoal. In other parts of the world, what is called barbecue is
actually grilling.
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Purists might take exception but gas grills are
increasingly gaining favor for outdoor cooking although charcoal grills still
remain popular. Whatever your method of grilling or your choice of foods,
follow these safety tips to get the best out of your outdoor meals.
- Before you prepare the food, be sure to
wash your hands, utensils and equipment that you will use. When handling raw
meat, remove from the cooler or fridge only the amount that will fit on the
grill.
- Always open the lid well before lighting
your grill to avoid concentration of gas or lighter fluid fumes.
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- Never leave a lit grill unattended. Never
grill inside a home, breezeway, carport, porch or other covered place that
could catch fire. The U.S. Fire Administration recommends setting your grill
at least 10 feet from the house. It should be on a level surface away from
children and pet play areas, and away from places where you store combustible
materials.
- Cook food thoroughly to the proper
temperature. Poultry should be cooked to an internal temperature of at least
175ºF (80ºC), ground beef to 160ºF (71ºC), and pork to 155ºF (68ºC). The
time required to grill steak will vary depending on the desired
doneness.
- To prevent burns, always use oven mitts and
avoid wearing loose fitting clothing.
- When removing foods from the grill, don't
put them on the same plate that you used for the raw meat. Instead, use a
clean plate.
- Place leftover foods in the fridge or
cooler soon after grilling or serving. Any food left outside for more than an
hour should be discarded.
- Some recent studies have indicated that
overcooking grilled foods may increase the presence of carcinogens. Be certain
to cut off any charred parts before eating grilled meats.
With these fire and
food safety tips on hand, you can enjoy your summer cookouts with peace of
mind.
About the Author:
Debbie Rodgers owns and operates Paradise
Porch, and is dedicated to helping people create outdoor living spaces
that nurture and enrich them. Visit her on the web and get a free report
on "Eight easy ways to create privacy in your outdoor space".
Mail to debbie@paradiseporch.com
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