101 Critical Days of Summer: The Joys of Grilling in Summer Published June 10, 2009 By Tech. Sgt. Stephanie Doub 341st Civil Engineer Squadron MALMSTROM AIR FORCE BASE, Mont. -- Picture it... a warm summer's night in June... the sun is starting to set, the smell of lemonade and sizzling steak in the air, children are riding bicycles. The mosquitoes are buzzing around and the sound of laughter billows over the fence line. Aahh...summer is just around the corner, which means barbeque grills are brought out from storage and people are spending more time outside. What a great time to discuss grilling and barbeque safety tips. Grilling safety The two most common methods of grilling are charcoal and propane. Let's focus on charcoal first. Before you start grilling, be sure to place your grill in a safe location. Outdoors is the only safe place for grills. Make sure the surface you are placing your grill on is level and flat. Beware of grilling on a patio with an overhang. Don't wear loose clothing when grilling, they can easily catch on fire. Charcoal grills tend to flare up, so keep a fire extinguisher handy for uncontrolled flames. Do not use charcoal lighter fluid on coals that are already lit. This can cause a large flare up of flames and cause injury if you are leaning over the grill. When lighting the grill, do not lean over it with your face near the grill. If there is a flare up, you might lose some hair and just a tad bit of dignity. Be sure to keep small children and pets away from the lit grill. Propane is another popular method of grilling; however it adds another degree of danger. Here are several tips to grill safely when grilling with propane: - - Visually inspect the propane cylinder before use. - Check for extreme rusting, corrosion, leaks at the valve, etc. - You'll also want to check the hoses attaching the cylinder to the grill. Ensure they are not cracked, brittle or have sharp bends in them. - Maintain your propane cylinder outdoors as it is flammable, preferably in a cool, dry place. - Never try to remove the valve equipment from the propane cylinder this will increase the risk of an explosion that could be devastating. - Do not dispose of your propane cylinders in the trash. Most gas stations have a drop off/replacement program to obtain filled cylinders. - If your cylinder is disposable, make sure all propane is dispensed before discarding; check to see if your local gas station can drain the propane for you. - Finally, never store the cylinder in a hot place, including a vehicle. The propane is already under pressure and added heat will increase the pressure which will increase the risk of an explosion. Be careful with the use of propane as it is a volatile gas and should only be used by individuals that understand the concerns associated with its use. Always check air tubes on the grill for spider webs and remove as needed. When this is not done, a blockage in the lines can cause the propane to have trouble reaching the grill. At this point, you could have what is referred to as a flashback of flames. This occurs when the wrong propane-to-air ratio is achieved. As this happens, the entire grill is at risk of being damaged. This step is especially important on the first use after a long winter with the grill being stored away. Food safety How many of us have enjoyed a night of grilling out and woke up the next morning with a stomach ache and nausea? Hmm...what might be the culprit here? Undercooked or under prepared food springs to mind. When preparing your food for the grill and when grilling your food follow a few golden rules and you can forego the painful day after symptoms. 1. When grocery shopping pick up your cold items last to include meat, milk and eggs. This will prevent them from getting too warm in the store and on the way home. 2. Thaw all meat safely. Let the meat thaw in the refrigerator or use the microwave. Do not thaw the meat in a sink full of cold water or on the kitchen counter at room temperature. 3. Marinate in the refrigerator and only re-use the marinade from the meat if it is boiled first. This will remove any bacteria that might have formed during marinating. You can also set aside some of the marinade mix that did not touch the meat to use during grilling. 4. Keep cold food cold and hot food hot. Use a cooler with plenty of ice and keep it out of the sun. According to the USDA, cooked food should be kept at 140ºF until it is served. 5. Don't use the same platter that had raw meat on it to serve the cooked meat. This could cause cross-contamination and could spread bacteria such as E. coli. 6. Do not partially grill your meat. Ensure all meat is brought to its appropriate temperature and verify using a meat thermometer. Remember that different meats require different temperatures to be considered fully cooked. For example, chicken requires a higher temperature than beef to be considered done. 7. Keep everything that the meat touches clean. This includes your hands, utensils, preparation surfaces and platters to serve the food. When you are planning a large barbeque or just a family get-together, please remember to check out all equipment on your grill before use. The life or health you save might be your own. Handle your food properly; emergency room visits on holiday weekends are not anyone's idea of a good time. Above all, have fun and enjoy the joys of summertime cooking. For more information, go to www.fsis.usda.gov.