Now that grilling season is getting underway here are some facts you might not know.
Grill Related Fires
- Each year an average of 8,800 home fires are caused by grilling mishaps
- About ½ of all injuries are thermal burns
- 1 in 6 fires involving grills are due to items being too close to the grill catching fire
- Leaks and breaks in propane hoses and tanks make up for about 20% of grill fires.
About the Grill
- Remember to clean your grill! Seasoning the grill does not mean a dirty grill. Old grease and food particles cause harmful bacteria, taint your new food and create bad odors.
- The grill should be at least 10 – 15 feet away from any structures preventing the flames from getting too close to flammable material. This also eliminates the chance of inadvertently inhaling carbon monoxide fumes emanating from a grill that is too close to a structure.
- Watch the video and take the National Fire Prevention Association quiz to see how safe your grilling habits are (or not!)
The Best Part of Grilling – The Food!
- Marinate meat in preparation for the grill. If marinating raw eat more than 30 minutes refrigerate to eliminate bacteria formation.
- Don’t crowd the grill; items should be evenly spaced for even cooking.
- Rotate and turn your items ½ way through cooking. This gives you the classic “grill lines” look
- Do not “char grill” food. Charring burns the food and causes the formation of Carbon, a carcinogen harmful to your health.
Digital instant read thermometers verify the “doneness” of meat. USDA recommended grilling temperatures are as follows:
Beef and Lamb – Rare = 130°F, Medium Rare = 130 -140°F, Medium = 140-145°F, Medium Well = 155-165°F, Well done = 170°F
Veal – Medium = 145-155°F
Pork Chops – Medium = 140-155°F, Medium Well = 155-165°F, Well Done = 175-185°F
Chicken – Dark Meat (legs and thighs) = 170-175°F, White Meat (breasts, wings) = 160-165°F
Fish – Medium Rare = 120°F, Medium = 135°F
HAVE A HAPPY AND SAFE GRILLING SEASON!
