Safe Grilling Tips

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


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