Safety Tips for Your Propane Grill

How to Grill Meat Safely and More

gas grill safety new yorkMay is National Barbecue Month! Actually, this celebration is just a fun way to encourage us to do some outdoor cooking now that the weather has warmed up. Not that we need much encouragement! Food just seems to taste better when it’s cooked outdoors.

And if you’re fortunate enough to have a propane grill in your backyard, you’re ahead of the grilling game. Propane grills can handle all of your outdoor meals with less work and more ease than a charcoal grill.

With a propane grill, you get the precise temperature control that makes grilling easier, with better results. You can go from high heat for steaks to low and indirect heat for pulled pork with just the turn of a dial. Grilling with propane offers you the options and control that make cookouts as easy as possible.

Grilling Meat Safely

When you grill with propane, you greatly reduce your exposure to carcinogens that could end up in your food when you grill with charcoal. Cooking on a charcoal grill burns hotter and generates more smoke.

Here are some safety tips to keep in mind before you toss those New York strip steaks on your grill.

  • Trim excess fat and blot marinade off meats before grilling to prevent flare-ups.
  • Use a marinade with rosemary, which has been shown to reduce toxin in some studies. Lemon juice, garlic and onion are other recommended marinade ingredients.
  • Grill your meat to a safe temperature. Use an instant-read thermometer and you’ll reach the safe temperature without overcooking.
  • When you’re done grilling, don’t put grilled meats on the same platter you brought out the raw meat on. A clean platter prevents the spread of bacteria that can live in meat juices and residue.

What to Do if the Grill Flares Up

Flare-ups are caused by fats and oils dripping down over your propane burners. They’re usually temporary, but can create unappetizing burns on your food.

If possible, keep part of your grill empty when cooking. This way, you can quickly move the food to that spot if a flare-up happens. After moving the food, keep the grill lid up and let the flare-up burn off.

If the fire spreads, take all food off the grill and let the fire burn off the grease. If the fire gets out of control, remove the food and turn off the burners and gas. Leave the lid open to let the fire die on its own. For safety purposes, you should always keep a fire extinguisher nearby; use it if you think the flames have gotten out of control.

Best Practices for Food Safety

It’s also a good idea to review some food safety reminders. Here are just four.

  1. If you can’t wash your hands, use antibacterial wipes before eating or handling food – especially raw meat, poultry, or fish.
  2. Separate raw meats from cooked and prepared foods. Store raw meats in a separate cooler, place raw meat on its own plate, and use different utensils to handle uncooked and cooked food.
  3. Always cook meats to recommended internal temperatures; there are wireless meat thermometers that allow you to monitor temperatures from your phone.
  4. If you aren’t eating immediately, refrigerate food quickly after cooking.

Please visit this page to read more information and tips on overall propane safety. Happy—and safe—grilling!