Grillin’ and Chillin’ Safely
Grillin’ and Chillin’ Safely
Some practical tips for BBQ safety
By Anna Hessel
Wish There Was S’More
As we mourn the end of summer, I find myself once again fondly remembering summers gone by. S’mores around the campfire were a summer staple – today, s’mores have lost some of their magic since they are now on labels for beverages, Pop-Tarts, breakfast cereals, and even lip balm. What’s next, s’mores casserole? I actually own an indoor tabletop s’mores maker. Yes, they really have such things. But, it isn’t quite the same thrill as finding that perfect dirt covered stick on the the ground and wiping it off on your pant leg and shoving a marshmallow on it.
Those Lazy, Hazy, Crazy Days of Summer
Summers at the lake included the perfect little store, complete with a cooler of Coca-Cola bottles, and its matching Coke bottle opener attached to the wall. Sweet nostalgia; before there were sweetened beverage taxes to think about, or plastic bag charges. My Aunt Irene had a talent for popsicle-breaking – she would break a banana quiescently frozen confection perfectly down the center. Also in those days Oreos were Oreo flavored; they didn’t taste like waffles with syrup, red velvet, pumpkin spice, or even birthday cake. Our environment was not yet destroyed, so if there was such a thing as sunscreen, almost nobody used it. Instead – baby oil and iodine gave us golden tans. Of course, I’m not advocating this now. Current research indicates such behaviors may have caused cancer in many women of my generation; not to mention ex-ray treatments for teenage acne. Flip-flops were called thongs, not bikinis – swimsuit bottoms actually covered our bottoms. There was no need for waterproof cell phone holders – because there were no cell phones. . .hours at the pool or lake with accompanying boombox, slid happily away.
Hot Time, Summer In The City
We got ready for summer movie dates at the drive-in by setting our hair with a goopy concoction called Dippity-Do and then wrapping sections of hair around empty frozen orange juice cans, or in some cases, beer cans. I hear you can still get that product on Amazon. In those days, mousse was a chocolate dessert, not a hair product. Pink flamingos, despite their color, were considered tacky, not haute decor.
Serving Dinner
An American flag, a potted geranium, and a welcome mat were all the outdoor decoration we needed, in those days. The redwood picnic table held heaping platters of corn-on-the-cob and slices of watermelon. Tomatoes came from my uncle’s garden, and were perfect on hamburgers, and toppers for cool salads. Summers were simpler then; a time to relax and renew. Well, I am going to be going in my usual direction and reach out to the local supermarket for a package of buns, and then I will be going in a different direction to my favorite nail salon for my mani-pedi, because when I reach out, I do it in style…
Chill And Grill
Summer, of course, also means, at least for my better half and his dad, that it’s time to fire up the grill. My hubby is in his culinary element, the Bobby Flay of our patio. Decked out in a chef’s hat (received from a Pillsbury promotion), and his “Kiss the Cook” apron (a birthday gift from yours truly), my spouse is ready to smoke up the neighborhood.
Order Up!
No gas grills for my guy; nothing says summer like the taste of lighter fluid on a chicken thigh. I watch the action from my favorite Adirondack chair, an iced mocha latte at hand, as I bear witness to a wide variety of foods disappearing under the hood of his shiny blue Weber kettle grill. Tuna steaks, salmon burgers, hotdogs, skewers of various vegetables, watermelon, peaches, and even a foil wrapped banana stuffed with chocolate and butterscotch chips; we can’t eat a summer meal that does not bear grill marks. Carrying my favorite Pioneer Women platter aloft, tongs strapped to his belt and man’s best friend at his heels, just in case something were to fall off that tray, my loveable grill master cooks with style…
Grill Without Fail
And while you’re all grilling with style, make sure you are cooking safely. Whether you choose charcoal or gas, these tips assembled by my husband, Wes Hessel, can make you the grill master of safety when you cook outdoors this season:
- Start safe by selecting your meats or seafood just before checking out at the store, putting them in a separate section of the cart, and have them bagged individually in plastic to avoid cross-contamination.
- Keep your items to cook in the refrigerator until right before you put them on the grill, or if you are grilling away from home, use a well-insulated cooler and ice or cold packs to keep the food temperature below 40 degrees.
- Wash your hands before and after working with raw meat or seafood or if soap and water are not available, use a hand sanitizer of at least 70% alcohol. Use separate cutting surfaces for raw meat or seafood, dispose of any leftover marinade or sauce which was in contact with raw meat or seafood, and use a fresh, clean plate for prepared foods.
- Use a meat thermometer to make sure items you are cooking reach safe temperatures, per the CDC:
- 145°F – whole cuts of beef, pork, lamb, and veal (standing time of 3 minutes at this temperature)
- 145°F – fish
- 160°F – hamburgers and other ground beef
- 165°F – all poultry and pre-cooked meats, like hot dogs
- After grilling, keep the food at 140°F or warmer until it’s served
- Keep your grill surface, drip trays, and the like clean to avoid grease fires
- Be careful not to put too much food on the grill at one time.
- Avoid direct contact of the flame to the food – there is strong evidence that flames touching food can create carcinogens. Indirect cooking methods are a smart way to avoid this risk.
- If your grill is gas, regularly check for leaks with a light soap and water solution, and certainly never turn gas on with the lid closed. If a flame goes out, turn off all the gas and wait five minutes with the lid open before relighting. If you smell gas while grilling, immediately get away from the grill and keep everyone else away, then call your fire department.
- If your grill is charcoal, regularly empty the ash pan/receptacle.
- If you are using a “starter fluid” such as lighter fluid, always place it on the coals before they are lit. NEVER put starter fluids or any other flammable on a burning fire. Better yet, use an electric fire starter or charcoal chimney to get your grill going.
- Charcoal and propane are for outdoor use only.
- Your grill should never be closer than 10 feet to your home or garage; for those of you living in multi-family dwellings, keep the grill well away from any entrances or fire exits.
- Avoid placing the grill under building overhangs made of wood-based materials or overhanging branches, nor near deck railings.
- Décor is pretty but must be kept away from the grill.
- A fire extinguisher should be kept close, and be sure you are familiar with its proper use. If you are not comfortable using one, if a fire occurs, immediately call 911. A spray bottle of clean water for minor “flare ups” will not cause harm to the food on the grill.
- Never leave your grill unattended, even for a minute, especially if there are children or pets around, and do not let them get closer than three feet to the grill. When you are finished grilling, turn off the gas (if applicable), close the lids, and any vents to completely extinguish the fire. Always make sure the grill is completely cold before properly disposing of used coals and ashes.
These guidelines will keep the rest of your grilling season safe and enjoyable. I wish you all a safe remainder of summer, full of sunny days and style.
