Grill Often And Grill Safe
In Maine, we don’t need an excuse like warm weather to fire up the grill. We’ll cookout come rain or shine, sleet or snow, morning, noon and night. But since the humidity is here, there’s nothing quite like a summer Bar-B-Q.
Burgers on the grill, shrimp on the barbie, hot dogs, chicken kabobs, steak tips, fish filets, potatoes, vegetables, and corn on the cob. You name it, we’ll grill it. Which is why we’d like to pass along a few Bar-B-Q safety tips.
If you follow these simple steps, you will be able to grill your food and eat it too.
Your Grill:
- Inspect the propane tank for dents, leaks, and rusting. Inspect hoses for leaks, holes, and cracks. If any of these are apparent, it’s time to replace the product.
- Never bring your propane tank indoors or store spare tanks near your grill. If you must transport the tank, it is advised to do so on a cool day and to keep the tank upright in a sturdy position.
- Never dispose of a propane tank in the garbage. Instead, check to see if there are municipal programs for collection in your area.
- Do not smoke near a grill as a gas leak could ignite fire.
- Never use a propane grill indoors, on a balcony, terrace, or roof. Always keep the grill at least three feet away from bushes, trees, and your home.
- Cover grill when not in use.
Before You Cook:
- When at the store, make raw meat and poultry the last items you put in your shopping cart, just before checking out. Be sure to place items in separate plastic bags so the juices do not drip into each other, contaminating the meat.
- If you are transporting food, be sure to do so cold. Use an insulated cooler with ice packs to ensure that the temperature remains under 40 degrees Fahrenheit. Avoid opening the lid, which lets cold air out and warm air in.
- At home, refrigerate meat immediately. For food not going to be cooked within one to two days, put in freezer for safe keeping. When defrosting frozen food, let it sit in the refrigerator or submerge the package in cold water until completely thawed. Do not take meat out of refrigerator until you are about to cook it.
When Cooking:
- To prevent foodborne illness, use different platters and utensils before and after cooking meat. Harmful bacteria can be found in the juices of meat that will have been cooked off on the grill. Be sure to cook meat thoroughly to destroy bacteria.
- After cooked, hot food should be kept warm and covered, never remaining outside for more than one hour. Any food left out for over two hours should be thrown away. If you reheat meat, be sure to warm it as if you were cooking it for the first time.
In the sun or under the stars, grilling in Maine is a favorite pastime. So fire up your grill and take the necessary precautions, and then fire up your appetite and enjoy. Because nothing says summer in Maine like the smell of Bar-B-Q in the warm fresh air.
For more information on Bar-B-Q safety please visit the U.S. Department of Agriculture’s website: www.fsis.usda.gov/Factsheets/Barbecue_Food_Safety.
