Grilling safely this summer
Plenty of people can be found working their grilling magic yearround. But the vast majority of people do the bulk of their grilling over the summer, when warm temperatures contribute to a relaxed atmosphere that makes outdoor cooking and dining that much more appealing.
The relaxing nature of summer can make it easy to overlook safety, particularly when grilling. However, the right safety measures when cooking over an open flame can prevent home fires and other accidents that can cause injury and even death. In recognition of the many things that can go wrong when grilling, the Federal Emergency Management Agency and the U.S. Fire Administration offer these simple fire safety tips that every grillmaster can keep in mind as summer grilling season hits full swing.
• Only use a grill outside.
Grills should never be used indoors, and that includes in garages with the doors open. Before lighting a flame, make sure the grill is at least three feet from siding, deck rails and eaves.
• Establish a safe zone around the grill.
A three-foot safe zone around the grill can decrease the likelihood that pets will run into and potentially tip over the grill. Kids can be taught to respect this zone as well so they avoid being burned.
• Open a gas grill before lighting it.
Charcoal grills, hybrid grills and smokers cannot be lit unless the lid is lifted. That isn’t the case with gas grills, but gas grills should never be lit with the lid closed. If a gas grill is lit with its lid closed, gas can build up inside and that could cause an explosion. Even if there’s some summer rain falling, open the lid on a gas grill before turning the ignition switch.
• Keep an eye on the grill at all times.
It’s tempting to walk away from a grill while food is cooking, but someone should always be tasked with staying close to the grill. If cooks must walk away, ask another adult to stay close to the grill until you return. All it takes is a few seconds for a fire to start.
• Clean the grill regularly.
Regular cleaning of the grill is both healthy and safe. Cleaning helps to ensure the cooking surface is clean and unlikely to cause food poisoning. But a grease-free grill also poses less of a fire hazard than one that hasn’t been cleaned.
• Let coals cool before discarding them.
Coals from the grill should be given ample time to cool before they’re removed from the grill and discarded.
• Remember to turn the gas valve to the off position after cooking.
When cooking with gas grills, cooks must remember to turn the valve to the off position once all the food has been cooked.
Simple safety measures can ensure summer grilling season goes off without a hitch.
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How to improve the flavor profile of grilled foods
Many people insist grilling has no peers when it comes to cooking methods. Part of the allure of grilling is undoubtedly the chance to spend time outdoors in warm weather, which is when many people do the bulk of their cooking over an open flame. But grilling also produces unique flavors that simply can’t be replicated.
It might be impossible to match the flavor of foods cooked over an open flame, but that doesn’t mean those flavors can’t be augmented. Grillmasters can try these strategies to improve the flavor profile of their favorite grilled dishes.
• Add some wood.
Wood is often utilized to add some extra flavor when smoking foods, but it also can add flavor when grilling in a more traditional way. Wood chips can be soaked in water or even wine or beer so they don’t burn so quickly that the flavor gains are negligible. Wood chunks or logs will burn slower than chips, so there’s no need to soak them. Wood imparts a unique flavor to grilled foods, making meals even more delicious.
• Apply a dry rub to the food. Dry rubs are made from dry ingredients like herbs and spices. Dry rubs don’t penetrate the meat too deeply, which means they don’t need much time to add flavor. That’s ideal for people who decide to grill at the last minute and want to add flavor even if they don’t have the time to marinate their meat.
• Bring meat to room temperature prior to putting it on the grill.
Meat that goes directly from the refrigerator to the grill is likely to cook unevenly, which can affect the overall flavor of the meal. But this issue is easily overcome by taking the meat out of the fridge about 20 to 30 minutes before putting it on the grill. Doing so lets the meat reach room temperature and increases the likelihood it will cook evenly.
• Season your vegetables, too. Meat and other proteins might garner the bulk of the grilling attention, but vegetables are worthy additions to any grill grate. Grilled vegetables can be made even more flavorful with some light seasoning with a little kosher salt and/or black pepper before placing them on the grill. As the vegetables cook, they will absorb the salt, which adds to their flavor profile. Dried herbs also can be used to season grilled vegetables for even more flavor.
Grilled foods are incredibly flavorful. That flavor profile can be even better when grillmasters employ a few simple techniques.
Feeling inspired to get grilling but you need a new grill? No worries. Several of our local Valley City businesses have the grills, and knowledgeable professionals, to help you find just the right one for your needs.