Ever notice how some things we valued in the past have been replaced by something better...only to have us go back to the old way of doing things? Cooking methods are a good example of this cycle. Our ancestors cooked over an open fire. Stoves followed, then microwave ovens came along, and we all thought that was great. But today, just mention grilling a steak over an open fire and everybody's mouth starts watering. This return to open-fire cooking is dandy--except some people have had to learn the hard way that there are dangers. See how many of the following tips on
outdoor cooking you already know. They've valuable reminders of the importance of safety when you cook outdoors.
The Propane Gas Grill
Any best propane gas grill you use should be sturdy and stable on its legs. Some propane grills becaome top-heavy when in use and can easily tip over if bumped. Always selected a heavy grill over a light one. When using a small grill that is low to the ground, like one you might use at a beach party, be sure to put up markers to indicate where the grill is located. Many people playing games at parties have walked or run right into a hot grill. Position your home grill so that smoke, sparks, and ashes cannot reach the house. A lid helps, but it is also important to position the grill so that nothing covering it could trap carbon monoxide. Some people, for example, may pull a grill under the eaves, into the garage, or onto a patio with a roof over it when it rains. This practice can easily trap carbon monoxide. Carbon monoxide, which is colorless and odorless, can asphyxiate the chef and even the people inside the house. The same problem can develop when you're camping. Never pull a grill under a tent flap if it begins to rain. The carbon monoxide gas can hit the overhead flap, and blow into the tent, posing a life-threatening danger to anyone inside.
An Open Fire
When cooking on an open fire, you need to clear a large area around the fire so that sparks will not ignite leaves or anything else nearby. It is also a good idea to have a bucket of water handy in case the sparks start another fire. An outdoor chef should also be concerned about preventing burns by wearing the proper clothing. Sleeves and shirttails that hang over a grill can catch fire. Grill users should wear an apron, short sleeves, and long gloves to protect hands and arms. Utensils should have long handles so hands and arms don't have to be over the open grill. Gas and electric grills can also be hazardous. Be sure electric grills are wired properly and that wiring is in good repair after exposure to the weather. When you're lighting a gas grill, use the same precautions you use with a gas stove. If ignition doesn't occur immediately, turn off the gas, wait for it to clear, then try again. One easy way to start a charcoal fire is to srack the briquettes in a pyramid, soak each with charcoal lighter fluid, provide for ventilation to the briquettes, and drop in a match. Never, never add lighter fluid after the coals ignite. The flame can travel up the stream of lighter fluid to the can, causing an explosion in your hands. Also, never use kerosene, gasoline, or alcohol to light a fire. To speed up fire ignition, just add air. Use a bellows or fan the fire. You might also tuck crumpled paper, dry twigs, or wood shavings around the charcoal before you light it, not after. Never leave a grill unattended. Children may not know it is hot and receive serious burns if they bump into it or try to open it. If you are using an electric charcoal stater, be sure the cords are waterproof and have a UL-approved cord and plug. Once you remove the hot starter from the fire, you need to have a safe place to put it while it cools.
Cooking
Coals are ready for
cooking when they're covered with a white ash. To minimize fire flareups from fat dripping onto the coals, trim as much fat as possible from the meat before putting it on the grill. It is also smalrt to have a side table to set things on. Many outdoor chefs have dropped food or been burned trying to balance too many things on hands and arms. After cooking, coals can remain hot for many hours even though they may appear cool. Do not try to store coals in containers for the next barbecue. They may start a fire. You may, however, leave coals in the metal cooker, close the vents, and store them there until the next cookout. And don't throw hot briquettes on the ground where someone could step on them. When it's time to clean up a camp fire, douse it thoroughly with water and pull it apart. You may also shovel dirt onto the fire to be certain no fire will reignite after you leave. Outdoor cooking is fun and a good way to get out of the kitchen in the summer, but it also holds some special dangers. Next time there is a cookout at your house, think about safety as well as about sizzling steaks and juicy burgers.
