Grilling Safety
Smart Solutions : Episode SSL-225 -- More Projects » Chef Harry Schwartz offers tips on making a safe and successful barbecue. He shows the proper way to start the coals, how to deal with flare-ups and great grilling techniques.
Safety Tips
- Finding a place to put a grill in your yard tends to be harder than expected. It should be placed away from all flammable material, such as grass, trees and the house. It should set on a non-flammable surface, such as brick or concrete.
- Use long-handle utensils to avoid being burned--the best protection comes from wooden handles.
- Some people wear an oven mitt that covers up to the elbow to protect their skin.
- If a fire flares, having a damp towel nearby to squelch it may come in handy.
- Always warn any people around that you're starting a fire.
- When using lighter fluid, only add it before lighting the coals, never while they are burning. Be careful to let the fumes from the fluid burn off before adding food to the grill.
- To prevent food poisoning, keep raw meat in a cooler or ice chest until right before putting on the grill.
- Thoroughly wash your hands and any utensil used on raw meat to prevent food poisoning. One solution is to keep a bottle of hand sanitizer next to the grill.
Grilling Tips
- To prepare the grill's fire, fill an empty milk or juice carton with charcoal and place in the bottom of the grill. Light the top of the carton. The wax lining of the carton slows its burn speed, allowing the coals to heat to the needed temperature. As the carton disintegrates, the coals spread across the bottom of the grill.
- To quickly heat coals, drill a hole in the bottom of a metal pail, fill bottom with crumpled paper and pile coals on top. Set the coals on fire and leave in pail until they begin to turn white and embers form in the center. Being careful not to burn yourself on the hot pail, dump the coals in the grill.
- Use a marinade on meat or poultry to add flavor. Another idea involves tying a bunch of rosemary or other herb of your choice together with natural cooking twine. Throw the bundle on the coals to cook the flavor into the meat.
- Keep a squirt bottle of water next to the grill to extinguish fire flare-ups caused by dripping fat or marinade.
Cleaning Tips
- Heat the grill until its grate's temperature is high enough to kill bacteria.
- Scrub your hot grill with a wire brush to clean buildup--crumbled aluminum foil works just as well.
Resources OUT OF PRINT (from Sourcebooks Trade) Chef Harry & Friends: Sharing the Joys of the Table
by Harry Schwartz (ISBN: 1570711607)
This title is currently out of print. Consult local libraries, used bookstores and book searches to find copies.
Guests Harry Schwartz
Chef / Author
23852 Pacific Coast Highway, Suite 917
Malibu, CA 90265
Toll-free: 888-564-2779
E-mail:
chefharry1@aol.com
Website:
www.chefharry.com
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