Critical Days of Summer week seven: barbecue safety Published July 6, 2010 By Will Harding 17th Training Wing Safety Office GOODFELLOW AIR FORCE BASE, Texas -- It's the weekend and you're on your patio basking in the sun. In one hand you're holding a cool drink, in the other a spatula. A couple of juicy steaks are sizzling on the grill and you're savoring the smell of that flavorful smoke as it drifts past your nose. The last thing on your mind is safety, right? It shouldn't be. According to the U.S. Consumer Product Safety Commission, warm-weather activities such as hosting a barbecue led to more than 3.5 million product-related injuries last year. By following a few simple, precautionary steps, you could be on your way to a safe cookout every time. Gas grills Since the Clean Air Act of 1990, propane has been a popular fuel source for many households, especially for gas-powered barbecue grills. Propane tanks burn more cleanly, are less expensive and cook faster than other fuel sources. As with any fuel source though, it's important to take precautions when operating propane tanks and gas grills. Follow these seven tips and keep safety first during every cookout. Inspect the propane tank cylinder for bulges, dents, gouges, corrosion, leaks or evidence of extreme rusting. Check the hoses on the grill for brittleness, leaks, holes, cracks or sharp bends, too. If there are any signs of these problems then it's time to replace the equipment. Keep propane tanks upright and move gas hoses away from dripping grease and hot surfaces. Never use cigarettes, lighters or matches near a gas grill even if the grill isn't in use. There could be a gas leak somewhere in the unit so it's better to be safe than sorry. Propane tanks require sophisticated valve equipment so never try to remove the valve from a propane tank because it could explode. Always close the tank valve when it's not in use, too. Never bring propane tanks indoors. Never store spare gas containers under or near a grill. Don't store other flammable liquids, such as gasoline, near propane tanks either. Prevent hazardous situations by keeping the barbecue covered when it's not in use. When transporting propane tanks, be sure to do it on a relatively cool day. Keeping tanks or any other grill parts that are under pressure in a hot car will cause an increase in the pressure of the gas, which could cause an explosion. Never throw propane tanks in the trash. Check to see if there are municipal programs for collection in the area. If the grill uses a disposable tank, be sure to use up all the residual gas before discarding it. Charcoal grills Even though propane gas leaks aren't a concern with charcoal grills, there are other necessary precautions to take for another kind of gas - carbon monoxide. Since charcoal produces carbon monoxide, which is highly toxic, never burn a charcoal grill indoors; this includes a home, tent, vehicle and any other enclosed area. Keep the following four safety tips in mind when using charcoal grills: Use charcoal grills outdoors and never inside an enclosed area. Keep charcoal grills outside at all times even if the grilling is finished and all the coals are extinguished because they're still producing carbon monoxide. Don't wear loose clothing, especially long sleeves, while grilling. Charcoal grills tend to flare up, so keep a fire extinguisher handy. Use charcoal lighter fluid to light new coals only; don't use it on coals that are already lit. Safe cooking - reducing cancer risks when grilling Grilling meat increases the production of compounds that are linked to a greater risk of certain cancers. According to an article published by the American Institute for Cancer Research, researchers have found evidence of heterocyclic amines in meats that are cooked on outdoor grills. The good news is that there are plenty of things that can be done to reduce that risk. Follow these five tips to cook great barbecue safely and deliciously. Marinate meats for at least 12 hours. Evidence suggests that this simple step can reduce the amount of HCAs that are formed when grilling by as much as 99 percent. Try kabobs instead of large pieces of meat such as steaks. The less time the meat spends on the grill, the better. Kabobs have short cooking times because the meat is cut into small, bite-size pieces. If cooking large pieces of meat, pre-cook it by baking it and then grill the meat for a few minutes at the end of the cooking process for added flavor. Grill meat at low temperatures and flip frequently to avoid charring. Remove burnt or blackened parts of meat before eating. Trim the fat from the meat before grilling to avoid drips, which cause flare-ups and charring.
