Barbecue tips for summer grillers

Your summer barbecue won't be a flameout if you follow some basic safety tips. "Barbecue grills are designed for outdoor use only," stresses Jason Reynolds, sous chef for the Food Court operated by the Residence Hall Dining Service, Ball State University, Muncie, Ind. "Never barbecue in your trailer, tent, house, garage, or any enclosed area because carbon monoxide may accumulate."

Set up the grill in a well-ventilated area away from buildings, brush, or dry leaves, he advises. Moreover, chefs should consider the grill area sacred ground. "Don't allow anyone to conduct any activities around the grill when it's in use. The grill body is hot during use and will remain hot for some time.... That's why you should always use your grill away from combustible surfaces."

Other general grilling tips include: when using a barbecue, be sure all parts of the unit are firmly in place and the grill is stable; should electrically operated accessories be employed, see that they are properly grounded in accordance with local codes; use long-handled utensils to avoid burns and splatters; wear clothing that does not have hanging shirttails, frills, or apron strings; and use flame retardant mitts when adjusting hot vents.

To put out flare-ups, either raise the grid the food is on, spread the coals out, or adjust the controls of a gas grill to lower the temperature. If you must douse the flames with a light spritz of water, remove the food first. Use baking soda to control a grease fire and have an extinguisher handy. A bucket of sand or a garden hose should be near if you do not have a commercial extinguisher. Never leave a grill unattended once it is lit.

As for the actual barbecuing, Reynolds suggests preheating the grill on high for about 10 minutes or until the temperature reaches 500-550[degrees]F. Then clean the cooking grate with a brass grill brush. For great grill marks and to make sure food does not stick, lightly oil the cooking grate just before placing food on it. "Keep the cover on so the heat circulates evenly and the grill can give the food more of the smoky flavor we love," Reynolds concludes.

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