On summer days, most people are happy to leave their hot kitchens behind to cook in the great outdoors.  What could be better than smelling the aroma of grilling steaks as you enjoy a backyard picnic?  If you are like the millions of other Canadians who plan to barbeque this season, the following tips may make your experience a safer and more delicious experience.

Safe Grilling Tips

More people than would care to admit have scorched their eyebrows and arm hairs attempting to light a barbeque (and keep it lit)!  However, a poorly maintained barbeque is more than a beauty hazard—it can very dangerous. 

Considering that a barbeque can get as hot as 370º C (700º F) and has an open flame and a large fuel source, it’s an understatement to say that safety is an issue.  If you start the season by pulling your barbeque onto your deck close to house, opening the gas lines and lighting a match, your steak may not be the only thing getting grilled!  Keep these safety tips in mind to help you enjoy a long and healthy barbeque season:

• Spider webs and insect nests can partially or completely block the flow of propane through the tubes resulting in a small smoky yellow flame or the burner may be difficult to light.  If the tubes are blocked, it may cause the propane to burn outside of the tubes, which will damage your barbeque.  You can use a pipe cleaner, but a special brush designed for this task is available at most barbeque stores.
• Never use spirits (alcohol or paint thinner) to start a barbeque.  Lighter fluid can be used at the beginning to get the fire started but must never be used on a hot barbecue. 
• Keep the barbeque at least 1.5 metres away from any flammable objects.
• Glass can also be damaged by the intense heat of a barbeque so be sure to maintain a space of at least 1.5 metres between your barbeque and windows, sliding doors, glass railings, etc. 
• Keep the barbeque on a level surface.
• Do not attempt to move a lit barbeque—it may tip over causing burns or a fire.
• Do not cook inside gazebos or tents.   The gases produced during combustion can be toxic.
• Keep dogs and children away from the barbeque during cooking.
• Choose a location where smoke and burning ashes will not be blown into the house, trees, etc.
• Keep a bucket of water or a garden hose nearby in case of accidents.

Cooking Tips

• Before you fire up the barbeque, be sure the grill is clean to prevent food from sticking.  Scrub it with steel wool then wash and rinse it thoroughly if needed.
• Coat the grill with a thin layer of vegetable oil once the grill is hot.
• Bring meat to room temperature before barbequing.  This will help the meat to cook more evenly.  Remember that meat should be left at room temperature for no more than an hour to prevent the growth of unhealthy bacteria.
• Marinate meat to tenderize it and add moisture.  Vegetables require a shorter period of time to marinate; even 20 minutes prior to grilling can add wonderful flavour to your favourite vegetables.
• Baste the meat with marinade as it cooks.  This will help seal in the juices and prevent burning.  If the marinade is high in sugar, baste the meat only during the last five minutes of barbequing as sugar burns easily.
• To protect your health, be sure that you do not baste the meat on the grill with the same marinade used for the raw meat.  Use a fresh batch.  
  Because salt draws out moisture, it is not a good idea to add too much salt during cooking—leave the seasoning to your guests.
• Turn items with tongs or a spatula.  Don't pierce with a fork—flavourful juices can be lost.
• Burgers should always be cooked thoroughly to prevent Haemorrhagic Colitis caused by E.coli bacteria.  The very young and the elderly are particularly vulnerable to this unpleasant and sometimes fatal infection.
• Never place the grilled meat back on the dish or board where the raw meat was placed.
• Whenever possible, buy your hamburger from a butcher who will grind the meat for you on the spot.  Choose a boneless cut.

Grilling vegetables

• Coat vegetables in Italian dressing or olive oil to protect the skin from drying and burning.  Sprinkle the vegetables with herbs such as basil, oregano, rosemary and thyme.
• A grilling wok or a wire basket makes it easy to grill vegetables without any slipping through the cracks!  Most barbeque retailers will carry these and many other accessories.

Cleaning

Not only is it difficult to get a grill spotless, but also most people don’t want to put that much effort into cleaning a barbeque.  To make fast work of the chore, scrub the grill with a wire brush for a minute immediately after removing food.  Close the lid and let the residual heat of the barbeque char the remaining food particles.  Brush the grill again when it is cool and, if necessary, remove it and soak it in hot soapy water.

Although people have been grilling their meat since mankind first discovered fire, we now have the experience and technology to turn an ancient cooking method into an art form.  Get grilling!