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Tips for Safe
Grilling
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Read and follow all the
grill manufacturer’s instructions before turning
on and lighting the grill.
Keep the top open when lighting a propane grill,
and don’t close it until you are sure grill is
lit.
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Season the meat before
cooking and use a light hand.
Whether you’re adding salt, pepper, or a custom
rub, keep your hand about a foot above the meat
to help distribute the spices evenly.
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Start with a hot grill.
When you place meat on the grill, it should
sizzle. Searing meat locks in the juices and
flavor and helps keep meat from sticking to the
grill. Turn the grill on as high as possible,
then place the meat on the grate, close the lid,
and sear one side for 3 to 4 minutes. Then,
reduce heat to medium for the remainder of the
cooking time.
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Most grilling is done
with direct heat, or cooking items quickly at
high temperatures.
Place burgers, steaks, or your favorite tender
beef cut directly over the grill burners. Use
indirect heat when cooking less tender cuts of
beef, such as brisket. The indirect low-and-slow
method cooks meat at a lower temperature for a
longer time. Simply turn off one set of burners
and place beef on that side; radiant heat from
the hot side will cook items slowly.
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Keep your beef from
drying out.
First, don’t flip the meat more than a few times
— just once, if possible. Turning meat too often
makes it lose its natural juices, leaving it
flavorless and dry. Second, always use tongs or
a spatula — not a fork — to turn meat. Piercing
the meat allows its flavorful juices to escape.
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To make professional
diamond grill marks, place the meat on the grill
and sear it.
After 3 to 4 minutes, turn it 90 degrees
clockwise. Cook another two minutes, then flip
and repeat.
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Most experts say cooking
a steak to medium rare ensures the best flavor
and tenderness.
Cook to 140 degrees Fahrenheit for rare; 145
degrees for medium rare; 160 degrees for medium;
and 170 degrees for well done. Ground beef and
burgers should always be cooked to 160 degrees.
Use an instant-read meat thermometer to ensure
perfect results.
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When you’re finished
cooking, remove the meat from the grill, put it
on a clean plate, and let it rest for several
minutes. Tent the
clean plate loosely with foil to keep the meat
warm. Letting cooked meat rest allows the juices
to redistribute throughout the meat so they
don’t escape after it is cut.
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Turn off the burner
control and close the cylinder valve.
When a grill is not in use for extended periods
of time, cover disconnected hose-end fittings
with plastic bags or protective caps to keep
them clean.
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Properly transport and
store gas cylinders.
When refilling or replacing a
propane cylinder, transport in a secure, upright
(vertical) position in a well-ventilated area in
your vehicle, and take it home immediately.
Always use or store cylinders in a secure and
upright position outdoors (not in a garage or
shed).
DO
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Follow the grill manufacturer’s
instructions and keep written materials handy.
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Keep the top of the grill open
until you are sure it is lit.
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Cover disconnected hose-end
fittings with plastic bags or protective caps to
keep a grill clean when it is not in use.
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Store propane cylinders outdoors
in an upright (vertical) position.
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If you smell gas, safely turn off
the cylinder valve, turning it to the right
(clockwise). Immediately leave the area and
dial 911 or call your local fire department.
Before you use the grill again, have a qualified
service technician inspect your cylinder.
DON'T
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Smoke while handling a propane
cylinder.
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Use matches or lighters to check
for propane leaks.
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Pour an accelerant such as
lighter fluid or gasoline on the grill.
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Allow children to tamper with the
cylinder or grill.
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Use, store, or transport propane
cylinders near high temperatures (this includes
storing spare cylinders near the grill).
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Try to be a grill repairman. If
you are having grill or propane cylinder
problems, see a qualified service technician.
Safe
Grilling Tips & Recipes
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