Never Leave the Grill Unattended
Never walk away from a lighted grill, because the open flames present a fire hazard. Also, for safety's sake, always have a fire extinguisher on hand.
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Never Use a Metal Brush
Avoid using metal-bristle brushes to clean your grill grates; the bristles can break off and become lodged in your food. Instead, rely on a wad of aluminum foil, dish scrubbies, or clean damp rags to wipe your grill—preferably while the grates are still warm.
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Don't Run Out of Fuel
Make sure you have enough propane (or charcoal) to finish cooking your food before you start. Keep a spare full propane tank or bag of charcoal on hand, just in case.
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Don't Use Lighter Fluid
Avoid using lighter fluid or lighter-fluid-infused charcoal briquettes, because the chemicals can impart a nasty flavor to your food. That’s also why you should never use gasoline, kerosene, or oil to start your grill!
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Banish Bacteria
Avoid food contamination both on and off the grill by following safe handling procedures: wash your hands, keep the food in the refrigerator until you’re ready to grill, and don't prepare raw meats and vegetables on the same surface. To be sure meats are sufficiently cooked, use a grill-safe thermometer to check that they've reached the proper internal temperature (165 degrees Fahrenheit for poultry, 160 degrees Fahrenheit for ground meat, and 145 degrees Fahrenheit for steaks or roasts).
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Skip the Sloppy Look
Don't wear loose clothing, scarves, or dangling jewelry while grilling; these items can potentially catch fire in open flames. If you have long hair, tie it back or tuck it under a hat to avoid singeing your lovely locks.
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Never Skip Resting Time
As tempting and mouthwatering as that just-cooked steak may appear, don’t cut into it immediately, or you'll end up with a dryer, tougher piece of meat. Rest your meat for a few minutes to give the internal juices time to redistribute through the muscle fibers. You'll be rewarded with juicy goodness in every bite.
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Don’t Char, Grill!
Be careful not to overcook your meat. Not only does burned barbecue taste unappealing, but it also forms dangerous carcinogenic compounds, known as heterocyclic amines (HCAs), which have been linked to increased risks of pancreatic, colorectal, and prostate cancer.
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Stay Away from Smoke
Never stand directly over a smoky grill, and avoid inhaling the fumes. Grill smoke contains carbon monoxide as well as substances called polycyclic aromatic hydrocarbons (PAHs), which have been linked to increased risk of certain cancers—especially lung cancer.
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Don't Drink and Grill
Grilling under the influence of alcohol can be a recipe for disaster. Wait to pop open a cold one until the grilling and food preparation is complete, then help yourself to a recreational beverage while your meat is resting.
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Become A Grill Master
There's an art to the perfect grill marks.
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