May 23, 2002

Prairie Fare: Fire Up the Grill Safely

By Julie Garden-Robinson, Food and Nutrition Specialist
NDSU Extension Service

Last year my family and I saw firsthand the results of unsafe grilling. I’m not talking about a foodborne illness outbreak. Fire is another potential hazard when cooking moves outdoors.

As we drove to work we saw a still-smoldering house that had caught fire when an unattended grill was parked too close to the home. The charred grill was still standing near the remains of the home. Fortunately no one was injured.

Thinking back to my early grilling escapades as a teen, I’m lucky I didn’t injure myself. I used to blast the burning charcoals with lighter fluid, when my parents weren’t looking of course. I was greeted by tall flames and, luckily, not flaming clothes and hair.

Both gas grills and charcoal grills must be handled with caution. According to the Consumer Products Safety Commission, about 500 fires and 40 injuries occur annually due to mishaps with gas grills. More than 400 emergency room visits and 20 deaths are linked annually to carbon monoxide poisoning from charcoal grills operated in enclosed areas. Carbon monoxide is colorless and odorless and can reach toxic levels without us knowing it.

There are some things you can do to safeguard yourself, your family and friends.

• At the start of the season, check the gas lines and valves on gas grills to make sure there are no cracks, holes or blockages. It’s safest to find someone with the expertise to do the checks.
• If you suspect a gas leak, don’t use the grill until the problem is fixed.
• Store liquid petroleum (LP) tanks in a secure, upright position. Don’t store extra full containers under the grill. Follow the current tank expiration date recommendations.
• Don’t operate gas or charcoal grills in enclosed areas such as garages, campers or tents.
• Follow manufacturers’ directions for using gas grills.
• When using charcoal, follow the directions on the charcoal bag. Be sure charcoal is completely extinguished before discarding.
• Keep the grill on level ground at least 10 feet away from buildings, shrubs or anything that could catch on fire.
• Don’t leave grills unattended. To prevent burns, keep children and pets away from grills.

And don’t forget food safety during grilling season.

• Thaw and marinate meat in the refrigerator. Don’t reuse leftover marinade as a meat sauce.
• Prevent cross contamination by keeping raw meat away from other foods. Use a separate, clean plate to retrieve cooked items from the grill. Use separate, clean cutting boards for cutting up meat and preparing salads.
• Use a food thermometer to determine doneness. For example, cooked burgers should reach an internal temperature of 160 degrees, and chicken breasts at least 170 degrees.
• For more information about food safety, visit our website: http://www.ag.ndsu.nodak.edu/food.htm 

Here’s a quick and easy recipe for the oven or grill from the Reynolds Kitchens:

Barbecue Chicken Packets

4 sheets (12 x 18-inches each) heavy duty aluminum foil
4 boneless, skinless chicken breast halves (1 to 1/14 pound)
1 c. barbecue sauce
1 package (10 oz) frozen whole kernel corn or 1 can (15 oz) whole kernel corn, drained
1/2 c. chopped green pepper

Preheat oven to 450 degrees or grill to medium-high. Center one chicken breast half on each sheet of aluminum foil. Spoon barbecue sauce over chicken. Top with vegetables. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets. Bake 18 to 22 minutes on a cookie sheet in oven or grill 12 to 15 minutes in covered grill. Chicken should reach an internal temperature of 170 degrees.

Makes 4 servings. Each serving contains 270 calories, 5 grams fat and 24 grams carbohydrates.

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Source: Julie Garden-Robinson, (701) 231-7187, jgardenr@ndsuext.nodak.edu
Editor: Tom Jirik, (701) 231-9629, tjirik@ndsuext.nodak.edu