How to stay safe this BBQ season: 9 grilling safety checks you're probably forgetting
With the summer fast approaching, we are spending more time outdoors, swapping cozy dining for al fresco eating. Instead of relying on your gas range or electric range to cook your fare, your favored cooking companion switches to one of the best grills.
However, as your cooking method changes, the environment does too, and you need to be extra cautious to keep safe while cooking up a BBQ feast.
From fuel hazards to positioning your grill in the wrong place and wearing inappropriate gear, I've called in the experts to share their top 9 tips on the grilling safety checks you're probably forgetting.
One of the most significant dangers of using an outside grill is the potential for fuel hazards, which is why it should be at the top of your safety checklist.
Ryan Schellhouse, owner of Firemetal says, 'For natural gas, built-in grills, ensure that you know where the gas shut-off valve is located for the line bringing natural gas to your outdoor kitchen. If, for some reason, you don't have a line shut-off valve for your outdoor kitchen, then you should know where the gas shut-off valve is for the entire house.'
For equipment that uses propane, he advises, 'Make sure that you're using commercially available propane tanks to ensure the propane tank valve has been serviced recently.'
Courtney Klosterman, a home insights expert at Hippo Home Insurance, also advises checking the gas tank hose for leaks before using it. Andy Wu, outdoor living expert and founder of Backyard Oasis, recommends applying a soap and water mix to propane connections. If you spot any bubbles, it's a sign of a leak. He then recommends tightening the connections or replacing any parts before lighting your grill.
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And if you are using a charcoal grill, Courtney says, 'Only use charcoal starter fluid as a starter fluid; don't add charcoal fluid or other flammable liquids to the fire.'
Wu also warns about stacking the briquettes incorrectly, 'Charcoal setups need airflow to avoid carbon monoxide buildup, overstacking briquettes excessively is an invitation to an uncontrollable flare-up,' he warns.
Top tipIf you detect a gas leak, turn off the gas and don't attempt to light the grill until the problem is fixed.
Apart from being aware of fuel hazards and keeping up with fuel safety checks, having a fire extinguisher readily available is a top priority.
Wu recommends having a Class B (grease fire-rated) extinguisher nearby and that 'everyone should be familiar with its location and proper use,' adding, 'A small spark can become an inferno in seconds.'
Ann Ziata, chef at the Institute of Culinary Education, adds, "A fire extinguisher is the absolute best tool for quickly addressing small fires before they escalate. Fire extinguishers prevent property damage, prevent injuries, and save lives."
As we start to use our grills regularly, Jen Wilbert, assistant vice president of property portfolio at Travelers, says that the accumulation of food particles and grease can pose other hazards, with leftover food particles, particularly, being a health risk as they harbor bacteria.
Regularly cleaning a grill will help avoid food poisoning. Wilbert says, 'Keep your grill clean in between uses by removing grease or fat buildup with a grill brush.'
Using one of the best grill brushes will make light work of the chore and will ensure that any food and grease residue is removed, ready for your next BBQ.
Top tipFor the sake of cleanliness and ease of use in the future, Schellhouse suggests, 'Always let the grill run on medium to high for 8-10 minutes after use to burn off any food remnants. This keeps the grill cleaner and makes it less enticing for rodents and insects in between grills.'
He also suggests seasoning the grates with a high-heat oil, such as certain vegetable oils or avocado oil, to make them cleaner and easier to use the next time.
The Kona 360 Clean Grill Brush is designed with durable, bristle brushes, it also comes with a grooved finger rest and comfortable, long handle for ease of use. It's particularly effective at cleaning up after fish and is voted as the best grill brush overall in our buying guide.
Choosing the best place for your grill will help reduce potential hazards, as sudden flare-ups can cause a fire. 'Grills should be placed at least 10 feet away from any building, structure, or any combustible materials like plastic, wood, paper, and certain chemicals', says Ziata.
She also advises that the grill should be in an open, well-ventilated area and never placed in a tent or under a canopy. Grilling under trees, overhanging branches and enclosed patios should also be avoided.
And Wu adds choosing a flat and level surface will help keep the grill steady and will eliminate any risk of the grill toppling over.
Ziata warns you to be vigilant at all times, 'Remember you are cooking directly over an open flame. As long as the grill is on, you need to be alert and never leave the grill unattended,' and adds, 'Grill fires can start from grease drippings accumulating and igniting, which is a higher risk when the grill is not properly cleaned, but also from contact with flammable materials and from leaving the grill unattended.'
Hungry hounds and curious kids will want to get a look in on the action, but they should be kept at a safe distance to avoid burns and serious mishaps.
While a dog might be enticed to pinch a banger off the barbie, they risk knocking the whole grill over, causing burns and fires. While children can unintentionally touch the hot grills or get clothing caught in the flames.
When cooking with your outdoor grill, it can be tempting to grab your usual kitchen utensils that you use indoors. However, think about your safety. 'Long tongs and spatulas allow you to cook without ever having to hold your hands directly above the grill,' says Ziata, 'Even at medium heat, you'd only be able to hold your hand six inches above the grill for just a few seconds before getting too hot.'
And she adds, "Long utensils let you flip and turn your food exactly when you need to. You'll be able to work much more comfortably, safely, and efficiently without your hands ever getting hot or burned.'
This set has everything you need to grill like a pro. Made with durable stainless steel and heat-resistant handles, these tools are designed to last. The included carrying case makes it easy to store and transport your tools, making it perfect for camping trips or backyard BBQs. The set includes 6 skewers, a skewer removal tool, locking tongs, a spatula, and a Palmyra grill brush with a grill brush refill.
Apart from keeping yourself safe while using a grill, you want to keep your family and friends safe too. That's why our experts always recommend using one of the best meat thermometers.
'When cooking over direct heat, such as when grilling, it can be challenging to uniformly cook the food,' says Ziata, 'On a grill, there are hotter and cooler spots, and you'll also have a much higher temperature on the bottom of the food than on top, especially compared to when cooking on the stovetop or in the oven.'
Due to the numerous variables, she recommends using a meat thermometer to check the food's temperature, ensuring it's safe to eat and at the desired doneness. And she adds, 'Be sure to insert the thermometer into the thickest part of the meat, away from bones or fat, which would give you an inaccurate reading.'
Cooking temperature guideUsing a meat thermometer will help prevent illness and take away the uncertainty of whether your protein is ready to serve or not. Wu recommends the follow temperature guide for your protein:
Chicken: 165°FSteaks: 145°F for steaksGround meat: 160°F
The clothing you wear can be a particular hazard with grilling outside, and it's best to avoid loose-fitting clothing which can get caught in the flames. Ziata says, 'I recommend a heavy apron and strong heat-proof gloves that cover your forearms, both of which will help protect you from the heat.'
She also recommends tying back long hair and protecting feet with closed-toe shoes, which will keep them safe from dropped coals and drips of grease from hot food.
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- New York Post
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Yahoo
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- Yahoo
Think Twice Before Throwing These 13 Foods On The Grill
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Besides that, it's also wise to use skewers instead of cooking the food directly on the grates, to reduce the chances of it sticking. Also, remember to remove some of the marinade and lightly oil the food, as that can lock in the flavor while reducing the chances of it burning too easily. It may seem like a good idea to toast your bread on the grill, until it all turns into a mess! This frustrating situation may happen as thin slices can lose moisture very quickly, especially when exposed to high heat — something grills are known for. Leaving them unattended for even one extra minute can cause them to burn or even fall into the heat source. Also, brioche and milk bread have a high sugar content and are generally softer, so placing thin slices on the grill can cause them to burn even faster than other types. Of course, no one is suggesting that you should stop grilling bread altogether, but when you want to, the safest bet is to stick to thicker slices, and even opt for rustic varieties like sourdough or a baguette, as they aren't too delicate. When you have no option besides grilling thin slices, it's best to place a cast iron skillet on your grill and cook them in that. Additionally, even when you're cooking thicker slices directly on the grill, try not to slather them with butter as it will melt and drip, causing smoke and potentially even a grease fire. Instead, oil your grill well and place the slices on that. Then, once they're done, take them off and then add all the butter you like. Grilling potatoes may not be the most common way to cook them, but some people love this method as it gives the vegetable a smoky flavor. The problem comes from placing a large, raw chunk of potato on a grill and expecting it to cook perfectly. As you likely know, potatoes take a while to cook all the way through. The high heat of a grill will surely sear the surface of a potato, and by the time the heat actually reaches the center, the exterior may already be burnt. Having said that, there are ways to grill potatoes to get the perfect char that you're after. You could cut them into thin strips (not paper thin!), oil them well, and then grill them. It's best to sprinkle salt, herbs, and spices once they are almost ready, to prevent the seasonings from scorching. Another option is to roast large slices until they're three-quarters cooked, then place them on the grill for a few minutes on each side until the surface is crispy and golden-brown. Lastly, you can also cut them into halves and parboil them with some salt, and use the grill for 2-3 minutes on each side (depending on how hot your grill is) to finish them. This simple process will give your potatoes a toasty flavor while ensuring the interior doesn't stay raw. It may seem like a fantastic idea to grill chicken nuggets, jalapeno poppers, or even mozzarella sticks, to make them somewhat healthier, especially if your grill is already hot enough. But I'd suggest air-frying or baking them instead, if you're looking for alternatives to deep-frying breaded food, as grilling them without caution can cause the surface to overcook while the inside remains raw. Also, the coating can easily fall off while you try to flip the item. If you don't grease the grates well, the breading may stick, too. Those who still want to give grilling a shot can try it out while being meticulous. Start by laying a piece of aluminum foil on the grill, preferably over indirect heat. Place the food items on the foil and let them sear for some time. For chicken nuggets, 5 minutes on each side should do the trick, whereas for breaded fish or vegetable-based snacks, 3-4 minutes on each side is enough. Alternatively, you can also use a grill basket, as that will make flipping the food easier. Even when using this tool, it's best to line the grill underneath with aluminum foil to catch any loose breadcrumbs and prevent them from falling into the heat source. Also, remember to oil the foil lightly to prevent the food from sticking. Just don't oil the food itself, as that can make the coating fall off. Unless you're highly experienced with grilling chicken breasts perfectly, it's best to steer clear of this cut of poultry when thinking of having an outdoor cookout. Chicken breast is really lean, and hence extremely prone to drying out quickly and turning almost inedible. Due to the absence of fat, there's nothing to keep the meat juicy — at least, unless you've brined it in salt water beforehand. This lean piece of poultry is also likely to stick to the grates easily. However, there are plenty of delicious grilled chicken recipes out there that you may want to give a shot. Fortunately, if you keep some tips in mind, you can still give grilling chicken breast a go. Instead of placing a raw chicken breast directly on the grates, consider shutting off the heat source and placing a piece of foil on the grates. You can then cook the breast with the residual heat for 5-6 minutes on each side. For a smoky flavor and grill marks, you can cook the breast this way until it's three-quarters done, and then grill it over thoroughly oiled grates for a couple of minutes on each side for a nice finish. I'd suggest not leaving the chicken unattended after it hits the grates, as it can overcook in a jiffy. Also, pound the breast to flatten it before cooking it over indirect heat, so that everything is even and cooks at the same speed. Grilling cheese directly on the grates is definitely possible. In fact, you can grill an entire cheese wheel, and the result is phenomenal. Soft cheese, though, isn't ideal for this. Like most other items on this list, it all comes down to the cheese's fat and moisture content. Soft cheeses like mozzarella and brie are very delicate and famously melt quite easily, and that's exactly what causes major pitfalls when you place them directly over such high heat. The cheese will melt for sure, but it will stick to the grates as well, and by the time you try to take it off, it might even melt into the heat source. Plus, since cheese is a dairy-based ingredient, any stuck bits will end up burning in seconds and essentially ruin your grill. It's better to stick to hard or semi-soft varieties, like halloumi and provolone, when you'd like to enjoy that gooey, grilled goodness. If you're still worried about hard or semi-soft cheese sticking to the grates (which can happen if you leave it on the grill for too long), place your cheese on lightly oiled sheets of aluminum foil instead. Grilled steak is undeniably delicious, and the grill is possibly also one of the best ways to cook it. Problems arise, though, when you grill the wrong kind of steak, especially lean ones. Since they barely have any fat in them, lean cuts can easily dry out on the grill due to the intense heat. And it's not just steaks, either. Even certain cuts of lamb shouldn't be grilled for the same reasons. With lamb, another issue is that it doesn't cook as quickly. It's a tricky meat to work with, and if you end up grilling lean cuts of lamb, it's very easy to misjudge the timing, which could lead to overcooking. While a rack of lamb and lamb burgers do cook exceptionally on a grill, lamb shoulder doesn't, and lamb neck is perhaps the worst cut to throw on a grill. You may wonder how grilled flank steak is popular, given it's a lean cut. The secret is to keep a meat thermometer handy and check the internal temperature constantly. Grill the steak for 3-5 minutes on each side until the interior reaches a temperature of 135 F. Then, take it off and let it rest for a while so the juices redistribute. This is a good way to grill such a lean steak without drying it out, though you'll need to pay close attention. While it's possible to grill fresh pineapple, canned pineapple isn't worth placing directly on the grill grates. In its canned form, this tropical fruit is usually packed either in sugar syrup or its own juice, and both of these can cause problems while grilling. When you place canned pineapple with sugar syrup on the grates, the heat will make the sugar burn rather than caramelize, making the fruit taste bitter. Canned pineapple in its own juice, on the other hand, is usually quite watery, and placing it on the grill grates will make the juice drip into the fire. The juice will steam and turn your pineapple slices soggy instead of charring them. Canned pineapple is also quite mushy compared to fresh, firm slices, and they can easily fall apart. It's best to stick to fresh pineapple slices when grilling, and brush them lightly with sugar syrup for a caramelized finish. That said, the good news is that when you're all out of fresh pineapples during your cookout, there are ways to grill the canned variety. One of the biggest mistakes people always make with canned pineapple is not patting it dry. Trust me, that will get rid of all the excess liquid that usually causes problems. Also, place your pineapple on indirect heat, or lower the temperature before grilling, to minimize the possibility of it breaking apart or burning. Ah, frozen food! It's convenient and easy to prepare in all kinds of ways. However, throwing ice-cold food on the grill isn't a good way to cook it, as the excess moisture will make it steam instead of char, turning the food soggy. Aside from things like burger patties, most frozen foods aren't meant for a grill. Large cuts of frozen meat can end up staying undercooked because the heat doesn't distribute evenly, which can potentially lead to foodborne illnesses. Still, with some precautions, you can sometimes grill frozen food when you want an alternative to deep-frying, baking, or air-frying — but you'll first need to thaw your food completely. Patting the item dry with a paper towel will also reduce the chances of the surface turning soggy. In case you aren't too confident about handling the frozen item directly on the grill, place it on foil instead. Thinly sliced vegetables, like squash or eggplant, can easily burn before you even get a chance to flip them. Unless you have a grill basket, or can place them on an oiled piece of aluminum foil, it's best not to attempt grilling thin cuts of veggies. A safe way to grill these vegetables is to place them in a skillet with oil, place that onto the grill, then transfer them to the grates for just about a minute, to give them a good finish. Try seasoning the vegetables while they're in the skillet, to prevent the herbs and spices from scorching in the high heat. The best bet, though, is to slice your vegetables thickly, to reduce the chances of mishaps. You might expect that thin-sliced vegetables are a good idea for a grill, since they'll cook a lot faster, but that's actually what works against them. Leaving thin cuts on the grill for too long can turn them dry, and ruin their flavor. An added complication is that different veggies cook at varying speeds. By the time you try to flip one of them or take it off the grill, the other may have already dried out and shrivelled, leaving you with unevenly cooked veggies. Hungry for more? Sign up for the free Daily Meal newsletter for delicious recipes, cooking tips, kitchen hacks, and more, delivered straight to your inbox. Read the original article on The Daily Meal.
Time Business News
16-06-2025
- Time Business News
How Global Flavors Are Shaping Local Kitchens
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This trend isn't limited to urban centers; even small-town grocery stores are expanding their offerings to include a broader range of spices, sauces, and grains from around the world. Immigrant communities have always played a vital role in reshaping local food culture. Their influence is visible not just in restaurants and food trucks but also in mainstream supermarkets, school cafeterias, and family dinner tables. Through food, immigrants preserve their heritage while simultaneously introducing host communities to new culinary traditions. These communities often become the initial bridge between global flavors and local adoption. A wave of Korean immigrants might lead to an increase in kimchi availability, while a growing Indian population could result in more spice aisles stocked with turmeric, cardamom, and garam masala. This organic process enriches the local food landscape, creating a more inclusive and diverse dining experience for everyone. Technology has made it easier than ever to bring global flavors into the home kitchen. Video tutorials, virtual cooking classes, and AI-powered recipe recommendations offer tailored guidance on how to cook dishes from virtually any region in the world. With just a few clicks, users can learn how to fold dumplings like a Chinese grandmother or grill jerk chicken with authentic Caribbean spice blends. Mobile apps and grocery delivery services also support this shift. Consumers can order specialty ingredients online and have them delivered within hours, overcoming geographic limitations. Furthermore, cooking communities on social media create platforms for dialogue and idea exchange, fostering a sense of global kitchen camaraderie among amateur and professional chefs alike. Fusion cuisine exemplifies the creativity sparked by global influences in local kitchens. This approach blends elements from multiple culinary traditions to create new, innovative dishes that defy rigid categorization. Think of sushi burritos, Korean tacos, or Indian-inspired pizzas—these are the results of fearless experimentation and cultural cross-pollination. This culinary creativity is not limited to high-end establishments. Home cooks are also embracing fusion by adding international ingredients to familiar dishes, such as incorporating Japanese miso into French onion soup or using Mexican mole sauce over Italian pasta. While purists may argue against altering classic recipes, fusion represents an evolving dialogue between traditions rather than a dilution of them. Street food is often the first point of contact many people have with a new cuisine. It offers a raw, unfiltered taste of a culture's culinary identity and is frequently more approachable than formal dining experiences. Iconic street foods like Vietnamese banh mi, Turkish döner, and Thai pad Thai have inspired millions of home cooks to recreate these dishes in their kitchens. The appeal of street food lies in its bold flavors, quick preparation, and strong ties to local culture. As these dishes gain popularity, adaptations emerge to suit local ingredients and dietary preferences. This process leads to exciting new hybrids and encourages cooks to explore street-style cooking techniques like grilling, stir-frying, or flatbread baking in their own homes. Popular street food-inspired dishes now common in home kitchens include: Vietnamese banh mi sandwiches with local twists Korean bulgogi tacos with Mexican seasoning Middle Eastern shawarma wraps with fresh greens Indian chaat-style salads using local produce Global flavors introduce a rich variety of spices, herbs, and condiments that expand the flavor vocabulary of local cuisines. This has led to a boom in pairing experiments where traditional dishes are elevated or transformed with international elements. For example, adding za'atar to scrambled eggs or pairing chimichurri sauce with roasted root vegetables brings entirely new flavor dimensions to everyday meals. In this age of culinary experimentation, even non-edible experiences contribute to the sensory world of food. Many people are now incorporating complementary scent and taste pairings in their cooking environment. For instance, vape juices with fruit or dessert-inspired profiles can mirror or contrast the aromatic tones of a dish. While not a direct part of the meal, these aromas enhance the dining atmosphere, blurring the line between consumption and olfaction in creative, lifestyle-driven kitchens. The rise of celebrity chefs, influencers, and online culinary personalities has accelerated the adoption of global flavors. These figures serve as culinary ambassadors, introducing audiences to lesser-known ingredients and preparation methods. When a renowned chef highlights a Peruvian pepper or a Filipino dessert on their platform, it often sparks curiosity and demand among followers. Moreover, cooking influencers from diverse backgrounds are sharing family recipes and cultural insights, further enriching the global food conversation. These creators are not only teaching viewers how to cook but also fostering cultural appreciation and reducing stereotypes through storytelling and shared experiences. Global cuisines often align naturally with modern health and sustainability movements. For example, many traditional Asian diets emphasize vegetables, legumes, and fermented foods—principles now echoed in plant-based and gut-health-centric lifestyles. Similarly, Mediterranean diets, rich in olive oil, fish, and whole grains, are celebrated for their cardiovascular benefits. Sustainability is also a driver. Foods that are staples in certain cultures—like millet in parts of Africa or tempeh in Indonesia—are now gaining recognition for their lower environmental impact compared to mainstream Western ingredients. By embracing these elements, local kitchens become more eco-conscious and nutritionally balanced while enjoying the added benefit of global flavor depth. Sustainability-focused global ingredients making local impact: Legumes like lentils and chickpeas Fermented foods such as kimchi and sauerkraut Whole grains including quinoa and barley Plant-based proteins like tofu and tempeh More than just a practical activity, cooking has become a means of storytelling and self-expression. For people with multicultural backgrounds, blending flavors is a way to navigate their dual or multiple identities. A Nigerian-American home cook might blend jollof rice with Cajun spices, while a Japanese-Brazilian chef might serve mochi filled with tropical fruits. In families caring for aging relatives, food often becomes a way to preserve heritage and provide comfort, particularly when navigating complex caregiving needs such as those addressed through Arizona Guardianship, which helps ensure that elderly loved ones receive proper support in critical life areas. Cooking global flavors at home creates an intimate space for cultural reflection and creativity. This phenomenon turns kitchens into laboratories of identity, where people can reconnect with their roots or explore entirely new culinary frontiers. Sharing these dishes, whether on social media or around a dinner table, becomes an act of cultural exchange and personal narrative. The infusion of global flavors into local kitchens marks a significant cultural and culinary evolution. As tastes diversify and boundaries dissolve, the way we cook and eat becomes a reflection of a more connected, inclusive world. This shift is driven by curiosity, technology, migration, sustainability, and a renewed appreciation for cultural nuance. Whether inspired by a family recipe, a travel memory, or a viral cooking video, global flavors are finding their place in homes everywhere. Ultimately, the future of cooking lies not in preserving strict culinary lines but in celebrating the fluidity and fusion that global ingredients bring. As local kitchens continue to absorb and reinterpret international influences, they create something wholly unique—a personal, ever-evolving menu that reflects both the world's diversity and our shared love for flavor. TIME BUSINESS NEWS
