Summer Grilling Safety

Grilling is a great way to enjoy the summer weather and bring the family together. But grills can be dangerous, and are responsible for approximately 2,900 structural fires and 5,000 outdoor fires on residential properties every year. To keep you and your family safe, keep these grilling tips in mind at your next cookout.

-          Do not allow children or pets to play near the grilling area until the grill is completely cooled and you have a chance to put it away in its designated spot.

-          Place the grill at least three feet away from other objects, including your house, trees and outdoor seating.

-          Check the connection between the propane tank and the fuel line to make sure it is not leaking and is working properly before using a gas grill.

-          Use starter fluid for grills that use charcoal only. Do not use starter fluid for gas grills.

-          If you suspect that your gas grill is leaking, turn off the gas and repair the leak before lighting the grill again.

-          Never use a match or any flame to check for leaks.

-          Do not bring your grill into an unventilated or enclosed space such as your garage. This is a major fire hazard and also a carbon monoxide hazard.

-          Use proper grilling utensils to remove and flip foods from the grill to prevent burn injuries. These cooking utensils have longer handles to minimize the need to place your hands too close to the hot surface of the grill.

-          Scrub your grill after every use with a wire brush. This will prevent bits of leftover food from dropping through the grate and creating carcinogen-filled smoke.

Grilled Scallop & Shrimp Kabobs

Looking for a heart-healthy addition to your next cookout? These colorful kabobs contain scallops, which are naturally low in total and saturated fat.

3 medium-sized peppers (1 of each: green, red, yellow) cut into 1½-inch squares

1 lb. fresh baby scallops

1 lb. fresh shrimp

1 pint cherry tomatoes

¼ cup dry white wine (optional)

¼ cup vegetable oil

3 tablespoons lemon juice

Dash of garlic powder

Dash of black pepper

Parboil peppers for 2 minutes. Alternate threading peppers, scallops, shrimp and tomatoes onto skewers. Combine remaining ingredients in a bowl and brush kabobs with the mixture. Grill for 15 minutes – turning and basting with mixture frequently.

This blog is for informational purposes only and is not intended as medical advice. For further information, please consult a medical professional.  Copywrite 2010-2011 Zywave, Inc. All rights reserved.