With the warm weather season in full swing, the opportunities for firing up the grill are plentiful. But before you reach for those barbecue tongs, there are some important grill safety tips you and your family should keep in mind.
Celebrating great recipes
The Propane Education & Research Council (PERC) along with Food Network personality Sunny Anderson announce the launch of Grilling for Heroes, a campaign to collect grilling recipes and donations supporting veterans, while raising awareness of safe grilling practices.
“Grilling is not only an American pastime but also one of my favorite ways to prepare delicious food,” Anderson said. “The opportunity to educate my fans and grillers about basic propane grill safety, while also honoring fellow military personnel and veterans is deeply important to me.”
One hundred percent of the campaign proceeds will benefit veterans through Hope For The Warriors, a nonprofit whose programs enhance the quality of life for post-9/11 service members and their families.
Grill safety tips
According to Weber’s annual GrillWatch survey, more than 60 percent of American home grillers use a propane gas grill. As the grilling season rolls on, PERC reminds grillers to follow these important safety tips:
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Follow instructions. Always follow the manufacturer’s instructions for assembling, using and maintaining your grill.
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Keep it outdoors. Outdoor propane grills should be located on a level surface at least five feet from the house, siding, outdoor furniture and anything else that could be a fire hazard.
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Be smart when lighting and relighting. Keep the lid open and don’t lean over the grill when lighting it. If the flame goes out, turn off the gas and refer to the owner’s manual. At a minimum, the National Fire Protection Association advises grillers to turn off the gas, keep the lid open and wait at least 15 minutes before relighting.
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Be present. A true grill master never leaves a grill unattended.
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Check for leaks. Use a soapy water solution to check connections for leaks. Expanding bubbles indicate a leak. Follow this procedure when replacing a cylinder.
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Ingredients
For salmon:
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1 side of salmon
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1 tablespoon liquid smoke, mesquite
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3 tablespoons olive oil
For rub:
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1/4 cup sweet paprika
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2 tablespoons onion powder
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2 tablespoons garlic powder
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1/2 teaspoon salt
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1/4 teaspoon freshly ground black pepper
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1/4 cup, plus 1 tablespoon sugar
For salad:
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1 bunch arugula
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1/4 cup thinly sliced red onion (paper thin on mandoline)
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2 tablespoons fresh lemon juice
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2 tablespoons olive oil
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Sea salt
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Fresh black pepper
Preparation
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Pat salmon dry. Place salmon skin side down on baking sheet lined with parchment paper or non-stick aluminum foil. In zigzag motion, drizzle liquid smoke over flesh of salmon; let rest 5 minutes.
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In medium bowl stir paprika, onion powder, garlic powder, salt, pepper and sugar. Gently pour seasoning blend over entire top of salmon patting it into flesh evenly. Let rest at room temperature for 2 hours.
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Preheat grill to 400º F. Drizzle olive oil over salmon. Place salmon skin side down on grill over indirect heat and cook until medium rare, about 20 minutes depending on size of salmon. Remove from grill and tent loosely with aluminum foil and rest 10 minutes before serving flaked into salad or on side cut into portions.
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In large bowl toss arugula, onion and lemon juice. Drizzle over olive oil, sprinkle lightly with salt and few grinds of black pepper; toss again. Serve salad with flaked salmon on top or on side as main entrée.
Serves
6-8 servings
Notes, Tips & Suggestions
Recipe courtesy Sunny Anderson
SOURCE:
Propane Education & Research Council
