gas grill with cast iron grates Safe Grilling Is No Accident

Memorial Day means it's time to light the grill!But when you do, you have to make sure that you and everyone around you are safe!On Friday's morning show, Joel Webb, senior editor of Best of Life magazine, gave advice on putting safety first on a grill.He covered both the charcoal and the gas grill.The latest article 2020 announcement of the PollNew immigration program "adversity score" ensures that the grill is safe, clean and leakingFREEPropane Grill: mix the same amount of liquid soap with water.Brush the mixture on the hose and connector.Open the shut-Close the valve and if you see bubbling (which indicates leakage) close the gas immediately and replace the faulty part.Grilles: The Grate is easy to clean when it is hot, and it is almost impossible to clean when it is cold.Cover the grill and heat 10-15 minutes.Open the top and scrape the grill with a hard wire brush until it is as clean as possible.After the grill is cleaned, place the paper towel soaked in vegetable oil on it and sprinkle salt on it as an abrasive.Using long-The treated pliers are coated with oil on the grille.Do this all summer before putting meat or vegetables on it.Check the fuel charcoal: store the charcoal in a sealed metal container as much as possible to keep it dry.Load the chimney launcher with some newspapers and coal balls, light the paper and let everything burn 10-15 minutes, let the coal ball Gray, burn evenly.Join the grill.Come on: pick up the tank.A full weight is twice the weight of an empty one.Or: If you are not sure, check its gas level by pouring a cup of boiling water on the side of the propane tank.Water will condense where there is gas.Don't play with fire!Don't light the gas grill with the lid off-You will get a gas buildingThere could be an explosion.Also, never cut meat on the grill.Not only will the grease lose its taste, it will drop onto the flame, causing the flame --up.Always keep a part of your barbecue surface open so you can remove the meat as the flame fades.Ideal barbecue surface with at least oneThere is no flame under that place.When cooking food, insert an internal meat thermometer on the side of the steak, ribs, chicken breast, Burger, etc.--Not through the top.Meat is safe when the temperature of pork and beef reaches 160 degrees or when the chicken reaches 170 degrees.