THE THRILL OF THE GRILL GET A LITTLE PRIMITIVE AND THROW FISH, MEATS, VEGGIES ON THE FIRE.

Signed: Angela M.The staff at Lemire wrote so you can't stand the heat and want to leave the kitchen. Exercise the strength of the grill. Today's outdoor grill is no longer just a fake accessory for occasional picnics or poolside barbecues, it has complex features, heating elements and accessories to make the grill more comfortable large appliances used throughout the year-round cooking -Not to mention a good excuse to spend more time in the yard this summer. Outdoor set-Ups can be almost as versatile, practical and efficient as an in-room kitchen. Rest assured, there are many kinds of food on the grill. With the right equipment and of course the chef at the helm. Dan Cannon, Agua Dulce resident and chair of the Southern California Barbecue Association, said: "You have to make it as much as possible like a kitchen, but only as much as you need .", BBQ tires."I grill one or two days a week --round. I won't even let the rain stop me. Today's grill is full of smoke, steaming, roasting and roasting, from burgers, steaks and lobsters to lamb legs, whole chicken and turkey. Add-The Ons and side burners can be served with vegetables, stir-fried dishes, pasta or sauce on the side."Restrictions are limited in terms of the type of food --Ken Ostrander, manager of Tarzana barbedalore, agreed that the company sold grill accessories, parts, seasoned wood slices and grills at various prices. Accessories take many forms that adapt the grill to a variety of cooking styles: frying pans, smokers and adjustable baskets can prevent fish, grills and other meats from falling off the grill; Another type of food similar to a slotted roller cap is even baked potatoes on a grill. The steam tray is perfect for cooking seafood such as shrimp and Green mouth, or vegetables such as asparagus. And side burner can be purchased separately or grill can be found in most price ranges-It is convenient to cook corn beans, stir-fry peppers, mushrooms and onions as meat stuffing, heat sauces or cook peppers. But Frank Boyer of the California Barbecue Association points out that, regardless of the dinner menu, building an efficient barbecue and workstation is very important for making complete meals outdoors. Safety and location should be the primary consideration, he said. The outdoor grill should be away from flammable materials such as House and lawn furniture, spare barbecue fuel tanks and-For the grill master-It is best to be in the shade where the branches are trimmed and will not catch fire. The metal pan should be placed near the grill to dump hot coal and fire extinguishers for oil fires. The next consideration should be enough workspace to prepare, cut or marinate food, especially when the main grilled main course is served with a grilled side dish."The prep area can be anything, from the patio table where everyone eats to the prep table dedicated to barbecues," Cannon said ."."If you don't have these things, you can cut or season the meat at home and take them outside and get ready to go. Many grills are equipped with a preparation area. At the top you can buy a permanent backyard like DCS natural gas for $6,000 --The power model of barbealgalorethe is equipped with a stainless steel housing for its electrical appliances, dual burners, preparation counters, lockers and electric charging. Drawers provide easy access to barbecue tools and accessories. Cheap charcoal and propane electric grill also have a prep area, though much smaller, like the rack, plus the tool rack and the side burners.

The grill with these basic features costs as low as $150 to $200.Both Cannon and Boyer suggest other mustThere are: fresh water for washing and flushing hands and utensils, long pliers, separation thermometers for measuring temperature of food and heat source, separation plates and knives for poultry and meat, hot gloves for preventing burns, A nice grill brush, spray bottle or brush and bowl for food storage, and a separate food storage area for hot and cold food.Cannon also recommends the installation of plexiglass walls as windshields in the grill area or around the grill, and the use of large waterproof containers to store wood and unused charcoal between use to keep them dryFor maximum enjoyment, be sure to treat your grill like an outdoor entertainer, Boyer said.Keep Social.Keep it fun, Boyer said."You don't want the chef to stand by himself.You want them to be part of the party and the BBQ area is enough for people to help.Most people just naturally gather around the cooking area, whether it's the kitchen in the House or outdoors.This is just a fact in life. estimated over 85,000 food-In the summer months of Los Angeles County, Borneo disease occurs.Cases for a whole year.To kill food-Poisoned bacteria during barbecue:--Cook the meat, poultry and fish thoroughly until they are ready and keep warm.--Don't eat raw meat.--Re-heat cooked food to very hot about 165 degrees Fahrenheit.--Put the uncooked chicken in a plastic food storage bag or container for cold storage or storage until it is ready to cook ormarinating.--Separate foods containing eggs, poultry, meat or dairy products to avoid cross-contamination.--Do not expose other food or cooking surfaces to raw poultry or its feces.--Similarly, do not repeat the utensils, plates or bowls that come into contact with raw chicken, fish or meat for other raw or cooked foods.--To prevent bacterial reproduction, keep hot and cold food before ready to eat: Store uncooked or cold food in a safe area below 40 degrees, and store freshly cooked food in a heater below 140 degrees.Symptoms of food after eating contaminated food, there will be diseases such as salmonella within 30 minutes to 3 days.Vomiting, nausea, cramps, diarrhoea, and sometimes fever are common symptoms.For more information on food safety, please visit the Los Angeles County websitelapublichealth.Organize or call the county food safety hotline (888) 700-9995.-Angela M.Before you light it up...Even the grill needs to be adjusted regularly ups.By checking the required repair and damaged parts, make sure your grill is safe after a long period of no use.If used year-Check at least once a year.--Check if the burner and gas supply pipe known as centuries are blocked.Spider web, oil accumulationRising or rust can slow the flow of gas or cause danger.Finding the spider nest hinders the flow of air in the Wenzhong tube, creating a "flash" problem for the GrillThe asudden fire behind the control panel.--Check all gas hoses for rubber that is worn or worn.Replace with approved gas hose according to manufacturer's specifications.Replace the hose when in doubt.--Check all gas connections with a soap solution to ensure they leakproof.Mix a portion of the water with a portion of the laundry detergent.There is a heat control knob in the off position to turn on the gas supply.Apply the mixture to all gas pipe connections.Soap bubbles appear if the connection is not properly sealed.Repair if necessary.Note: Do not test gas leakage with lit matches or open flames.--Check the rock mesh for rust or wear.Replace if necessary.At the same time, check lava or ceramic coal balls.Clean lava rocks distribute heat evenly on the surface and reduce the touch-ups.Can be replaced if necessary.--Check the cooking grid.Never cook on a rusty grid.Replace if necessary.

The cooking surface should be cleaned regularly after each use.Brush the Usea brass brush and gently clean up the excess buildingOn both sides of the grill.Note: Please be careful not to scratch or scratch the porcelain surface.Do not use abrasive on porcelain-coated grids.Image source: Tarzana Galore Barbe, 9 photos, 2 boxes of photos: (1--cover --Color) Dan Cannon, president of the Southern California Barbecue Association (2--Color) danannon of Agua Dulce, chairman of the Southern California Barbecue Association, checks his pantry to find the right spices to bring his meals to the next level."I grill one or two days a week --round."I don't even let the rain stop me," he said .".(3 --Color) No Title (Dan Cannon, personalized license plate) (4) Although Dan Cannon used a custom barbecue during the race, he preferred the standard Weber model at home.David Crane/Staff Photographer (5--Color) excited Jiahao of TA hot pull-All the items in powerful turbine model.(6 --Color) Coleman charcoal grill is efficient, fully equipped and versatile for most backyard.(7 --Color) and all accessories-$6,000 price tag-This stainless steel DCS natural gas-The electric model talks to the serious grillmaster.(8 --Color) a wide range of accessories to prevent the fish, vegetables and meat grill from falling apart on the grill.(9 --Color) cleaning agents, gas hoses and paint help maintain the outdoor grill.Tom Mendoza/Staff Photographer Box: (1) Be careful with the food (see text) before you light it (2 )...