Guard against the dangers of grilling

Barbecue season has been heating up. But there are a few things to keep in mind in these next summer months before grilling that rack of ribs.
    In Frederick-Firestone Fire Protection District’s opinion, you can still enjoy grilling out while being safe.
    In its latest safety release, the district warns residents about some unexpected dangers of grilling.
    Gas grills and charcoal or other solid-fueled grills can each involve some risky business, whether it’s starting up the grill, cleaning it, cooking on it or moving it.
    According to the National Fire Protection Association, using gas grills means a higher risk of being involved in a home fire.
    Between 2004-2008, there was an annual average of 6,200 home fires involving gas grills.
Charcoal and other solid fluid grills amounted to an annual average of 1,300 home fires in the same period of time.
Since the Clean Air Act of 1990, propane has been a popular fuel source for many households – especially gas-powered barbecue grills. Propane burns cleaner, is less expensive and cooks faster than other fuel sources.     
    However, if not properly cared for, propane tanks can lead to a number of different safety and fire issues.
    A leak or break in a propane tank or hose was the leading factor contributing to gas grill fires, according to the NFPA.
    Regular inspections of the propane tank cylinder should be performed to check for bulges, dents, gouges, corrosion, leaks or evidence of rusting. If any of this is happening, or the hoses are brittle, leaking, have holes, cracks or sharp bends, it’s probably time to get some new equipment.
    While you don’t have to worry about propane gas leaks with charcoal grills, protecting against carbon monoxide is just as necessary.
    The NFPA warns people on where to put their charcoal grill to avoid toxic fumes and fires.
For instance, people should never burn a charcoal grill inside the home, a tent, vehicle or any other enclosed area.
    A big piece of advice is to position a grill away from siding, deck railings and out from under eaves and overhanging branches.
    According to the NFPA, approximately 29 percent of home structure fires involving grills start in a courtyard, terrace or patio. Others began on an exterior balcony or open porch and seven percent start in the kitchen.
    Propane tanks should always be stored away from flammable liquids and be kept upright, reported NFPA.
    For more tips on grilling safety, contact the FFFPD at 303-833-2742 or visit www.nfpa.org

How to reduce cancer risks when grilling:
    According to the NFPA, the high heat of the grill can convert proteins in meat and fish into chemicals that have been linked to cancer, such as heterocyclic amines. The good news is that there are ways to reduce that risk.
• Marinate meats for at least 12 hours. Evidence suggests that this simple step can reduce the amount of HCAs that are formed when grilling by as much as 99 percent.
• Try kabobs instead of large pieces of meat, such as steaks. The less time the meat spends on the grill, the better. Kabobs have short cooking times because meat is cut into small, bite-size pieces. If you must cook large portions, precook the meat by baking it, and then grill for a few minutes at the end of the cooking process for added flavor.
• Grill meat at low temperatures, and flip frequently to avoid charring.
• Remove burnt or blackened parts of meat before eating.
• Trim the fat from your meat before grilling to avoid drips, which cause flare-ups and charring.