Grill Brush Dangers

Saturday, February 28th, 2015

KMSP-TV

 

http://medicalxpress.com/news/2012-03-danger-grill.html

 

Your Cast Iron Grill Burners & Cooking Grates – Season Them To Last Forever

Thursday, February 19th, 2015

Just as you would season a cast iron pan this Chris De La Rosa video has some great information on how to season cast iron. Grill burners typically will rust out over time, a few times of seasoning will bring a long life span for your grill burners and cast iron cooking grates.

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Sarasota Home Destroyed By Grill & Hood Vent Fire

Thursday, February 19th, 2015

Published: Thursday, September 4, 2014 at 11:17 p.m.
Last Modified: Friday, September 5, 2014 at 9:51 a.m.

SARASOTA – Firefighters have declared a home within the Meadows neighborhood a total loss after a blaze spread from the home’s outdoor grill to its main structure late Thursday night.

Witnesses said at least 17 firefighter units were called to the home, located on the 5300 block of Everwood Run within the Meadows community, just west of the Nathan Benderson Rowing Park near University Parkway, at about 10 p.m. Thursday night.

No residents, firefighters or animals were injured in the conflagration, according to authorities. Early estimates put the total dollar loss at about $600,000.

Captain Jerry Jensen, a public information officer with the Sarasota County Fire Department, said the fire started in a custom-built grill and fire-pit area built into the home’s outdoor lanai.

He said when firefighters arrived, the fire was too powerful for emergency workers to try to fight the blaze from inside the home. Instead, firefighters lobbed water into the fire from a distance, a strategy known as a “defensive mode,” Jensen said.

The state fire marshal has been called and will investigate the fire.

Jensen said there are steps recreational grillers can take to keep their homes safe.

He said to never light a grill inside of a building and to keep it away from decking, vinyl wall siding or anything else that could catch on fire.

He added to keep a 3-foot perimeter around the grill and to clean it after each use so old grease will not catch fire the next time the grill is used.

Do not put hot charcoal in a garbage can — especially a plastic garbage can — and open gas grills before each use to allow any potential trapped gas to escape, he added.

“Use common sense,” Jensen said. “That’s usually the best thing.”

EARLIER: At least 17 Sarasota County Fire Department units were called to The Meadows about 10 p.m. Thursday night to extinguish a blaze in a home in the 5300 block of Everwood Run.

Sarasota County fire officials say two people were forced to evacuate the home after a fire apparently started in a grill on the home’s lanai. No one was injured.

Neighbors told SNN Local News 6 that the fire spread from the grill to a chimney in the home and then into the attic. The fire was fully involved when Sarasota County firefighters arrived and more units were called in to contain the blaze. The State Fire Marshal is investigating the fire.

Grill Cleaning Myths

Wednesday, April 2nd, 2014

Grill Cleaning Myths:

Myth #1 Seasoning your grill for more flavoring by burning old residue into fresh foods is FALSE. 

Actually to “season” your grill is more for function than a true smoked flavoring. To cook on last weeks food particles and char is similar to cooking in dirty pans.True grillers will keep a grill clean and “freshly season” the grill racks for new foods with a cooking spray or oil. Ash and foods from a BBQ’s past are carcinogens that will be smoked into your fresh grilling food. It is best to give your grill a deep cleaning at least 2x a year or more if your a heavy griller. Always clean the ash off the grates, flame deflectors and in the bowl. Use quality grill wire brushes on the grates followed with a through rub down with an onion or potato to insure no left behind bristles. Best yet throw away the grill brushes completely and try this product instead- GRILL FLOSS

Myth #2  Cooking meat well done or burnt is the best way to avoid food poisoning is FALSE.

There has been much research (CNN Report) into the link to cancer and well done or burnt grilling methods, medium to medium rare has been shown to be a safe zone for grilling meats. Vegetables have been giving a green light to crispen or char. Food will continue to cook for a few minutes after removing from your grill, cover with foil and give it about 5-8 minutes under foil to add additional cooking time to your meats. Best of all keep your grill clean and free of debris with a proper cleaning or hire a professional grill cleaning service and enjoy great grill times!

Myth #3 Cleaning with a foil grate canopy to burn excess leftover food into ash will be good enough to clean the grill is false and a really bad idea!

Weber & Charbroil both frown on this practice and for good reason, the concern is intense heating will damage the grill and it’s components, as well as cause a possible fire within the grill.

Charbroil –“The firebox could warp, the porcelain could overheat and bubble or burn off/drip off, the gas train (valves, manifold, hoses, tank) could overheat causing catastrophic failure, hot flue gases could be forced out through the various holes in the firebox.”

Weber – “Covering the cooking surface could trap gas and become a fire hazard and blocking the airflow causes very high heat that can damage valves, burners and supply lines that may make the grill unsafe to use.”

All grill cleaning is not created equal

Thursday, February 20th, 2014

Cleaning your grill is one chore that most do not enjoy, the grease and grime build up can be overwhelming. Most times grill cleaning is just scraping off the cooking grates. Much more is going on with your grill cooking than many are aware. The underlying old trapped grease and food particles will heat up and become infused with the current food being grilled. This can lead to a cross contamination of flavors and possible bacteria. Too often it maybe considered to be a “seasoned” flavor when grilling over last weeks chicken.

This comes from the flavorizers bars, heat distributor plates, burners and the bed of the grill.

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