Monday, March 14, 2011

Chef Ted Reader grills up delicious meals - safely!

With spring soon here, it’s finally time to hit the backyard and grill up a delicious barbeque meal. But not so fast! Before firing up any grill there are a few health and safety tips even the most seasoned barbeque chef should follow. The Crazy Canuck BBQ Kingpin, Ted Reader, dishes on his tips to keep you safe and your grill steak-ready this spring.

“Being safe around the barbeque isn’t just about shutting off the gas and lighting the grill properly, it’s also about the cleanliness of the barbeque and the amount of heat it produces,” says Ted Reader. “If these kinds of things aren’t considered, you and your family could get very sick.”

Ted recommends the following tips to ensure a safe barbequing season:

Grill…Clean! – Keeping your barbeque grill clean makes it a healthier and hotter grill. Make sure to keep utensils like a grill brush washed or replaced as needed. The excess grease and carbon build-up that accumulates on grill brushes can make you sick. You should never clean your grill by turning it on high and closing the lid to allow the carbon, grit and food particles to burn off. This is a waste of fuel and puts excessive wear and tear on your grill. Think green!

Beware of Wear and Tear – Be sure that all grill parts of your barbeque or smoker are firmly in place and that the leggings are secure and stable. Check your grill regularly for wear and tear that could become bigger safety issues.

Keep it Outside – Use your barbecue grill or smoker only outdoors. Position your grill in an open area away from any enclosures and overhangs. NEVER bring your grill indoors. Grills and smokers produce carbon monoxide and the accumulation could be fatal.

Check the Heat – You should never cut into your meat to check if it is finished as the natural juices will escape. Make sure your meat is cooked by using a meat or instant read thermometer. Poultry should be fully cooked at 180 degrees F, Burgers at a minimum of 160 degrees F and Beef, Veal, Lamb, Roasts, and Steaks can vary from 140 degrees F to 160 degrees F.

Watch your back – Pay attention to the direction of the wind when you are grilling. You should be grilling with the wind to your back.

Accidents Happen – If a grease fire does occur, turn off your burners and fuel source, close the lid and allow the fire to burn out on its own. You will know it’s a grease fire if you see billowing black smoke and large orange flames. Baking soda is also a good option for controlling a grease fire.

“Everyone’s grill has different safety aspects that should be considered. Read the manufacturer’s owner’s manual for proper assembly and maintenance of your grill to ensure a safe and fun barbequing season,” added Reader.

For additional information on grilling, check out Ted Reader on the web at:

About Chef Ted Reader
Ted Reader is an award-winning chef and food entertainer, who’s parlayed his passion for food into a culinary tour de force that includes more than a dozen cook books, shelves of food products, live culinary performances, TV and radio cooking shows and appearances as well as culinary demonstrations, a catering company and teaching.

Known for his pyrotechnic charm and fearless culinary spirit, it’s no surprise that GQ magazine labeled him the “crazy Canuck barbecue kingpin.” The dude just loves to cook!

Ted’s quest for creating “real food for real people” has seen this high-profile culinary barbecue guru demonstrate his flair for grilling in all venues from swanky ball rooms to the Pacific Ocean to a downtown Toronto parking lot. Today, he owns more than 100 barbecues, grills and smokers in all shapes and sizes and never goes anywhere without one in the back of his truck.

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