Grilling Safety & Shish Kabob Recipe
Summers mean backyard grilling – safely!
Just like hamburgers and hot dogs, a sizzling grill is a symbol of summer and grilling isn’t just about great food. Backyard barbecues often create treasured memories with friends and family.
Keep in mind, however, that when you grill, you’re literally playing with fire. Thousands of residents each year learn this the hard way, suffering damage to their homes or even serious injuries in grilling accidents.
There’s good news, though: You can prevent grilling accidents by taking some simple precautions. The tips below can help ensure you cook only your burgers — and not your house — the next time you fire up the grill.
TIPS FOR ALL GRILLS
Your grill, whether gas or charcoal, should be on a level surface outdoors, away from anything that could be ignited by flames (bushes, fences, etc.).
NEVER use a grill indoors. Odorless carbon monoxide fumes could kill you.
Keep your grill clean and well-maintained. Check parts regularly to determine if replacements are needed.
Never leave a hot grill unattended or let children play near it.
CHARCOAL GRILL TIPS
Do not add lighter fluid directly to hot coals. The flame could travel up the stream of fluid and burn you.
Never use gasoline or kerosene to light a charcoal fire.
Use flame-retardant mitts and long-handled barbecue tongs, as coals can reach up to 1,000 degrees.
To dispose of coals, allow the ashes to cool for at least 48 hours before disposal in a non-combustible container. If you cannot wait 48 hours, carefully place coals individually in a can of sand or bucket of water.
GAS GRILL TIPS
From the National Fire Protection Association
Check your grill’s hoses for leaks before using it for the first time each year. Apply a light soap and water solution to the hose. A propane leak will release bubbles. If you have a leak, and it will not stop after the grill and gas is turned off, call the fire department. If the leak stops when the grill and gas are turned off, have your grill serviced by a professional.
If you smell gas while cooking, immediately get away from the grill and call the fire department. Do not move the grill.
Do not keep a filled propane tank in a hot car or trunk. When getting containers refilled, make that your last stop before going home.
Store propane tanks in an upright position, and never indoors.
Grilled Shish Kabob Recipe
1 Pre-Seasoned Tri-Tip Cubed
10 -12 Medium Russet Potatoes Peeled and Cubed
1 each, green, red and yellow Bell Pepper
2 Cans Pineapple Chunks
Optional - Onions and Mushrooms
Olive Oil to Coat Grill
Zip Lock Baggies
1. If you purchased a whole tri-tip that unseasoned then mix up some garlic salt, onion salt, seasoned salt, celery seed, papyrika and brown sugar to coat your meat with. 1 tablespoon of each should do. I prefer the Santa Maria flavored tri-tip and I ask the guys at the meat counter to cube it into bite sized chunks for me to save myself some time but it's your bbq and maybe you like chopping and seasoning everything yourself. Be like The King and have it your way.
2. Chop up bell peppers so they are cubed the same size as your tri-tip and potatoes. Make sure any vegetables you use are cubed to the same size.
3. Drain juice off of Pineapple.
4. If your skewers are not pre-soaked, take the time to soak them in water. I perfer metal skewers with wooden handles so I can wash and reuse them.
5. Dump everything into a big zip lock baggie, and I mean everything. I like to let all the flavors ruminate for a good hour or so before I make my shish kabob skewers.
6. Once your ingredients have become good friends in that zip lock baggie start stack your skewers with ingredients starting with the meat. Alternate between meat and veggies keeping in mind that meat takes longer to cook than vegetables. Don't overload your skewers. 1 or 2 pieces of each vegetable sandwiched between meat should be plenty.
7. Allow skewers to sit at room temp. for 30 minutes before grilling.
8. User olive oil to clean your grill grate.
9. Get to grilling! Place the kabobs on the hot grill directly over the flame or coals. Keep the lid open since we are cooking on direct heat. Grill for 10 to 12 minutes, rotating 90 degrees every 4 minutes, until the meat is cooked to desired level of doneness. Remove the kabobs from the grill and let them rest for 3 or 4 minutes before serving.
From all of us at Executive Edge Insurance happy grilling, and stay safe this summer!
Executive Edge Insurance Services
320 E Yosemite Ave Ste 101
Merced, Ca 95340