(NAPSA)—Grilling season is back in full swing. According to the Hearth, Patio, and Barbecue Association, three out of four U.S. households own grill and most Americans will barbecue once a week during the summer months. But, before the grilling begins, there are a few safety and cooking tips that will help make backyard barbecuesa hit. Propane is the number one choice for gas grills. Propane gas grills are equipped with a convenient on/off switch allowinggrills to heat up and cool down quicker than charcoal. Propane is alsoa clean burning energy and, according to the Environmental Protection Agency, it releases 105 times less carbon monoxide than charcoal. The Propane Education & Research Council offers the following safety and cooking tips to ensure a safe and enjoyable grilling experience. Safety Tips * Before connecting or lighting a propane gasgrill burner, use a leak-detection solution to check all connections for tightness. Do not use matches or lighters to check for leaks. Contact a local propane gas supplier to obtain the leakdetection solution and instructions on howto use it. * Always use or store cylinders outdoors in an upright position. * Whenthe propane cylinderis refilled, have the supplier check for dents, damage, rust or leaks. * Do not smoke while handling the propanecylinder. * Do not allow children to tamper or play with the cylinder or grill. * When lighting your grill, make surethegrill top is open. Propane grill owners know that the distinct flavor of barbecued food does not come from charcoal. It is instead created when meat juices drop down onto a hot surface and then vaporize back onto the meat. Cooking Tips * Barbecue vegetables on a “barbecue grate” on top of the grill; that way veggies don’t fall into the flames. * So food won’t stick to the grill surface, dip a 2”x2” folded-up paper towel in olive oil and rub over the grate. * For the perfect steak, let it rest for 3-4 minutes before serving so juices can flow from the center of the meat back to the exterior. * Use tongs to lift and turn meat. Using a fork pierces the meat and lets precious juices escape. * Never put on BBQ sauce until the last 10-15 minutes of barbecue time. The sugars in the sauce burn easily and produce a black, unappetizing crust on the food. * Be sure to keep the lid of the grill closed. Every time the lid of the grill is raised, 15 minutes of cooking timeis lost. For more information, visit the Propane Education & Research Council’s Web site at www.usepropane.com.
