Spring Is Here
Spring is here!!!!!!! Celebrate with BBQing.
Here at SERVPRO of Lexington we are always safety cautious when it comes to fire. Here are some great tips for grilling outside and a great recipe.
General grilling tips
· Propane and charcoal BBQ grills should only be used outdoors.
· The grill should be placed well away from the home, deck railings and out from under eaves and overhanging branches.
· Keep children and pets away from the grill area.
· Keep your grill clean by removing grease or fat buildup from the grills and in trays below the grill.
· Never leave your grill unattended.
Before you use your grill:
· Check the major connection points between the gas (propane) tank hose and the regulator and cylinder, and where the hose connects to the burners. Tighten if loose.
· Check the gas (propane) tank hose for the potential (gas) leaks. To do that:
o Apply a light soap and water solution to the hose using a brush or spray bottle.
o Turn the propane tank on. If there is a gas leak, the propane will release bubbles around the hose (big enough to see).
o If there are no bubbles, your grill is safe to use.
· If there are bubbles, turn off the tank and check connections, then have your grill serviced by a professional before using it again.
· If the leak doesn’t stop, call the fire department immediately.
When the grill is on:
· As you are cooking, if you smell gas, turn off the gas tank and burners.
· If the leak stops immediately, get the grill serviced by a professional before using it again.
· If the smell continues, move away from the grill and call the fire department immediately. Do not move the grill.
· There are several ways to get the charcoal ready to use. Charcoal chimney starters allow you to start the charcoal using newspaper as a fuel.
· If you use a starter fluid, use only charcoal starter fluid. Never add charcoal fluid or any other flammable liquids to the fire.
· Keep charcoal fluid out of the reach of children and away from heat sources.
· There are also electric charcoal starters, which do not use fire. Be sure to use an extension cord for outdoor use.
· When you are finished grilling, let the coals completely cool before disposing in a metal container.
The Best Grilled BBQ- Chicken Kabobs
· 2 pounds boneless, skinless chicken thighs or breasts
· 2 teaspoons kosher salt
· 1 1/2 tablespoons sweet paprika
· 2 teaspoons smoked paprika
· 4 teaspoons sugar
· 2-3 slices raw bacon, cut into 1/2-inch pieces
· 1 cup of your favorite BBQ sauce
1. Trim chicken of excess fat, then cut the chicken into 1-inch cubes. In a large bowl, toss the chicken with the salt. Then cover with plastic wrap and refrigerate for at least 30 minutes and up to 1 hour.
2. Turn all grill burners to high, close lid, and heat for about 15 minutes. Leave primary burner on, but turn off other burners.
3. Meanwhile, pat the chicken dry with paper towels. In a small bowl, combine the paprikas and sugar. Place the raw bacon in a food processor and pulse for about 30-45 seconds, until a smooth paste forms, scraping down the sides of the bowl twice throughout. Add the bacon paste and spice mixture to the chicken. Mix with hands or spatula until the ingredients are blended and chicken is coated. Thread the chicken onto the skewers, rolling or folding as needed to maintain 1-inch cubes.
4. Grill the chicken over the primary burner with lid closed, turning one-quarter of a turn every 2 minutes or so, until browned and slightly charred (about 8 minutes total for chicken breast and 10 minutes for thighs). Brush the top of kebabs with BBQ sauce; flip and cook until sauce is browned in spots, about 1 minute. Brush second side with sauce; flip and cook for another minute or so, until cooked through.
5. Remove kebabs from grill and let rest for 5 minutes. Serve, passing remaining BBQ sauce separately, if desired.
Contents Credit: fabulesslyfrugal.com/ and nfpa.org