Serves: 5

GRILLING SAFETY
* Grills radiate a lot of heat, so always keep the grill at least 10 feet from any combustible materials, including the house, garage, deck rails, etc. Never use a grill indoors or under a covered patio.
* Never add lighter fluid to a lit fire.
* Never use a grill that wobbles, leans, or is otherwise unstable.
* Always use heat-resistant barbecue mitts and long-handled tools to tend the fire and food.
* Never spray or brush oil on a hot cooking grate. Oil the food instead.
* Don't wear loose or highly flammable clothing when grilling.
* Never use water to extinguish a flare-up. Closing the lid will reduce the oxygen and eliminate the flare-up.
* Keep a fire extinguisher handy in case of a mishap. Never pour water on a grease fire. Instead, cover charcoal grills and close all vents turn off gas grills at the source.
* Never store propane tanks or spares indoors (that means the garage, too).
* Keep children and pets away from hot grills at all times.
* When you're finished grilling on a charcoal grill, close the lid and all vents on a gas grill, turn off the burners and the LP tank or source.

FOOD SAFETY
* Wash your hands thoroughly with warm, soapy water before starting any meal preparation and after handling fresh meat, fish, or poultry.
* Defrost meat, fish, and poultry only in the refrigerator, never at room temperature.
* When resting meats at room temperature before grilling, note that room temperature is 65ºF to 70ºF. Do not place raw food in direct sunlight or near any heat source.
* If a sauce will be brushed on meat during grilling, divide the sauce, using one part for brushing and the other for serving at the table. Vigorously boil marinades that were used for raw meats, fish, or poultry for 1 full minute before using as a baste or sauce.
* Never place cooked food on the same platter that the raw food was on.
* Wash all platters, cooking utensils, grilling tools, and countertops that have come into contact with raw meats or fish with hot, soapy water.
* Always grill ground meats to at least 160ºF (170°F for poultry), the temperature for medium (well-done) doneness.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

More Recipes from the Weber's Big Book of Grilling Cookbook:
01-The Grilling Gospel According To Weber
02-The Birth Of American Grilling: Sparking A Passion
03-Choosing A Grill: Features Are A Grill's Best Friend
04-The Griller's Toolboox: The Right Stuff
05-Grilling And Food Safety: Be Careful Our There
06-Hot Pants Are Out: Lesson Learned
07-Mastering The Fire: Direct Cooking
08-Mastering The Fire: Indirect Cooking
09-Mastering The Fire: Charcoal Grilling
10-The Briquet Shuffle: Tricks Of The Trade
11-Mastering The Fire: Gas Grilling
12-Check Your Char-O-Scope: Free Your Inner Griller
13-Grilling In The Elements: Grillers In The Mist
14-Mastering The Fire: Smoke Cooking On The Grill
15-Tips For Beginners: Getting Started
16-Smoking Woods: Where There's Smoke, There's Flavor
17-A Match Made In Heaven: Beer And A Barbecue
18-Perfect Margaritas
19-Sippin' In The Shade: Summertime Lemonade
20-Which Wine? Drink What You Like
21-The Fifth Taste: Umami
22-Classic Iced Tea: With Lemon, Please
23-Life's A Party: What To Serve
24-What You Need To Know About The Recipes
25-Is It Done Yet? A Word Or Two About Doneness