3 common and dangerous grilling mistakes and how to avoid them - for women first

Roasted romaine lettuce with a drizzle of balsamic vinegar. chicken and vegetable skewers. Barbecue ribs with apricot glaze. None of these delicious recipes would be possible without your trusty grill. However, eating them can get dangerous if you make a few common mistakes in the kitchen.

Everyone understands the risks of eating undercooked meat and placing raw food next to cooked food on the grill. But even the "grill masters" in the family can inadvertently increase your risk of foodborne illness and exposure to carcinogens. The simple fix: Follow these safety guidelines the next time you pull that spatula off the grill (or gently explain them to the cook).

1: Try gas instead of charcoal.

Registered dietician and nutritionist Robyn Goldberg told AARP that propane gas grills are a healthy alternative to charcoal grills. Although charcoal itself is not carcinogenic ( potentially carcinogenic ), its smoke is. In fact, a 2018 study published in Environmental Science and Technology found that the body absorbs certain toxic compounds from barbecue smoke through the skin and lungs. The absorption process continued even after cooking, as the smoke stuck to the participants' clothing. (So ​​be sure to change clothes after charcoal grilling.)

Propane grills aren't cheap , but they generally cost less than charcoal grills, so the costs even out.

2: Clean your grill immediately after use.

It's not enough to do a simple cleaning after busy grilling, and it's no good to leave it dirty and clean it later. (This can allow germs and bacteria to spread and food to harden on the grates.) Here are some tips for cleaning your grill:

1. Cleaning while the grates are still hot can damage the coatings and make the metal susceptible to rust. Instead, grill on high with the lid closed for 10 minutes. Let it cool completely and then wipe it off.
2. Clean the grates with a dry wire brush, roasting stone, or ball of aluminum foil. If you use a wire brush, check the grill for loose bristles when you're done and clean them with a damp cloth or paper towel.
3. If you see deposits on the burner caps (the metal plates over the burners), clean them with soapy water and a scouring pad.
4. For a thorough cleaning, soak burner covers in hot water and wipe clean.

Some additional safety and cleaning tips for gas grills:

1. Check fuel line for cracks . Brush soapy water along pipes and connection points, then turn on the gas. If soap is bubbling out of the hose, it is likely leaking and needs to be replaced. If bubbles form at one or both joints, tighten the joint.
2. Every two or three grilling sessions, clean the venturi tubes that feed the burners with soapy water. Even a small block in the pipes can become a fire hazard.

3: The marinade does more than just add flavor.

As the American Institute for Cancer Research (AICR) explains, marinades have a protective effect on meat.

Charring and cooking meat at high heat leads to the formation of potentially toxic compounds. However, research shows that marinating meat for at least 30 minutes can reduce the formation of these compounds, although scientists are not yet sure why this is true. Here are the top marinade ingredients that can help protect your food:

• vinegar, lemon juice or wine
• oil
• herbs and spices

To Go: Don't skimp on a delicious marinade! For more tips, check out these tips for grilling marinated chicken and these eight salt-free marinade ideas for your guests that avoid sodium.

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