Grill Safety and a Recipe to Practice!

Fire in the grill is a welcome sight at the family cookout. But fire anywhere else can make your summer kick-off barbecue memorable for all the wrong reasons. Apply the following tips for safe grilling, then practice with a delicious Mexican corn recipe:

The following safe grilling tips are brought to you by the National Fire Protection Association (NFPA) and the Anniston Fire Department:

  • 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.

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.

Mexican Street Corn


4 ears fresh, sweet corn

2 tablespoons mayonnaise

1 tablespoon cotija cheese (substitute parmesan)

Cayenne powder to taste (substitute paprika for milder version)

Shuck and remove silks from corn. Cut the ears of corn in half to make 8 servings.

Place the corn on the grill over a moderately hot section. Allow grill marks to form as desired, and roll the ears over to form grill marks on the other sides. Leave the corn on the grill just long enough to get hot and cook (about 10 minutes).

Remove each ear with tongs. With a spoon, slather a thin layer of mayonnaise on all sides of the corn. Sprinkle with cheese on all sides. Garnish with chopped cilantro. Serve hot.

Visit THE Downtown Market for fresh, locally-grown sweet corn!

Recipe submitted by Dave Garfrerick

Chef Dave’s Grilling Tip: Unless you are slow cooking something, never think of grilling as a part-time job. Stay with it! It’s a full-time gig if you want to ensure safety — and well-cooked food.


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