Last Friday I shared my Holiday Weekend Grill Recipes, but it’s also a good time to review grill safety tips before you don your aprons and snap the tongs between your fingers, regardless to whether you’re a well-seasoned expert or cooking on the grill for the first time.

Grill safety tips

Grill safety tips

Grilling offers cooks a way to enhance the flavors of foods usually cooked in the kitchen.  Smoke primes robust flavors, as does marinating meats, fish, poultry or even vegetables with dried herbs, wet rubs, soaked in sauces or brushed with glazes. Flavors intertwine and foods are given another boost while being cooked over open flames fueled by wood, charcoal, or propane fires.

Grilled Marinated Artichokes

Grilled Marinated Artichokes

Fire Departments around the country ask everyone to be aware of their guidelines to help us all stay safe, so we may enjoy the meals prepared on these outdoor cooking elements. Please read these helpful Grill Safety Tips and pass them along to your friends and family.

Summer BBQ's with friends

Summer BBQ’s with friends

Before You Grill:

1). Assign a “Fire Marshall”, someone who is always in charge of the fire.

2). Read the owner’s manual for your grill carefully. Make sure you assemble it correctly and follow the instructions exactly.

3. Always grill outside in a well-ventilated area, away from high traffic areas, and be aware of windblown sparks.

4). Make sure your grill is stable and cannot easily be tipped over. Never leave a lit grill unattended, especially when children are nearby and do not let them play near it even if an adult is present.

5). Use long-handled utensils that are made for grilling.

Grilled Veal Chops

Grilled Veal Chops

6). If using a gas grill, you should always check connectors and tubes to make sure there are no leaks or blockages.

7). Wear safe clothing – no frills, loose shirttails or apron strings. Wear fire-retardant gloves and use fire retardant potholders, too.

8). Keep flare-ups under control. Keep a fire extinguisher handy. Use a bucket of sand and hose to put out a fire if you don’t have an extinguisher.

9). A clean grill is a safe grill. Remove the grease that has built up on the grates and at the bottom of the grill to prevent flare-ups.

10). Do not drink alcohol while grilling. You want to be clear-headed and quick in case a fire starts.

Let the grilling begin and enjoy your outdoor dining experience this season!

Roasted Garlic & Chili Rubbed Chicken

Roasted Garlic & Chili Rubbed Chicken

Roasted Garlic & Chili Rubbed Chicken

Servings: 4
Prep Time: 5 minutes
Cook Time: 25 minutes


Roasted Garlic & Chili Grilled Chicken

  • 1 whole head garlic roasted (see note below),
  • 2 tablespoons chili powder
  • 1 tablespoon brown sugar
  • 2 teaspoons dried oregano
  • 1 teaspoon kosher or sea salt
  • 1/3 cup olive oil
  • 4 chicken breasts on or off the bone


Roasted Garlic & Chili Grilled Chicken

  1. Prepare a hot grill on one side, and medium temperature on the other.
  2. Rub the seasoning mix generously into both sides of the breasts.
  3. Sear the breasts over the hot grill about 2 minutes per side to seal in the juices and get some color started, then move the the medium heat side to finish cooking, and additional 10 -12 minutes per side or until internal temperature has reached 165° F. Let rest 5-10 minutes, tented with foil to keep warm, before serving.

Serving Suggestions

Serve with chipotle cauliflower mash or mashed potatoes, Tex Mex zucchini hash, or simple grilled vegetables.

Heat To Eat

I like to rub my meat, poultry or seafood and store until I am ready to grill and eat; but for someone recovering from illness or surgery you should cook it off for them and leave instructions to heat in the microwave on 50% power (to heat without cooking further), for 3-5 minutes, turning midway to distribute heat evenly.


This versatile rub is an outstanding on of beef, pork or shrimp too.


To roast the garlic: Preheat oven to 400° F. Cut a 4-inch square piece of foil and place on a sheet pan. Peel the papery outer layer of a head of garlic off, leaving the skins on. Cut 1/2-inch off of the top of the head of garlic. Place the larger piece of garlic on the square of foil on a sheet pan (save the rest for another use). Drizzle 1 tablespoon olive oil over the top coating well. Wrap the foil loosely around the head of garlic and roast in the preheated oven for 30-35 minutes, or until the garlic is soft and squishy when you squeeze it. Store any excess garlic in an airtight container coating the garlic in olive oil for up to one week.

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