Here are three things you can do to crank up your home grilling status this summer:
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You have to watch your meat. Get yourself a grilling chair. Don’t go inside the house or take a phone call. You bought that meat, so make sure it’s tender and done just right. Also, don’t be afraid of spices. Spices are the grilling aficionado’s friends.
—Chef Kevin Jones, Argonne Guest House
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Kebabs with fresh-picked veggies from the garden can expand your grilling menu beyond basic burgers and dogs. Use salt, olive oil, garlic, lemon juice, oregano and thyme for an easy but fantastic marinade.
—Erika Benda, Argonne Garden Club President
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Be safe. And keep your grill away from your home or other building structures.
—Argonne Fire Chief George Hyland
Learn more about the Dos and Don’ts of charcoal and gas grilling in this safety share courtesy of Jeff McGhee (NWM). Please print and share this info with your colleagues and/or staff.
According to the National Fire Protection Association:
- July is the peak month for grill fires, followed by May, June, and then August.
- In 2012, 16,900 patients went to the emergency room due to injuries involving grills.
- 37 percent of burns seen at the ER in 2014 involved children under the age of five-years old.
- Gas grills contribute to a higher number of fires than charcoal grills.
Beginning each meeting with a safety share is a great way to break the ice, begin team building from the onset of meetings and keep safety at the forefront of our minds.
All employees are encouraged to submit safety shares for inclusion in the Safety Share Library. Submission details are available on Inside Argonne.
Each month a safety share submitted by an individual will be selected by Environment, Safety and Quality Assurance to receive a Spot Award for demonstrated safety leadership. The Spot Award program offers three award levels: gold ($100), silver ($50) and bronze ($25).