BBQ Safety is the most overlooked aspect, but you don’t want a disaster to be the primary memory of the summer backyard party... 

#1 - Be sure your BBQ is placed well away from any buildings or flammable structures... 6 feet minimum.  If you're cooking from a wood or composite type deck, it's a good idea to have a drip mat under your gas BBQ.  If you are using a briquette type BBQ, place it off any wood or composite type deck in a dirt, gravel or wet grass area... if any ashes fall through it won't ignite your deck!  Ever see any of those funny videos where the "Turkey Fryers" spilled over and the deck went up in flames?  Very entertaining, but not funny if you're the cook or homeowner!

#2 - Prevention is the best solution!  But... what do you need to know just in case?  Fire needs three things to burn: oxygen, fuel and heat.  Take away any one of those and the fire will go out.

So, how do you do that?   Oxygen - put a lid on it!  Rather simple if it's in a pan on the stove, not as simple if the burgers are burning on the grill.  Close the lid on the grill and turn off the gas.  If possible, remove the food from the grill.  That will prevent any further grease or oil from dripping into the flame and fueling it.  If you can't remove the food, wait for the fire to burn out and go to plan B:  Have an outdoor salad bar!

#3 Keep a Fire Extinguisher nearby.  In an emergency, if you don't have a fire extinguisher, douse the fire with Baking Soda.  It will put out the flame.  Either way, the food may not be suited for the feast.

To prevent a BBQ Flame up, use meats that have been well trimmed of excess fat.  For Great Burgers, use ground meats that contain 12% or less fat.  BBQ burgers on medium-low heat.  The slower heat helps to retain the inside moistness and prevents the fats from "exploding" out.  Par boil hot dogs, sausage dogs, etc., before grilling (To Par Boil: cover in water and use a slow heat to bring to a simmer - not boiling, for 10 to 15 minutes).  

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