Barbecuing is a summer activity that's dear to the hearts of men in particular. Fire and meat awaken atavistic instincts, and everybody enjoys the social event in the open air. Barbecues can be a lot of fun, but whenever fire is present, there is the potential for danger. TÜV SÜD's experts know what to look out for to make your barbecue safe and tasty.

Safety starts with the correct positioning and site of your barbecue. Ensure that the barbecue is stable, located on level ground, and at least three meters (approximately 10 feet) away from all combustible materials such as trees. The barbecue should be assembled correctly, serviced, and functional. When using a gas grill, make sure that the gas connection is tight and that no gas leaks can occur. Food experts recommend lighting the fire with a liquid, a solid lighter, or using charcoal identified with an EN or TÜV-quality seal. Grills, fire-lighting aids, and charcoal are standardized as per EN 1860, burn cleanly and residue-free, and create a steady charcoal glow for the barbecue party. Meat should not be placed on the grill until all the charcoal is glowing. This stage, which generally takes 30 to 60 minutes, is reached when the coals are covered in fine white ash.

Never use gasoline, alcohol, or any other accelerant to ignite the hot coals, as this involves the risk of burns. Another important aspect is the safe disposal of the ash. Make sure the ash has fully cooled before filling it into a waste bin or another container.

The quality of the food you serve at your barbecue is critical to ensure quality taste. Fresh food and homemade marinades always go over well. To prevent pathogens or bacteria from developing, barbecue enthusiast should buy meat shortly before the party and ensure that it is chilled during transport and storage. A cooler is the ideal accessory for outdoor barbecue parties. Smoke and burnt food should be avoided. The typical BBQ flavor develops best when food is grilled slowly and carefully. As one kilogram (2 lbs) of grilled, burnt meat may contain the same amount of carcinogens as the smoke of 600 cigarettes, the grill should be placed at least 10 centimeters (approximately 4 inches) above the glow and the food turned with barbecue tongs. When food is turned with a fork or a knife, food juices may escape and the food may turn dry and less tasty. Juices dripping onto the coal may also cause more smoke. The common practice of dousing flames with beer also impairs taste and encourages smoke production. Barbecue fans should use clear water or a water sprayer to extinguish high flames. Pickled or smoked food has no place on the grill as the very high temperatures promote the production of carcinogenic nitrosamines.

BBQ enthusiasts need only offer a variety of salads, fruit, and various types of bread along with their grilled meats to be sure that their party is a complete success.

For more information, contact:
Heidi Atzler
TÜV SÜD AG
Corporate Communications
Westendstaße 199, 80686 Munich
Telephone: +49 (0) 89 / 57 91-29 35
Fax: +49 (0) 89 / 57 91-22 69
Email: heidi.atzler@tuev-sued.de
Internet: www.tuev-sued.de

TÜV SÜD is a leading international service organization catering to the strategic business segments INDUSTRY, MOBILITY, and PEOPLE. Approximately 15,000 employees are represented at more than 600 locations throughout the world. Optimizing technology, systems, and know-how, the interdisciplinary specialist teams act as process partners to strengthen their customers' competitiveness.