Summer Safety Tips

Summer Safety Tips for You and Your Family

From our own Tafton Fire Company:

BBQ Safety - What to do before, during and after a BBQ, as well as what to do in case of a fire.

BEFORE BARBECUING

• Check your grill thoroughly for leaks, cracking or brittleness before using it. • Check the tubes leading to the burner regularly for blockages. Check with your specific grill manufacturer’s instructions. • Make sure the grill is at least 10 feet away from your house, garage or trees. • Store and use your grill on a large flat surface that cannot burn (i.e.- concrete or asphalt). • Don’t use grills in a garage, porch, deck or on top of anything that can catch on fire. • Keep children away from fires and grills. It is a good idea to establish a safety zone around the grill and instruct children to remain outside the zone. A chalk line works great for this purpose. • Have a fire extinguisher, a garden hose attached to a water supply, or at least 16-quarts of water close by in case of a fire. • Before getting a propane cylinder filled, check for any damages to it. • Never transport or store propane cylinders in the trunk of your automobile.

DURING BARBECUING

• Don’t wear loose clothing that might catch fire. • Use long handled barbecue tools and/or flame resistant mitts. • Never use any flammable liquid other than a barbecue starter fluid to start or freshen a fire. • Never pour or squirt starter fluid onto an open flame. The flame can easily flashback along the fluid’s path to the container in your hands. • Keep alcoholic beverages away from the grill, they are flammable! • Never leave the grill unattended.

BBQ SAFELY

• When lighting your propane barbecue, make sure all the connections are secure and open the lid and strike your match or lighter BEFORE turning on the gas. • ALWAYS shut off the propane fuel at the grill and at the bottle after you have finished barbecuing. Otherwise, this will lead to fire hazards, such as leaks and faulty regulators. • Store your BBQ and propane cylinder outdoors. • Follow the manufacturer’s instructions for the safe use, cleaning and maintenance of your BBQ. • Test your cylinder for leaks on a regular basis. When testing for leaks, never use matches or an open flame. Use soapy water or a leak detector. • Store your cylinder away from heat and insert a safety plug on the valve.

AFTER BARBECUING

• Always follow the manufacturer’s cleaning and storing instructions that accompany the grill. • Keep your grill clean and free of grease buildup that may lead to a fire. • Never store liquid or pressurized fuels inside your home and/or near any possible sources of flame.

IN CASE OF A BARBECUE FIRE

• For PROPANE Grills – turn off the burners. For CHARCOAL Grills – close the grill lid. Disconnect the power to ELECTRIC Grills. • For PROPANE Grills – if you can safely reach the tank valve, shut it off. • If the fire involves the tank, leave it alone, evacuate the area and call the fire department. • If there is any type of fire that either threatens your personal safety or endangers property, ALWAYS DIAL 911. • NEVER attempt to extinguish a grease fire with water. It will only cause the flames to flare up. Use an approved portable fire extinguisher. REMEMBER –Only use a charcoal barbecue on a balcony or terrace if there is a ten-foot clearance from the building and there is an immediate source of water (garden hose or four (4) gallon pail of water).

(compiled by Gimme Some Oven):

SUMMER BALSAMIC STEAK SALAD

INGREDIENTS

8OzTop Sirloin Beef,Extra fat trimmed 1/2Head Romaine lettuce(or spinach) 1Red pepper,Thinly sliced 1Roma tomatochopped 1/2A small red onion,Sliced 1/2Tbspolive oil 1/2Tbspminced garlic 1/2CupFeta cheese Pinch of sea salt

For the Dressing

2TbspBalsamic vinegar 2tspRed wine vinegar 1/2tspCoconut sugar INSTRUCTIONS

-- Pre heat your grill to High. -- While the grill pre-heats, mix the dressing ingredients and set aside. -- Grill your steak for around 2-3 minutes per side, depending on how you like it cooked - I take mine off the grill when an instant read thermometer reads 130 degrees F for medium rare. -- While your steak cooks, Add the oil into a medium pan and heat over Medium/High. -- Add the chopped veggies, garlic, and pinch of salt. -- Your steak will probably be done or close to it at this time. Take it off the grill and cover with tin foil to let it rest. -- Divide the romaine lettuce and feta cheese evenly among two plates. -- Divide the sauteed veggies evenly on top of the lettuce. -- Uncover your steak and slice thinly against the grain. Again, divide among the 2 plates. -- Drizzle with Balsamic Vinegar and DEVOUR!

SHRIMP SCAMPI SKEWERS

INGREDIENTS:

1pound raw large or jumbo shrimp, peeled and deveined (tails left on or off) 3lemons, sliced into thin half moons (or wedges) 1/2 teaspoonkosher salt 1/2 teaspoonfreshly-ground black pepper 1/8 teaspooncrushed red pepper flakes (or more to taste) garlic parsley butter (see recipe below) GARLIC PARSLEY BUTTER INGREDIENTS:

3 tablespoons butter 2cloves garlic, minced 1/4 cupdry white wine (**see below for non-alcoholic substitutions) 1/4 cupfinely chopped fresh parsley, loosely packed INSTRUCTIONS:

-- First, prepare the garlic parsley butter. Heat butter in a saute pan over medium-high heat until melted. Add the garlic and saute for 2 minutes, or until fragrant. Add in the white wine, and stir to combine. Remove from heat and stir in the chopped fresh parsley. Use within 15 minutes, or pop the saute pan back on the stove (or microwave) for an additional minute just before serving to re-melt the butter. -- When you are ready to make the skewers, heat a grill or grill pan over medium heat. -- Thread the shrimp and sliced lemons onto skewers. Sprinkle evenly with the salt, black pepper and crushed red peppers. Then place on grill for 3-4 minutes per side, until the shrimp are pink and no longer opaque. Remove shrimp from the grill, and brush liberally with the parsley butter and squeeze the grilled lemons over the shrimp. Serve immediately. Note: **Much of the alcohol will cook out while grilling. But for a 100% nonalcoholic version, simply omit the wine and substitute in chicken or vegetable broth. OR just omit the wine and add an additional 2-3 tablespoons of melted butter.

Swim Safety Tips from Tafton Fire Company

Unfortunately, it takes just seconds for a child to drown. Drowning is the leading cause of death in many states for children under the age of five. Most of these children drown in their own backyard swimming pool, but others drown in buckets, bathtubs, toilets, dog water bowls, canals and ponds. Small children are top-heavy, and they don’t have the upper body strength to lift themselves out of one of these dangerous situations. Even if the child survives the incident, they are often left with permanent brain damage.

Drowning and near drowning can be prevented, and you can help! Anyone involved with the supervision of children needs to be aware of the dangers associated with any body of water. Below are important tips to prevent needless tragedies. Know where your children are at all times • Never allow children to be alone near any water source, no exceptions! • Have life-saving devices near the lake, beach, etc., such as a flotation device • Post the 9-1-1 number on speed-dial on your phone • If you leave the water source, always take the children with you • Always have a “designated child watcher” • Learn to swim • Never swim alone, or while under the influence of alcohol or medications • Never swim when thunder or lightning is present • Never dive into unfamiliar or shallow bodies of water