Connect with us

Grilling Recipes

Cajun Grilled Shrimp Tacos

Published

on

This post may contain affiliate links. Please read my disclosure policy

A daring fusion of Baja and Cajun cuisine with fresh grilled shrimp, crispy slaw, and a spicy lime crema all ready in under 20 minutes!  

Is there anything better than grilled shrimp tacos? nope. But add a quick tangy slaw and some easy crema and it's pretty much heaven.

This recipe was sponsored by Tony Chachere's. Thoughts and opinions are my own. 

Truth. Tacos are my love language. I mean really, can one have a taco it not be a happy thing – no matter what the taco or filling is? But then when you have shrimp, it's like the perfect happy bite every single time.

Thing is, I have traveled the world, and Central America and the islands are some of my favorite places. Weather, people, all of it. And of course, the food. There's just a brightness and freshness to all of it – and you can't not have seafood! 

This is not an authentic Mexican or Baja recipe – this is a quick, easy, and light recipe for when you want a ton of flavor and minimal prep time with the perfect cabbage crunch and hit of lime and cilantro! 

Consider these tacos de camerones a Cajun spin on a Baja classic. With a spicy rub down from Tony Chachere's Original Creole Seasoning, the shrimp are fired off on the grill and then nestled into warmed tortillas and topped with a tangy vinegar-based slaw before a spiced lime crema goes on top! And it's all ready in under 20 minutes! That is happiness in a bite. Ok, every bite. 

And, I'm doing something good for myself, cuz, shrimp tacos are totally healthy, right? Well, like all things, moderation. I am not going to say slathering crema over every bite is a good idea, but this isn't a cheese-covered heavy protein. And given each one is only around 7 calories each (for a medium one), it's certainly a healthy meal by my dietary standards. Balance is everything and only you know what's best for you. 

Double layered corn tortillas holding spicy Tony Chachere's rubbed grilled shrimp, a 10 minute vinegar based cabbage slaw and a zesty lime crema drizzle on top

So, what do you need? 

Start with fresh thawed shrimp, peeled (otherwise, get to work), Tony Chachere's original Creole Seasoning (unless you are feeling BOLD and then well, go for their BOLD seasoning… sorry for the bad word choice there), cabbage, jalapenos, and some other basic pantry staples like vinegar, onion lime, garlic. 

What you need for grilled shrimp tacos, ingredient like cabbage, onion, apple, jalapenos, shrimp, tortillas and tony chacheres creole seasoning

Pro Tip: I am all for saving pennies, but cabbage is hard to justify if you don't have a few meals planned with it. Even on sale for $0.69, they are dense and it will add up. So, if this is a one time use for you, price out the convenient bags of pre-sliced slaw mix for less food waste.

Bout that crazy good shrimp taco sauce…

All you need is 4 ingredients for the Spicy Lime Crema – the perfect taco sauce! The crema used could be substituted for a sour cream mayo blend if you can't find it, but check your local markets cold Latin section first. I use crema all of the time as a smooth option for toppings and blends. And omg, drizzled over nachos its better (and less heavy feeling, than sour cream.     

Filling, slaw, sauce – let's get to dinner! 

How to Make Grilled Shrimp Tacos

Step one – and the most important – Make sure the grill is ready when you are – my first trick when seamlessly getting through any cook. Just like cooking with an oven, you have to let the grill heat up before you can cook on it. Also, make sure the grates are well cleaned and oiled. No need to sacrifice any to that nasty stick when the grates aren't well cleaned. 

Steps for making this recipe, from mixing the slaw to skewering the shrimp, grilling and then assembling tacos
  1. Prep the slaw ahead and let it sit while you grill the shrimp and warm the tortillas. Whisk the crema up and be ready to go when the shrimp come off the grill. Dinner literally can be a 20-minute thing – unless you add like 3 minutes to shake up a killer margarita to pair with it. 
  2. Season and skewer them for easy cooking.
  3. You can also cook these just tossing them on the grill, but with a skewer or even those wire grilling crates for seafood make flipping these babies easier. I absolutely LOVE the Tony Chachere's on these as a kicked up spice blend that I don't have to overthink. It's got the perfect amount of flavor and heat to really make these shrimp taste incredible. 
  4. Remove the Shrimp from the Skewers and Enjoy!

Pro Tip: Peeled shrimp are quick to work with and make this meal a breeze, however, I do love grilling shrimp with the shells still on – I feel like it really locks in the juicy flavor. If you want to grill these with the shells on, rub them down with the Tony's beforehand, and then once they are grilled, sprinkle with a bit more while they are still hot after you have quickly peel them. 

Yep, these are really the easiest Shrimp taco recipe with a devilish crunchy cabbage slaw and spicy sauce! 

What goes with tacos?

Tacos, in my expert foodie opinion, stand alone on a platter. They are the be all end all of the meal but making sure the fixings that are paired with them harmonize is crucial homemade guacamole and salsa are a MUST to serve with spicy shrimp tacos. And to be honest, black beans and yellow rice are also perfect sides when you are looking to balance out the plate. Grilled pineapple and mango salsa are perfect additions as well for a burst of sweet fruit flavor. And for those who want to pull a little attention away from the taco, elotes are pretty magical to serve with grilled shrimp tacos too. 

Cajun rubbed grilled shrimp tacos in tortillas with red and green cabbage slaw, a drizzle of crema, pico de gallo and limes around to squeeze on top

Want more tasty taco recipes? Here ya go!

If you've tried this Cajun creation please rate the recipe and let me know where you found it in the comments below.
I get inspired by your feedback and comments! You can also join in on the adventures on Instagram @girlcarnivoreTwitter Facebook.

So easy and so delicious grilled shrimp tacos with a Cajun rub, slaw and lime crema

Cajun Grilled Shrimp Tacos

This quick and easy grilled shrimp recipe is a fusion of Baja and Cajun flavors with a bold rub and fresh tangy slaw – all ready in under 20 minutes!

Print Pin Rate

Course: Main Course

Cuisine: Fusion

Prep Time: 5 minutes

Cook Time: 15 minutes

Servings: 4

Calories: 377kcal

Equipment

  • grill

  • Grilling Skewers

  • Mixing Bowls

  • Whisk

Ingredients

  • 1 lbs Shrimp, Large 31/35 thawed peeled and deveined
  • 2 tbsp Olive oil
  • 4 tbsp Tony's Seasoning

For the Tangy Vinegar Slaw

  • 1 tbsp Apple Cider Vinegar
  • 1 tsp Pineapple Juice
  • 1 cup Red Cabbage chopped
  • 1 cup Cabbage chopped
  • 2 cloves Garlic minced
  • ¼ Onion sliced
  • ½ Jalapenos minced
  • 1 Granny Smith Apple sliced

For the Spicy Lime Crema:

  • ½ cup Mexican Crema
  • 1 tbsp Tony Chachere's
  • 1 tsp Tequila
  • 1 tsp Lime juice
  • 1 tbsp fresh Cilantro finely minced
  • Freshly ground black pepper

For Assembly

  • Fresh Cilantro
  • Tortillas
  • 1 Avocado
  • Fresh Pico de gallo

Instructions

Heat the Tortillas:

  • When the grill is warm and ready, wrap the tortillas in a double layer of foil and place over cooler side of the grill. Allow the tortillas to heat up, flipping the package once or twice to avoid burning the outer most tortilla.

Prep and Make the Tangy Vinegar Slaw:

  • In a small bowl, whisk the vinegar

  • In a large bowl toss the cabbage, julienned apple, sliced onion, and minced garlic with the vinegar to coat. Let sit, covered for 5 minutes and toss again to make sure the flavors are incorporated.

Prep and Make the Spicy Lime Crema:

  • In a small mixing bowl, whisk the crema, Tony Chachere's, tequila, lime juice, and cilantro together.

  • Set aside.

Grill the Shrimp:

  • Evenly divide the shrimp onto the skewers, brush with olive oil and season liberally with Tony Chachere's Creole Seasoning.

  • Place on the grill and cook for 2 to 3 minutes per side, flipping once, until the shrimp are opaque and cooked through.

  • Remove from heat and carefully slide the shrimp off the skewers.

Notes

  • Shrimp sizes can be tricky, ranging from small to colossal. I used large shrimp 31/35 for this recipe but medium would also work. 
  • Heating the tortillas in foil instead of directly on the grill keeps them from getting too dry and brittle. So that they are warm when serving, but still soft and pliable.
  • You can substitute agave or honey for the pineapple juice if you don't have any on hand.
    If you are serving littles, skip the tequila in the crema.
  • Crema can be made and stored in an airtight container in the fridge up to 2 days ahead.
  • Slaw can be made up to a day ahead, but it loses crunch over time, so it's best within 24 hours.
  • Pro Trick (or one all taco lovers already mastered): Double the tortilla layers because corn tortillas break – so this helps keep everything in perfect taco form!

Hey, I'm Kita, the Meat Maven, outdoor junkie, campfire connoisseur, adventure-seeking and world traveled recipe developer and photographer behind GirlCarnivore.com. My mission is to break down savory eats and inspire you to get a little grit under your nails while having fun with your food. READ MORE

GC Original,Grilling,Seafood and Fish,SP,Twisted Tacos,cajun shrimp tacos,tony chachere's

By: Kita
Title: Cajun Grilled Shrimp Tacos
Sourced From: girlcarnivore.com/cajun-grilled-shrimp-tacos/
Published Date: 02/17/20

Continue Reading
Advertisement

Grilling Recipes

Best Grill Recipes 2017 – Late Summer Dinners on the Grill

Published

on

One of the signature flavors of summer is the scent of a charred grill. Grilling can provide you with that same flavor, but with a more streamlined process. Whether you're looking for a quick and easy meal or something more elaborate, you'll be able to find a great late summer grilling recipe to impress your guests.

Classic southern tomato sandwiches are a great way to showcase summer tomatoes at their peak. With just a pinch of salt and generous amounts of mayonnaise, they'll showcase juicy heirlooms. You can also use peaches and feta to make an extra-refreshing summer salad. A grilled corn salad topped with a miso honey butter is another summertime classic.

You can also throw a backyard burger party. These backyard barbeques are perfect for building burger bars and throwing potlucks. Burgers are the quintessential summer food. You can even set up a burger bar so your guests can build their own burgers. In addition to that, you can serve them with a variety of sides and beverages.

Grilled chicken is another easy and delicious late summer grilling idea. Grilled chicken can be seasoned with fresh black pepper, thyme, lemon, and salt. Or, you can make a marinade and a glaze for it. Grilled carrots are also great as a side dish.

Wild-caught seafood is another great late summer grilling idea. You can also prepare swordfish skewers with salsa verde for a truly delicious meal. These simple yet tasty recipes are sure to impress guests. Whether you plan to make jerk grilled lobsters, tuna fish tacos, swordfish skewers, or other types of seafood, a grilled seafood meal is the perfect way to enjoy the last months of summer.

If you're having a barbeque during the late summer months, you can serve grilled vegetables alongside grilled meat or fish. Vegetables are a traditional summer side dish and can be smoked or caramelized. You can also make grilled fava beans. These are best cooked young, so make sure to buy a variety of varieties. In addition to these, you can try grilled masala street corn, which hails from India and seasoned with garam masala spice. It's great with Indian feasts!

Steak is another classic for the late summer grilling season. Steak can be grilled, as long as it's grass-fed. If you're looking for a simple grilled main dish, a grass-fed steak can be the ideal choice. Choose a filet, NY strip steak, or ribeye, depending on the type of steak you're serving. Pair it with a tangy grilled salad. Another classic option is grilled salmon with a floral salsa. This dish will stay intact on the grill while it cooks and become melt-in-your-mouth-tender.

Frequently Asked Questions

How do you keep a charcoal grill lit.

A charcoal grill needs to be lit first. Then, place the coals in the grill. The easiest way is to use a chimney starter. This device is made up of a tube of metal that has been filled with charcoal and briquettes. Once ignited, it creates hot air which rises through a chimney and ignites the charcoal within the grill.

How to keep a charcoal grill hot?

You can keep a charcoal barbecue hot by placing coals in the bottom half of your grill and covering it with a lid. This method is perfect for grilling meats, chicken breasts or fish fillets.

If you are grilling larger items such as whole chickens, whole pork shoulders, ribs or briskets, these should be placed directly on the coals. You can also cover smaller foods like shrimp, scallops and salmon with foil.

It is important that you don't leave the charcoal grill's lid open for too long. The temperature will drop if the lid is left open for too long, which can lead to uneven cooking.

How to set up and ignite a charcoal grill

Charcoal grills are available in two versions: charcoal and electric. Electric grills are easier to operate than charcoal grills but don't produce the same amount of heat. You will also find that electric grills cost less than charcoal grills.

To light a charcoal fire, place coals on top of the grill. Next, add wood chunks or chips to the firebox. When the coals have reached a certain temperature, use tongs to spread them evenly over the grill. When the coals begin to burn down, remove the lid and wait until all the coals are completely extinguished.

How long can I leave my charcoal grill on?

A charcoal grill can remain on for many hours before you are done cooking. Be careful not to leave your grill on because it could get too hot.

After 30 minutes, it is the best time for your grill to be taken off. This is when the coals have sufficiently burned to stop any flare-ups.

An hour is the second best time to remove your charcoal grill. The majority of the charcoal will be consumed by the food.

The worst time for charcoal to be removed is after three hours. At this point, most of your coals will have turned black and become useless. Charcoal will not provide heat anymore.

Statistics

  • You do this with charcoal, though, by distributing at least 75 percent of the coals to one side, creating two different temperature zones. (foodandwine.com)
  • Flip the steak over at about 60% of the cooking time. (omahasteaks.com)

External Links

cnet.com

amazon.com

foodnetwork.com

How To

Our 25 Best tips to help you master the art of cooking outdoors.

Now that you know why pellet smokers are so great for outdoor cooking, here's some advice to help you get the most out of your experience.

  1. You can slow cook with a pellet smoking device. Slow cooking is ideal when smoking meats, poultry or fish. To get the best flavor, cook these items at a low temperature for long periods.
  2. Smoke foods slowly. Slowly smoking foods can cause them to dry out. Instead, smoke foods at a steady pace until they reach desired tenderness.
  3. During the last stages of smoking, add spices. Spices can be added to smoked foods during the final stages.
  4. Keep the lid tightened. It helps to keep the temperature constant and prevents moisture loss.
  5. Clean regularly. Regular cleaning will help ensure your pellet smoker remains free from any dirt or unpleasant odors.
  6. Buy quality pellets. High-quality pellets will ensure your pellet smoker runs smoothly.
  7. Your pellet smoker should not be overloaded. Overloading your pellet smoker can increase the danger of fire hazards.
  8. Check that the air vents are working properly. Air vents allow smoke to escape, preventing fires.
  9. The temperature gauge should be checked frequently. You can monitor the progress in your meals by checking it frequently.
  10. Make small batches. Cooking large quantities is a wasteful way to save time and money. Making smaller batches of food will save you both time AND money.
  11. Properly store food. Proper storage preserves food's freshness and preserves its taste.
  12. Use a digital thermostat. A digital thermometer accurately measures the internal temperature.
  13. Use a timer. Timers allow you to track how long it takes for different kinds of food to cook.
  14. Use a scale. This will save you time and money.
  15. Use a deep fryer. A great way to add flavor is to deep fry foods.
  16. Use a freezer. Freezing food is one the best methods to preserve it.
  17. Refrigerate. Refrigeration slows down spoilage, making it possible to store food longer.
  18. Vacuum seal your food. Vacuum sealing food locks in its nutrients.
  19. Blend in a blender. Blending food releases its juices. It enhances its flavor.
  20. A juicer is a great tool. Juicing foods reduces waste and improves digestion.
  21. A pressure cooker is an option. Pressure cooking allows for the elimination of most water content, which leads to faster cooking times.
  22. Use a microwave oven. Microwave cooking reduces time and saves you energy.
  23. Use a rotisserie. Rotisseries are able to turn the food over repeatedly, allowing it time to brown evenly.
  24. Use a spice rack. Spices can enhance the taste of food.
  25. Use a slow cooker. Slow cookers can be used to reduce the time required to prepare certain dishes.

Continue Reading

Grilling Recipes

Butter Recipes For Corn and Grilled Corn With Feta

Published

on

One of the most delicious ways to jazz up corn is with a delicious butter recipe. This one-ingredient corn butter can be spread on cornbread or baked potatoes, blended into ice creams, or folded into vegetables in place of cream. It can even be added to a corn salad or black bean and corn salad. Whitney Wright reveals a wide range of applications for this versatile ingredient in a Genius article.

A good butter recipe for corn can also include chile powder and barbecue sauce. This combination is fantastic with grilled corn, and can be refrigerated for two weeks. For an added touch of flavor, try adding garlic and chili powder to the butter. A small saucepan can be used to thicken the butter and serve it over corn.

Another tasty butter recipe for corn is seasoned butter. It can be flavored with salt or pepper. For additional flavor, you can also add some paprika or cayenne pepper. This recipe will not only enhance the flavor of corn but also make the husks char. This recipe is easy and fast to make, and you can also pair it with meat for a mouth-watering meal.

One of the easiest and most popular summer side dishes is grilled corn on the cob. Everyone loves it, and it can be easily dressed up with butter. Although it is always great with just salt and butter, flavored butter is an even better way to elevate corn on the cob. My personal favorite is garlic parmesan butter, but garlic butter isn't bad either.

Frequently Asked Questions

How to Start an Electric Grill

You need to find reliable suppliers who offer quality equipment at reasonable prices in order to start an electric grill. First, choose the type of grill that you want. Next, think about how much space you have, where you intend to place it and whether you will use gas or electrical. The last thing you need to decide is whether you want to use propane or charcoal grills.

How to Setup and Light a Charcoal Grill

Charcoal grills are available in two versions: charcoal and electric. While electric grills are easier than charcoal grills to operate, they produce less heat. Electric grills are also less expensive than charcoal grills.

To light a charcoal grill, first place coals on the bottom half of your grill. Next, add wood pieces or chips to your firebox. When the coals have reached a certain temperature, use tongs to spread them evenly over the grill. Remove the lid once the coals begin burning down. Wait until the entire grill is completely extinguished.

How Long Can I Leave My Charcoal Grill On?

Your charcoal grill can be left on for up to four hours to finish cooking your item. However, be careful about leaving your grill unattended because it may get too hot.

It is best to wait for 30 minutes before you turn your grill on. The coals will be sufficiently charred by this time that there won't need to be flare-ups.

After one hour, the charcoal grill is best. By this point, most of the coals will have been consumed by the food.

After three hours, it is best to dispose of your charcoal. At this point, most of your coals will have turned black and become useless. Charcoal will also cease to provide heat.

What is the difference of a barbecue and a smoker?

A grill is a device that uses open flames to cook food. A smoker cooks food by using smoke.

Grills are commonly used for grilling meats and vegetables, as well seafood, poultry, and other foods. Smokers are used to smoke meats, cheeses and fruits.

There are many grills on today's market. There are many different types of grills on the market today. For example, a pellet grill is good for cooking large cuts of meat, while a kettle grill is better for cooking steaks and chicken breasts.

Statistics

  • Flip the steak over at about 60% of the cooking time. (omahasteaks.com)
  • According to the National Fire Protection Association, between 2011 and 2016, US fire departments responded to an average of 9,600 home fires started by yearly grills. (cnet.com)

External Links

foodnetwork.com

amazon.com

epicurious.com

How To

Grilled Chicken: Tips

Grill chicken breasts whole. The thicker the breast, the longer it takes to cook.

To prevent burning the chicken's outside, you can use a barbecue mitt while flipping it.

Take off the skin before grilling for tender, juicy chicken.

Grill chicken on both sides. After oiling, season the chicken with salt, pepper, and black pepper.

Cover the chicken and place it on the grill. Turn the chicken at least once during the first 15 minute of grilling.

After 15 minutes, check your chicken. Continue grilling the chicken if it looks cooked. If not, transfer the chicken to indirect heat.

Turn the chicken once every 10 minutes. Continue grilling until the juices run clear when the thickest part of the thigh is pierced with a knife.

Transfer the chicken to an oven-proof platter.

Continue Reading

Grilling Recipes

BBQ Chicken Grills and Barbeque Chicken Thighs on Grill

Published

on

BBQ chicken grills are a great way to cook up a whole chicken or parts of it. You can get creative with your chicken grilling recipes. It's also a great way to try out different flavors. To make your barbecue chicken even tastier, use a barbecue sauce!

Grilling chicken on a BBQ chicken grill brings out a smoky flavor that enhances the taste and texture. The perfect technique is to sear chicken skin side down over direct heat and then move it to indirect heat to cook. The chicken should be cooked through to an internal temperature of 165 degrees Fahrenheit.

For the best BBQ chicken, you should allow it to cook for about an hour to two hours. Remember that chicken cooks faster when it's on a grill than when it's roasted or boiled in a microwave. Ideally, you should turn your chicken over once during the cooking process. If you're worried that your chicken might not be done, you can always flip it over at low temperature and finish cooking it with a sear on the hot side of the grill. Once it's finished cooking, you can serve it up with a side of spaghetti or a salad.

When it comes to cooking chicken on a BBQ, make sure to choose a dark meat chicken. This meat is more likely to retain flavor and will not dry out easily. Moreover, chicken thighs and legs can withstand longer cooking times. Choosing bone-in chicken is also a good idea because it's leaner and will cook faster.

Chicken breasts are a great choice for grilling because they are not high in fat. They can also be very juicy on the grill. They are also packed with flavor. But one disadvantage of chicken breasts is that their thickness is not uniform. Thinner parts of the chicken breast will dry out before the thicker part. However, this problem is easy to fix.

When it comes to cooking chicken on a BBQ grill, temperature control is crucial. When grilling a whole chicken, you want the skin to be crispy. You should also opt for indirect heat zones as these will ensure a more even cook. This will prevent the meat from getting burnt.

Once you have the chicken ready, you should brush it with the barbecue sauce that has been prepared earlier. This will help the sauce stay on the chicken and create a concentrated coating. The remaining barbecue sauce will be used for basting the legs. The barbecue chicken grills are a great way to cook chicken.

Once you've cooked the chicken, you can serve it over salad or pasta. It also goes well with vegetables and a cold beer.

Frequently Asked Questions

What is the distinction between a charcoal grill and a smoker, you ask?

A grill is a device that uses open flames to cook food. A smoker cooks food by using smoke.

Grills are frequently used to grill meat, fish, seafood and poultry. Smokers are used to smoke meats, cheeses and fruits.

There are many different kinds of grills on the market today. Some are better suited for certain types of foods than others. For example, a pellet grill is good for cooking large cuts of meat, while a kettle grill is better for cooking steaks and chicken breasts.

How to Start a Propane or Gas Grill?

Propane gas barbecues are the easiest type of grill to use. It is easy to fill up your propane tank, ignite the grill, then wait for your food. You don't have to worry about oil splatters and grease buildup when cooking with propane.

Propane tanks can also be purchased at Home Depot or Lowes. These tanks come in sizes from 20 to 60 gallons.

How Do I Clean a Charcoal Grill?

Take out all food and debris from the grill and wash it well with water. You should always preheat your grill before using it so that the grates are at least halfway warm. Grease can be scraped off the grates with a metal spatula if it has accumulated. Once cleaned, wipe down the grates with a damp cloth.

You can use a piece wire mesh to clean the grates if you don't own a grill brush. After cleaning, rinse off the grate.

How to Setup and Light a Charcoal Grill

There are two types of charcoal grills: the electric and the charcoal. Charcoal grills come in two types: electric and charcoal. However, they are more difficult to use than charcoal grills. They also produce less heat. Electric grills also tend to be less expensive than charcoal ones.

First, place charcoal on the bottom of the grill to ignite a charcoal barbecue. Next, add wood chips and chunks to the firebox. Spread the coals evenly on the grill with tongs once they are hot. Once the coals have started to burn, take off the lid and wait for them all to go out.

Statistics

  • That's why America's Original Butcher can give a 100% satisfaction guarantee, and the grocery store can't. (omahasteaks.com)
  • Flip the steak over at about 60% of the cooking time. (omahasteaks.com)

External Links

epicurious.com

amazon.com

bonappetit.com

How To

5 Mistakes to Avoid when Grilling Over Charcoal

When you're grilling over charcoal, there are some mistakes that you should avoid. Here are five rookie mistakes you should avoid when grilling on charcoal.

1) Don't use too many charcoal.

It's easy to burn your food when you don’t know how to properly grill. You must ensure that you have the correct amount of charcoal in your grill to cook the food. Too many charcoal pieces can cause the fire to burn quickly. This could result in the fire not producing heat. You will also lose the flavor and aroma of your food.

2) Keep the lid closed.

Smoke can easily be lost from your food if you leave it open during cooking. To ensure that smoke does not escape from the grill, it is best to cover the lid. But, you should not cover the entire grill. Instead, just cover half of the grill so that you can still see what you are doing.

3) Remember to turn off the gas.

You should never forget to turn off the natural gas before closing the lid. If you do not, you could end up with a lot more carbon monoxide poisoning. Carbon monoxide is one the most common causes to death for people who grill.

4) Do not leave the grill unattended.

You should always take care of the grill when you are using it. You should always have someone to help you in the event of anything going wrong. Keep the lid shut while you're gone.

5) Never use lighter fluid.

The fluid that is lighter than the recommended one is extremely flammable. Grilling with lighter fluid is a bad idea. Instead, use a water-filled spray bottle. You can extinguish any flames by using a spray bottle filled with water.

Continue Reading

Tags

Advertisement
Advertisement
Advertisement

Trending

%d bloggers like this: