Flare-ups occur when fat or oil hits intense heat. A brief flare differs from a sustained fire, but leaving meat in flames can make its surface bitter and dark. Prepare a cooler area and accessible tools from the start.
Reducing flare-ups
Use a light oil coating rather than soaking meat. Drain marinade and trim large excess fat where suitable without stripping every flavour-giving piece. Clean the grease collector according to the grill manual.
Leave grate space for moving food rather than squeezing in one final skewer. Keep tongs and suitable gloves nearby and children away from the work area.
When flames rise
If safe, move meat with tongs to the cooler zone and keep away from the ignition source. Follow the device manual for lid, fuel and ventilation; charcoal and gas procedures differ. Never spray water onto a grease fire or carry a burning appliance.
If fire persists or becomes uncontrolled, move away and seek local emergency help. Protecting people comes before food. Do not resume cooking on damaged equipment until its suitability is established according to manufacturer guidance.
After heat stabilises
Check both meat surface and centre temperature: rapid darkening can conceal an uncooked interior. Finish over appropriate heat and discard charred portions or food exposed to extinguishing agents or contamination.
For the next batch, reduce crowding, drain liquids and save sugary sauce for the end. Do not add fuel randomly over food to compensate for lost heat; follow the recommended method.
Does pressing burgers worsen flare-ups?
Repeated pressure drives juices and fat onto the hot surface or coals. Let ordinary burgers brown and turn with a suitable tool. Smash-burger pressing is an early, specific step on a flat surface, not constant squeezing over charcoal.
Related products from ALRAQI MEATS
Ribeye Steaks - 2 Pieces, 500-560 g, or Local Naimi Lamb Burgers - 4 Patties, 400 g. Check the product page for weight, ingredients and cutting options before ordering. Choose a cut suited to the cooking method; a boneless or mixed-meat label alone does not guarantee suitability for quick cooking.