When lighting your gas grill – especially if have to do it through a peephole with a long-nose lighter or matchstick – always raise the lid before igniting. Otherwise, as the accumulated gas ignites, the sudden surge of flame will be forced downward through the bottom holes and singe your hands or feet, or even cause an explosion. So make sure the lid is fully up before you push the button.

Question: I kept some beef chunks in the freezer in mid-July but have not been able to do anything with them because I was under the weather. Should they be discarded now? – Anne, West Palm Beach

Answer: Properly stored in the freezer, uncooked beef in any form can be safely kept for six to 12 months. The larger the chunk and less often you need to open the freezer as in a stand-alone one, the longer the meat will stay safe and tasty.

For ground beef, storage time is shorter, perhaps around three to four months. The chunks you stored are reaching their limit and should be used now. Inspect them to check their condition. Give them a sniff test and also a feel test. If you smell an off odor and the meat feels slimy, it is time to discard. Cook the meat thoroughly anyway, even it passes the test.

When freezing any meat – beef, pork, lamb or chicken, or even fish – it is important to make sure with a thermometer that the temperature is held a few degrees below zero, because the temperature in home freezers – especially those that are part of the refrigerator – will vary several degrees.

Packing is also crucial. For storage beyond a a couple of months, wrap the meat tightly in plastic wrap then place it in zippered freezer bags and press out as much air as possible. Writing on each bag the content and date is a great idea because it is very difficult to see what is inside frozen bags. Thaw meat completely in the refrigerator, overnight or longer.

If you are want to keep a large quantity of meat in the freezer, a vacuum sealing machine will be a good investment. Vacuum-packed meat can be kept frozen longer and retains quality better.

Q. I’m making a stuffing days ahead of time. My question is should I bake it today or put it together and keep it in the fridge to be baked on the day it is served? – Anonymous

A. You could make all the time-consuming preparation ahead, such as chopping vegetables, nuts etc. that won’t get soggy, the day before and keep them in the fridge in a zippered plastic bag. But add breadcrumbs, butter, broth, etc., on the day it will be served, and bake the casserole so it comes out hot for the party. Baking the whole thing the day before will call for reheating, not a tasty option for stuffing.