内容摘要：The story has been updated to correct the suspect’s age to 31 from 30, based on updated information from law enforcement.

The story has been updated to correct the suspect’s age to 31 from 30, based on updated information from law enforcement.

That means asking, “What could cause a lump to form under my skin?” instead of “Is the lump under my skin cancer?”Focusing on a diagnosis means you may miss other explanations, especially if you just click the first few links listed in the results.

For some issues, you should skip the search altogether. If you are having chest pains, experiencing dizziness of showing signs of a stroke, seek help immediately.“You don’t want to delay something that should be treated within a certain amount of time,” said Dr. Olivier Gherardi, medical director of Brown University Health Urgent Care.No. Leave that to the real doctors who are trained to ask questions that lead to a diagnosis.

Blood in your urine could mean cancer. It also might be caused by kidney stones or an infection.Unexplained weight loss also could be a sign of cancer. Or it could reflect an overactive thyroid or a new job that causes you to move around more.

Some testing and a visit with a doctor who knows your medical history may be the best medicine in these situations.

“There are a lot of symptoms that overlap between minor conditions and major medical problems,” said Dr. Sarah Sams, a board member with the American Academy of Family Physicians.Many people oil the cooking grates — big blunder! Follow my mantra: “Oil the food, not the grates!” If you brush oil on hot cooking grates (and a lit grill), you run the risk of a big flare-up. The oil that you have brushed on will instantly burn, leaving a sticky residue that will “glue” your food to the grates, making it stick, break apart and dry out_like dehydrating food. If you oil the food, it will stay juicy and promote caramelization_those great grill marks! And help to prevent “stickage.”

Always preheat a gas grill with all burners on high, or wait until charcoal briquettes are covered with a white-gray ash. Preheating also burns off residue and makes it easier to clean the grill. Contrary to popular belief, you don’t ever need to cook on a grill that is hotter than 550 F. The hotter the grill, the more likely you will burn the outside of the food before the inside is cooked.An outdoor grill is like a cast-iron skillet. It gets better and better the more you use it, but you do need to clean it every time you use it. Clean the grill grates twice every cookout with a stiff, metal-bristle grill cleaning brush — before and after you cook. If you do this, it will never be a big job to clean your grill. If you don’t have a grill cleaning brush, crumble a ball of heavy-duty aluminum foil and hold it in a pair of 12-inch locking chef tongs to use to clean the grill.

The most frequent mistake is to choose the wrong cooking method. To be a good griller, you must know the difference between direct, indirect or combo grilling and when to use them. Direct grilling means that the food is set directly over the heat source — similar to broiling in your oven. Indirect grilling means the heat is on either side of the food and the burners are turned off under the food — similar to roasting and baking in your oven. Combo grilling means that you sear the food over direct heat (i.e., to sear a tenderloin, or large steak) before moving it to indirect heat to finish the cooking process. Remember this general rule of thumb: If the food takes less than 20 minutes to cook, use the DIRECT METHOD. If the food takes more than 20 minutes to cook, use the INDIRECT METHOD.Never use a water bottle to extinguish a flare-up. Spraying water on a hot fire can produce steam vapors which may cause severe burns. The water can also crack the porcelain-enamel finish, resulting in damage to your grill. Fire loves oxygen, so cook with the lid down and don’t peek. Repeatedly lifting the lid to “peek” and check the food while it’s cooking lengthens cooking time. If you have a full-on fire, turn all the burners off, remove the food and extinguish the flames with kosher salt or baking soda. In a worst-case scenario, use a fire extinguisher, but know that it will ruin your grill.