Food safety and barbecues should go hand in hand. Keeping your food at the right temperature before and after cooking is very important.

food safety

Barbecues are a great time to get together with friends and family. The noise of loved ones, fresh air and the wonderful aroma of barbecued foods is a recipe for a great time. But with this fun comes the responsibility of knowing all of the food safety tips for barbecues.

Proper Refrigeration

No one wants food poisoning, and because of this you need to make sure to keep your foods properly refrigerated before and after they are barbecued.

Foods, and especially meat of any kind, needs to be kept in the refrigerator as long as possible before being cooked. Don’t let the meat marinate on the shelf, as bacteria can begin to grow under these circumstances. Play it safe and move the items in your fridge around the night before so that you have ample room to store all your various foods there on the day of the barbecue.

Keep an Eye on the Temperature

Always know the temperature on the day you are having your barbecue. Whether your meat is being brought back into the house or sitting outside, know what conditions you are working with temperature-wise.

If it is a hot day, be sure to keep the meat in the shade or indoors. Don’t ever allow food to sit in direct sunlight as it can spoil very quickly. If it is hot both indoors and out, put the most sensitive items in the fridge or in a slow cooker, with a sign directing guests where to fill their plates.

Make Only as Much as Needed

When you are cooking items such as meat, make only as much as needed, plus a little more. Although everyone loves leftover barbecue, it is much more important to keep food safety rules as first priority, and to get rid of any leftovers.

Because of this, make smaller batches of food and simply quit once everyone seems to have gotten their fill. If this means that individuals have to wait for second helpings, this is preferable to food spoiling and harming your guests. Besides, they will surely be able to find someone to chat with while waiting for their steak or burger to cook.

What Meat Can Be Eaten Pink?

There are rules of barbecue safety that must be followed if you want to have an incident-free event. Pork and chicken must always be cooked thoroughly.

When it comes to beef, there is a rule of thumb that should be followed. Any meat that has ever been exposed must be cooked. That means that when it comes to steak, you can leave the inside pink if you wish, as long as the outer edges are well-cooked. For ground beef, since all of it has been ground up and exposed at some point, it must be cooked through.

Don’t Cross-Contaminate

Vegetables will not need to be cooked as long as meat. For this reason, leave your vegetable skewers and other non-meat items separate from the meat. Add the vegetables to the grill near the end when the meat is almost cooked, instead of the beginning when raw juices are on the grill.

Barbecues are a good time to showcase your cooking skills. Keep it safe and learn how to make your time enjoyable and free of food poisoning episodes. Follow these rules and you will have a great time as you barbecue, leaving your food safety worries aside.

 

 

 

 

Summer time is here, which means, it is time to bring out the grill and get busy grilling.

The easiest grill to use, by far, is the gas grill but if you are wanting more flavor in your food, choose a charcoal grill for your grilling needs.

Smokers are especially nice because you can also control the flavor by changing the type of wood or wood chips you use. They are good if you want to slow cook your meat.

If you want to cook something a little quicker, you may just want to stick with the charcoal grill.
summer time and grilling
Charcoal grills can offer you the best in grilling, whether it be a large juicy steak or a pot of beans.  The offer direct and indirect heat sources, which means, if your grill is large enough you can cook the whole meal at one time.

Two of my favorite easy grilling recipes are:

  • Mrs Dash Chicken

6 Boneless Chicken Thighs

1 Teaspoon Garlic, minced

2 Tablespoons of Mrs Dash, original

Using a large plastic bag, add all ingredients and shake until the chicken pieces are coated in the spices and garlic.  Place on a well greased medium hot grill, skin side down and cook for about 4 minutes, depending on the size of your thighs.  Turn over once, the meat will let you know when, by the way if releases from the grill.  Do not force it, if it sticks, let it be for another minute then try turning it again.

Cook on the second side for about 3 minutes, then remove.  Allow it to rest about 5 minutes before eating, so all the natural juices can soak back into the meat.  Always use tongs when turning your meat to keep the natural moisture inside your meat pieces.

  • Grilled Corn On The Cob

6 Fresh Corn on the Cob, washed and cleaned

6 Tablespoons of soft Butter, infused with fresh basil and cilantro. [Add about one teaspoon of each, chopped fine to the butter]

Cover each corn cob with 1 tablespoon of the infused butter, then wrap in foil.

When all 6 have been wrapped, lay them on the indirect heat side of the grill, then close the lid.  Depending on the size of your corn, it will take between 15 and 20 minutes for them to cook.  Turn them every 5 minutes to give all the corn a chance to bathe in the melted butter.

Unwrap and eat with your chicken for a delightful meal. Grilling with friends and family is always a great way to fellowship and grow that lovin feeling.