Fire Up the Grill
As the days grow warmer and the unofficial start to summer approaches, there is no better time than now to get that grill ready for National Barbeque Month! Every May, we dust off our tongs, stock up on sauces, and embrace the age-old tradition of grilling. It doesn’t matter if you are a dedicated charcoal user or a gas grill guru, the final product is a delicious, smoky, char-grilled flavor we love. But barbeque is more than just a style of cooking; it is a time for friends and family to gather and enjoy the outdoors. While savoring the smoky flavors of burgers, chicken, and grilled veggies, don't forget one key ingredient to grilling: food safety.
Keep It Clean: Wash hands before and after handling raw meat and wash and sanitize all utensils and dishes. Clean and sanitize all grill tools after each use as well to have them ready for the next time you grill.
Don’t Cross Contaminate: It is very important not to reuse the plate with raw meat for the cooked meat! Another common source of cross-contamination is when grilling marinades. Discard marinades after they were used for raw meat. Do not use any leftovers for cooked meats.
Cook it Safe: The first key to cooking food safe is to make sure that it is thawed safely. Never thaw meat on the counter at room temperature. Thaw frozen meat in the refrigerator or under cool running water. You can thaw meat in the microwave if it is cooked immediately. Cook meat to safe internal temperatures to prevent foodborne illness, especially for young children, elderly adults, or individuals with compromised immune systems. Always use a food thermometer to ensure meat, poultry, and fish are cooked to a safe internal temperature. Do not rely on sight or touch alone as that is not a good indicator of doneness. You also want to avoid charring food excessively to reduce potential carcinogens.
• Chicken: 165°F
• Ground beef: 160°F
• Pork (like chops or loin): 145°F
• Fish: 145°F
Keep it Safe: Never leave food at room temperature for more than two hours when barbequing. If it is hot (over 90 degrees F), that time is shortened to only one hour. It is important to use insulated coolers to keep cold food cold and hot food hot! Take the extra steps - and containers - to keep your food safe and not be the reason why people get sick from foodborne illnesses.
Need some grilling inspiration? Try these tasty grilled foods this month!
• Grilled pineapple or peaches for a sweet treat.
• Portobello mushrooms for a hearty meatless option
• Grilled corn with a chili lime butter
• Grilled sweet potato slices with a honey drizzle
by Chelsea Reinberg, Nutrition, Food Science and Health Agent