Cooking outdoors was once only a summer activity shared with family and friends. Now more than half of Americans say they are cooking outdoors year round. So whether the snow is blowing or the sun is shining brightly, it’s important to follow food safety guidelines to prevent harmful bacteria from multiplying and causing food borne illness. Use these simple guidelines for grilling food safely.
From the Store: Home First
When shopping, buy cold food like meat and poultry
last, right before checkout. Separate raw meat and
poultry from other food in your shopping cart. To
guard against cross-contamination — which can
happen when raw meat or poultry juices drip on
other food — put packages of raw meat and poultry
into plastic bags.
Plan to drive directly home from the grocery store.
You may want to take a cooler with ice for
perishables. Always refrigerate perishable food
within 2 hours. Refrigerate within 1 hour when the
temperature is above 90 °F.
At home, place meat and poultry in the refrigerator
immediately. Freeze poultry and ground meat that
won’t be used in 1 or 2 days; freeze other meat
within 4 to 5 days.
Thaw Safely
Completely thaw meat and poultry before grilling so
it cooks more evenly. Use the refrigerator for slow,
safe thawing or thaw sealed packages in cold water.
You can microwave defrost if the food will be placed
immediately on the grill.
Marinating
A marinade is a savory, acidic sauce in which a food is
soaked to enrich its flavor or to tenderize it.
Marinate food in the refrigerator, not on the counter.
Poultry and cubed meat or stew can be marinated up to 2 days.
Beef, veal, pork, and lamb
roasts, chops, and steaks may be marinated up to 5
days.
If some of the marinade is to be used as a
sauce on the cooked food, reserve a portion of the
marinade before putting raw meat and poultry in it.
However, if the marinade used on raw meat or
poultry is to be reused, make sure to let it come to a
boil first to destroy any harmful bacteria.
Transporting
When carrying food to another location, keep it cold
to minimize bacterial growth. Use an insulated cooler
with sufficient ice or ice packs to keep the food at
40 °F or below. Pack food right from the refrigerator
into the cooler immediately before leaving home.
Keep Cold Food Cold
Keep meat and poultry refrigerated until ready to
use. Only take out the meat and poultry that will
immediately be placed on the grill.
When using a cooler, keep it out of the direct sun by
placing it in the shade or shelter. Avoid opening the
lid too often, which lets cold air out and warm air in.
Pack beverages in one cooler and perishables in a
separate cooler.
Keep Everything Clean
Be sure there are plenty of clean utensils and
platters. To prevent foodborne illness, don’t use the
same platter and utensils for raw and cooked meat
and poultry. Harmful bacteria present in raw meat
and poultry and their juices can contaminate safely
cooked food.
If you’re eating away from home, find out if there’s a
source of clean water. If not, bring water for
preparation and cleaning. Or pack clean cloths, and
wet towelettes for cleaning surfaces and hands.
Safe Smoking
Smoking is cooking food indirectly in the presence of
a fire. It can be done in a covered grill if a pan of
water is placed beneath the meat on the grill; and
meats can be smoked in a “smoker,” which is an
outdoor cooker especially designed for smoking
foods. Smoking is done much more slowly than
grilling, so less tender meats benefit from this
method, and a natural smoke flavoring permeates
the meat. The temperature in the smoker should be
maintained at 250 to 300 °F for safety.
Use a food thermometer to be sure the food has
reached a safe internal temperature.
Pit Roasting
Pit roasting is cooking meat in a large, level hole dug
in the earth. A hardwood fire is built in the pit,
requiring wood equal to about 2 1/2 times the volume
of the pit. The hardwood is allowed to burn until
the wood reduces and the pit is half filled with burning
coals. This can require 4 to 6 hours burning time.
Cooking may require 10 to 12 hours or more and is
difficult to estimate. A food thermometer must be
used to determine the meat’s safety and doneness.
There are many variables such as outdoor
temperature, the size and thickness of the meat, and
how fast the coals are cooking.
HAPPY BBQING!!!!! BE SAFE!!!!!
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