Ah … there’s just something about the smoky flavors and tender textures of food hot off the grill. That sizzling sound makes me think of summer. Whether you’re a backyard grill master or a novice, it’s important to remain safe.
Prevent food borne illnesses with these safe-grilling tips:
Thaw thoroughly — Plan ahead so that frozen meats and poultry are completely thawed before grilling. Slow thawing in the refrigerator is recommended. Another option is to use cold water to thaw sealed packages. Microwave defrosting is acceptable, as long as the item is grilled immediately.
Use marinades properly — Marinate foods in the refrigerator, not on your countertop. If you plan to use the same marinade to baste while grilling or as a sauce on cooked food, set aside a portion of the marinade before putting raw meat, poultry or seafood in it. Never reuse marinade that has been used to marinate food.
Don’t skimp on cooking time — Consider indirect cooking to prevent charring, as charred meats may contain carcinogens. Use a food thermometer to measure internal temperatures. Cook fish and medium-rare steaks to 145 F. Ground beef and all types of pork are cooked safely at 160 F. Cook chicken breasts and whole or ground poultry to 165 F. Avoid charring and flare-ups by removing visible fat.
Beware of cross-contamination — Always use clean utensils and platters to serve grilled food. Never reuse items that came in contact with raw meat, poultry or seafood.
Clean your grill before each use and make sure it’s hot before you place food on it.