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Thursday, June 9, 2016
You don't want to invite this guest to your next BBQ – Bacteria. Bacteria love hot weather and summertime parties! Follow these grilling and food safety rules to ensure you stay food-safe this season.
Here are some grilling and BBQ food safety tips!
- Begin with a clean grill, clean grates with a scraper or wire brush to remove food.
- Place grills at least 10 feet away from the house and other combustible materials.
- Outdoor grills are for outdoors, not enclosed areas.
- Use proper utensils with long handles and flame retardant mitts to protect your hands.
- For charcoal, use lighter fluid made for grilling.
- Keep a spray bottle of water handy.
- Know where your fire extinguisher is located.
- Never leave grills unattended.
- Never dispose of coals until after they are cooled and extinguished.
- Clean grill after each use.
Food safety on the grill:
- Wash your hands!
- Prevent cross contamination, keep raw meats separate from other foods
- Wash and sanitize cutting boards and equipment after handling raw meat.
- Don't reuse marinades after they are in contact with raw meat. If you want use marinade for basting, save some before meat marinades, or boil the marinade it to destroy bacteria.
- Change cooking utensils; don't serve with utensils that touched raw meat.
- If away from home, keep perishable foods cold with insulated coolers until it's time to grill.
- If food is sitting out at room temperature, there is a 2 hour rule. When eating outside on a hot summer day (above 90 ᵒF) the rule is 1 hour.
- Use a food thermometer – this is the only way to know if food is truly done.
- Beef, Pork, Lamb & Veal (steaks, roasts, chops): 145 ᵒF (medium-rare) or above with a 3 minute rest time
- Ground Meats: 160 ᵒF
- ALL Poultry: 165 ᵒF
Enjoy this award winning recipe on the grill this summer!
State Fair Pork Chops:
4 pork chops, ¾ in. thick
½ cup creamy Italian dressing
½ cup lemon-lime soda
Trim fat off port chops and place in a self-sealing plastic bag. Pour Italian dressing and lemon lime soda in the plastic bag. Place bag with pork chops in a container on the bottom shelf of the refrigerator; let them marinate for at least 20 minutes or as long as overnight. Remove chops from bag and discard leftover marinade. Grill over a medium fire. Turn chops once. Grill until done, about 8-10 minutes total cooking time. Thermometer should read at least 145 ᵒF, followed by a 3 minute resting period. Makes 4 servings.
Nutrition Facts: Calories, 330, Fat 19g, Sodium 360mg, Carbohydrates 5g, Fiber 0g, Protein 30g, (includes marinate, final dish will be somewhat lower in calories, fat, sodium and carbs)
For more information visit: http://www.foodsafety.gov/blog/2015/05/bbq-qa.html With questions, call or email Susan Glassman, Extension Educator, Nutrition & Wellness at 815-224-0889 or email@example.com