anyone? Here are some BBQ safety tips for a deliciously fun barbeque!
allow anyone to conduct any activities near the grill during or immediately
after use, as grills tend to stay hot for a while.
sure you are not wearing any clothing that has hanging shirt tails or
sleeves, apron frills or strings when you barbecue.
you're ready to start your grill, form a pyramid with charcoal or wood and
apply lighter fluid. (Cap the fluid immediately and place it a safe distance
away from the grill. Never add fluid to existing hot or warm coals.)
leave a grill unattended once it is lit. A fire extinguisher should always
be kept handy. If you do not own an extinguisher, consider buying one, and
in the meantime, keep a bucket of sand or a garden hose handy.
sure you thaw and marinate all foods in the refrigerator, not on the
countertop or out near the barbecue, to protect yourself and your family
from salmonella or other potentially harmful bacteria.
not reuse the marinade. Instead, make a double batch, using half to marinate
your foods and the other half as a sauce at serving time. This way there is
little chance for contamination from bacteria, which may be in the marinade
from the raw meats.
handling raw meat, wash your hands before handling cooked meat or other
food immediately after pre-cooking or defrosting. Foods that are only
partially cooked do not get hot enough inside to destroy the bacteria, which
can lead to additional bacterial growth.
leave cooked food unrefrigerated for more than two hours; if the air
temperature is 90 degrees or more, don't leave food out for more than one
store raw ground meat in the refrigerator for more than two days.
put cooked food on the same platter which held raw food. If you must use the
same plate, make sure you wash it thoroughly before reusing.
though meat, poultry and seafood may look done on the outside, it does not
necessarily mean that it is thoroughly cooked on the inside. To be extra
sure, use a meat thermometer and grill until internal temperatures reach 160
degrees Fahrenheit for meat and poultry, and 145 degrees Fahrenheit for
BBQ Tips & Hints:
your grate with a wire grill brush, loosening particles of food from past
use. For a more thorough cleaning, spray with oven cleaner or wash with
soapy water, and rinse thoroughly.
grilling, apply vegetable oil to the grate or coat it with a non-stick
cooking spray, and open any vents on the bottom of your grill.
excess fat from your meats to prevent sudden flare-ups. To ensure more even
cooking, bring foods to room temperature before placing them on the grill.
sear -- a fast, high-temperature cooking method that seals in natural juices
-- leave the grill uncovered. A covered grill will impart a smokier flavor
to the food.
you're using a charcoal grill, allow at least 30 minutes for the coals to
heat; they should be covered with a glowing gray ash before food is placed
on the grill. If you own a gas grill, allow about 15 minutes for the grill
rack to preheat properly.
test the temperature of the grill, carefully place the palm of your hand
above the coals at about cooking height, then count the number of seconds
you can hold it there before the heat becomes too hot. Most people can hold
their hand over a red-hot fire for only about two seconds. Steaks, chops,
burgers, and boneless chicken are best cooked over such high heat.
other grillable foods, including vegetables, cook best over a medium-hot
fire, with coals that are covered with a light-gray ash. You can generally
hold your hand over a medium-hot fire for roughly four seconds. Coals
covered entirely with a gray ash characterize a medium fire; you can hold
your hand above one for around six seconds.
placing food on the grill, take care not to turn it during the first few
minutes of cooking time, when juices are sealed in and telltale grill marks
form. Because raw meats and poultry may contain potentially harmful
bacteria, divide any grilling sauces you might use into two portions -- one
to be brushed on, the other to pass at the table -- to avoid
low-fat grilling, use herbs and salt instead of oil.
low-salt grilling, try a combination of lime juice and chili as a salt
avoid burning vegetables before they're done, push them to the side of grill
where heat is moderate.
you've taken the last thing off your gas grill, place aluminum foil over the
grate and turn the gas up to high for one minute. Then turn it off. The foil
focuses the heat on the grate, burning everything to a fine ash. After it's
cooled down, crumple up the foil and use it to brush the ash off the grate.
applying a rub to whole poultry make sure to work the rub onto the entire
surface inside and out. Also try to rub it into the meat under the skin.
the ends of bone in ribs with aluminum foil to prevent drying and burning.