Expert Tips for "Grade A" Grilling
Summer may be the traditional “grilling season,” but
according to a new survey by the American Dietetic Association,
nearly half of all Americans (48 percent) fire up the
barbecue all year-round! Whether you’re a Weekend-only
Griller or an Every Day Grill Gourmet, beef up your food
safety with these helpful, hot-off-the-grill tips.
Let Leftovers Go
While food safety experts say grilled
foods have a refrigerator life of only
three to four days, 21 percent of
grillers say they typically keep leftovers
for up to a week or longer. But keeping
grilled foods for too long can affect both
taste and quality. Make sure your grilled leftovers are as
safe as they are delicious by refrigerating foods in shallow
containers (no more than 3 inches deep) and writing the
date on top to help you keep track. Also be sure to reheat
foods to an internal temperature of 165º F before serving
a second time around – use a meat thermometer to check.
Clean Your Machine
According to the ADA survey, gas grills are America’s favorite
grill of choice, with 60 percent of the vote. Charcoal
grills follow second (38 percent) and a small percentage
prefer smokers (2 percent). Before you fuel the fire or
rake the coals, make sure your grill is clean by scrubbing
it with hot, soapy water before each and every use.
Develop a Taste for Safety
According to the survey, four out of five people say “taste”
is their no. 1 motivation for grilling – and yet the majority
(92 percent) do not consistently use a meat thermometer
to make sure their hamburgers, chicken breasts and
other grilled favorites are thoroughly cooked! Cooking to
proper internal temperatures not only helps ensure the
taste of your grilled dishes, it also helps ensure their
safety. Next time you grill, grab a meat thermometer to
make sure your culinary creations are delicious, nutritious
and done.
Bust BBQ Bacteria
According to the survey,
barbecue sauce ranks first as
America’s favorite grilling
condiment, followed closely by
marinades. Whatever sauce strikes
your fancy, follow these food safety
tips: Always marinate meat in the refrigerator
(never on the counter or outside by the grill), and
bring leftover sauces to a boil before reusing them
on cooked meats to prevent cross-contamination.
Keep the Upper Hand
Survey results show twice as many men
as women do not consistently wash
their hands after handling raw meat or
chicken – and one in five cooks say they
do not consistently use separate cutting
boards or grilling utensils when handling
raw meat and ready-to-eat foods. These grilling shortcuts
may save time – but they also can leave you with a case of
foodborne illness! Take precautions by washing cutting
boards and utensils in hot, soapy water between uses, or
use color-coded sets to keep raw meats and ready-to-eat
foods separate. And always, always wash your hands!
Watch the Clock
According to the survey, one in four people believe
picnic foods can sit out in summer heat for more
than two hours without refrigeration. Not true! In
temperatures of 90º F or more, the “two hour rule”
becomes the “one hour rule.” Next time you dine
outdoors, keep guests safe by setting out perishable
food items in one-hour shifts. After each shift,
place uneaten food back in a refrigerator – set
below 40º F. Or, keep perishable foods on ice to
make sure they stay properly chilled.
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