Food Preparation Safety
Always refrigerate perishable food within 2 hours.
Refrigerate within 1 hour when the temperature is above 90F.
At home, place meat, poultry, and seafood 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.
Completely defrost 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 to defrost if the food will be placed immediately on the grill.
Safe Food Preparation
To prevent food borne 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.
Only use knives and cutting utensils for one thing, either for meat or for vegetables. Thereafter, the utensils should be thoroughly washed.
NEVER place the grilled meat back on the dish or board on which the raw meat was placed, as this has blood and juices from the raw meat.
NEVER use knives or dishes that have been used for the raw meat for the grilled meat, too.
Clean all counters and cooking surfaces, with hot soapy water before use.
Clean all cutting boards with hot soapy water before use.
Avoid using the same plate for raw and cooked food.
Marinade in the refrigerator and discard the marinade immediately after use.
Use a separate brush one for marinating and another for basting cooked meat.
Marinate food in the refrigerator, not on the counter.
Discard the marinade immediately after use.
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.
Safe Food Handling
Keep all raw and cooked food separate and keep it “wrapped and refrigerated”.
Use separate BBQ utensils when handling raw and cooked food.
Make sure frozen meat is thoroughly thawed (unless otherwise stated) before cooking and do not refreeze once thawed.
Cook thoroughly. Cook food to a safe minimum internal temperature to destroy harmful bacteria. The only way to be sure foods are cooked to a high enough temperature to kill harmful bacteria is to use an accurate digital instant-read thermometer. Thermometer use to ensure proper cooking temperature is especially important for those who cook or serve ground beef patties to people most at risk for food borne. Those most at risk include young children, the elderly, and those with compromised immune systems.
Unless you are in a big hurry or you like for your meat to be dry, do not press on it. You will just be squeezing out all those wonderful juices. Additionally, squeezing the juices on the coals …