While you folks up north will be happily turning your chicken and ribs and steaks on a hot, smoking grill on Labor Day, we unlucky folks down here may be watching Dorian twirl branches and other stuff with his little finger. (I hope not) ! But anyway, if you do decide to grill, here are some safety grilling tips to make your Labor Day party a huge success.
The United States Department of Agriculture (USDA) Food Safety and Inspection Service gives the following guidelines:
- Keep everything clean. This is very simple. Wash hands thoroughly in warm water, wash utensils in hot soapy water and rinse well. Wipe down cooking and prep surfaces.
- Separate raw and cooked foods. Discard marinades or sauces that have come in contact with raw meat juices. Keep raw meat juices away from cooked foods by using a clean plate.
- Keep cold food cold. Keep food refrigerated until ready to use.
- Keep hot food hot.
- Cook thoroughly. Ground meats must be cooked to 160°F; poultry and fowl to 165°F; and steaks, chops and roasts to 145°F. Use a thermometer to check temperatures.
- Be safe. Trim excess fat from meat to prevent fire and grease flare-ups. Allows follow the manufacturer’s safety instructions.
There you have it folks. Following these guidelines will ensure that you have a safe and happy Labor Day free from food borne illnesses. Here’s a video showing you how to make a perfectly grilled steak for your barbeque. Are you hungry yet? Drop me a line and let me know how your grilling turned out.
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