In the News - May 2009
Food safety rules for grilling
TEXARKANA, Ark. - Who doesn't love a juicy steak fresh from the grill? The
start of grilling season has begun, and now is a good time to revisit food
safety rules to keep you and your family safe and healthy, says Carla Haley,
Miller County extension agent with the University of Arkansas Division of
Agriculture.
Grilling versus smoking: Is there a difference? YES!
"Grilling is a relatively quick process of cooking, while smoking is all
about slow and low," says Haley.
Grilled foods are mostly cooked at a temperature of at least 400 degrees.
Grilling is considered a direct heat source, because you place the food directly
over the fire. This method works best for foods that require a short cooking
time, such as burgers and foods with a low fat content, chops and well trimmed
steaks.
Smoking can be done in purpose-built smokers or on a closed grill with a pan
of water beneath the meat. Average smoking temperatures range between 225-300
degrees Fahrenheit.
Smoking works best on large cuts of meat that take a while to cook, such as
large roasts, whole brisket, whole chicken or other whole poultry, as well as
foods you want to cook for a long period of time. This includes racks of ribs
and well-done tri-tip roasts.
Once you have chosen your preferred method, check the manufacturer's
directions for proper instructions. Also, keep these heat sources away from
trees, shrubs and your house.
Now let's check the rules of the grill.
- Wash your hands. Clean hands are the best prevention against
food-borne illness.
- Don't thaw your meat on the counter or the sink, hoping it will
be thawed in time to cook that night. Plan well ahead and leave it
in the refrigerator to defrost.
- Be smart about marinating. Marinating adds tenderness and
flavor to your meat and should be done for at least 30 minutes.
Always marinate in the refrigerator.
- Invest in a meat thermometer. It's the only sure way to make
sure your food is cooked to the proper temperature.
- Put away leftovers. Follow the basic food safety rule; keep hot
food hot and cold food cold. This means put away leftovers
immediately after eating.
- Get a clean plate and utensils. Never place cooked food from
the grill on the same plate that the raw meat rested on. This
creates cross contamination, which can spell disaster.
- Keep it clean. Keep your grill and utensils clean. Use a sturdy
grill brush to clean the grill grates once you've finished cooking.
Wash utensils in hot soapy water and wash surfaces.
Grilling out is a great way to spend time with family and friends and prepare
great tasting food at the same time. Just don't forget the rules of the grill so
that you will be remembered for the great meal you fixed instead of for the case
of food-borne illness.
For more information on health, contact your county extension agent or visit
www.uaex.edu and select Health and Nutrition. The
Cooperative Extension Service is part of the U of A Division of Agriculture.
May 29, 2009
Media Contact: Elizabeth Fortune
Extension Communications Specialist
U of A Division of Agriculture
Cooperative Extension Service
(501) 671-2120
efortune@uaex.edu
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