Food Safety Guide for Your Barbecue Party In San Diego!
Barbecue is one of the oldest methods of cooking and socializing, dating back to our cave-dwelling ancestors. We’ve advanced from the “meat on stick” mentality, but the food-handling habits of some backyard chefs still need evolution. The most widely used meat in most barbecue is pork, particularly the pork ribs, and also the pork shoulder for pulled pork.
For example, your risk of getting food poisoning spikes during the summer, thanks to the draw of eating outdoors and the fact that bacteria grow quickly in hot weather. Yet only 23 percent of home cooks use a food thermometer to check whether their meat is cooked enough to kill such bacteria and ensure food safety.Awesome idea for an outdoor kitchen or barbecue area, modify this design to have a smaller awning open upward to access the top of grill area, open bottom of grill area to the left, and open side down to rest on the bottom to create a pseudo buffet to be used during grilling.
One of the things that I am so passionate about is food safety. Food safety is very important, not only when it comes to your kitchen, but also as it pertains to grilling, especially meat. It’s not just about the actual food such as pork or chicken but the grilling utensils you use as well! It only takes a few extra steps, but it’s amazing how this is so often overlooked.
The most important safety tip I can share is cleaning your grilling tools and anything else that comes in contact with raw meats. Once you put the food on the grill, make sure to wash all utensils and plates that contacted the meat, or have an extra clean set available at hand.
The last thing you want is your spatula or tongs hanging on the grill with raw juice dripping off the end! Making sure you have clean tools and a fresh plate to place the meat on once it comes off the grill ensures there is no mixing between raw and cooked. It is also good to get in the habit of always washing your hands thoroughly, especially after handling uncooked meat. See more here.
Great grilled food is the number one reason consumers take to the grill. To ensure delicious meals, proper food preparation and safety tips must be followed. Here are some great suggestions on how to conduct proper food safety during your next outdoor barbecue and grilling adventure.
Food Safety Tips:
1. Load grocery bags with meat and other perishable foods into the air-conditioned section of the car, not in the trunk.
2. Once at home, refrigerate or freeze the meat as soon as possible. If you don’t plan on using the meat, fish and/or poultry within a few days, freeze immediately.
3. Marinate meats at least 30 minutes in the refrigerator before cooking to add flavor and coat the meat.
4. Always thaw frozen food and marinate foods in the refrigerator and never on the counter.
5. Hand washing is paramount. Wash hands in hot, soapy water before preparing food, after touching raw meat and after any interruptions such as using the bathroom, handling pets or stopping to help children. Check more here.
Heavily charred meat can expose you to the potentially cancer-causing compounds heterocyclic amines, which form when amino acids and chemicals in muscle come in contact with high heat.
Happiness = BBQ season
Perfect proof that a homey meal can be as delicious and fun as any big-deal restaurant event. We’ve bumped up the flavors of backyard classics, made them lighter, and given you so many variations that you’ll never get bored. So, go on: gather friends and family for a healthier menu of your favorite summertime treats—burgers and hot dogs included. See all 20 recipes now!Chicago-Style Buffalo Dogs
This gives new meaning to “a hot dog with the works.” Pile on sweet pickle relish, spicy pepperoncini, and other topping favorites for the ultimate dog.
PREP TIME: 15 minutes
TOTAL TIME: 15 minutes
4 organic beef hot dogs
4 whole wheat hot dog buns
4 tsp yellow mustard. Check full article here.
Barbecue Food Safety
Barbecue, use a meat thermometer to make sure the meat has reached a sufficient internal temperature to kill harmful bacteria. Never use the marinade you used for raw meat as a sauce for the finished dish unless you boil it first. Also, don’t place cooked food on a plate that held raw items. if this is your first time barbecuing this year, give your barbecue grill a thorough clean by scrubbing the metal rack with a suitable oven cleaner or a damp brush dipped in bicarbonate of soda.
For the sake of barbecue food safety, serve hot items right away and keep cold dishes such as pasta or potato salad in a refrigerator or cooler until everybody’s ready to dig in, call us here: (888) 556-8121 for more tips. Just because you’re cooking outdoors, don’t let your good habits in the kitchen go up in smoke when you light the barbeque, you want your friends and neighbors to go home with memories of a good time, not a tummy bug to remember you by.
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