Some Tips
On The Basics Of Charcoal Grilling
Long ago, barbequing was primarily a summer activity.Which made sense because grilling was done on charcoal and it took 30 minutes or better for the coals to "gray out". Then another 20 minutes to cook the meat.
Now a days with the modern gas grill, a grill can be at perfect grilling temperature in just minutes basically cutting the prep time in half. However, many people still love the flavor that charcoal grilling lends to grilled meats, and vegtables. Along with this efficiency has come a longer grilling season that now even includes winter. Considering how much more everyone is barbequing their favorite meats and vegetables, safety of food preparation has become more important.
So Here are Some Important Safety Tips for Barbequing.
Firstly and probably the biggest safety tip is to carefully inspect the expiration dates on meats you purchase. Seriously folks, supermarket workers make mistakes. Often unsafe meat goes home with some unfortuante person. Let it not be your family. It only takes a second to check so make the effort.
Secondly, when marinating make sure to marinate in the refrigerator. Don’t leave your marinate and meat out on the counter. Bacteria multiply rapidly. So be safe and marinate in the refrigerator especially if you’re doing an overnight marinate.
Thirdly, separate juicy meats like chicken from the other foods you buy. Separate them with plastic bags. Chicken is particularly a "dirty" meat. Juice in packaged chicken will very quickly cross contaminate other foods in your grocery bag.
Lastly, don’t let your meats come up to room temperature. Take them out of the refrigerator and throw them directly on the grill. And never let them sit in the sun while you’re prepping other things for your barbeque. Again bacteria very rapidly multiply in favorable conditions: read warm temperatures.
Following these simple tips will ensure that you have delicious but more importantly safe barbeque.
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