Archive for the ‘Barbecue Safety’ Category

Dealing With Leftovers After Your Barbecue

Monday, December 31st, 2007

At home, store leftovers in the refrigerator or freezer within 2 hours of taking food off the grill. Leftovers that have been off the grill for less than 1 hour can be safely transported
home in a cooler — if there’s plenty of ice in it.

Discard any food left out more than 2 hours (1 hour in hot weather).

How to Grill: The Complete Illustrated Book of Barbecue Techniques Bobby Flay is legendary in the barbecue and grilling arena. Pick up some of his favorite barbecue techniques.

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Keep Food Hot After You Barbecue It

Wednesday, December 26th, 2007

After cooking meat and poultry on the grill — at home or on a picnic — keep it hot until served. Keep the cooked meats hot by setting them to the side of the grill rack, not directly over the
coals where they would eventually overcook.

At home, the cooked meat can be kept hot in a 200° F oven, in a chafing dish or slow cooker, or on a warming tray. After cooking, hold hot food at 140° F or warmer.

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Using Marinades

Tuesday, June 26th, 2007

It’s popular to marinade meat but precautions should be used for the safety of you and your family or guests. We’ll get into marinades in later posts, but I felt this was important to pass on.

Marinade meats in the refrigerator and not out on the counter.

If you want to use some of the marinade as a sauce on the cooked food, put aside a portion before you place the meat in the marinade.

 Don’t reuse marinade that contained raw meat. Once you remove the meats from the marinade, discard the marinade.

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