Recently there were some very good common sense ideas put out there by the University of Illinois in regards to outdoor grilling and cooking in general and we thought they were worthy of being displayed here:
Marinating
Marinate meats in the refrigerator, not on the counter, so bacteria won't have a chance to grow. If you want to use some marinade for a dip or basting sauce, reserve a portion in advance. Don't reuse marinade that's been used on raw meat.
Precooking
Parboiling or partially cooking meat in the microwave or oven to reduce grilling time is safe only if the food then goes immediately onto the grill. If you're precooking well ahead of time, be certain to cook the meat thoroughly to destroy all bacteria; then refrigerate. (Reheating later on the grill will at least impart a barbecued flavor).
Carrying out the food
Wash any utensils and plates that have come in contact with raw meat before using them for cooked foods. Be sure to keep vegetables or fruits that are intended for grilling separate from the raw meat. That way, no one will unwittingly munch on a piece of produce that's been contaminated with meat juices.
Cooking the food
Meat and poultry should be thoroughly cooked. It is best to use a meat thermometer to check for safety and doneness. Large cuts of beef like roasts may be cooked to an internal temperature of 160°F for medium. Poultry should reach 180°F.
Serving the food
Serve immediately, so hot foods won't cool enough to start growing bacteria. Perishable foods should not be left unrefrigerated for more than two hours. If the outdoor temperature is 85°F or hotter, serve within an hour.
Cleaning up
Promptly refrigerate any leftovers, dividing larger quantities into small, shallow containers so the food will cool more quickly, with less chance for bacteria to grow.
Some studies have hinted at a possible cancer risk from eating large quantities of grilled meats, especially if they're charred. However, any such risk appears to be slight. The weight of the evidence to date indicates that occasional grilling is not hazardous to barbecue lovers.
“TIPS”
-After grilling shut down the grill as quickly as possible. This way any wood left can be used to light your next fire. Simply remove any dust so the fire can breathe, splash a little lighter fluid and light it. This lights much faster than your normal charcoal will and can be used very quickly for grilling. If you need more heat add more wood as needed.
eM
-Always store a large supply of wood covered, do not let it get wet this causes too much smoke for grilling. If you need it for smoking, simply separate out the pieces you’ll use for this and soak them before hand.
eM
FYI
If God wanted us to be Vegetarians, why did he make animals out of meat??
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