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There's something special about grilling out-of-doors,
whether on the patio or in the park. It gives foods a unique
flavor and creates a festive mood of summer celebration. Today,
grilling means more than hamburgers and franks. Shish kebabs,
turkey, fruits and a variety of vegetables all show up on the
grill.
For safety and good health, make sure your recipes and
grilling methods discourage the growth of microbes and the
production of cancer-causing components. Use these simple
guidelines for a safe outdoor meal, whether it's marinated shish
kebabs, barbecued chicken or your favorite grilled franks.
- Select meats that are low in fat. Trim off excess fat
before cooking. The more fat, the greater the production of
carcinogens during charcoal broiling.
- Keep meat, poultry, salads and other perishables
refrigerated or in an insulated cooler with an ice source until
ready to grill.
- Marinate meats in a glass dish in the refrigerator, not
on the counter. Once the meat has been put on the grill, throw
out any left over marinade. It will contain any bacteria found on
the surface of the raw meat. If you want to use some of the
marinade as a sauce or dip, set it aside before marinating the
meat.
- Precooking can save time at the grill site and reduce
charring. However, for safety's sake, make sure foods go directly
from the microwave or oven to the grill. Foods also may be
completely cooked, then quickly cooled for later reheating on the
grill.
- Take out only the amount of food that you will cook and
eat. Do not let foods sit in warm temperatures for more than two
hours. When it's more than 85 degrees, the time limit is an hour
or less.
- For safety and quality, have the coals ready before
putting food on the grill. Coals should have a light coating of
ash for optimal heat. Avoid extremely hot temperatures, as they
promote the formation of carcinogenic compounds on the surface of
the meat.
- Use a wire brush to scrape off any charred pieces left on
the grill before adding the meat or vegetable to be cooked. The
charred pieces can harbor both bacteria and potential
carcinogens.
- Use a meat thermometer or T-stick to make sure the meat
is cooked to a safe temperature. Hamburgers and other ground
meats need to be cooked to an internal temperature of 160
degrees.
- Discourage flare-ups. Burning juice or fat can produce
harmful smoke. If smoke from dripping fat is too heavy, move the
food to another section of the grill, rotate the grill, or reduce
the heat. If you have a gas or electric grill, lower the
temperature setting. For conventional grills, use a squirt bottle
of water to dampen the coals.
- When possible, use a drip pan to catch dripping fat.
Metal drip pans are available where outdoor cooking equipment is
sold, or make your own from heavy duty aluminum foil. Do not let
the drip pan rest on burning coals. With gas or electric grills,
follow the manufacturer's instructions on the use and placement
of drip pans.
- Serve food from the grill on a clean platter, not one
that has raw, possibly contaminated juices on it.
- After grilling, serve immediately to keep hot foods hot.
- Clean the grill after each use.
- Refrigerate any leftovers promptly. If this is not
possible and the perishable foods will sit at warm temperatures
longer than two hours, the safest motto is, "When in doubt, throw
it out."
For more information, contact your local
Colorado State University Extension office.
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