Easy To Follow Safety Tips for Barbecue Grilling
Safety First!!
Refrigerate all meats and fish as soon as purchased. Place them in sealed containers or bags. Place them on the lowest shelf possible in case of spillage. Cook your meat as soon as possible and after 2-3 days, freeze it.
It can be ideal to cook once at room temperature, the heat from the grill tends to penetrate the center without burning the exterior. However, be cautious. Highly perishable meats, fish and seafood, or other thin meats, should be refrigerated till cooked. Never let meat sit for too long outside the refrigerator, 20-30 minutes is sufficient to bring the meat to room temp.
Always thaw meat in the refrigerator in its sealed package, whether it is dry ice shipped or vacuum sealed portions. You will have juicier and safer results. It is not recommended you thaw meat at room temperature, if you need to thaw it quickly do so under cold water. Meat can be refrozen if it was thawed in the refrigerator and is cold to the touch or has ice crystals. It is best to seal it before refreezing and use before 2-3 months.
Never use meat marinades, marinades that meat has sat in, for other foods unless you boil them for 3-4 minutes first.
Rinse your fish and poultry well before cooking. Never use the same meat cutting board, surfaces, platter, or plate for other foods. Always wash your hands, work surfaces, cutting boards, and utensils with warm soapy water after use.
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