Basic Barbeque Safety Tips

Years ago it used to be that barbequeing was a summer only thing.Which was understandable considering all the grilling done was done on charcoal and it took 30 minutes or better for the coals to “gray out”. and then you need to add another 15 to 20 minutes for cooking the meat.

Now with modern gas grills, a grill can come up to perfect grilling temperature in a couple minutes flat – basically cutting the prep time in half. 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 Let’s Get Right Down to it With Some Important Barbequing Safety Tips.

Firstly, make sure you carefully inspect the expiration dates on any meats purchased. Seriously folks, supermarket workers make mistakes. Often unsafe meat goes home with some unfortuante person. Let it not be your friends and family. It only takes a second to check so make the effort.

Secondly, always marinate meats in the refrigerator. Don’t put your meat in the marinate and leave it 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 and poultry from vegetable and other barbeque foods you buy. Separate meats from vegetables and potato salads etc 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 meats, especially poultry sit in the sun while you prep other stuff for your barbeque. Again, baceria multiple with blinding speed in favorable condiions: read warm temperatures.

Following these simple tips will ensure that you have delicious but more importantly safe barbeque.