Easy To Follow Steps To Safe Grilling - Part 2

is, the second article about grilling safety we will lookhours (1 hour if temperatures are above 90 °F).
at safe cooking temperatures, reheating and serving.Safe Smoking
Getting these right is really important.Smoking is cooking food indirectly in the presence of
Cook food to a safe minimum internal temperaturea fire. It can be done in a covered grill if a pan of
to destroy harmful bacteria. Meat and poultry cookedwater is placed beneath the meat on the grill; and
on a grill often browns very fast on the outside. Usemeats can be smoked in a "smoker," which is an
a food thermometer to be sure the food hasoutdoor cooker especially designed for smoking
reached a safe minimum internal temperature. Beef,foods. Smoking is done much more slowly than grilling,
veal, and lamb steaks, roasts and chops can beso less tender meats benefit from this method, and
cooked to 145 °F. Hamburgers made of grounda natural smoke flavoring permeates the meat. The
beef should reach 160 °F. All cuts of pork shouldtemperature in the smoker should be maintained at
reach 160 °F. All poultry should reach a minimum250 to 300 °F for safety.
of 165 °F.Use a food thermometer to be sure the food has
SAFE MINIMUM INTERNAL TEMPERATURESreached a safe internal temperature.
Whole poultry: 165 °FPit Roasting
Poultry breasts: 165 °FPit roasting is cooking meat in a large, level hole dug
Ground poultry: 165 °Fin the earth. A hardwood fire is built in the pit,
Hamburgers, beef: 160 °Frequiring wood equal to about 2½ times the
Beef, veal, and lamb (steaks, roasts and chops):volume of the pit. The hardwood is allowed to burn
Medium rare 145 °Funtil the wood reduces and the pit is half filled with
Medium 160 °Fburning coals. This can require 4 to 6 hours burning
All cuts of pork: 160 °Ftime.
Cook ThoroughlyCooking may require 10 to 12 hours or more and is
NEVER partially grill meat or poultry and finish cookingdifficult to estimate. A food thermometer must be
later.used to determine the meat's safety and doneness.
ReheatingThere are many variables such as outdoor
When reheating fully cooked meats like hot dogs, grilltemperature, the size and thickness of the meat, and
to 165 °F or until steaming hot.how fast the coals are cooking.
Keep Hot Food HotDoes Grilling Pose a Cancer Risk?
After cooking meat and poultry on the grill, keep itSome studies suggest there may be a cancer risk
hot until served -- at 140 °F or warmer.related to eating food cooked by high-heat cooking
Keep cooked meats hot by setting them to the sidetechniques as grilling, frying, and broiling. Based on
of the grill rack, not directly over the coals wherepresent research findings, eating moderate amounts
they could overcook. At home, the cooked meat canof grilled meats like fish, meat, and poultry cooked --
be kept hot in an oven set at approximately 200without charring -- to a safe temperature does not
°F, in a chafing dish or slow cooker, or on apose a problem.
warming tray.To prevent charring, remove visible fat that can
Serving the Foodcause a flare-up. Precook meat in the microwave
When taking food off the grill, use a clean platter.immediately before placing it on the grill to release
Don't put cooked food on the same platter that heldsome of the juices that can drop on coals. Cook
raw meat or poultry. Any harmful bacteria present infood in the center of the grill and move coals to the
the raw meat juices could contaminate safely cookedside to prevent fat and juices from dripping on them.
food.Cut charred portions off the meat.
In hot weather (above 90 °F), food shouldSo to summarise, make sure that the food you cook
never sit out for more than 1 hour.on your grill is properly cooked by monitoring the
Leftoversinternal temperature, avoid charring and if you really
Refrigerate any leftovers promptly in shallowmust reheat, reheat thoroughly.
containers. Discard any food left out more than 2