Grilling Basics

 

Grilling Basics

Grilling Basics

So you think you can’t grill? Think again. To grill means to cook food with direct, radiant heat, usually from below while food sits on a gridiron (for those classic grill lines). If your kitchen isn’t equipped with a grill, try an adaptation like a grill pan. Then look up some recipes, fire up your grill, and get cooking. Make sure, while you do, to follow these safety tips.

Keep the Outdoors Outside
Never use an outdoor grill inside. Burning its fuel makes carbon monoxide, which can kill you if it builds up in an inclosed space.

Keep Raw Away from Cooked and Clean
Don’t let raw meat touch already prepared food during cooking. Use one plate and pair of tongs for adding raw meat to the grill, and another for taking off the meat once it’s cooked. Sanitize surfaces that have touched raw meat before using them for other food prep.

Cook to Temperature
External grill lines can show up before meat is safe to eat. Both the USDA and the food safety program ServSafe advise cooking to certain safe internal temperatures (as measured by a food thermometer) for different types of meat.

  • Cut beef or pork 145ºF
  • Ground beef or pork 160ºF
  • Chicken 165ºF
  • Fish 145ºF
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