Hot off the Grill: Celebrating National BBQ Month

As we near Memorial Day weekend, grillers are gathering their fuel, long-handled tongs, and condiments for a backyard feast. While savoring the smoky aroma of grilled ribs, chicken, and burgers, keep in mind a few safety tips:

• Keep food frozen or refrigerated until ready to grill, then heat it thoroughly before serving. Once the meal is finished, promptly return remaining items to the refrigerator. It’s no fun to celebrate a holiday with food poisoning
• Marinate food in the refrigerator rather than the countertop. The USDA warns “if the marinade used on raw meat or poultry is to be reused, make sure to let it come to a boil first to destroy any harmful bacteria.”
• Because grilled meat may brown quickly, grillers might assume the meat is cooked. However the internal temperature may not have reached high enough to destroy harmful bacteria. A food thermometer can test this.
• Dials on grills are not necessarily accurate. Use a surface thermometer to make sure meat is cooked enough
• As the National Fire Protection Association states, “Fire in the grill, under hot dogs and burgers, is a welcome sight …but fire anywhere else can make your summer kick-off barbecue memorable for all the wrong reasons. The grill should be placed well away from the home, deck railings and out from under eaves and overhanging branches.”
• Keep the grill clean to avoid fire flare-ups from grease buildup
• The Hearth, Patio & Barbecue Association advises not move a hot grill as it is too easy to stutter or stumble, which may result in significant burns
• Enjoy! When you’ve done your best to maintain food safety and keep the grill area clean and safe, you get to relax and delight in a delicious meal.