Released May 29, 2009
TEXARKANA, Ark. - Who doesn't love a juicy steak fresh from the grill? The start of grilling season has begun, and now is a good time to revisit food safety rules to keep you and your family safe and healthy, says Carla Haley, Miller County extension agent with the University of Arkansas Division of Agriculture.
Grilling versus smoking
Is there a difference? YES!
"Grilling is a relatively quick process of cooking, while smoking is all about slow and low," says Haley.
Grilled foods are mostly cooked at a temperature of at least 400 degrees. Grilling is considered a direct heat source, because you place the food directly over the fire. This method works best for foods that require a short cooking time, such as burgers and foods with a low fat content, chops and well trimmed steaks.
Smoking can be done in purpose-built smokers or on a closed grill with a pan of water beneath the meat. Average smoking temperatures range between 225-300 degrees Fahrenheit.
Smoking works best on large cuts of meat that take a while to cook, such as large roasts, whole brisket, whole chicken or other whole poultry, as well as foods you want to cook for a long period of time. This includes racks of ribs and well-done tri-tip roasts.
Once you have chosen your preferred method, check the manufacturer's directions for proper instructions. Also, keep these heat sources away from trees, shrubs and your house.
Rules of the grill
- Wash your hands. Clean hands are the best prevention against food-borne illness.
- Don't thaw your meat on the counter or the sink, hoping it will be thawed in time to cook that night. Plan well ahead and leave it in the refrigerator to defrost.
- Be smart about marinating. Marinating adds tenderness and flavor to your meat and should be done for at least 30 minutes. Always marinate in the refrigerator.
- Invest in a meat thermometer. It's the only sure way to make sure your food is cooked to the proper temperature.
- Put away leftovers. Follow the basic food safety rule; keep hot food hot and cold food cold. This means put away leftovers immediately after eating.
- Get a clean plate and utensils. Never place cooked food from the grill on the same plate that the raw meat rested on. This creates cross contamination, which can spell disaster.
- Keep it clean. Keep your grill and utensils clean. Use a sturdy grill brush to clean the grill grates once you've finished cooking. Wash utensils in hot soapy water and wash surfaces.
Grilling out is a great way to spend time with family and friends and prepare great tasting food at the same time. Just don't forget the rules of the grill so that you will be remembered for the great meal you fixed instead of for the case of food-borne illness.
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http://www.uaex.edu/news/may2009/0529grill_safety.htm
Writer: Elizabeth Fortune, (501) 671-2120, efortune@uaex.edu
