Life is too short to eat bad food! Sharing great recipes, farm life, stories and photography from our Northern California dairy farm.

June 17, 2011

Barbecuing for the Better ~ tips

It's summer time, Father's Day is just around the corner and I'm sure many of us will be spending time outdoors around the BBQ.  Here's some quick and simple tips to make your BBQing experience the best it can be.

Thaw your frozen meat out in the fridge.  Try not to defrost meat or poultry and fish on the counter top....bacteria can easily multiply at room temperature.  If you need to speed things up, use the microwave on its defrost setting and then grill immediately.
Clean plates.  Always use clean plates.  Cutting boards, plates and utensils that have come into contact with raw meat can harbor bacteria.  Always use new dishes for the cooked food and keep your hands washed.


















Check for doneness.  Keeping a cooking thermometer at the BBQing area to check for safe internal temperatures really helps.
 
Hamburgers, pork and medium steaks, 160 degrees F.
Chicken or turkey breasts, 165 degrees F.
Medium rare steaks {this is how I like them}, 145 degrees F.

Have you BBQ'd yet this season?  If so, what was it; beef, chicken, veggies or fish?

I love to hear from you! Thank you for taking time out of your busy day to leave a comment. Have a fantastic day!




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