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

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May 21, 2013

Barbecuing Tips

It's the beginning of barbecue season, Memorial 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 barbecuing experience the best it can be.


  • Thaw your frozen meat 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.
  • Cook meat once it reaches room temperature....this will keep the surface from burning.
  • Preheat your barbecue before throwing down your meat.
  • Don't poke your meat.  Frequent turning and poking of the meat will cause juices to flow out and dry out your meat.
  • Rest.  Let your meat rest after it's cooked to retain juices.


  • 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.
  • Keep a water spray bottle near the BBQ for flare ups.


























Check for doneness.

  • Keeping a cooking thermometer at the BBQing area to check for safe internal temperatures is a good idea.
  • 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.





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