Basic Barbeque safety tips part Two
As stated in the previews article of the series, having a barbeque can be a very enjoying experience but you have to keep in mind that you also have to follow some guidelines in order not to put yourself, your family and your friends in danger. Without losing any time let’s just jump straight on the meat of the article!
When you are planning to transport your soon-to-be barbeque food, you should always keep in mind that you need to keep it cold enough to prevent bacterial growth. Especially if you are transporting food such as meat then you should be very careful with keeping temperature to a low. A good tactic is to use an insulated cooler along with some ice; ice will help you keep the food cool for several hours.
When you grill the meat, always make sure that you have cooked it thoroughly. Meat or poultry which is cooked on the grill will easily trick you into believing that it has been completely cooked (when in fact it is not!). A good practice is to use a food thermometer so that you can check the internal temperature. Always make sure that food such as beef, lamb steaks, roasts and chops has reached a minimum temperature of 150°F. When dealing with pork, hamburgers or poultry then you should secure a minimum of 160/170°F.
When the time to serve the food has come, always use a clean platter. If you use the same platter that you used to keep raw meat then it is very possible that your freshly cooked meat will be ‘mixed’ with bacteria that the raw meat had left on the platter a few minutes ago.
Finally, I would like to inform you about an issue that would be of great interest to all of us. According to scientific studies, cooked food that has been exposed to high-heat cooking methods such as grilling, frying and boiling might carry the risk of cancer. Before you panic and go crazy just keep on reading; there is nothing to be afraid of! Present scientific research findings show that there is absolutely no risk at all if you eat moderate amounts of food that have been cooked within the bounds of a safe temperature. Again, be wise and don’t panic; human kind has always been using techniques like those for thousands of years!
About the Author: John Gibb is the owner of bbq food tips
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