10 TIPS FOR SAFE GRILLING
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10 tips for safe grilling
It's easy, right? You fire up the grill, place your food above the heat
source, flip the pieces a few times and remove when they look done.
But safe grilling isn't quite that simple. Anytime you handle or
prepare
meat, chicken or seafood (hereafter referred to as meat) you need to
take extra precautions to prevent food-borne illnesses - illnesses that
occur when food is poorly handled or improperly cooked.
Grilling can pose other health threats as well. Higher heat and
charring
can create compounds that may increase cancer risk. Flare-ups from
dripping fat and smoke that coats and blackens the meat also may
produce
cancer-causing agents (carcinogens).
But don't toss out your tongs yet. If you take a few precautions,
grilling can be a safe and healthy way to prepare foods. Here are 10
tips for grilling with care:
Prepare a safe grilling space. Choose a well-ventilated area and only
use approved fire starters if you're using a charcoal grill. To prevent
burns, keep children away from the grill and make sure you have
flameproof mitts, cooking utensils with long handles and a squirt
bottle
of water nearby.
Clean the grilling surface thoroughly before cooking. By removing
charred food debris, you help reduce exposure to possible
cancer-causing
substances. Scrub the grilling surface with a wire grill brush to
loosen
charred food particles. Then, rub the grilling surface with vegetable
oil using a paper towel, or coat the grate with nonstick cooking spray.
This prevents the food from sticking.
Heat the grill before adding food. Heat your gas grill about five to 10
minutes to kill bacteria. If using a charcoal grill, wait until the
charcoal turns ash white. Now your grill is ready for food.
If you use charcoal, let the starter fluid burn off before putting food
on the grill. Never squirt starter fluid on smoldering charcoals
because
it can cause a flare-up or serious burns.
Completely defrost meat before grilling so that it cooks evenly. Thaw
meat in the refrigerator rather than at room temperature. To defrost
meat faster, use the microwave or place sealed packages of meat in cold
water. Grill the meat immediately after defrosting. After grilling,
remove any charred or blackened material from the food's surface.
Heat foods first that require long cooking times. Microwave, boil or
bake foods that require a long time to cook, such as bratwurst or thick
pieces of meat. Then, grill them briefly for that smoky, outdoor
flavor.
This prevents overcooking and charring and the formation of unhealthy
compounds. Another way to prevent overcooking is to "butterfly" thick
pieces of meat. Cut the meat down the center almost all of the way
through, leaving a portion attached. Then, place the meat on the grill.
The meat will fan out and look like butterfly wings, hence the name.
This method reduces the thickness of the meat and shortens the amount
of
time needed to cook the center of the meat.
Never mix uncooked meats with cooked meats. Any harmful bacteria
present
in raw meat could contaminate safely cooked meat. Also, don't let the
juices from uncooked meats come in contact with food that is ready to
serve. For example, when removing cooked food from the grill, don't put
it on the same plate that had held raw meat, unless you first wash the
plate with soap and water.
Marinate food, and do it in the refrigerator rather than on the
counter.
Marinades can enhance flavor, tenderize and keep foods moist while
grilling. Try mixtures of herbs or spices with wine, soy sauce or lemon
juice. If you plan to use the same marinade later as a table sauce,
boil
it for at least three minutes to kill any bacteria present. You may
need
to strain the marinade to remove any blood that coagulated during
cooking.
Marinades help tenderize tough cuts of meat. In addition to being
delicious, evidence indicates marinades may have health benefits.
Marinating meats before grilling reduces cancer causing substances
called heterocyclic amines (HCAs). These occur when you burn or char
muscle meats - red meat, chicken and fish - over high heat. Although
studies show HCAs cause cancer in animals, researchers haven't yet
established a direct link to cancer in humans.
Marinades also contain antioxidant ingredients, various vitamins and
other phytochemicals, which may provide protection from cardiovascular
disease and other cell and tissue damage.
Avoid fire flare-ups by using lean meats and meat trimmed of visible
fat. Raise the rack to the highest position away from the heat or
adjust
the flame to low on a gas grill. Keep food slightly to the side of the
heat source rather than directly over it. You can also place foil under
the meat to prevent flare-ups. Use a squirt bottle of water to douse
any
high flames.
Cook meats until no longer pink on the inside. Turn meat at least once
during grilling to help cook it evenly. Use an instant-read thermometer
placed into the deepest part of the meat - but not right next to the
bone - to check to see if the meat is done. Temperatures vary depending
on the type of meat.
Types of foodTemperatureBeef, veal, lamb (whole cuts) Medium-rare145
FMedium160 F (Cook ground meat to at least this
temperature.)Well-done170 FPork Medium160 FWell-done170
FPoultry Ground chicken or turkey165 FPoultry breasts170 FWhole
poultry and thighs180 FFish and seafood145 F
One of the true pleasures of the warm-weather months is cooking
outdoors. Don't let your worries keep you from enjoying the great
tastes
of the barbecue. Follow a few simple precautions to produce flavorful
and healthy meals.
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