BBQ Tips
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Safety Tips
With the recent outbreaks of E.Coli and Salmonella poisoning, it is extremely important that we all practice safe food handling methods. Whether you are a weekend warrior feeding a few of your buddies, the great BBQ chef asked to feed 700 at the Sunflower, MS HOEDOWN, or the Great Barbeque Chef Extraordinaire catering to 1500 at the Beer Drinkers of America National Convention, you must practice food safety. That means YOU!
These are some basic rules that should keep your meat and other foods safe.
- Keep frozen foods frozen
- thaw in the refrigerator or
thaw under cold running water
- Raw meat should be kept covered at a temperature of 45° or less.
- Meat should be kept in its original package or in a clean covered pan prior to being cooked.
- Do not cross contaminate meats with other meats or other foods. (i.e.: pork with chicken or beef with veggies)
Cross contamination pertains to prep areas as well as knives and other utensils. (i.e.: wash the counter and the knife after you quarter your chicken and before you chop your onions.) Prep non meat items before you prep meat items.
Food temperature is extremely important. It took us a long time to realize how important a food thermometer really is. The best style of thermometer for checking internal temps is inserted into the meat, touching no bone, temperature read, and thermometer removed. It is important to wipe (alcohol swab) the stem of the thermometer clean after each use, if not, you run the risk of cross contamination.
Meat should be cooked until it has an internal temperature of 140°+.
- Pork (shoulder, butt, ham) 180°+
- Pork (ribs, loin, chops, tenderloin) 160°
- Beef (brisket) 180°
- Beef (tenderloin, rib-roast) (rare) 130°
- Beef (med-rare) 135°-140°
- Beef (medium) 150°-155°
NOTE: Ground Beef should be cooked at least medium (155°) or more.Ground beef is the primary culprit for carrying the E. Coli bacteria.
- Turkey (whole) 180°
- Turkey (breast) 165°
- Chicken 165°
All types of meat should be held (kept warm) at 140° after cooking! If you are reheating meat, should reach 160°.
Please follow these Health Department guidelines to ensure the safety of your family and friends!
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