Outdoor cuisine is supposed to be a fun and festive event, additional planning and awareness and sensitization can ensure that your next barbecue is fun, safe, pleasant and tasty. Not only should you be careful when setting up a barbecue, but you make sure that safe treatment and cooking practices are essential for your next outdoor event.
When cooking on a barbecue, hibachi or barbecue pit make sure you and your guests are safe. Hot coals, hot surfaces or grease thrusts can create a dangerous situation. Whether using carboons or gas grill, you must be aware of fire safety at any time. Some critical elements to consider:
Make sure outdoor games and traffic paths are far from your grill, so someone does not accidentally grow on it or is burned on a hot surface. Also, be aware of the pets to become too close.
Make sure you use suitable long enough utensils and able to manipulate the weight of what you cook.
Follow all correct lighting procedures, using gas or coal. Turn the gas only when you are ready to illuminate and never throw lighter liquid on early illuminated coals or flames.
Maybe one of the greatest dangers that people neglect is appropriate food security. While setting up a safe barbecue is more obvious because the dangers are more easily seen, the disease born of food can create an uncomfortable and even dangerous situation if the appropriate food handling and cooking procedures are not made. correctly. The challenges of refrigeration and inappropriate cooking can create dangerous foods for consumption very quickly and spoil your outdoor event. It starts with shopping and does not end until the last restover is eaten.
When shopping, make sure you buy your meats last. Use plastic bags at the store for raw meats and make sure they are all sets separate from other perishable such as fruits and vegetables. Enter directly home from the store and refrigerate within two hours and certainly earlier (less than one hour) if the outdoor temperature is greater than 90 degrees. FREEZE of ground meat and poultry if they will not be used within 2 days and other meat from 4 to 5 days.
When you carry to a picnic or even outside, make sure that the meats remain in an ice chest less than 40 degrees and stay cool until you are ready to cook. Keep the cooling of the direct sunlight to avoid hot spots. Also make sure that all drinks are in a separate cooler so that raw meats do not contaminate drinking containers. Make sure you use different utensils and plates when handling uncailed meat relative to the handling of cooked items to serve. Always wash your hands thoroughly after putting on meats for cooking and before handling the finished product.
Cook meats at their appropriate temperatures to ensure correct cooking. Use a quality meat thermometer and check thick portions and never near a bone, grease or gray. The temperatures of internal meat are as follows:
Poultry: 165 DEG F
Floor beef: 160 degrees F
Beef, calf and lamb:
Rare average 145 deg f
Average 160 degrees f
Pork: 160 degrees F.
When smoking meat, make sure that smoking temperatures are held at 250 degrees to 300 degrees until the above internal temperatures are reached. If pre-cooking, make sure to start your final cooking just after pre-cooking, without delay. Make sure to keep the hot food at 140 degrees F or more until serving. If the outer weather is greater than 90 DEF DEF, do not leave the food set for more than one hour. Make sure to refrigerate the remains within two hours of service and more than one hour if more than 90 defe F.