Barbecue can be a
big tradition in families and communities, and as we start dusting off the
grills and breaking out the aprons and the sauces we need to remember one big
thing, food safety. The last thing you
want to do is make a batch of delicious, fall off the bone, ribs that will get
your family and friends sick.
We all do our best to be as safe as we can
when handling barbecue for the family, but are there any specific guidelines we
need to follow? Are there different
guidelines we need to follow with the sauces, spices, rubs, and equipment that
comes with barbecue? There are a lot of
questions to be answered before we go out and fire up the grill.
Keep Your Equipment Clean
When we cook in
the kitchen we always clean our utensils when we’re done and clean the stove or
the oven, and we usually do it very thoroughly, so we need to take that same
cleanliness to the grill. Always be sure
to clean and wipe down your equipment before and after you grill and barbecue,
that goes for the grill itself, and all the utensils that you use. That little extra time cleaning could be the
difference between a great cookout and a sick bunch of friends and family.
Temperature
The biggest things
the boys at HUB talked about was temperature, and everybody’s first question to
the temperature discussion was how long things needed to stay at temperature,
and their answer was however long it
took to get to that temperature. There’s
no magic answer to temperature for barbecue and large slabs of meat due to none
of them being the same, it’s about the safe internal temperature to ensure that
the meat is safe. To insure that this is
correct they recommended a device called the iGrill, which is a device with 2
probes that you insert into the meat that is cooking. It monitors the
temperature and connects wirelessly via Bluetooth to your iPhone, so you can
walk away from the grill if need be and still monitor the temperature of your
meat.
Now, if you don’t
have all of those fancy gizmos and gadgets there is another very simple way to
check the temperature of your meat, with a good old fashioned meat
thermometer. Just make sure you have the
thermometer in the middle of what you’re cooking, as that will be the spot in
the meat that takes the longest to cook thoroughly.
One big thing to make sure of with thermometers/probes is that they are properly calibrated, which is very easy, here are the steps:
One big thing to make sure of with thermometers/probes is that they are properly calibrated, which is very easy, here are the steps:
Calibrating Thermometers
Boiling Point Method
1. Bring a small pot of water to a boil.
2.
Test the thermometer in the boiling water, if it
doesn’t read 212°F then adjust the nut on the back of the thermometer and test
the water again until it reads 212°F.
The nut on the back won’t require large turns, so easy does it.
1. Fill a glass with water and ice.
2. Test the thermometer in the ice water, if it
doesn’t read 32°F make another slight adjustment and test it again
until it reads 32°F.
Although either method is acceptable, most people prefer the ice point method. With the boiling point method, one will need to know the boiling point at their elevation.
So those are really the basics to food safety in order to keep your meat clean and safe for the whole family and the entire neighborhood, be sure that your equipment is clean, and always make sure that your meat is internally cooked to the right temperature, and of course have a great time.
For specifics I
have 2 resources, the first is from the USDA, and the second is the Kansas City
Barbecue Society rule sheet that explains everything they have to do.
