Tips for grilling

The meat thermometer is the best defense to ensure food safety.

Kansas State University food scientist Karen Blakeslee says preparing for the outdoor grill season requires tongs, a spatula, and potholders as an important tool.

"Take this meat thermometer too," said Blakeslee.

Blakeslee is also the coordinator of the University's Rapid Response Center, a source of information on food safety and other consumer issues.

"A thermometer is your best defense against foodborne diseases and to see if it's ready," said Blakeslee. "Don't trust the color because it's really misleading. The inside temperature is the best way to check if it's done."

Blakeslee says instant digital reading thermometers are the best type for the grill because the sensor is at the top of the thermometer.

"You will read about it very quickly," said Blakeslee. "They'll give you a reading in about 10 seconds."

He added that depending on the type of meat being grilled, there are three temperatures to consider:

• 165 degrees Fahrenheit: for any type of chicken, be it chicken or turkey, chopped or even whole.

• 160 degrees Fahrenheit: For all types of minced meat, including beef, pork or lamb.

• 145 degrees Fahrenheit - For steaks and chops, whether beef, pork or lamb.

"Insert the tip of the thermometer into the thickest part of the cup," said Blakeslee. For thin burgers or pieces of meat, try inserting the thermometer from one side and not from above. This will help you read better. ""

Blakeslee has other tips to make sure your roasting experience is successful:

BBQ cleaning

Fat or embedded foods can cause a fire. Brush and scrub the grill well. Some sprayed grill cleaners can effectively remove residues.

Blakeslee also suggested removing the grill and removing any remaining fat and food residue in the grill.

He also recommended inspecting the cleaning brush.

"If you have a brush where these little metal bristles come off or break, it's time to throw them away and get a new one," Blakeslee said. "These can break on the grill and if you don't see them, they can get caught in your food and you can eat them."

Also check the propane tank to make sure it is full and ready for use and there are no cracks in the pipes.

Food safety

Blakeslee warned of cross-contamination of food.

"The bottom line is that when you process raw meat with tongs, you don't use the same tongs that process raw meat with your cooked vegetables or meat," said Blakeslee. "Wash your tongs between handling raw and cooked food. If you have an extra set, use a clean set instead." "

"Once you've taken the meat off the grill, don't put it back on the plate that contains the raw meat. And eat right away. As soon as it starts to warm up outside and over 90 degrees, you can let the food stand for about an hour, but then put it in the fridge or refrigerator. ""

In cool spring weather, the food can be left out for up to two hours, according to Blakeslee, but must then be refrigerated.

Use a cooler

Ice boxes are useful for storing drinks or, when filled with ice, can help keep food cold at an outdoor party.

"Restore your outdoor kitchen," said Blakeslee. "If you have access to electricity outside, you may even have a portable refrigerator for your meeting. Remember to plug it in early enough to make sure it's cold. ""

Keep a refrigerator in a covered area or away from direct sunlight, he added.

Safety precautions

Blakeslee also recommended keeping a fire extinguisher nearby or easily accessing water while cooking. Place the grill in an open place outside the house and never grill in your garage.

"Watch the grill all the time," said Blakeslee. "Pay attention to what happens, because if you leave it unattended, it can cause a fire. If children or animals run outside, they can accidentally tip it over."

For more information on barbecuing and food safety, visit the University of Kansas Response Rapid Response Center at www.ksre.ksu.edu/foodsafety.

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