{"id":1643,"date":"2017-05-19T18:24:35","date_gmt":"2017-05-20T00:24:35","guid":{"rendered":"http:\/\/uwyoextension.org\/uwnutrition\/?p=1643"},"modified":"2024-01-30T14:12:01","modified_gmt":"2024-01-30T21:12:01","slug":"grilling-guidelines","status":"publish","type":"newsletters","link":"https:\/\/uwyoextension.org\/uwnutrition\/newsletters\/grilling-guidelines\/","title":{"rendered":"Grilling Guidelines"},"content":{"rendered":"\r\n<div class=\"wp-block-image\">\r\n<figure class=\"alignright size-large is-resized\"><img decoding=\"async\" class=\"wp-image-3749\" src=\"https:\/\/uwyoextension.org\/uwnutrition\/wp-content\/uploads\/2020\/05\/barbecue-933002.jpg\" alt=\"\" width=\"216\" height=\"142\" \/><\/figure>\r\n<\/div>\r\n\r\n\r\n\r\n<p>Grilling is a flavorful way to prepare meals.\u00a0 Grill meat, vegetables, fruits, and even pizza.\u00a0 There are multitudes of great recipes.\u00a0 Add flavor variety to your foods by using marinades, spice and herb rubs, sauces, flavored butter, salsa, or chutney.<\/p>\r\n\r\n\r\n\r\n<h2 class=\"wp-block-heading\">Add Creativity<\/h2>\r\n\r\n\r\n\r\n<ul class=\"wp-block-list\">\r\n<li>Jazz up a burger with jalapenos, pineapple, and barbecue sauce.<\/li>\r\n<li>Drizzle balsamic vinegar on a steak and sprinkle with feta or blue cheese.<\/li>\r\n<li>Rub a steak with equal parts salt, brown sugar, and coffee (freshly ground, dry) for a quick flavor variation.<\/li>\r\n<li>Vegetables are fabulous grilled whole or chopped; add fresh herbs, seasoned salt, or flavored oils to enhance the rich grilled flavor.<\/li>\r\n<li>Grill marinated chicken and top with Muenster cheese and roasted tomatoes.<\/li>\r\n<li>Grill pineapple spears, nectarine halves, or apple slices for a sweet treat.<\/li>\r\n<\/ul>\r\n\r\n\r\n\r\n<h2 class=\"wp-block-heading\">To ensure food safety:<\/h2>\r\n\r\n\r\n\r\n<p>At the grocery store, select and place perishable foods in your grocery cart last.\u00a0 Keep the raw meat away from fresh produce and ready-to-eat foods to prevent the possibility of cross-contamination.\u00a0 You do not want the raw meat juices on your produce.\u00a0 When bagging the food as you check out at the grocery store, be certain the meat, poultry, and seafood are in separate bags.\u00a0 The cooking temperatures are different, and you do not want to risk a food-borne illness.\u00a0 Refrigerate perishable foods as quickly as possible to avoid having food sit in the temperature danger zone:\u00a0 41-135 <sup>o<\/sup>F (degrees Fahrenheit).<\/p>\r\n\r\n\r\n\r\n<p>Thaw meat in the refrigerator:\u00a0 completely defrost the meat to ensure even cooking on the grill.<\/p>\r\n\r\n\r\n\r\n<p>Keep cold foods cold until ready to grill by storing them in the refrigerator or in a cooler on ice. Your goal is to keep the temperature of raw meat, seafood, and poultry below 41<sup> o<\/sup>F.<\/p>\r\n\r\n\r\n\r\n<div class=\"wp-block-image\">\r\n<figure class=\"alignleft size-large is-resized\"><img decoding=\"async\" class=\"wp-image-3750\" src=\"https:\/\/uwyoextension.org\/uwnutrition\/wp-content\/uploads\/2020\/05\/beef-3464.jpg\" alt=\"\" width=\"223\" height=\"167\" srcset=\"https:\/\/uwyoextension.org\/uwnutrition\/wp-content\/uploads\/2020\/05\/beef-3464.jpg 577w, https:\/\/uwyoextension.org\/uwnutrition\/wp-content\/uploads\/2020\/05\/beef-3464-500x375.jpg 500w\" sizes=\"(max-width: 223px) 100vw, 223px\" \/><\/figure>\r\n<\/div>\r\n\r\n\r\n\r\n<p>Separate raw and cooked foods:\u00a0 store raw meat below-cooked foods in the refrigerator.\u00a0 If storing\/transporting foods in a cooler, have separate coolers for raw meat, raw fruits and vegetables, ready-to-eat salads, and ice for serving with beverages.<\/p>\r\n\r\n\r\n\r\n<p>Begin all food preparation with clean hands.\u00a0 Wash your hands often to ensure a safe meal.\u00a0 Always wash your hands after handling raw meat.<\/p>\r\n\r\n\r\n\r\n<p>Use clean utensils, clean and lightly oil the grill, and use a clean plate to hold the grilled foods (not the same one used for the raw meat).\u00a0 Be sure outdoor tables and grill handles are clean for each use.<\/p>\r\n\r\n\r\n\r\n<p>Use a food thermometer to determine when the food has reached a safe internal temperature &#8211; color is not necessarily a good \u2018doneness indicator.\u2019\u00a0 Check the temperature of the meat in the thickest part, away from the bones.\u00a0 Safety tip: occasionally check your thermometer for accuracy.<\/p>\r\n\r\n\r\n\r\n<figure class=\"wp-block-table\">\r\n<table>\r\n<tbody>\r\n<tr>\r\n<td>145 <sup>o<\/sup>F<\/td>\r\n<td>Fish and shellfish. Steaks, chops, &amp; roasts of beef, pork, lamb, veal, rabbit, and wild game (antelope, venison, elk,<\/td>\r\n<\/tr>\r\n<tr>\r\n<td>160 <sup>o<\/sup>F<\/td>\r\n<td>Ground beef, pork, lamb, and veal<\/td>\r\n<\/tr>\r\n<tr>\r\n<td>165 <sup>o<\/sup>F<\/td>\r\n<td>All poultry (whole and ground): chicken, turkey, duck, goose, quail, Cornish game hens, and grouse<\/td>\r\n<\/tr>\r\n<\/tbody>\r\n<\/table>\r\n<\/figure>\r\n\r\n\r\n\r\n<p><strong>Additional information:<\/strong><\/p>\r\n\r\n\r\n\r\n<ul class=\"wp-block-list\">\r\n<li>FSIS Food Safety Education and Communications Staff Meat and Poultry Hotline: \u00a0 \u00a0 1-888-674-6854 or email at <a href=\"mailto:mphotline@usda.gov\">mphotline@usda.gov<\/a><\/li>\r\n<li><a href=\"https:\/\/usdasearch.usda.gov\/search?utf8=%E2%9C%93&amp;affiliate=fsis&amp;query=grilling&amp;commit.x=0&amp;commit.y=0\">USDA Food Safety &amp; Inspection Service \u201cSafe Summer Grilling\u201d<\/a><\/li>\r\n<li><a href=\"https:\/\/www.fsis.usda.gov\/wps\/portal\/fsis\/topics\/food-safety-education\/get-answers\/food-safety-fact-sheets\/safe-food-handling\/safe-minimum-internal-temperature-chart\/ct_index\">Safe Internal Temperature chart<\/a><\/li>\r\n<\/ul>\r\n","protected":false},"excerpt":{"rendered":"<p>Grilling is a flavorful way to prepare meals.\u00a0 Grill meat, vegetables, fruits, and even pizza.\u00a0 There are multitudes of great recipes.\u00a0<\/p>\n","protected":false},"featured_media":3747,"template":"","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_links_to":"","_links_to_target":""},"categories":[783,957],"tags":[556,557],"class_list":["post-1643","newsletters","type-newsletters","status-publish","has-post-thumbnail","hentry","category-food-safety-3","category-newsletter","tag-grilling","tag-meat"],"acf":[],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/uwyoextension.org\/uwnutrition\/wp-json\/wp\/v2\/newsletters\/1643","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/uwyoextension.org\/uwnutrition\/wp-json\/wp\/v2\/newsletters"}],"about":[{"href":"https:\/\/uwyoextension.org\/uwnutrition\/wp-json\/wp\/v2\/types\/newsletters"}],"version-history":[{"count":11,"href":"https:\/\/uwyoextension.org\/uwnutrition\/wp-json\/wp\/v2\/newsletters\/1643\/revisions"}],"predecessor-version":[{"id":16906,"href":"https:\/\/uwyoextension.org\/uwnutrition\/wp-json\/wp\/v2\/newsletters\/1643\/revisions\/16906"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/uwyoextension.org\/uwnutrition\/wp-json\/wp\/v2\/media\/3747"}],"wp:attachment":[{"href":"https:\/\/uwyoextension.org\/uwnutrition\/wp-json\/wp\/v2\/media?parent=1643"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/uwyoextension.org\/uwnutrition\/wp-json\/wp\/v2\/categories?post=1643"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/uwyoextension.org\/uwnutrition\/wp-json\/wp\/v2\/tags?post=1643"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}