Summer and Grilling Food Safety Tips
In the midst of summer fun, it’s a good time to revisit some basic grilling safety tips – there’s no misery quite like a foodborne illness.
Marinate food in the refrigerator. Never reuse marinade.
Before you place the rack on the grill, always spray it with cooking spray so the food has less chance of sticking. Do not do this when rack is over the flame to prevent flare-ups!
Always wash hands with hot, soapy water before and after handling food.
Keep hot foods hot and cold foods cold.
Carry picnic food in a cooler with a cold pack. Freeze disposable water bottles and use instead of ice! This will keep foods cold and will provide you nice cold water when your grilling is done!
Never leave perishable food out of the refrigerator for more than two hours. When outdoor temperatures reach 90 degrees Fahrenheit (F), food shouldn’t be left out for more than an hour.
Never use the same tongs to put raw meat on the grill and take off cooked. Use separate Tongs.
Serve grilled food on a clean plate - not the same one that held raw meat, poultry or fish.
In general, give the grill 10 – 15 minutes to heat up properly.
Use medium fire for seafood, more intense fire for meats.
Keep a spray bottle of water handy to extinguish any flare-ups that can char food.
When grilling meats or veggies on skewers, make sure all the pieces are the same size and thickness to allow for even cooking. Soak skewers in water for a few hours prior to use to prevent them from burning.
As a rule, cover the grill when doing slow or indirect grilling with large pieces of food. Leave the grill uncovered when doing fast or direct grilling with smaller items that cook quickly.
When turning chops, chicken breasts, and the like, use a pair of tongs rather than a meat fork, which pierces the food, allowing valuable juices to escape.
Always place grilled food on a clean platter or cutting board – never put cooked food where raw food has been.
When determining doneness, use a meat thermometer inserted into center of item a minimum of 2 inches.
Degrees of Doneness -
Rare 125 – 130 f.
Medium Rare 130 – 140 f.
Medium 140 – 150 f.
Medium Well 160 – 170 f.
Well Done 170 – 185 f.
Chicken 170 f.
Ground Beef 160 f.
Kroger’s Chef John Syzmanksi offers these delicious recipes using fresh, seasonal produce and healthier protein options.
Grilled Beef Kebobs
Serves 4
Ingredients:
3 lb. Sirloin Beef
Red peppers, cut into ½ inch plank
Green peppers, cut into ½ inch plank
Onions, cut into wedges
Mushroom caps
Skewers Soaked in water
Marinade:
¼ cup balsamic vinegar
½ cup olive oil
1 Tbsp. Chopped garlic
1 tsp. Black pepper
Alternate Beef, Vegetables on Skewers.
In mixing bow, combine all ingredients for the marinade, pour onto skewers in plastic bag or in covered dish. Grill Kebobs to desired doneness.
Serve with Salad, Rice Pilaf or your favorite steamed vegetable.
Apricot Glazed Chicken
Serves 4
4 Bone in Chicken Breast pieces
1/4 cup low-sodium soy sauce
2 Tbsp. Vegetable oil
2 Tbsp. cider vinegar
2 cloves garlic, minced
1 Tbsp. minced, peeled fresh ginger
1/4 tsp crushed red pepper flakes
2/3 cup apricot jam
¼ tsp. salt and ¼ tsp. freshly ground black pepper
Whisk together soy sauce, vegetable oil, vinegar, garlic, ginger, salt, red pepper and apricot jam to make a marinade. Pour evenly over chicken.
Grill chicken approx 6 minutes each side, basting with left over marinade until internal temp of 170f.
Serve with a Red Cabbage Slaw and Grilled Vidalia Onions
Red Cabbage Slaw
Serves 4
Ingredients:
2 cups Red Cabbage, shredded
2 green onions, sliced
2 Tbsp. Pineapple juice
2 Tbsp. Olive Oil
1/8 tsp. Salt and 1/8 tsp. Pepper
Combine all.
Grilled Balsamic Vidalia Onions
4 large VIDALIA onions-cut in half
2 Tbsp Worcestershire Sauce
2 Tbsp Balsamic Vinegar
2 Tbsp Soy Sauce
2 Tbsp olive oil
Salt and Pepper to taste
Mix together the ingredients in a bowl. Place cut onions in a flat pan and pour sauce over; allow to stand for 30 minutes. Grill onions for about 5 minutes on each side turning carefully.
