Crash Course
3. Utilizing the identical reducing board, platter, knife, or different utensils for uncooked and cooked animal proteins—particularly poultry.
To keep away from food-borne diseases and the ruination of your popularity as a grill grasp, by no means enable cross-contamination to happen in your kitchen or grill-side.
4. Serving uncommon burgers.
Extra scary meals security stuff. In the event you can ask for a rib-eye cooked medium-rare, why not a medium-rare hamburger? As a result of whereas micro organism lives on the skin of steaks, it may well stay inside floor meat. At the moment, the USDA recommends that burgers made with floor meat be cooked to an inner temperature of 160 levels.
(Floor poultry is an exception: It needs to be cooked to 165 levels.) Don’t eyeball doneness: Use a dependable instant-read meat thermometer.
5. Positioning a grill too near your own home.
We see it on a regular basis on social media—individuals sharing photographs of grills which are scarily near a home, deck railing, storage, or different construction. At a minimal, go away a minimum of 3 toes—and ideally 10 toes–between your grill or smoker and combustibles. (And don’t neglect hanging branches or pergolas.)
6. Shifting the grill or smoker to the storage or the vestibule of your tent.
Carbon-based fuels like wooden and charcoal give off carbon monoxide as they burn. In an enclosed or partially enclosed area, the degrees can turn out to be poisonous—even lethal. Don’t let rain or snow pressure you right into a harmful scenario.
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