The grill should be considered an extension of your kitchen, and you should practice the same safety tips inside and out. First, wash your hands before, during and after food preparation. Bacteria can easily transfer from the body to foods and surfaces.
Next, follow these grilling tips from the Academy of Nutrition and Dietetics:
- Use different brushes to baste raw and cooked meat. Wash brushes in hot, soapy water between uses.
- Use a meat thermometer to check if meat is safe and ready to eat. Steak, fish and shrimp: 145 degrees F. Hamburgers: 160 degrees F. Chicken: 165 degrees F. Hot dogs: 165 degrees F or steaming.
- Put all dishes in the refrigerator within two hours or one hour if weather is 90 degrees F or hotter.
- Store leftovers in shallow, airtight containers. Write the date on top.
- Leftover grilled foods have a refrigerator life of three to four days. Toss if you don’t eat it before then.
What are your favorite grilling tips? Send them out way, along with your health and nutrition questions, and our team of dietitians will answer them in an upcoming blog. Check here each month for more tips and answers to your questions.