Barbecue – Preparation
Food poisoning is horrible – and you don’t want to be the person who transmits it to your friends and family! Basic rules of preparation and hygiene will make sure the memory people have of your barbecue is a happy glow, not a trip to hospital.
- Wash your hands thoroughly with hot soapy water before and after handling food.
- Always defrost frozen meats completely in the refrigerator - if you’re in a hurry, use the microwave but test with a thermometer to ensure they are truly defrosted
- Start with a clean grill. Use a metal brush to free the rack of any food deposits from the last barbecue session.
- Start the barbecue half an hour before you think you need to – windy days, a spot of rain, larger charcoal than you were expecting – all these can slow down the heating and that can mean undercooked food.
- Use a timer to remind you when to check or turn food on the grill. It’s easy to kick back with a beer and forget how long food has been cooked for, and too long is better than not long enough!
- Transfer cooked foods from grill to table using clean utensils and plates. Never place cooked meat onto a plate that was previously used for raw meat, that’s just a way to breed dangerous bacteria.
- Always use tongs for turning meat. Piercing meat with a fork causes it to lose natural juices.
- Use a meat thermometer to check the doneness of meat near the end of the recommended cooking time. Insert it into the thickest area, being careful not to touch bone or fat.
- Remove large pieces of meat, such as roasts and whole poultry, from the grill when the internal temperature reaches the required level, and let it stand fifteen minutes before carving.
Barbecue preparation photograph by andydr, used under a creative commons attribution licence.