When you’re taking a large group to a barbecue, it can feel overwhelming to prepare all your burgers, hot dogs, chicken, and other side dishes and still enjoy time with your friends and family. But if you’re specifically thinking of taking a shortcut try to get one. Get a head start on barbecuing This weekend, the United States Department of Agriculture (USDA) has a warning for you. Read on to find out what they say you’ll never do the next time you’re manning the grill.
The USDA says never to partially grill meat or poultry and then finish cooking it.
If you think you can start the grill early, partially cook some of your burgers and chicken, put them in the fridge, and finish them later, you’re wrong. In its Guidance on Grilling Safety, the USDA states “Never partially grill meat or poultry And finish cooking afterwards.”
By cooking your food only partially on the grill, you are giving Harmful Bacteria Fester, which can cause foodborne illness. The USDA says in the FAQ, “Never brown or partially cook meat or poultry to thaw and thaw them afterwards as no bacteria are destroyed.”
If whatever you’re grilling is labeled as “ready to cook,” treat it as raw.
In addition to being wary of partially cooked meat or poultry, be aware that even frozen products labeled as “cook and serve,” “ready to cook,” or “oven ready” are not safe to eat. Must be fully cooked.
The USDA says, “Although frozen products may appear to be already cooked or browned, they should be handled and prepared as raw food and cooked thoroughly.”
Don’t rely on color to tell if your food is done.
You probably determine whether your beef is done by its color on a scale from red (meaning rare) to brown (meaning well done). But the USDA says grillers “should remember” Color is never a reliable indicator Protection and charity. “
And this applies to both steaks and burgers. “More than 25 percent can burgers Brown inside before fully cooked, “USDA’s Food Safety and Inspection Service (FSIS) Administrator Paul Keeker said in a statement. “However your grilled foods may be, the germs that cause foodborne illness are not killed until a safe internal temperature is reached.”
Know the temperature of all your food to ensure it is safe to eat.
To determine whether your food has reached that safe internal temperature, the USDA warns that any chef who does grill work should: always use a thermometer. For beef, pork, lamb and veal, the minimum safe temperature is 145 degrees Fahrenheit, with a three-minute rest time; Ground meat—whether beef, pork, lamb, or veal—needs to reach 160 degrees Fahrenheit; And poultry, whole or ground, should be 165 degrees Fahrenheit.
“Don’t let foodborne illness ruin the cookout,” sandra eskinThe USDA’s deputy under secretary of food safety said in a statement earlier this summer. “Follow food safety guidelines such as washing your hands, cooking your food thoroughly, and checking food temperature with a thermometer.”