July is National Grilling Month and what better way to celebrate our nation’s independence than with a good old fashion 4th of July BBQ! So, gather your friends and family around the yard and fire up that Liberty Gas-fueled propane grill!
But before you get started on the hamburgers, sausages, chicken, ribs, and hot dogs, please take into consideration what you can do to prepare the food you serve safely.
Here are some helpful tips courtesy of the Center for Disease Control and Prevention (CDC) for optimal food safety:
CDC’s How to Grill Safely
Food poisoning peaks in the summer months when warmer temperatures cause foodborne germs to flourish. Follow these steps for a safe and enjoyable grilling season.
Separate – When shopping, pick up meat, poultry, and seafood last, right before checkout. Separate them from other food in your shopping cart and grocery bags. To guard against cross-contamination, put packages of raw meat and poultry into individual plastic bags.
Chill – Keep meat, poultry, and seafood refrigerated until ready to grill. When transporting, keep below 40°F in an insulated cooler.
Clean – Wash your hands with soap before and after handling raw meat, poultry, and seafood. Wash work surfaces, utensils, and the grill before and after cooking.
Check your grill and tools – Use a moist cloth or paper towel to clean the grill surface before cooking. If you use a wire bristle brush, thoroughly inspect the grill’s surface before cooking. Wire bristles from grill-cleaning brushes may dislodge and stick into food on the grill.
Don’t cross-contaminate – Throw out marinades and sauces that have touched raw meat juices, which can spread germs to cooked foods. Use clean utensils and a clean plate to remove cooked meat from the grill.
Cook – Use a food thermometer to ensure the meat is cooked hot enough to kill harmful germs. When smoking, keep temperatures inside the smoker at 225°F to 300°F to keep the meat a safe temperature while it cooks.
145°F – whole cuts of beef, pork, lamb, and veal (stand-time of 3 minutes at this temperature)
145°F – fish
160°F – hamburgers and other ground beef
165°F – all poultry and pre-cooked meats, like hot dogs
After Grilling – 140°F or warmer – until it’s served
Refrigerate – Divide leftovers into small portions and place in covered, shallow containers. Put in the freezer or fridge within two hours of cooking (one hour if above 90°F outside).
Most importantly, remember to fill up at our fueling station conveniently located in Westhampton Beach, so you don’t run out of gas at the worst time. Hungry guests are usually unhappy guests, and no one wants that!