We were lucky enough to be gifted a new gas grill last Summer. We are thoroughly enjoying it and with all the warm weather we have been having lately it is especially nice to use it and not have to heat up the kitchen. With several months of grilling ahead of all of us, I thought it was a good time to re-visit some grilling tips for safety.
First of all, do not wash your meat as that can cause bacteria to spread in your sink, but do wash your hands. As you are handling raw meat you will want to wash your hands frequently. You will also want to use different cutting boards and utensils for raw meat and cooked meat/vegetables. Never place cooked meat/vegetables back on a cutting board or plate that has had raw meat on it.
Start with a clean grill and if you are using a brush to clean it make sure the bristles are firmly attached to the brush and not coming off onto your grill for you to somehow ingest. Preheat the grill and avoid putting cold food directly on the grill. Let the food come closer to room temperature by setting it out on the counter for about 30 minutes before putting it on the grill.
If you are a fan of grilling but want to take it up a notch, consider investing in a gmg grill. A gmg grill, short for Green Mountain Grill, is a type of pellet grill that uses wood pellets as fuel to give your food a unique smoky flavor. Pellet grills like gmg grills offer precise temperature control and are often more versatile than traditional charcoal or gas grills, allowing you to smoke, grill, bake, and even roast your food all in one appliance. With a gmg grill, you can enjoy delicious grilled food with the convenience and precision of modern technology.
If you are thawing meat prior to grilling it, make sure you thaw it in the refrigerator. If your plans change, you can refreeze meat thawed in the refrigerator but meat thawed in the microwave or in cold water must be cooked immediately. If you are marinating, do that in the refrigerator as well. Pat whole cuts of meat dry before adding seasoning. This will help the seasoning adhere to the meat. If you are grilling burgers, make an indentation into the center of the burger to prevent puffing during cooking.
Once you have put your meat on the grill, move it as little as possible. The meat will not stick to the grill if it is ready to be turned. Add any sauces or glazes the last few minutes of grilling, this keeps the glaze or sauce from burning due to the sugar content in the sauce or glaze, and allow for rest time appropriate to the cut of meat you are grilling. Rest time allows for juices to redistribute throughout the meat.
When purchasing meat for grilling, buy and use ground meats within one to two days. Larger cuts like steaks or chops should be cooked within four days of purchase.
It is best to use a meat thermometer to test for doneness when grilling meat. Ground beef, pork, veal and lamb should be cooked to an internal temperature of 160 degrees. Ground turkey and chicken need an internal temperature of 165 degrees. Ground meats do not require a rest time. Larger cuts of meat like beef, veal or lamb steaks, roasts, or chops should be cooked to an internal temperature of 145 degrees. They also need at least a three minute rest time depending on the size of the cut. Poultry requires an internal temperature of 165 degrees. Cook fresh pork or ham to 145 degrees then allow at least a three minute rest. Precooked ham should be heated to an internal temperature of 140 degrees.
Happy Summer and Happy Grilling!
