You know summertime is approaching when your local grocery store begins stocking an aisle with bags of charcoal briquettes, lighter fluid, barbecuing utensils and other grilling paraphernalia. Summer barbecuing is a favorite tradition with most Americans. I personally like barbecuing season, because I know that I will get a little breakfrom cooking when my husband takes over as chief preparer of all things meat.
Over the years, my husband has become quite skillful with the grill. He uses dry rubs, marinades, and will occasionally smoke meat and poultry. He makes wonderful steaks, pork chops, barbecued ribs and chicken, but my favorite has got to be his smoked salmon. I have taken his salmon to parties and it is always the first thing to disappear from the table.
With any kind of food preparation, there are some basic guidelines for handling food safely, but this is particularly important during the summer. Did you know foodborne illness peaks in the summer? Bacteria that can contaminate food grow faster in warmer temperatures. In addition, during summer people are doing more things like barbecuing, picnics, and camping where refrigeration and washing facilities may not be available.
The Food Safety and Inspection Service has put together these fact sheets on Barbecue and Food Safety and Handling Food Safely on the Road. Foodborne illness isn't the only danger that needs to be considered when it comes to preparing food on a grill. When cooking with open
flame, fire safety needs to be considered. Here are some safety tips for barbecuing.
While you are enjoying your own grilling efforts, you should consider checking out some of the cook off and barbecue competitions in your area. Go to your preferred search engine and search on “barbecue cook off” or “barbecue competition” and type your state name. Here in Texas, as you can imagine, we have quite a few barbecuing contests.
Have a good time with your grills and if you have any great recipes, feel free to drop me a line."
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