Top Tips for Safe Summer Grilling from Firedisc Grills Chef Ambassador
Tips for the Summer’s Grilling Season, from Firedisc Grills:
Spring has arrived and summer BBQ’s are kicking off throughout the country. Many of us have heard the horror stories about the risks of food borne illness when grilling.
Here are a few tips to keep friends and family safe when serving up summer BBQ meals in the coming months.
Food Safety:
Tip #1 – Raw Meat: Make sure to never leave raw anything out at room temperature for too long; the FDA recommends a 2-hour exposure limit.
Tip #2 – Meat Thermometer: We know you’re a grill pro but it doesn’t hurt to keep a meat thermometer on-hand just to be safe when you’re unsure or to satisfy Aunt Jane.
Tip #3 – Meat Plate: Make sure Grandpa or Uncle Bob do not accidentally serve any cooked food on the plate that once held raw meat or raw poultry.
Tip #4 – Clean Hands: If you’ve touched raw meat, keep some antibacterial handy wipes on-hand if you can’t make it to the sink to wash your hands before handling your cooking utensils, or anything else for that matter, to avoid food borne illness due to cross contamination.
Grill Safety:
Tip #1 – Cook outdoors: Never cook on your grill indoors! No matter what the weather is doing outside.
Tip #3 – Grill Perimeter: For kids safety at the party, set up a 3’ safe zone around your grill.
Tip #4 – Propane: Check your propane cylinder and hose for any leaks, especially if it has been hibernating all winter. A solution of water and soap can be used to show any leaks as bubbles will form.
Tips Compiled by Chef, Conor Moran:
Who better to think out of the box and craft a new benchmark of quality for the BBQ industry than renowned Chef, Conor Moran. Chef Conor’s culinary influences are as diverse as his family roots and choice of adopted home towns across the globe. Born and raised in Houston, TX with Irish and Italian family roots, Chef Conor has honed his culinary palate while living in the far reaches of Cairo, Egypt and Rio de Janeiro, Brazil. Moran, having worked in a multitude of restaurants from the young age of fifteen, has learned to create delicacies in just about any kitchen type, from Houston’s upscale Lomonte’s Italian restaurant to streamside using a Firedisc®. His experiences leveraging all levels of cooking apparatus set the stage for development of the Chef-Tested/Chef-Approved® protocol for FireDisc grills..
http://www.firediscgrills.com/executive-chefs/
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