more people cook outdoors in summer than any other
time of the year. But warm temperatures are also
ideal for bacteria and other pathogens to multiply and cause
foodborne illness. Use these simple guidelines for grilling food safely.
FROM THE STORE: HOME FIRST.
When shopping for meat and poultry, put them in the shopping cart last,
right before checkout. To guard against cross contamination -- which
can happen when raw meat or poultry juices drip on other foods --
put packages of raw meat and poultry into plastic bags.
Load meat and poultry into the air conditioned car--not the trunk--and
take the groceries straight home. In the summer, if home is more than a
30-minute drive away, bring a cooler with ice from home and place
perishable food in it for the trip. At home, place meat and poultry in
the refrigerator immediately. Freeze poultry and ground meat that won’t
be used in 1 or 2 days; freeze other meat within 4 to 5 days.
DEFROST SAFELY. Completely thaw meat and poultry before grilling
so it cooks more evenly. Use the refrigerator for slow, safe thawing;
microwave defrost if the food will be placed immediately on the grill;
or thaw sealed packages in cold water.
MARINATING. Some recipes state to marinate meat and poultry for several
hours or days, either to tenderize or add flavor. Always marinate food in
the refrigerator, not on the counter. If some of the marinade is to be
used as a sauce on the cooked food, reserve a portion of the marinade.
Don’t put raw meat and poultry in it. Don’t re-use the marinade used on
raw meat or poultry unless it’s boiled first to destroy any bacteria
PRE-COOKING. Some people like to cook food partially in the microwave,
oven, or stove to reduce grilling time. Pre-cook immediately before grilling
to destroy bacteria.
TRANSPORTING. When carrying food to a picnic site, keep it cold to
minimize bacterial growth. If take-out foods such as fried chicken or
barbecued beef will be reheated on the grill, and they won’t be eaten
within two hours of pickup, buy them ahead of time and chill thoroughly.
Use an insulated cooler with sufficient ice or ice packs to keep the
food at 40o F. Then pack food right from the refrigerator into the cooler
immediately before leaving home. In the car, keep the cooler in the air
conditioned passenger compartment; at the picnic, in the shade or shelter.
KEEP COLD FOOD COLD. Avoid opening the cooler’s lid, which lets
cold air out and warm air in. Pack beverages in one cooler and perishables
in another cooler. When handling raw meat, remove from the cooler only the
amount that will fit on the grill.
KEEP EVERYTHING CLEAN. Be sure there are plenty of clean utensils and
platters for separately handling the raw foods and the food after cooking.
Don’t use the same platter and utensils for raw and cooked meat and
poultry. Any bacteria present in raw meat or juices can contaminate the
safely cooked meat. This is a prime cause of summer foodborne illness.
Pack clean, soapy sponges, cloths and wet towelettes for cleaning
surfaces and hands.
Call Toll-free For More Information: USDA Meat and Poultry Hotline 1 (800) 535-4555 Washington DC (202) 720-3333 Web site: http://www.usda.gov/fsis Fast Fax: 1 (800) 238-8281
Grilled Lemon Pepper Chicken
1 Cup Italian Dressing ( You can Use Fat Free Italian)
2/3 Cup Powdered Lemonade-Flavored Drink Mix
2 1/2 Teaspoons black pepper
6 Boneless And Skinless Chicken Breast Halves
In a Medium Bowl, Combine The Dressing, Lemonade Mix, And pepper. Add The Chicken, Cover, And Marinate in The Refrigerator For at Least 8 Hours, or Overnight.
Preheat The Grill to Medium - Medium High Heat. Place The Chicken on The Grill, Discarding The Excess Marinade. Grill The Chicken For 12 to 15 Minutes, or Until no Pink Remains, Turning The Breasts Halfway Through Grilling.
Grilled Bruschetta Chicken
1/4 cup KRAFT Sun-Dried Tomato Vinaigrette Dressing, divided
4 small boneless skinless chicken breast halves (1 lb.)
1 medium tomato, finely chopped 1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/4 cup chopped fresh basil or 1 tsp. dried basil leaves
PLACE large sheet of heavy-duty foil over half of grill grate; preheat grill to medium heat. Pour 2 Tbsp. of the dressing over chicken in resealable plastic bag; seal bag. Turn bag over several times to evenly coat chicken with the dressing. Refrigerate 10 min. to marinate. Remove chicken from marinade; discard bag and marinade. GRILL chicken on uncovered side of grill 6 min. Meanwhile, combine tomatoes, cheese, basil and remaining 2 Tbsp. dressing. TURN chicken over; place, cooked-side up, on foil on grill. Top evenly with tomato mixture. Close lid. Grill an additional 8 min. or until chicken is cooked through (170 F).
Serving Suggestion: Serve with buttered egg noodles and grilled or steamed vegetables.
Grilled Korean Pork Chops
Marinate from 1 hour to overnight and grill.
This recipe is for 6 servings.
6 pork chops
1/4 cup Soy Sauce
3 tablespoons Sesame Oil
3 tablespoons sugar
2 teaspoons Black Pepper
1/2 teaspoon ground ginger
2 Green Onions, chopped
1 teaspoon garlic, chopped
1. Mix all ingredients except chops.
2. Put chops in a flat pyrex baking dish and pour marinade over it; cover and refrigerate for at least 1 hour to overnight.
3. When ready to cook, discard marinade and grill chops until done (160 degrees on a meat thermometer.
Grilled Fruit Kebabs
2 tablespoons vegetable oil
2 tablespoons brown sugar
2 tablespoons fresh lime juice
1 teaspoon ground cinnamon
¼ cup fresh mint, chopped
2 apples, cored and cut into 1" pieces
2 bananas, peeled and cut into 1" pieces
2 peaches, pitted and cut into 1" pieces
4 kiwifruit, peeled and sliced into 1" thick sections
4 x 1" slices fresh pineapple, peeled, cored and cut into 1" pieces (or 1 can pineapple chunks)
16 strawberries, washed and hulled
1. Prepare grill.
2. In a small bowl, combine oil, sugar, lime juice, cinnamon and mint. Mix until sugar is dissolved.
3. If using wooden skewers, soak in water for about 10 minutes to prevent from scorching. Alternate fruit pieces and thread onto skewers.
4. Brush kebabs with the sugar mixture then place on grill.
5. Grill kebabs
