Barbecue Tips

TOP 5 HOT PICKS FOR THE GRILL Clean SAFE TEMPERATURE to keep your cooler: Wash hands and surfaces STEAK often. Clean your grill. TOP PICK: SAVORY GARLIC-MARINATED STEAKS 81% 40'F GOURMANDIA Preheat Properly CHICKEN 72% www.Gourmandia.com Light the coals at least 30 min- utes before you plan to begin cooking. Do not put foods on the grill until the fire dies down to glowing coals. TOP PICK: ROSEMARY RANCH CHICKEN KABOBS BURGER 70% TOP PICK: Serve Hot food should be held at 140 °F or warmer. CHRIS' BAY AREA BURGER VEGETABLES 49% Perishable food should not be left out more than 2 hours at room TOP PICK: CORN ON THE GRILL temperature. • USE LONG MATCHES TO LIGHT THE FIRE. BBQ HOT DOGS Storage 48% Always refrigerate perishable food within 2 hours. (1 hour when the temperature is above 90 °F). TOP PICK: DETROIT-STYLE CONEY DOGS • LET THE COALS COMPLETELY COOL BEFORE DISPOSING IN A METAL CONTAINER. TIPS Don't leave food out for more than one Cook MOST FOODBORNE BACTERIA GROW FASTEST AT Wash your hands for at least hour if the outside Cook to proper temperatures, checking with a food ther- A food thermometer to avoid giving you a safe and flavor temperature is over 20 SECONDS TEMPERATURES FROM 90°F. mometer. 90°F-100°F. to eradicate. germs. Rest For the perfect hamburger: Choose the right meat, use high heat and cook them fast, and flip SAFE INTERNAL TEMPERATURES Remove meat from a heat source. Allow it to rest for the specified amount of time. Its tempera- ture remains constant or continues to rise, which destroys harmful germs. only once. 145 F 160°F 165°F PRECAUTIONS STEAK GROUND BEEF CHICKEN • NEVER GRILL INDOORS. • KEEP PETS AND CHILOREN A SAFE DISTANCE AWAY FROM THE GRILL • KEEP YOUR GRILL AND TRAY FREE FROM GREASE OR FAT BUILDUP. • KEEP YOUR GRILL A SAFE DISTANCE FROM FLAMMABLE OBJECTS INCLUDING PORCHES AND DECKS • NEVER LEAVE YOUR GRILL UNATTENDED.