Grilling and eating outdoors is one of the best parts about summer. But as you know, your backyard isn’t nearly as sanitary as your air-conditioned kitchen. Follow these tips from Laura Ipe, Clinical Dietitian at SJRMC, to ensure your summertime meals are healthy and safe.
Start Clean
- Whether you are using your own grill or a public grill at a park or campground, scrub it with hot, soapy water before each use.
- Wash your hands before, during and after food preparation.
- Pack moist towelettes or a hand sanitizer in your cooler for when soap and water are not readily available.
"Bacteria can easily transfer from the body to foods and surfaces,” said Ipe. “This is especially important when you are handling raw meat.
Safely Thaw & Marinate Meat
- Thaw frozen foods in the refrigerator or microwave, not on the countertop or by the grill.
- Marinate meat in the refrigerator.
- Never use the same brush to baste raw and cooked meat. Wash brushes in hot, soapy water between uses.
- Boil any leftover marinade before using it to baste or season cooking meats.
Don’t Share Ware
- Use separate cutting boards, plates and grilling utensils when handling raw meat and ready-to-eat foods. Color-code them to easily separate items used with raw foods.
- After using knives, grilling tongs, forks and platters with raw meat and poultry – clean them thoroughly with hot soapy water – before using them again on cooked meats/poultry.
Cook It Right
“Grilled meat can be harmful if it’s not completely cooked,” said Ipe. “Many people rely on the color of the meat or the juices to tell them if it’s done, but the only surefire way is to use a meat thermometer.”
Use the following internal temperature guide:
- Steak (medium rare): 145° F
- Steak (well done): 170° F
- Hamburgers: 160° F
- Chicken: 165° F
Watch the Clock
- Don't leave food, even if it's fully cooked, out of refrigeration for extended periods of time.
- Put all dishes in the refrigerator within two hours. In hot weather (90° F or warmer), this time is reduced to one hour.
- Set out perishable food items in one-hour shifts. After each shift, place uneaten food back in a refrigerator set below 40° F.
- Lengthen the staying power of perishable foods by keeping them on ice. Keep a refrigerator thermometer on hand to make sure foods stay chilled properly in the cooler or refrigerator.
Let Leftovers Go
- Store leftovers in shallow, airtight containers (two inches deep or less). Write the date on top.
- Reheat leftovers to an internal temperature of 165° F before serving a second time around. Check the temperature with a meat thermometer.
- Boil leftover sauces before reusing them on cooked meat.
“Grilled leftovers have a refrigerator life of three to four days,” said Ipe. “After that, toss it.”
Recipe: Mediterranean Kabobs
Yields 4 servings. Reference: National Heart Lung & Blood Institute.
Marinade
- 2 tablespoons each of olive oil & lemon juice
- 1 tablespoon each of minced garlic (2-3 cloves) & fresh chopped parsley (or 1 teaspoon dried)
- ½ teaspoon salt (optional)
Kabobs
- 6 oz top sirloin or other beef steak, cubed (12 cubes)
- 6 oz boneless & skinless chicken breast cut into ¾-inch cubes (12 cubes)
- 1 large white onion cut into ¾ inch squares (12 pieces)
- 12 cherry or grape tomatoes, rinsed
- 1 red bell pepper, rinsed & cut into ¾ inch squares (12 squares)
- 12 metal skewers (each 6 inches long).
Directions
- Preheat grill pan or oven broiler (with rack 3 inches from heat source) on high temperature.
- Combine marinade ingredients and divide between 2 bowls (one to marinate raw meat and one for cooking & serving).
- Mix beef, chicken, onion, tomatoes and red pepper cubes in one bowl of marinade and let sit. After 5 minutes discard remaining marinade.
- Assemble the skewers: Place one piece of beef, chicken, tomato, onion, red pepper on each of the 12 skewers.
- Grill (or oven broil) on each of 4 sides for 2-3 minutes or until completely cooked (minimum internal temp of 145° F for beef & 165° F for chicken). Spoon most of the second half of the marinade over kabobs while cooking.
- Serve 3 skewers per serving. Drizzle the remaining marinade on top of each kabob before serving (use only the marinade that did not touch the raw meat or chicken).
Nutrition Information
1 serving (3 skewers) = 202 calories; 11g fat (2g saturated fat); 333mg sodium (if salt is used).
More Info
Learn more safety tips at www.homefoodsafety.org.
Reference: American Dietetic Association.
