May is National Barbecue Month

May Is National Barbecue Month

April showers have passed and barbecues are in full bloom.  Perfect weather and longer days make the month of May the perfect time to celebrate National Barbecue Month.  Outdoor cooking remains more popular than ever, with seventy percent of Americans revealing that they prefer cooking out over eating out to save money, according to new national poll released today by the Hearth, Patio & Barbecue Association (HPBA).  In fact, consumers claimed that a cookout at home is more fun and relaxing than dining out.

Whether it’s a weekday family meal on the grill or a weekend barbecue, outdoor cooking can make preparing the meal just as easy and relaxing as enjoying the delicious food with others. Here are some tips from the USDA for a successful BBQ.

Marinating: A marinade is a savory, acidic sauce in which a food is soaked to enrich its flavor or to tenderize it. Marinate food in the refrigerator, not on the counter. Poultry and cubed meat or stew meat can be marinated up to 2 days. Beef, veal, pork, and lamb roasts, chops, and steaks may be marinated up to 5 days. If some of the marinade is to be used as a sauce on the cooked food, reserve a portion of the marinade before putting raw meat and poultry in it. However, if the marinade used on raw meat or poultry is to be reused, make sure to let it come to a boil first to destroy any harmful bacteria.

Keep Cold Food Cold: Keep meat and poultry refrigerated until ready to use. Only take out the meat and poultry that will immediately be placed on the grill. When using a cooler, keep it out of the direct sun by placing it in the shade or shelter. Avoid opening the lid too often, which lets cold air out and warm air in. Pack beverages in one cooler and perishables in a separate cooler.
Keep Everything Clean: Be sure there are plenty of clean utensils and platters. To prevent foodborne illness, don't use the same platter and utensils for raw and cooked meat and poultry. Harmful bacteria present in raw meat and poultry and their juices can contaminate safely cooked food.
If you're eating away from home, find out if there's a source of clean water. If not, bring water for preparation and cleaning. Or pack clean cloths, and moist towelettes for cleaning surfaces and hands.

Cook Thoroughly: Cook food to a safe minimum internal temperature to destroy harmful bacteria. Meat and poultry cooked on a grill often browns very fast on the outside. Use a food thermometer to be sure the food has reached a safe minimum internal temperature.
MEATS
Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.
GROUND MEATS
Cook all raw ground beef, pork, lamb, and veal to an internal temperature of 160 °F as measured with a food thermometer.

POULTRY
Cook all poultry to a safe minimum internal temperature of 165 °F as measured with a food thermometer.

NEVER partially grill meat or poultry and finish cooking later.

Safe Minimum Internal Temperatures

Whole poultry: 165 °F

Poultry breasts: 165 °F

Ground poultry: 165 °F

Ground meats: 160 °F

Beef, pork, lamb, and veal (steaks, roasts and chops): 145 °F and allow to rest at least 3 minutes