Follow these simple tips to have the best & a safe barbecue weekend.
- Clean – Wash your hands and the grill grate before you start cooking.
- Pre heat the grill – Light your charcoal at least 30mins before you plan to cook, then you will have the correct glowing coal and no flames.
- Cook to temperature – Check your food with a thermometer regularly, just because it looks cooked is not good enough.
- Rest the meat – Remove from the heat, place on a wooden board ideally for 5-10mins dependant on the size of your meat joint.
- Serve warm – The food should be kept around 60*C at the side of the bbq away from the coals and any perishables should NOT be left out for more than 2hours at room temperature.
- Storage – Any leftovers should be placed in the fridge within 2hrs or within 1 hour if air temperature is above 80*C
Safe temperatures for cooking your barbecue.
Remember this rhyme – “75 and you’re staying alive”.
Beefburger cooked from room temperature rather than straight from the fridge! – They will cook more evenly and thoroughly, just make sure its 70-75*C
Steak cooked from room temperature rather than straight from the fridge! They will cook more evenly and thoroughly, just make sure its 55-75*C
Chicken breast cooked from room temperature rather than straight from the fridge! – They will cook more evenly and thoroughly, just make sure its 70-75*C
Pork Sausage cooked from room temperature rather than straight from the fridge! – They will cook more evenly and thoroughly, just make sure its 70-75*C
Small items like burgers and sausages can be cooked “direct” over the hot coals, but larger joints of meat or whole/half chickens will need longer so using the “indirect” with the coals at one side and the meat over the other side away from the heat source, but you’ll need to keep a lid on the barbecue to make a simple oven, keep checking those temperatures regularly, your aiming for more than 70*C –