If you are grilling other items along with the meat, make sure they do not come in contact with the meat while it is in a raw state. Give the meat and the other items their own separate zones on the grill. Use separate tongs or spatulas to handle these items. When the meat is ready to be removed from the grill, put it on a fresh, or freshly washed, platter and use a fresh set of tongs or spatulas to handle it. Make sure you wash all utensils, cutting boards and your counter tops after they have come in contact with raw meat or poultry.
Some tips for you:
* Allow food to thaw to room temperature before grilling for added tenderness and flavor, but don't let food sit un-refrigerated longer than 20 to 30 minutes to prevent bacteria growth.
* If the fire hasn't cooled down adequately, do not be tempted to put your chicken on to cook.
* When marinating the meat, turn it several times and it is preferred to be put in the refrigerator.
* Wait until the chicken is tender and moist before adding any sauces.
* Chicken should be well-done. If you don't want to take the usual time it takes, cook your chicken partially in the microwave and then finish it on the grill.
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