When it comes to making a barbecue, there are a few common mistakes to avoid. However, one of the biggest "no-nos" is:
Neglecting food safety practices: Food safety is of utmost importance when cooking outdoors, especially when dealing with raw meats. Failing to follow proper food safety guidelines can lead to foodborne illnesses. Here are some essential tips to keep in mind:
Cross-contamination: Avoid cross-contamination between raw and cooked foods. Use separate cutting boards, plates, and utensils for raw and cooked items. Wash your hands thoroughly after handling raw meat.
Proper storage: Keep raw meats refrigerated until you're ready to cook them. Avoid leaving raw meat at room temperature for an extended period, as bacteria can multiply rapidly in warm conditions.
Thorough cooking: Ensure that meats, especially poultry and ground meats, are cooked thoroughly to kill any harmful bacteria. Use a food thermometer to check the internal temperature. For example, chicken should reach an internal temperature of 165°F (74°C).
Marinating safely: If you're marinating meat, do it in the refrigerator, not at room temperature. If you want to use the marinade as a sauce, set aside a portion before marinating raw meat to avoid potential contamination.
Handling leftovers: Store leftover cooked food promptly in the refrigerator. Consume leftovers within a few days or freeze them for longer storage.
By following these food safety practices, you can ensure that your barbecue is not only delicious but also safe for everyone to enjoy.