Killer Barbeque

In our part of the world (Spokane, WA) it’s approaching time to think about barbequeing. Think about it? Yeah, well, it’s snowing right now, believe it or not. As for those of you in warmer climes…

The barbecue is a time to savor the smells of roasting meat and to enjoy the company of good friends. It is a time-honored social gathering and a way almost to get back to nature. The next time you hold a barbecue, check your guest list. Not everyone on the list is your friend. Who are the bad guys? Bacteria.

We live in an atmosphere swirling with fungus, yeast, mold, and bacteria. Normally these microscopic meddlers pose no problem to us. After all, we’ve lived with them for millions of years. It is only when they find a suitable habitat and grow out of control that they can cause us harm. Bacteria are some of the most dangerous, because they flourish on what your are about to put on the grill: raw meat.

Here are some barbecue safety tips to help ensure that your cookout is a trip down memory land instead of a trip to the emergency room.

Use Proper Meat Handling Procedures

Dirty hands and cooking utensils can spread bacteria around a kitchen like a tornado. Always wash your hands both before and after handling raw meat. When preparing for your barbecue, never reuse a plate or container that has held raw meat. If you marinated your raw meat, never pour the marinade over partially or fully cooked meat, or place cooked meat back into the marinade. You may be adding harmful bacteria back into the meat.

Use Proper Cooking Temperatures

Heat kills most bacteria. Cook your barbecue meats to the proper temperatures to kill any unwanted bacteria. The U.S. Food and Drug Administration (FDA) recommends the following minimum grilling temperatures.

Cook ground beef to 160 F (71 C)
Cook steaks to at least 145 F (63 C)
Cook chicken breasts to 170 F (77 C)
Cook pork to 160 F (71 C) for medium or 170 F (77 C) for well done.

Note that these are the recommended minimum internal temperatures of the meat. Use a meat thermometer to check the internal temperature of the items being grilled, especially of you have thick cuts of meat. Never use a dirty meat thermometer. Always wash it thoroughly between uses so that your aren’t reintroducing bacteria back into your food.

For those of us who like our steak a little more rare than the 145 internal temp will allow, we just have to be aware that there is a tiny bit more risk here. Of course, there’s risk in getting into the car and driving anywhere. Most of any bacteria will be on the surface of the meat, which is the part that contacts the greatest heat. For those who like to sear it 3 seconds on a side just beware of the potential side-effects.

Pregnant Women Beware!

If you are pregnant, let someone else handle all the raw meat preparation and grilling at your barbecue. If you have to handle it yourself then pay a little more attention to the handling of the raw meat and to proper clean up.

Finally, if you are at someone else’s barbecue, nicely let your hosts know of your bacterial concerns and make sure they follow proper grilling procedures, or lie and tell them you’d like your steak a little more done. It might be going too far to bring your own meat thermometer, but some neighbors might think it amusing. Especially if you’re good friends.

Barbecue Safety Isn’t Difficult

Don’t let germ concern hold back your next barbecue. A little soap and water, common sense, and a clean meat thermometer can take any bacterial worries out of your next barbecue.

In fact, if you want to upgrade your BBQ experience try this all-natural, 100% grass-fed Black Angus beef from Montana