Meat 
Barbecue 101 There's nothing like the smell of hot, sizzling food on
the grill on those warm, sunny days.
Barbecues have become somewhat of a tradition for the American family,
whether for holidays, birthday parties, celebrations, or any special
occasion. A barbecue provides the
opportunity for fun and fellowship. And
while the food's cooking on the grill, guests can play games, enjoy music and
dance, and engage in interesting conversation.
If you're planning a barbecue event soon, here are some great tips to
make it the best barbecue ever. Charcoal versus Gas If you haven't yet purchased a grill for your barbecue
event, you'll need to decide whether to buy a charcoal or gas grill. Both can be used to grill any type of meat,
potatoes, vegetables, etc. There are two
main differences - the way food is cooked and the overall taste of the
food. Charcoal grills are traditional
grills that use actual charcoal (set on fire) to do the cooking. The coals are placed in the bottom of the
grill and the smoke and heat from the coals cooks the food. Gas grills, however, are heated using propane
gas that is stored in a tank. Gas grills
are controlled with knobs while charcoal grills are typically controlled with
air vents. While gas grills may cook
food just as thoroughly, they do not give the traditional charcoal flavor of
old-style grills. Gas grills are usually
more expensive, but the convenience and ease of use might be worth it. Types of Meat for Barbecuing Decide on an overall meal theme before inviting guests
so you can let them know in advance what will be served. Will you have traditional burgers and
franks? Will you grill fish (shrimp,
flounder, catfish, lobster, etc.)? Will
you serve chicken or pork? Or do you
plan to cook every guest a nice, juicy steak?
The meat entree can be complemented by a number of
delicious side dishes. For steaks, try
grilled potato halves and provide a several dressing options (sour cream,
cheddar cheese, bacon pieces, etc.) For
fish, consider frying some hush puppies and fries, and serve with
coleslaw. Burgers and franks can be
complemented with chips and dip or fries, veggie trays, coleslaw, chili and
homemade ice cream. Chicken can be
cooked in small pieces and served on kabobs with grilled veggies, or you can
cook whole pieces of chicken and serve with side dishes such as potato salad,
green beans, slaw, etc. Meat Handling Safety for Barbecues Whatever type of meat you select be sure to practice
"meat safety" for handling and preparation. Meat should be handled with care to avoid
bacteria exposure for you and your guests.
Be sure to clean all surfaces that have been exposed to raw meat. Use antibacterial cleansers and soaps to
clean counter tops and to wash hands after handling meat. Always use a clean platter when removing
cooked items from the grill. Never use
the same utensils for serving that were used to prepare the meat. Grilling Basics Prepare your grill before cooking by brushing some oil
on the grill to prevent sticking. Heat
the charcoal for at least 20 minutes before adding the meat. You can use aluminum foil with holes punched
in the foil to prevent charring the meat with high flames. When transporting large amounts of
meat from indoors to the grill, place the meat inside an ice cooler to prevent
bacteria from forming.
Meat that has been prepared for cooking should not be exposed to warm
outdoor temperatures for more than 15 or 20 minutes. Marinating should be done in the refrigerator, not at
room temperature. You can marinate
poultry and stew for a couple of days.
Steaks, beef, veal, lamb and pork roasts can be marinated for two to
five days. If you plan to use the
marinade for a sauce later, be sure to bring the marinade to a complete boil to
kill any bacteria that may be present. Cooking on the Grill To save on grilling time, consider pre-cooking meats in
the microwave. Just be sure to place the
meat on the grill immediately after removing from the microwave; don't allow
the meat to sit for a few hours in between.
When grilling meats, be sure to cook the meat thoroughly. Use a meat thermometer to test and make sure
the appropriate temperature has been met for the type of meat you are
cooking. Also, check the inside of the
meat to be sure it's done all the way through.
Grills tend to cook the outer part of meat very fast. Keep the cooked meats warm by setting them on a side
rack on the grill or by covering with foil and placing in the oven on the warm
setting. You can also purchase warming
trays to keep grilled foods warm until time to serve your guests. Smoking Meats You can smoke meats over indirect heat to prevent
certain meats from cooking too fast.
Smoking takes much longer but can leave some meats more tender and
juicy. The smoker temperature should be
maintained at no less than 250 to 300 degrees F for safe cooking. Barbecue Necessities Don't forget these items when making your barbecue
shopping list: ·
Paper plates ·
Cups ·
Plastic utensils ·
Napkins ·
Desserts (cookies, brownies, cakes, ice
cream, candies) ·
Side dish items (vegetables, coleslaw,
potato salad, hush puppies, fries, baking potatoes, bread) ·
Goody bags for the kids ·
Music for entertainment ·
Icebreaker games ·
Extra charcoal or an extra propane tank for
gas grills ·
Drinks and Ice With just a little effort and creativity, you can have
a safe and fun barbecue that will be the talk of the neighborhood! Copyright
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