Here's What's Hot On CBS11TV.COM:
Jul 4, 2008 5:00 am US/Central
Ways To Master The Grilling Season
Tips From The Texas Beef Council
FORT WORTH (The Texas Beef Council) ―
Backyard grilling is a favorite pastime in Texas.
Grilled steaks, burgers and vegetables taste great and are fun to make, but preparing the perfect cookout can be tough.
During her July 4 appearance on CBS 11 News This Morning,
Texas Beef Council Grilling Culinary Director Tiffany Collins showcased the basics of grilling and demonstrated several recipes.
Here's a recap:
Three Easy Steps to Grilling
- Prepare charcoal for grilling. When coals are medium, ash-covered (about 30 minutes), spread in single layer and check cooking temperature. Position cooking grid over coals. To check temperature use a grill surface thermometer, or cautiously hold the palm of your hand above the coals at cooking height. Count the number of seconds you can hold your hand in that position before the heat forces you to pull it away; 4 seconds for medium heat. For more information check our section on Building a Fire.
- Season beef straight from refrigerator, with herbs or spices as desired. Place on cooking grid directly over coals.
- Grill to desired doneness using a thermometer. Cook burgers to at least 160°F (medium doneness). Cook steaks to at least 145°F (medium rare doneness). Allow steaks to rest a few minutes before slicing or serving to reduce the loss of flavorful juices. Serve with favorite sides and enjoy!
Tools and Accessories
- Tongs: Essential for turning food, remember never pierce!
- Spatulas: Long-handled, metal spatulas, flexible and with holes are the best
- Basting Brush: One to prep the cooking surface the other to baste brisket, ribs, etc.
- Instant-read Thermometer: A grilling MUST! Measures the internal temperature of beef
- Grill Brush: Don't forget to clean your grill.
- Oven Mitt
The Facts on Food Safety America's food supply is one of the safest in the world, however, consumers play a vital role in ensuring the safety of food once it gets to homes.
Follow the simple steps below -- the 3C's -- and you can keep the food you eat safe.
- Keep it Clean
- Keep it Cold
- Cook it Properly
Keep it Clean Keep everything that touches food clean
Wash your hands with hot soapy water for at least 20 seconds before preparing food.
Keep raw meat from coming into contact with other foods during preparation. Wash your hands and all utensils and surfaces with hot soapy water after contact with raw meat.
Never chop fresh vegetables or salad ingredients on a cutting board that was used for raw meat without properly cleaning it first. If possible, use a separate cutting board for the sole preparation of raw meat, poultry and fish.
Carefully wash cutting boards and knives with hot soapy water and then sanitize with a solution of household bleach and water. Some cutting boards can be cleaned in the dishwasher.
Keep it Cold As a general rule, keep cold foods cold and hot foods hot.
Make grocery shopping the last stop on your list of errands. Pick up meat and refrigerated items last during your shopping trip.
Store properly wrapped meat in the meat compartment or the coldest part of your refrigerator. You may want to place meat in a plastic bag to prevent possible leakage.
Thaw meat in the refrigerator or microwave (at reduced power setting). Do NOT thaw meat on the kitchen counter.
Do not wait for leftovers to cool down. Store them in small, shallow, covered containers within two hours of cooking.
Cook It Properly Use an instant-read thermometer to verify cooking temperatures. Follow these cooking guidelines to keep food safe:
Ground Beef - Cook to 160°F internal temperature. Cook ground beef until there is no pink and the juices run clear.
Steaks and roasts
- 145°F internal temperature (medium rare)
- 160°F internal temperature (medium)
- 170°F internal temperature (well done)
Reheat carry-out meals and leftovers to a minimum internal temperature of 165°F and stir to cook evenly.
When basting grilled meats, brush sauce on cooked surfaces, rather than on raw meat. Be careful not to contaminate fully cooked meats by reusing leftover marinade or adding sauce with a brush previously used on raw meats. Bring marinades to a rolling boil for one minute for safe use on cooked meats.
(© MMIX, CBS Broadcasting Inc. All Rights Reserved.)
Hollywood Hair
Click to enlarge
Stumble It!
