The 4th of July is all about the fun and the feast, until you start feeling unwell. Here are some foolproof strategies to prevent foodborne illnesses.
He said a safe barbecue sizzle begins long before your food hits the grill. If you're marinating meats, do that in the fridge. During food prep, keep meat and poultry completely separate from fruits and veggies. Wash knives and use different cutting boards. And keep them apart on the grill.And remember the marinade you put your meat in? Discard it or boil it before basting it on cooked food, and don't re-use the raw meat platter.
Besides a sturdy spatula, the most important grilling tool is a meat thermometer. Keep clear of any bones.Chicken wings need to hit 165 degrees. The government offers aNow that you're good with the grill, make sure your entire spread stays safe with this rule.To do this, bring chafing dishes, slow cookers, coolers and keep fresh ice under trays of potato salad. Two hours out on a table is the usual rule, but on hot summer days, King says that time is cut in half.