| We all have heard of salmonella, e coli and other bad | | | | thawing of chicken or beef is not only a good idea it |
| bacteria associated with raw meat. Understanding the | | | | can make the difference between a safe and not |
| safety precautions that are required to prevent food | | | | safe meal. |
| borne illness is a good idea. If you are planning on a | | | | If you plan to marinate your meat do so at a |
| tailgate party this season you need to know a few | | | | temperature of forty degrees or below. You can |
| things before eating and sharing the meat you cook on | | | | safely marinate for up to two days if you choose. One |
| your tailgate grill. | | | | thing to keep in mind is to not pour the marinade back |
| How you store your meat prior to cooking is very | | | | over the top of whatever you are cooking halfway |
| important. You should make every attempt possible to | | | | through cooking. This will just reintroduce the bacteria |
| keep meat cold during transport from the store to | | | | and will certainly make someone sick. Dispose of the |
| home. Meat should be frozen if you do not plan to | | | | marinade as soon as you put your first piece of |
| prepare it within two days. When you transport it from | | | | chicken or beef on your tailgate grill. |
| freezer or refrigerator to the game use a cooler that | | | | Invest in a cooking thermometer. They are very |
| you can keep as cold as possible. Temperatures | | | | affordable and will provide you with a definitive |
| below forty degrees are ideal. Proper storage is key | | | | measure of not just the temperature of your meat but |
| to keeping your grilled foods safe. | | | | whether it's actually safe to eat. You are looking for an |
| Safely thawing your meat is also critical. Never allow | | | | internal temperature of around 170 degrees. Cooking |
| meat to sit on the counter for any length of time. This | | | | time will vary depending on your grill temperature and |
| room temperature method of defrosting your chicken | | | | the length of time cooking. Using a thermometer to |
| or beef is a bad idea and can cause bacteria to | | | | measure the inside temperature of you meat is crucial |
| quickly multiply. Always put your items in the | | | | in ensuring your tailgate grills meat is safe to consume. |
| refrigerator overnight or a day or two early. Proper | | | | |