It's that time of year again, when robins sing, flowers bloom and the scent of charcoal
smoke is on the air… It's Grill Season in WisconsinI You don't need a license
for grill season, but you do need to follow a few guidelines to keep food safe.
Enjoy!
Outdoor Grilling Tips: Some common outdoor grilling practices promote the
growth of bacteria that can cause food poisoning, especially in warm weather. To
keep bacteria at bay, observe the following simple guidelines:
Marinating: Marinate meats in the refrigerator, not on the counter, so bacteria
won't have a chance to grow. If you want to use some marinade for a dip or basting
sauce, reserve a portion in advance. Don't reuse marinade that's been used on raw
meat.
Precooking: Parboiling, steaming, or partially cooking meat in the microwave
or oven to reduce grilling time is safe only if the food then goes immediately onto
the grill. If you're precooking well ahead of time, be certain to cook the meat
thoroughly to destroy all bacteria and then refrigerate it. Reheat it later on the
grill.
Carrying out the food: Wash any utensils and plates that have come in contact
with raw meat before using them for cooked foods. Be sure to keep vegetables or
fruits that are intended for grilling separate from the raw meat. That way, no one
will unwittingly munch on a piece of produce that's been contaminated with meat
juices.