Carmen Long
Simply Delicious
Nothing says summer more than food cooked outside on a grill. Growing up, we had a neighbor who even baked pies in his grill. Talk about a mouth-watering aroma. Between the wonderful smell and the yummy taste, every grilled meal is a delectable treat. Follow these tips to make sure your grilled specialties are safe and delicious.
Marinate Food Safely
Marinating is an easy way to add great flavor to roasted or grilled meats and vegetables. Marinate food in the refrigerator. If the marinade is to be used as a sauce, save fresh marinade that has not touched raw meat in a separate container. Once used, the marinade may contain bacteria from the raw meat, so do not use it as a sauce or brush in onto the food late in the cooking process.
Clean is Key
Double-check that your equipment is clean and ready to use before you begin preparing food. Make sure to wash your hands frequently while preparing food, especially after handling raw meat.
Is it Done Yet?
Use a food thermometer to ensure that food is cooked to a safe temperature. Color is not an accurate indicator. Burgers should be cooked to a 160-degree internal temperature. Poultry should be cooked to 165 degrees and whole pieces of beef or pork are safe when cooked to 145 degrees.
Hot or Cold
Plan ahead. Make sure you have a way to keep hot foods hot and cold foods cold. Not only will the foods taste better, but they will also be less of a risk for causing a food borne illness.
Try one of these easy marinade recipes for your next grilling opportunity.
Grilling Marinades:
Marinade for Vegetables
- 4 tablespoons balsamic vinegar
- 4 tablespoons olive oil
- 1 teaspoon thyme or tarragon
Directions
- Combine all ingredients in a bowl or sealable plastic bag.
- Add vegetables and marinate in the refrigerator for at least 30 minutes.
Makes enough for 3–4 cups of cut vegetables.
Marinade for Chicken
- 1⁄2 cup orange juice
- 4 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon oregano or thyme
Directions
- Combine all ingredients in a bowl or sealable plastic bag.
- Add chicken and marinate in the refrigerator for 2-12 hours.
Makes enough for 1 to 1 1⁄2 pounds of chicken.
Marinade for Beef
- 4 tablespoons red wine vinegar
- 4 tablespoons olive oil
- 1 teaspoon oregano
- 1–2 cloves garlic, minced (optional)
Directions
- Combine all ingredients in a bowl or sealable plastic bag.
- Add beef and marinate in the refrigerator for 2-24 hours.
Makes enough for 1 to 1 1⁄2 pounds of beef.
Marinade for Pork, Tofu, Salmon, or Tuna
- 1⁄2 cup soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon ginger, grated
- Crushed red pepper, to taste
Directions
- Combine all ingredients in a bowl or sealable plastic bag.
- Add pork or tofu and marinate 1-12 hours for pork and tofu, 15-30 min for fish in the refrigerator.
Makes enough for 1 to 1 1⁄2 pounds of pork, fish or tofu.
