Summer is the season for outdoor gatherings with food, fun, and fellowship. Unfortunately, summer is also the time when cases of foodborne illness increase. But, you can avoid those uninvited guests by safely preparing those special summer foods.
K-State Research and Extension will present Barbecue 101, a one-day workshop for barbecue and grill enthusiasts, on Saturday May 30, 8:00 am to 4:00 pm, at the KSU Ag Research Center Auditorium, 1232 240th Avenue, located just south of Hays. KSU Extension specialists will cover the basics of grilling, smoking, and food safety, plus a unique perspective on the science of barbecuing.
Sessions will focus on selecting the right smoker; BBQ regionality; meat cuts that stretch the dollar; tasting the difference wood makes; and meat preparation and selection. The day wraps up with a competition BBQ expert roundtable.
The fee to register is $50 per person or $80 per couple due by May 23 and includes lunch, an apron, and a Barbecue 101 course book. Register online with a credit card at www.asi.k-state.edu/barbecue101workshop or pick up a mail-in registration form at the Ellis County Extension Office, 601 Main Street in Hays.
Marinating
Always marinate raw meats or poultry in the refrigerator, never on the counter. Set aside a portion of the marinade before adding raw meat or poultry to use later as a dip or basting sauce. Do not reuse the marinade the raw meat was soaked in unless it is boiled for five minutes to be sure to kill any bacteria from the raw meat.
Check the Temperature
Thoroughly cook all meat and poultry. To ensure meat is cooked thoroughly, use a meat thermometer. To properly use a meat thermometer, insert the thermometer into the thickest part of the meat being sure the end of the thermometer does not rest on the cooking surface. Aim for these internal temperatures to ensure doneness:
• Beef, pork, veal and lamb steaks, roasts, chops- 145 degrees F.
• Ground meats- 160 degrees F.
• All poultry products- 165 degrees F.
Serving Grilled Food
Serve hot, grilled foods immediately. Put cooked foods on clean plates, not ones used to hold raw meat or poultry. Perishable foods should be eaten within 2 hours, or 1 hour if outside temperature is above 90 degrees F. Keep cold foods cold and hot foods hot to avoid the “danger zone” of 40 to 140 degrees F.
Handling Leftovers
If you want to take any leftovers home, be sure that all perishable foods were kept on ice or refrigerated at all times, except when cooked or served. Keep the foods iced as you travel home and refrigerate as soon as you get home. If food is no longer refrigerator-cold to the touch, harmful bacteria could be present. If in doubt, throw it out.
Linda K. Beech is Ellis County Extension Agent for Family and Consumer Sciences.