If you're skipping barbeque restaurants in Baton Rouge and planning a play with barbeque yourself, then you must keep in mind following things:
Here's what you need to know.
1. Food poisoning cases double during the summer, as more and more people eat outdoors and decide to have BBQs at the last minute rather than planning well in advance. In addition, drinking alcohol or trying to entertain friends and family can mean that food hygiene standards can accidentally slip.
2. The vast majority of barbeque food poisoning cases are avoidable, and so it's essential that you prepare your food properly, and stay focused on cooking, rather than showing off your culinary skills.
3. Undercooked meat is the main cause of food poisoning at BBQs, and so you'll need to make sure that you cook it properly, and are aware of how long different cuts take to cook. If you're cooking for a lot of people, you might prefer to cook in the oven first, and then transfer to the barbeque, so that you know your meat is well cooked.
4. Germs spreading from raw to cooked meat are another cause of food poisoning, so you'll need to make sure that you and your guests are not mixing up meats, and keep cooked and raw meat separate.
5. Frozen meat will need to be properly thawed before you cook it on your barbeque. If you're planning on having a BBQ in the evening, then you'll need to thaw out your meat during the day, rather than leaving it until the last minute.
6. Remember to use different tongs and plates for raw and cooked food, and different tools and utensils for preparing and serving your food.
7. Salmonella, E. coli and campylobacter are common illnesses which can caused by undercooked or contaminated BBQ food. These are unpleasant, and can be particularly nasty for the elderly, frail and babies and children.
8. When the coals are glowing red, it's time to start cooking, and not before. This usually takes around half an hour, depending on the size of the barbeque, and how you've built your BBQ.
9. Turning the meat regularly will help to ensure that it cooks evenly, and that it is cooked all the way through.
10. You'll know when your meat is cooked, because it will be piping hot and not pink in the middle. The juices will also be clear too. The only exception to this, is for steaks that some people prefer "rare". These are safe to eat when the outside is cooked.
