Your 4th of July Cookout Is About to Get Ruined. Here's How to Stop It.
MEMPHIS, Tenn. (Youdle) – Foodborne bacteria triple in speed when it's hot outside. The FDA's "Danger Zone" is 40°F to 140°F, and your grill is about to push every burger, chicken breast, and beer-soaked rib right into it.
You don't need a perfect setup. You need three things: a thermometer, a clean platter, and the two-hour rule. Let's go.
The Thermometer Solves Everything
Use a food thermometer to be sure that grilled foods are served at the appropriate temperature. That's it. You can't see harmful bacteria. A thermometer lets you know when meat is actually safe. Grilled food can be kept hot until served by moving it to the side of the grill rack, just away from the coals. No guessing. No pink-center gambles.
One Platter for Raw. One for Cooked.
Never use the same platter and utensils for cooked food that you used for raw meat, poultry or seafood. Bacteria from raw meat juice spreads fast. Have a clean platter waiting at your grill before you start. Not after. Before.
Same rule for your hands. Wash between handling raw meat and everything else.
Marinate in the Fridge, Not on the Counter
Marinate foods in the refrigerator. Never on the kitchen counter or outdoors. If you want to use some of that marinade as a sauce later, reserve it separately before you add the raw meat. Don't reuse marinade.
The Two-Hour Rule Is Non-Negotiable
Bacteria that cause food poisoning grow rapidly at temperatures between 40°F and 140°F. Never let hot or cold food sit in the "Danger Zone" for more than two hours or one hour if the outdoor temperature is above 90°F. If the food is out there any longer, throw it away.
Memphis is already 90 degrees by July 4th. That means one hour. Not two. One.
Keep Cold Food Cold
Keep perishable food items stored in the cooler at 40°F or below until serving time. Bring extra ice. Seriously. Ice melts faster than you think in Memphis heat.
Before Your Guests Arrive
Use Youdle's Shopping List to make sure you're not forgetting the thermometer, extra ice, or clean platters. Search your local independent grocers for everything on your list. They've got what you need, and many have it faster than the big chains will.
Then follow the five rules above, keep your guests safe, and actually enjoy the cookout.
Food safety information sourced from the FDA and USDA Food Safety and Inspection Service.
